178 



The foregoing data were obtained from duplicate estimations of each constituent. 

 It is possible that a part of the cane sugar appears as milk sugar ; in the process of 

 manufacture some of the cane sugar may be converted into a form that by analysis 

 would be detei-miiied with the milk sugar. 



The following table may be useful in showing that when condensed milk is 

 diluted until it contains a percentage of solids about equal to the percentage of 

 Bolids in whole, pure milk, it is not a complete or well-balanced food. This is 

 owing to the large proportion of cane sugar in the total solids, the bugar being 

 added for the purpose of preservation. 



If to one measure of these milks five measures of water be added, the 

 composition of the resulting fluids will be as given below. The analysis of an average 

 sample of pure milk is here added for the sake of comparison. 



Water 



Total solids 



Fat 



Curd 



Milk sugar . 

 Cane sugar . 

 Ash 



Pure, 



average 



Milk. 



87-25 



12 75 



3-50 



3-90 



4-60 



•75 



It will be se^n that these are all "sweetened" condensed milks, cane sugar 

 being laigely added as a preservative during evaporation. It has been held until 

 quite lately, that the addition of cane sugar is necessary for keeping the milk in 

 good condition. By an improved process, however, unsweetened condensed milk is 

 now manufactured in Switzerland. This is said to bs of excellent quality. I do 

 not think it is to be found in the Canadian markets. 



In the manufacture of condensed milk, when whole milk is concentrated, unless 

 the greatest care be exercised, oily globules separate, and the flavour becomes moi-o 

 or less rancid. It is, however, apparent, from the condition and analysis of the 

 "Eeindeer" and "Fruit" brands, that excessive skimming, such as has been prac- 

 tised in the case of the "Shamrock" milk, is not required in order to preserve a 

 good flavour. The unsweetened condensed milk before alluded to is whole milk, 

 concentrated to one-third of its bulk. It is, however, not free from the " boiled " 

 flavour, apparently an inevitable result of concentration. 



Although condensed milk is an extremely valuable preparation, it cannot be 

 considered as a perfect' substitute for new milk, on account of its poonv ss in fat, its 

 peculiar flavour and diminished palatabihty and its excess of cane sufac. 



Great care and skill are requisite in the concentration of milk, and it should be 

 tVe object of the manufacturer to avoid, as far as possible, the development of the 

 boiled flavour, retaining, at the same time, the butter-fat of whole milk and avoiding 

 the excessive use of cane sugar. 



Flavour is perhaps of as much irtiportance as any other factor in determining 

 the value of a condensed milk, and in this respect the " Reindeer" brand, made at 

 Truro, N. S., takes the first place among those examined. Its condition betokens 

 care in its manufacture, and the tins have been soldered air-tight. In composition 

 it is somewhat richer than the " Fruit " brand. 



The " Shamrock" condensed milk is the poorest of the three, both in composi- 

 tion and flavour. It is practically fat-free, and has a marked taste. 



The "Fruit" brand is a good milk, and in most respects may be considered 

 equal to the " Reindeer" milk. Its condition, flavour and composition testify to its 

 excellence as a sweetened conden.-sed milk. 



