No. 6. DEPARTMENT OF AGRICULTURE. 177 



The result was a product capable of beinj^ preserved for a consider- 

 able time. The market for milk was increa.M'd. Its use was extend- 

 ed to localities where before it had been unknown. By puttinj^ it in 

 air tight cans he was able to ship it to foreign countries with moder- 

 ate success. Condensed milk nuide in the winter time could be jjre- 

 served with little change for several months. Milk so prepared was 

 found to be preferable to the milk commonly delivered from the city 

 milk wagon, as the process of condensing, sterilized the milk and 

 freed it from all bacteria. The principal objection was the sugar it 

 contained. 



Later, a process was discovered in which, by the use of heat, all 

 germs were killed, and no sugar used. By putting condensed milk 

 made by this process in sterilized cans it could be kept in fair condi- 

 tion for use. This process caused a burnt flavor which rendered the 

 product objectionable and affected its sale in the general market. 'A 

 few factories have discovered a process by which this defect i« to a 

 great degree overcome. The result is an increasing demand for un- 

 sweetened milk. Canned unsweetened milk is sold under the name 

 of ^'Evaporated Cream," "Condensed Cream" and the like. Milk con- 

 densed by this process is rapidly taking the place of the sweetened 

 product. In the opinion of the writer, when the process has been de- 

 veloped by science and skill it will supplant the old style of sweet- 

 ened condensed milk. Unsweetened milk, properly manufactured, 

 is the best substitute for the natural product that has to this time 

 been secured. When perfected so that this product of milk can be 

 shipped to any climate with reasonable certainty of its preservation 

 it will be a better product than milk in the natural state, for the 

 reason that it will have been sterilized and the bacteria destroyed. 



It may be said, "All this is interesting, but your subject is 'The 

 Future of Condensed milk,' and up to this time you have not men- 

 tioned it." 



The future of condensed milk is a question which no person can 

 answer with certainty. A year's experience as an active member of 

 the executive board of a condensed milk factory, has demonstrated 

 to me that there is still much to be learned before the process of 

 condensing milk is reduced to a science. The serious problem of 

 niaking perfect condensed milk is yet to be solved. 



To this time the knowledge of the process of condensing milk has 

 been confined to a few individuals. These persons have, in the main, 

 if not entirely, gained their knowledge from what they have been 

 taught by the mere physical process or operation by others. They 

 may have added somewhat to this by their own experience and ex- 

 periments. These experiments have not been guided by a knowl- 

 edge of the chemical changes produced by the processing. The aid 

 of a scientific knowledge of chemistry in this processing has to this 



12—6—1901 



