DAIRY FARMING DAIRYING. 779 



able standards and laws protecting the consumer against inferior condensed 

 milk and the manufacturer from ruinous comiietitiou of cheap products and at 

 tlie same time making it possible for the manufacturer to comply with the law 

 withojt impairing the marketable properties of his product." 



The text of the federal food and drugs act in 1906 is given, together with 

 comments on those portions relating to condensed milk, with reference to its 

 effect on the condensed-milk industry. There is a discussion of the factors 

 which influence the composition and properties of milk such as breed and indi- 

 viduality of the cow. period of lactation, and care and feed of the cow. 



Experiments are reported on the effect of concentration on the percentage of 

 aciditj'. Six lots of evaporated milk were made from the same lot of fresh 

 milk. The fresh milk tested 0.17 per cent lactic acid. The evaporated milk, 

 with a concentration of 1.58 parts of fresh milk to 1 part of evaporated milk, 

 contained 0.3 per cent acid. There was a continuous rise in the percentage of 

 acid as the product was more concentrated. When condensed at the ratio of 

 2.25 : 1, it contained 0.54 per cent acid. 



Experiments were conducted at different seasons of the year to study the 

 effect of degrees of concentration on the marketable properties of evaporated 

 milk, and the results showed that in this one factory a hard curd was formed 

 in the evaporated milk wheij the concentration was carried as far as 28 per 

 cent of solids. They further showed that there was a distinct diffei-ence in the 

 behavior of the ruilk at different times of the year. In spring or early sum- 

 mer there was a greater tendency for curdy milk than later in the season. 

 With the June tests a sample containing 20 per cent of milk solids was free 

 from curd, but a portion of the fat separated out. Samples containing 24.87 

 and 25.38 per cent, respectively, were smooth, no fat separated, and they con- 

 tained no visible lumps of curd. Samples containing 28.02 and 31.99 per cent 

 were curdy. In August, a sample containing 22.79 per cent was badly churned. 

 Large lumps of butter floated on the Surface of the liquid and the remainder 

 of milk in the can looked like skim milk. The same was the case, though in a 

 lesser degree, with a sample containing 24.81 per cent. A sample with 26.01 

 per cent was entirely smooth, with no separation of the fat nor visible curd. 

 A sample with 27.33 per cent was not separated, but the contents were per- 

 meated with small lumps of curd, and a sample with 29.37 per cent was very 

 curdy. In November samples with 21.12 and 23.25 per cent, respectively, were 

 badly separated, with large lumps of butter floating on the surface. Samples 

 with 2.5.48 and 26.62 per cent solids were smooth, not separated, and contained 

 no curd. Samples with 28.23 and .30.1 i)er cent solids were curdy. 



" The results of these experiments agree very closelj- with the general exi)eri- 

 ence in the manufacture of evaporated milk. Milk in early summer is more 

 dithcult to process, owing to its tendency to become curdy, than milk processed 

 at any other time of the year. ... It has been experimentally shown that, 

 in some localities and at certain seasons of the year, a marketable evaporated 

 milk can not be made when the product is condensed sufficiently to contain over 

 24 per cent solids." 



Because of these results the author discusses the desirability of changing the 

 legal standard, and suggests the following definitions of evaporated and sweet 

 condensed milk • 



" Evaporated milk is milk from which a considei'able portion of water has 

 been evaporated and contains not less than 24 per cent of milk solids and not less 

 than 7.5 per cent of milk fat." 



" Sweetene<l condensed milk is milk from which a considerable portion of water 

 has been evaporated and to which sugar (sucrose) has been added, and which 



