CONDENSED MILK STANDARDS AND LAWS 181 



facturer to comply with it under most conditions without im- 

 pairing the marketable properties of the product. The results 

 of this error have confronted many an honest manufacturer with 

 unsurmountable difficulties. He was compelled to choose be- 

 tween two equally unsatisfactory alternatives, i. e., either to 

 manufacture a product below standard, violating the law, or to 

 close his factory. 



Modified Evaporated Milk Standard. The unreasonableness 

 of the Federal Standard for evaporated milk was experimentally 

 demonstrated by results of investigations conducted at the 

 Indiana Agricultural Experiment Station. 1 Further extensive 

 investigations were made by the United States Bureau of 

 Chemistry. 2 Finally, in March, 191 1, 3 the standard was modified 

 to read as follows : 



"1. Evaporated milk should be prepared by evaporating 

 fresh, pure whole milk of healthy cows, obtained by complete 

 milking and excluding all milkings within fifteen days before 

 calving and seven days after calving, provided that at the end 

 of this seven day period the animals are in a perfectly normal 

 condition. 



"2. It should contain such percentages of total solids and 

 of fat that the sum of the two shall be not less than 34.3 and the 

 percentage of fat shall be not less than 7.8 per cent. 



"3. It should contain no added butter or butter oil incor- 

 porated either with whole milk or skimmed milk or with the 

 evaporated milk at any stage of manufacture." 



This modified standard was an improvement over the origi- 

 nal standard which it superseded. However, the requirements 

 of solids were still too high. 



Difficulties of Meeting These Standards for Evaporated 

 Milk. While these standards can be complied with in some 

 localities and under certain favorable conditions, they are beyond 

 the reach of the manufacturer in other localities and under less 

 favorable conditions. The manufacturer is compelled, in order 

 to produce a marketable product, to use sufficiently high tem- 



1 Hunziker, Indiana Agricultural Experiment Station Bulletin No. 143, 1910. 



2 Results not published. 



3 United States Department of Agriculture, Food Inspection Decision No. 131, 

 1911. 



