CONDENSED MILK STANDARDS AND LAWS 183 



of manufacturers and breeds of low-testing milk, such as milk 

 from Holsteins and Ayrshires, and against manufacturers and 

 breeds of high-testing milk, such as milk from Jerseys and 

 Guernseys. 



Putting the Composition of the Evaporated Milk on the Label. 



As the result of these difficulties, numerous manufacturers 

 protested against these standards and succeeded in obtaining 

 from the Government temporary concessions to the effect that 

 "there would be no violation of the Food and Drugs Act if the 

 percentage composition of the goods was plainly stated on the 

 label in connection with the name of the substance, although 

 this might be lower than that required by Food Inspection De- 

 cision No. 131." This information was issued by the Government 

 to the condenseries in the form of a circular letter. 



As the result of this concession, many condenseries, which 

 experienced difficulties in complying with the original standard, 

 adopted individual standards of composition in accordance with 

 their local conditions and they stated on the label, in more or 

 less legible type, the percentages of solids and fat below which 

 their goods would not drop. 



Subsequent investigations by the Government, however, 

 seemed to indicate that this form of labeling was misleading to 

 the public and would, therefore, be in violation of the Food and 

 Drugs Act. Consequently, the concession of permitting indi- 

 vidual standards was then withdrawn. 



The Federal Board of Food Inspection continued to further 

 consider the advisability of modifying the evaporated milk 

 standard, and finally decided on the following standard for evapo- 

 rated milk, which is now in force and which became effective 

 April 2, 191 5 : x 



Condensed milk, evaporated milk, concentrated milk, is the 

 product resulting from the evaporation of a considerable portion 

 of the water from the whole, fresh, clean, lacteal secretion ob- 

 tained by the complete milking of one or more healthy cows, 

 properly fed and kept, excluding that obtained within fifteen days 

 before and ten days after calving, and contains, all tolerances 

 being allowed for, not less than twenty-five and five-tenths per 



1 United States Department of Agriculture, Food Inspection Decision 158 

 April 2, 1915. 



