254 STANDARDIZING CONDNSD MILK 



These factors and conditions inevitably led to the adoption of 

 the practice of carefully standardizing condensed milk for fat and 

 milk solids. The details of methods used for standardizing vary 

 considerably with different manufacturers. The principle upon 

 which standardization is based, however, is obviously very much the 

 same under all conditions, and variations in details affect the results 

 largely only with reference to the degree of accuracy. 



Some manufacturers standardize the fluid milk before con- 

 densing, others prefer to standardize after evaporation only, while 

 still others standardize both, the fluid milk and then again the 

 finished product just prior to canning. Each of the three methods 

 is practical and the double method of standardizing before and after 

 condensation is obviously the most exact. In the case of sweetened 

 condensed milk standardization before condensation is preferable 

 inasmuch as the admixture to the finished product of water, skim 

 milk or cream is not advisable from the standpoint of keeping 

 quality, unless these products have been previously properly pas- 

 teurized. In the case of evaporated milk, which is much thinner, 

 more miscible and which is subsequently sterilized, these objections 

 are largely removed. 



The materials generally used for standardizing are skim milk, 

 condensed skim milk, cream, butter and water. Water is used only 

 to lower the per cent total solids, or the degree of concentration, and 

 is of service only after condensation of the milk. 



The calculations employed for standardization are identical for 

 all forms of condensed milk and milk powder, both sweetened and 

 unsweetened. The addition of cane sugar to the fluid milk does .not 

 alter the ratio of fat to milk solids, since the added sugar merely 

 displaces a portion of the water in the finished product. 



The per cent total solids in the condensed milk is controlled 

 primarily by the degree of concentration as determined by the 

 Beaume hydrometer or by gravimetric analysis and it may be further 

 modified by the addition of water to the finished product in case 

 condensation has passed beyond the desired point. 



Aside from this, the fundamental effort of standardization is 

 confined to securing the desired proportion of butter fat to milk 

 solids not fat- When this is accomplished all that is necessary to 

 insure the required composition is to subject the product to the 

 necessary degree of concentration. 



