STANDARDIZING CONDENSED MILK 



257 



Standardization of Finished Product. In a similar manner 

 standardization may be accomplished after condensation. In this 

 case the proportion of solids is best increased or the proportion of 

 fat reduced by the addition of condensed skim milk in the place of 

 ordinary skim milk, while the proportion of fat is increased by the 

 addition of cream as explained under Standardization of Fluid Milk. 



If it is desired to lower the total solids in the finished product, 

 without affecting the proportion of solids not fat to fat, the neces- 

 sary amount of water required is determined as follows: 



EXAMPLE:. 



Evaporated milk in batch, 3000 pounds. 

 Total solids in evaporated milk, 27.%. 

 Total solids desired, 25.5%, 

 How much water must be added? 

 Answer : 



27. 



25.5 







25.5 



1.5 



To each 25 . 5 pounds evaporated milk must be added 1 . 5 pounds 

 water. Hence 25.5 : 1.5 = 3000 : X; X = 176.5 pounds of 

 water. 



Original batch evaporated milk, 3000 pounds. 

 Water added, 176.5 pounds- 



Standardized evaporated milk, 3176.5 pounds. 



The results of standardization in which cream is used to alter 

 the proportion of fat to solids not fat, are not absolutely mathematic- 

 ally accurate, because of the fact that the per cent of solids not fat 

 in the cream is somewhat lower than in milk. This causes a slight 

 shortage of solids not fat in the standardized product. This error 

 is so slight, however, that it may be considered within the limits of 

 the experimental error and for all practical purposes this method 

 of standardization may be accepted as reliable and accurate. 



