CHAPTER XXIX. 



CONDENSED AND EVAPORATED MILK. 



THE purpose of condensing milk is twofold: to improve 

 its keeping property, and to lessen its bulk. These two 

 objects must be attained without changing any of the 

 essential properties of any of the milk components and 

 still have these components soluble again when water is 

 added. In this latter form, it should have all the flavor 

 and appearance of fresh normal milk. 



Extent of the Industry. The United States Census 

 Report of 1905 reports 81 milk-condensing factories in 

 the United States during that year. These factories 

 were distributed over 17 states and manufactured about 

 320,000,000 pounds of condensed milk. During the past 

 six years this industry has been making very rapid strides. 

 The number of condenseries has about doubled, and the 

 pounds of finished product have reached the half-billion 

 mark. 



The consumption of condensed milk is increasing rapidly, 

 not only in the tropic and arctic regions, on shipboard, in 

 mining and lumber camps where little or no milk is pro- 

 duced, but also in our local home markets. The ice-cream 

 industry is responsible for a considerable demand on the 

 condensed milk supply. The baker and candy maker also 

 use their share, and many housewives, especially in our 

 large cities, find the canned product more reliable than that 

 furnished daily by the city milk plant. This is true mainly 

 in cities that have had no pure milk crusade. 



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