10 



to which so many people object, prevents its general use. This taste 

 is much more pronounced in milk heated in open vessels than in 

 milk sterilized under steam pressure in the modern apparatus and yet 

 there is the same objection of its being less digestible by the coag- 

 ulation of the albumen. Compare the digestibility of a soft boiled 

 and a hard boiled egg or that of a raw and boiled oyster. 



PRESERVING BY CONDENSING. 



If this boiled taste were not objectionable, it seems to me that 

 condensed milk as lately made without addition of sugar would be a 

 more rational way of solving the milk supply of large cities, but 

 though this has been attempted in several large places, it can not be 

 said to have become very popular. Condensing milk with addition 

 of sugar has been and, I believe, will be the favorite method of pre- 

 serving milk for ship's use and in mining camps, where the trans- 

 portation of 75% water is quite an item. 



As condensing requires a large and expensive plant it is no use 

 to more than mention it, unless it be to draw the attention of city 

 milk inspectors to the necessity of having an eye to the frauds in 

 these preparations, as I have tested several samples which showed 

 they were nothing but condensed skim milk. I refer also to the so= 

 called evaporated cream, often simply condensed new milk. 



I may in this connection express the opinion that at the present 

 demand for these goods there is at present more than enough factories 

 to supply it, and that farmers should bevery cautious about establish- 

 ing small inefficient plants, they will find it difficult to compete with 

 the two world renowned firms " BORDEN and ANGLO SWIZZ. 



Whatever the new system of condensing milk by freezing may 

 turn out to be, I cannot foresee, but unless such milk is kept frozen 

 or nearly so, it seems that its keeping quality must be very problem- 

 atic. 



It is claimed (Me Intyre) that by freezing the milk in shallow 

 metal pans it is possible to secure a thin layer of pure ice on top and 

 by breaking this up the whole mass of milk is converted into a mix- 

 ture of ice crystals and condensed milk. 



This mixture is put into a large separator like those used in 

 sugar factories and the condensed milk strained from the crystals by 

 centrifugal force. 



The remaining crystals are said to analyze 0.2 of solids. 

 This system would have the advantage of a natural flavor, but I fear 

 it will not prove practical. 



