MILK PRODUCTS. 



CONDENSED MILK. 



A few brands of condensed milk in the market 

 under the name of "evaporated cream," consist merely 

 of whole milk concentrated to about two-fifths of its 

 bulk, but most condensed milks contain a considerable 

 amount of cane sugar. These samples represent, usual- 

 ly, whole milk concentrated to about one-third or two- 

 sevenths of its original volume. On account of the 

 presence of cane sugar, the fat is preferably estimated 

 by the Adams' process, and for the same reason, in 

 the determination of the total solids, the sample should 

 be well spread in a thin layer to facilitate drying. The 

 use of ignited asbestos in a platinum dish is to be re- 

 commended (see page 18). 



Cane and milk sugars. About 30 grams of the 

 sample are accurately weighed, placed in a 100 c. c. 

 flask, diluted to 80 c. c. and heated to boiling. The 

 heating is necessary to avoid birotation, since con- 

 densed milk often contains crystallized milk sugar. 

 The solution is cooled, 1.5 c. c. of acid mercuric ni- 

 trate solution (p. 37) added, the liquid made up to 100 

 c. c., well shaken, filtered through a dry filter and the 

 polarimetric reading taken at once. It will be the sum 

 of the effects of the two sugars. The volume of the 



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