316 Milk and Its Products 



should be fed in connection with them, if they are 

 used to the best advantage. When economically 

 fed to young pigs and calves, skimmed milk and 

 buttermilk may be made to return about fifteen cents 

 per hundred weight, and whey about one-third less. 

 These products are of value for food in proportion 

 as the milk sugar has not been changed to lactic 

 acid. They may be fed in unlimited quantities with- 

 out ill results upon the health of the animal, ex- 

 cept that occasionally when the milk is very sour, 

 or when fermentations other than lactic have set 

 in, derangements of the digestive organs, diarrhoea, 

 etc., sometimes occur. It is, therefore, advisable that 

 all of these products should be fed in as fresh a con- 

 dition as possible, and it has been found in many 

 instances that the custom of sterilizing or partially 

 sterilizing the skimmed milk or whey at the factory, 

 by injecting a jet of steam into it until the whole 

 is heated up to about 180 F., is practical, and is fol- 

 lowed by beneficial results. 



Condensed milk. In 1856 a patent was granted 

 to Gail Borden, Jr., on a process for "concentrating 

 sweet milk by evaporation in vacuo, having no sugar 

 or other foreign matter mixed with it." From small 

 beginnings the business has grown to enormous pro- 

 portions, and is still largely in the hands of the 

 descendants of the original patentee. 



There are two classes of condensed milk, namely, 

 sweetened and unsweetened. 



Sweetened condensed milk. Sweetened condensed 

 milk was the first condensed milk to successfully reach 



