THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 127 



should be instructed at the same time regarding the special require- 

 ments necessary to successful artificial feeding, including the care 

 of milk in the home. From both economic and sanitary viewpoints 

 infants' milk depots should be provided for improving the physical 

 well-being of the children who are destined to become active, pro- 

 creating members of the population of the future. 



XL PREPARED MILKS. 



WHAT MAY BE PROPERLY CLASSED AS PREPARED MILKS. 



Dr. H. W. Wiley, Chief of the Bureau of Chemistry, Department 

 of Agriculture, in defining prepared milk, states that there is a wide 

 variation of ideas which may be properly entertained concerning 

 " prepared " milk, but that he is inclined to the following : 



Natural milk which has not been treated other than by straining, cooling, and 

 bottling would not be entitled to the term " prepared milk." All milk which 

 has been modified in its composition in any way by changing the properties of 

 its ingredients or by sterilization or pasteurization should be designated as 

 prepared milk. Milk which is used in connection with other foods in a dried 

 or semiliquid state, is not prepared milk, but milk used in compounding other 

 foods. 



For the purposes of this report, however, the committee is pleased 

 to regard prepared milk as embracing condensed, evaporated, and 

 powdered milks. As a matter of convenience, skim milk is also 

 included within this chapter. 



CONDENSED OR EVAPORATED MILK. 



Condensed or evaporated milk may, according to information fur- 

 nished by the Bureau of Animal Industry, be defined as milk from 

 which a considerable portion of water has been evaporated, and to 

 which, in the case of sweetened condensed milk, sugar (sucrose) has 

 been added. 



Condensed milk, synonymously known as evaporated milk, is de- 

 fined in the Standards of Purity for Food Products, 1 issued by the 

 Secretary of Agriculture in pursuance of authority given by Con- 

 gress in the food and drugs act of June 30, 1906, as follows : 



Condensed milk, evaporated milk, is milk from which a considerable portion 

 of water has been evaporated, and contains not less than 28 per cent of milk 

 solids, of which not less than 27.5 per cent is milk fat. 



Surg. Gen. Wyman is authority for the statement that in the United 

 States Borden's " Eagle " brand of condensed milk may be taken as a 

 type which is said to be prepared by heating fresh cows' milk to 100 

 C. to destroy the bacteria and evaporating the remaining milk in a 

 vacuum at a low temperature to a little less than one-quarter of its 

 original volume, the finished product being usually preserved in tin 

 cans, after having added about 6 ounces of cane sugar per pint. 



Sweetened condensed milk is defined in the Standards of Purity 

 for Food Products 1 as follows: 



Sweetened condensed milk is milk from which a considerable portion of water 

 has been evaporated, and to which sugar (sucrose) has been added, and con- 

 tains not less than 28 per cent of milk solids, of which not less than 27.5 per 

 cent is milk fat. 



1 Circular No. 19, Bureau of Chemistry, U. S. Department of Agriculture. 



