THE MILK SITUATION IN THE DISTRICT OP COLUMBIA. 215 

 QUESTION 13. What is condensed millet 



ANSWERS. 



Condensed milk (evaporated milk) is milk from which a considerable por- 

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

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

 milk is milk from which a considerable portion of water has been evaporated 

 and to which sugar (sucrose) has been added, and contains not less than 28 

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

 (Chief Bureau of Animal Industry.) 



Milk from which a part of the water has been removed by heating in a 

 vacuum, with or without the addition of sugar. (Surgeon General U. S. Army.) 



Condensed milk is milk to which was added one-eighth of its weight of cane 

 sugar, was reduced to one-third of its volume by evaporation in vacuo, cooled, 

 and put in hermetically sealed cans. (Surgeon General U. S. Navy.) 



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 cow's milk to 100 C. 

 to destroy the bacteria and then evaporating the remaining milk in vacuo at 

 a low temperature to a little less than one-fourth of its original volume. The 

 finished product is usually preserved in tin cans after having added about 6 

 ounces of cane sugar per pint. 



A sample of such milk, analyzed by Dr. E. E. Smith for Holt, showed the 

 following composition: 



Per cent. 



Fat 6.94 



Proteins 8.43 



Sugar (cane, 40.44; milk, 10.25) 50.69 



Salts 1.39 



Water 31.30 



According to Bagenski, Schweizermilch Condenserte, contains: 



Per cent. 



Butter 12. 0-13. 6 



Proteins 24. 2-28. 1 



Sugar : 



Milk 14. 0-18. 



Cane 24. 0-30. 



Salts 2. 1- 2. 6 



Water 18. 0-24. 4 



Whereas, according to Bagenski, normal cow's milk contains : 



Per cent. 



Butter 3.11 



Proteins 3.65 



Sugar (milk) 4. 54 



Salts 1.08 



Water 87.60 



(Surgeon General Public Health and Marine-Hospital Service.) 



Milk reduced in bulk by boiling at a high temperature and afterwards reduced 



to a proper consistency in a vacuum. (Dr. Henry L. Coit, Newark, N. J.) 

 Milk evaporated in vacuum pans. (Dr. R. G. Freeman, New York, N. Y.) 

 Milk preserved by addition of sugar and evaporation. (Dr. C. E. A. Winslow, 



New York, N. Y.) 



Depends on term. (Health officer Ann Arbor, Mich.) 



Whole milk evaporated at low temperature. (Health officer Baltimore, Md.) 

 Milt from which a portion of water has been removed by evaporation. 



(Health officer Birmingham, Ala.) 

 Evaporated milk. (Health officer Bismarck, N. Dak.) 

 Whole or skimmed milk from which a portion of the water has been removed 



by evaporation. (Health officer Cleveland, Ohio.) 



Not germane. See Lusk on nutrition. (Health officer Columbus, Ohio.) 

 Milk from which a considerable portion of the water has been evaporated 



and to which sugar has been added. (Health officer Detroit, Mich.) 



Milk in which portion of watery contents has been evaporated. (Health 



officer Kansas City, Mo.) 



