PART I. 

 CONDENSED MILK 



CHAPTER I. 



^.i 



DEFINITION. 



Condensed milk is cow's fresh milk from which a consider- 

 able portion of the water has been evaporated and to which 

 sucrose may or may not have been added. 



There are chiefly two classes of condensed milk, namely, 

 sweetened and unsweetened. Both reach the market in hermet- 

 ically sealed tin cans intended for direct consumption, and in 

 bulk, intended for bakers, confectioners and ice cream manu- 

 facturers. 



A portion of the condensed milk on the market- is made 

 from the chief by-products of milk, skim milk and buttermilk. 

 Condensed skim milk supplies the same markets as condensed 

 whole milk sold in bulk. Condensed buttermilk furnishes a 

 valuable hog and chicken feed. It has, also, been recommended 

 for medicinal purposes, and of late years it has found extensive 

 use in bakeries and for the manufacture of diverse prepared foods. 



HISTORY AND DEVELOPMENT OF INDUSTRY. 



Invention of Process. Condensed milk is the child of the 

 nineteenth century. Its origin does not date back far, and its 

 innovation and rapid development stand in sharp contrast to 

 those of the manufacture of butter and cheese, industries to 

 which reference is made in the Old Testament 1 and the evolution 

 of which has been very gradual. Notwithstanding the newness 

 of this product, its manufacture has assumed such proportions 

 that today it occupies a prominent place among the leading 

 branches of dairy manufactures. 



The condensed milk industry was introduced at about the 



1 Book of Genesis, C. 18, V. 8: "And he took butter and milk and the calf 

 he had dressed and set it before them." 



Book of Job, C. 10, V. 10. "Hast thou not poured me out like milk and 

 curdled me like cheese." 



