CHEMICAL COMPOSITION 



207 



shown in the following table which represents analyses of dif- 

 ferent brands of evaporated milk: 



Soluble and Insoluble Curd in Evaporated Milk. 1 



The above figures show that, in the evaporated milk, prac- 

 tically all of the coagulable albumin is changed to insoluble curd. 

 The brands analysed contained evaporated milk condensed at 

 the ratio of 2 to 2.4 parts of fresh milk to 1 part of evaporated 

 milk. The soluble albumin found corresponds with the albumin 

 not: coagulable by heat, normally found in fresh milk, times the 

 ratio of concentration. 



The casein is largely precipitated by the sterilizing heat, 

 but is present in the form of very finely divided particles. This 

 is due to the mechanical shaking to which the evaporated milk 

 is subjected in the sterilizer and in the shaker. In many batches 

 of evaporated milk the precipitation of the casein during sterili- 

 zation is so fine that the product is perfectly smooth without 

 shaking. The casein in evaporated milk does not respond to the 

 action of rennet as does the casein in fresh milk. 



1 Hunziker, Indiana Agricultural Experiment Station, Bulletins Nos. 134 

 and 143. 



