SANITARY PURITY 211 



been added. It contains, all tolerances being allowed for, not 

 less than twenty-eight per cent. (28%) of milk solids. 2 



"Unsweetened condensed skimmed milk, evaporated skim- 

 med milk, concentrated skimmed milk, is the product resulting 

 from the evaporation of a considerable portion of the water from 

 skimmed milk, and contains, all tolerances being allowed for, 

 not less than twenty per cent. (20%',) of milk solids." 2 



Requirements of Condensed Milk for Export to the Allied 

 Nations. Condensed milk shall contain not less than 9.2 per 

 cent, butter fat. 



In order to meet the 1 high butter fat requirement in con- 

 densed milk furnished to the Allies, American condenseries which 

 receive largely low-testing milk are compelled to reinforce their 

 product with butter fat. This is done either by removing a por- 

 tion of the skim milk, or by the addition to the milk of butter 

 fat in the form of cream or unsalted butter. 



CHAPTER XX. 



'SANITARY PURITY, DIGESTIBILITY AND VITAMINE 

 PROPERTIES OF CONDENSED MILK. 



Sanitary Purity. From the point -of view of freedom from 

 pathogenic and other harmful micro-organisms, most forms of 

 condensed milk are superior to the average market milk. In the 

 first place, the manufacture of a marketable condensed milk 

 makes essential eternal vigilance in the control of the quality of 

 the fresh milk. It is safe to state that in no milk plants does 

 the quality of the fresh milk accepted, receive more careful atten- 

 tion and average higher than in the milk condensery. The foun- 

 dation of the condensed product, the fresh milk, therefore, is of 

 a relatively high standard of purity. 



Again, the temperature to which the milk is subjected is suf- 

 ficiently high to destroy the germs of practically all milk-borne 

 diseases; so that, unless the condensed milk becomes infected 

 with patliogenic germs after condensing and before the tin cans 

 are hermetically sealed, practically all danger from disease germs 

 is eliminated. In the case of evaporated milk the marketable 



2 U. S. Department of Agriculture, Food Inspection Decision No. 170, 

 March 31, 1917. 



