CONDENSED AND DESICCATED MILKS 



CONDENSED and evaporated milks, along with milk powder 

 or flour, have been placed on the market chiefly to meet the de- 

 mand for a milk that will keep indefinitely and one whose bulk 

 is sufficiently reduced to make shipment easier. While fresh milk 

 contains about 87 to 88 per cent, of water, sweetened condensed 

 milk contains about 25 per cent.; unsweetened condensed milk 

 (evaporated) contains about 63 per cent., and milk powder about 

 5 per cent, water. The bulk of these products is, therefore, smaller 

 than that of fresh milk, and transportation charges are corre- 

 spondingly less. Condensed or evaporated milk keeps sweet for 

 a long time, and milk powder almost indefinitely. Consequently, 

 concentrated milks are in great demand in countries where fresh 

 milk is scarce or in hot climates where milk remains sweet for a 

 short time only. 



Richmond gives the following analyses of sweetened condensed 

 milk, of unsweetened condensed milk, and of milk powders: 



COMPOSITION OF SWEETENED CONDENSED MILK 



COMPOSITION OF UNSWEETENED CONDENSED MILK 



COMPOSITION OF MILK POWDERS 



1 



Moisture 6. 39 



Fat 27.35 



Milk-sugar 31 .42 



Cane-sugar 



Protein 27.48 



Ash.... 6.00 



The term "condensed milk" usually means concentrated milk 

 to which cane-sugar has been added. "Plain condensed milk" 

 is concentrated milk and is sold in bulk to ice-cream manufacturers 

 and confectioners. This bulk condensed milk is not sterilized 



648 



