468 MANUAL OF MILK PRODUCTS 



The per cent of solids = 



fY IMA_ J\ x 10 00 - 1000~| X i + 1.2 X 7.8 = 24.68 



per cent solids 



SWEETENED CONDENSED MILK 



The process of making sweetened condensed milk is very 

 similar to that used for making the unsweetened product. 

 The chief difference is in the addition of the sugar and the 

 omission of the sterilizing process. The sweetened milk is not 

 sterile, its keeping quality being dependent upon the concen- 

 tration of the milk solids and the preservative action of the 

 added cane-sugar. For this reason the concentration is usually 

 carried somewhat farther than in the case of the unsweetened 

 goods. It is also important that the sugar be as free as possible 

 from bacteria spores, yeasts, and molds, which might develop 

 later in the finished product, causing fermentation changes 

 and the spoiling of the milk. If it is not sufficiently concen- 

 trated, or too small a percentage of sugar is added, there is more 

 danger of the finished product not keeping well. The greater 

 the concentration and the larger the percentage of cane-sugar 

 used, the better will be the keeping quality of the finished prod- 

 uct. On the other hand, the nearer the finished product re- 

 sembles fresh milk in composition, the greater its commercial 

 value, and the more cane-sugar added, the greater will be the 

 difference in composition between the fresh and the condensed 

 milk. Manufacturers have learned from experience the limits 

 between which it is safe to vary the degree of concentration 

 and the amount of cane-sugar. 



Richmond gives the composition of sweetened condensed milk 

 as follows : 



