SWEETENED CONDENSED MILK ADDITION OF SUGAR 65 



Quality of the Sugar. Since the sugar, sucrose, is added for 

 the purpose of preserving" the condensed milk, it is obvious that, 

 none but the best quality of refined sucrose is admissible. Low 

 grade sucrose is a product dangerous to the condensed mH-k 

 business. It is apt to contain sufficient quantities of acid and 

 invert sugar, to give bacteria and yeast an opportunity to start 

 fermentation. When once started, the destruction of the product 

 is almost inevitable. In years of failure of the cane sugar crop, 

 when the prices of sucrose soar high, condenseries yield frequent- 

 ly to the temptation of buying lower grades of sugar. The result 

 invariably is an abnormally large output of condensed milk that 

 "goes wrong." 



It is very important that the sugar in the iactory be stored 

 where it will keep dry. Sucrose has hygroscopic properties. 

 When exposed to an atmosphere saturated with moisture it ab- 

 sorbs water. In damp storage it is prone to become lumpy, 

 moldy and frequently sour. When these precautions are neglected 

 there is danger of defective condensed milk, causing the cans on 

 the market to swell, due to gaseous fermentation. 



Adulteration of sugar with foreign admixtures, such as white 

 sand, white clay, starch, or lime dust is rare, and occurs usually 

 only in pulverized sugar. For the detection of these adulterants, 

 add a spoonful of the suspicious sugar to a glass of hot water 

 and stir. Pure sugar will dissolve completely, while most of the 

 common impurities are insoluble and will settle to the bottom. 



The purchase of coarsely granulated sugar is an effective 

 safeguard, insuring freedom from these adulterants. Powdered 

 sugar should not be used in the condensery. 



Amount of Sugar. The amount of sucrose used varies in 

 different countries, with different manufacturing concerns, in 

 different factories of the same company and at different seasons 

 of the year. The normal variations range between twelve and 

 eighteen pounds of sucrose per one hundred pounds of fresh 

 milk. Most factories use about 16 per cent. 



It is not advisable to overstep the limits above indicated. 

 Condensed milk serves as a substitute for fresh milk. The more 

 sucrose it contains, the greater is the difference in composition 

 and properties between the condensed milk and the fresh milk. 



