66 SWEETENED CONDENSED MILK ADDITION OF SUGAR 



Sucrose is not as readily digested as the other ingredients of 

 milk; therefore, the presence of excessive amounts of cane sugar 

 in condensed milk tends to reduce its digestibility and its whole- 

 someness as a food. Again, while normal milk. is a well-balanced 

 food in itself, the presence of large amounts of cane sugar in 

 it causes this equilibrium to be disturbed, the condensed milk 

 being excessively rich in carbohydrates and relatively poor in 

 proteids. These facts are specially significant where condensed 

 milk is used for infant feeding and by persons with weak 

 digestion. 



On the other hand, sweetened condensed milk depends for its 

 preservation on the sucrose. This class of condensed milk is not 

 sterile and is prevented from rapipd deterioration by the pre- 

 servative action of the sucrose only. Therefore, the snjaller the 

 amount of sucrose it contains, the greater the danger from the 

 activity of ferments and the lower its. keeping quality. 



The relative prices of cane sugar and of fresh milk also 

 govern the amount of cane sugar used in many factories. In 

 summer, milk prices are low and sugar prices are high, while in 

 winter the relative prices are reversed. Hence there is a tendency 

 on the part of the manufacturer to use less sugar in summer than 

 in winter. 



Again, the amount of cane sugar used varies according to 

 the kind of market for which the condensed milk is intended. 

 Milk put on the market in hermetically sealed cans is generally 

 exposed to more unfavorable conditions and is older by the time 

 it reaches the consumer than milk sold in barrels. It is customary 

 to use about sixteen pounds of cane sugar for every one hundred 

 pounds of fresh milk for canned goods, and about twelve to four- 

 teen pounds of cane sugar for barrel goods. 



Finally, there is a strong tendency in some localities for 

 sweetened condensed milk made in May and June, to thicken 

 rapidly and become cheesy with age. This can easily be prevented 

 by the use of more cane sugar in the milk manufactured during 

 these months. (See Chapter XXII on "Condensed Milk 

 Defects.") 



A more accurate method of determining the amount of sugar 

 that should be added to the original milk in order to secure a 



