200 CHEMICAL COMPOSITION 



land. At first the bulk of the influx consisted of sweetened con- 

 densed milk, but later evaporated milk also arrived in increas- 

 ingly large quantities, causing havoc in our domestic markets, 

 and an almost unprecedented depression in the industry in the 

 Fall of 1914. At the same time, the exports further decreased 

 and ceased almost entirely. 



In 1915 the food shortage in the allied countries and their 

 need of condensed milk for their armies and navies began to 

 counteract the effect of the removal of the protective tariff. 

 Imports decreased while large and repeated contracts for exports 

 to the Allies brought about an unprecedented growth of our 

 export trade of condensed milk at attractive prices. Our exports 

 were further increased by the fact that the w r ar deprived non- 

 combatant countries in South America, Asia and Africa of their 

 usual imports of this commodity from the then warring coun- 

 tries, opening up the world markets to the United States. 



The exports continued to increase after the armistice was 

 declared, the volume exported being limited largely only by the 

 shortage of transatlantic transportation facilities. After the first 

 six months of 1919 the increasingly unfavorable rate of exchange 

 of foreign moneys commenced to make itself felt and since then 

 there has been a steady decline in exports. Early in 1920 iso- 

 lated shipments of condensed milk began to arrive in this coun- 

 try, foreign manufacturers being attracted by and taking advan- 

 tage of the high exchange value of the American dollar, our high 

 domestic prices and the absence of tariff on condensed milk 

 imported into the United States. 



CHAPTER XIX. 



CHEMICAL COMPOSITION AND STANDARDS OF 

 CONDENSED MILK. 



Sweetened Condensed Milk. Sweetened condensed milk 

 contains all the constituents of fresh milk and considerable but 

 varying quantities of sucrose. Its composition, therefore, de- 

 pends on such factors as : composition of the fresh milk from 

 which it is made; the degree of condensation and per cent, of 

 cane sugar added. As all of these factors vary in milk from 

 Hifferent localities, and in milk of the same factory at different 



