SWEETENED CONDENSED MILK DEFECTS 235 



Comparative Composition of Gelatinous Coating of the Jacket 



and Coils and of Normal Condensed Milk of the Same 



Batch, Made April 23, 1908. 



Coating of Jacket Normal Condensed 



and Coils Milk 



Moisture 24.76 per cent 30.34 per cent 



Lactose 13.12 13.16 



Fat 9.50 7.44 



Curd 8.14 7.30 



Ash 1.42 1.80 



Acid .33 .40 



Sucrose 41.36 40.02 



98.63 per cent 100.46 per cent 



The above analyses were made in order to determine the 

 difference in chemical composition between that part of the batch 

 which, in the spring of the year, forms a gelatinous coating oh 

 the jacket and coils and that part which remains normal. The 

 figures do not show as great a difference, as the physical com- 

 parison of the two products would suggest. Possibly the most 

 significant point these analyses show is that, while the proteids 

 in the coating are higher, the ash is lower than in the normal 

 condensed milk.' 



A large portion of the ash of milk is present in chemical 

 combination with the casein, which does not curdle by heat, 

 while the albumin, which is coagulated by heat, contains only 

 a very small amount of ash. Therefore, the fact that an increase 

 in the proteids of this gelatinous coating is accompanied by a 

 decrease in the ash content, would suggest that the proteids of 

 the coating of the jacket and coils consist of more albumin and 

 less casein than the proteids of the normal condensed milk of 

 the same batch. Since this coating of the jacket and coils occurs 

 only in the spring of the year, when most of the cows freshen, 

 it is reasonable to assume that this coating is the result of the 

 acceptance at the factory of milk too soon after calving and 

 which contains excessive quantities of proteids and other sub- 



