ADULTERATIONS OF CONDENSED MILK 



273 



Annual Output of Imitation Evaporated Milk, Made from 



Wholly or Partly Skimmed Milk to Which Foreign Fats 



had been Added. 1 



Mothers who buy evaporated milk for feeding infants and 

 children should be cautioned to observe carefully whether or not 

 they receive the genuine article. Imitation evaporated milk is 

 not a baby food. -Babies and growing children need butterfat 

 for their best development. If canned milk is used for infant 

 feeding, it should be made from whole milk only. (See also 

 Chapter XX on "Vitamine Properties of Condensed Milk.") 



Addition of Commercial Glucose. Commercial glucose be- 

 longs to a group of starch products in which dextrose is the 

 leading constituent. It is manufactured by the action of dilute 

 acids in starch and starchy matter, or occasionally woody fibre. 

 In this country it is almost wholly made from maize starch. 



Starch glucose occurs in commerce in several forms, varying 

 from the condition of pure anhydrous dextrose, through inferior 

 kinds of solid sugar, to the condition of a thick syrupy liquid, 

 colorless and transparent, resembling molasses in consistency 

 and glycerine in appearance; it contains a large proportion of 

 dextrin. In connection with the manufacture of condensed milk 

 the term " glucose" refers to this thick, syrupy liquid. It is added 

 to the condensed milk with a view of substituting a portion of 

 the sucrose and thus reducing the cost of manufacture. It has 

 also been suggested that the presence of commercial g-lucose in 

 condensed milk prevents the precipitation of sugar crystals. Ex- 

 periments have shown, however, that condensed milk containing 

 varying amounts of glucose, will become sandy just as readily 

 as normal condensed milk. 



That glucose cannot be used as a substitute for sucrose, is 



1 The Market Reporter, U. S. Bureau of Markets, Vol. I, No. 18, 1920. 



