PART VII. 



STANDARDIZATION, TESTS AND ANALYSES 



OF MILK, CONDENSED MILK AND 



MILK POWDER 



CHAPTER XXIX. 

 STANDARDIZATION. 



Prior to the enactment of the Federal Food and Drugs Act, 

 which became effective January 1, 1907, the milk condensing 

 factories made no special effort to place on the market a product 

 of any definite and specific composition. The milk was con- 

 densed, either as whole milk, no matter what the original com- 

 position of the fluid milk was, without modification, or it was 

 partly skimmed or wholly skimmed, before condensing. If any 

 effort towards modification of the composition was made, such 

 effort was practically wholly confined to the regulation of the 

 fat content of the finished product and even in such cases wide 

 fluctuations were quite frequent. 



With the enforcement of the Federal Food and Drugs Act, 

 the milk condenseries found themselves called upon to manu- 

 facture a product that would comply with the Federal standards 

 established and which prescribed the minimum per cent of fat 

 and milk solids permissible in condensed milk. 



It became necessary therefore to guard against the produc- 

 tion of condensed milk, the per cent fat and milk solids of which 

 fell below the specified standard. And later, with the rapid 

 development of the condensed milk industry, competition 

 gradually compelled the individual concerns to not only avoid 

 the manufacture of an illegal product by causing its valuable 

 components to fall short of the percentage required by the 

 standard, but to so modify the composition as to not have the 

 finished product materially exceed the required standard, in 

 order to keep down the cost of manufacture. Furthermore, in 

 the case of bulk condensed milk, which goes to confectioners and 



