STANDARDIZED CONDENSED MILK 337 



ice cream manufacturers, the buyer often specifies in his order 

 the desired composition of the product, necessitating standardiza- 

 tion to meet these special demands. 



These factors and conditions inevitably led to the adoption 

 of the practice of carefully standardizing condensed milk for fat 

 and milk solids. The details of methods used for standardizing 

 vary considerably with different manufacturers. The principle 

 upon which standardization is based, however, is obviously very 

 much the same under all conditions, and variations in details 

 affect the results largely only with reference to the degree of 

 accuracy. 



Some manufacturers standardize the fluid milk before con- 

 densing, others prefer to standardize after evaporation only, 

 while still others standardize both, the fluid milk and then again 

 the finished product just prior to canning. Each of the three 

 methods is practical and the double method of standardizing 

 before and after condensation is obviously the most exact. In 

 the case of sweetened condensed milk standardization before 

 condensation is preferable inasmuch as the admixture to the 

 finished product of wlater, skim milk or cream is not advisable 

 from the standpoint of keeping quality, unless these products 

 have been previously properly pasteurized. In the case of 

 evaporated milk, which is much thinner, more miscible and which 

 is subsequently sterilized, these objections are largely removed. 



The materials generally used for standardizing are skim 

 milk, condensed skim milk, cream, butter and water. Water is 

 used only to lower the per cent total solids, or the degree of 

 concentration, and is of service only after condensation of the 

 milk. 



The calculations employed for standardization are identical 

 for all forms of condensed milk and milk powder, both sweetened 

 and unsweetened. The addition of cane sugar to the fluid milk 

 does not alter the ratio of fat to milk solids, since the added 

 sugar merely displaces a portion of the water in the finished 

 product. 



The per cent total solids in the condensed milk is controlled 

 primarily by the degree of concentration as determined by the 

 Beaume hydrometer or by gravimetric analysis and it may be 



