CONDENSED MILK. 227 



can be made from fresh milk, this same authority 

 says, " 100 to 120 pounds of milk and 14 to 17 pounds 

 of cane sugar will make a case (48 pounds) of con- 

 densed milk." It is usually put upon the market in 

 two forms plain and sugared. The former is being 

 largely used for confectionery purposes, and is replac- 

 ing cream. The two kinds have about the following 

 percentage composition : 



American Canadian 

 (plain). (sugared). 



Water 48.6 25.7 



Fat 15.7 7-3 



Albumenoids 17.8 8.4 



Milk Sugar 1 5.4 13.5 



Cane Sugar oo.o 43.2 



Ash 2.5 1.9 



i oo.o i oo.o 



The desirable qualities in a condensed milk are : 

 The absence of unpleasant, cheesy, or fermented flavor; 

 absence of undissolved sugar ; the color nearly white, 

 with a yellowish or creamy tinge ; and such a consist- 

 ency of body as will dissolve readily and completely 

 in about four parts of cold water, without the presence 

 of any specks or particles of fat. 



The milk produced for condensing purposes must 

 be exceptionally good in quality and be wholesome 

 and clean. The cows must be clean and fed on food 

 which will not impart any flavor to the milk. The 

 milk must be cooled and be well cared for, or it will 

 not be accepted at the condensing factories. The 

 factories are kept scrupulously clean, and all the work 

 is done in a cleanly manner. This is very necessary 

 or the result will be failure in the product. 



