284 SCIENCE AND PRACTICE OF DAIRYING. 



erected a factory in Switzerland for the preparation of condensed 

 milk, prepared with sugar. He was succeeded by the Anglo- Swiss 

 Condensed Milk Co., which founded in 1866 at Cham, on the Lake 

 of Zug in the Canton of Zug, a large factory, which was the first 

 factory for the manufacture of condensed milk started in Europe. 

 The company still exists, and in addition to its chief factory at 

 Cham, has branches in England, in Switzerland, and South Germany, 

 and practically supplies the entire European market with condensed 

 milk. In the course of time many other similar factories have been 

 erected in different districts, nearly all of which, however, have come 

 to grief. The experience which has been acquired up till the present 

 time in the preparation of condensed milk, points to the fact that 

 the fresh milk should be previously warmed, with 12 to 13 per cent 

 of its weight of cane sugar beet sugar has proved itself unsuitable, 

 and then condensed in a vacuum pan to about one-third or one- 

 fourth of its volume. 



Thickened milk possesses a white or whitish-yellow colour, according 

 to its age, and is of a very sweet pleasant flavour. It has a thick pulpy 

 consistency, and has the power of keeping for a long time. 



If condensed milk be mixed with four and a half times its weight of 

 pure lukewarm water, it is perfectly dissolved, and forms a milky, sweet, 

 and pleasant liquid, which possesses the flavour of ordinary fresh milk. 

 If allowed to stand for some time, a layer of cream is thrown up, which 

 may be made into butter. 



According to all the available data collected by the author, condensed 

 or preserved milk, prepared by the addition of cane-sugar, has the follow- 

 ing composition : 



Average. Limits of Variation. 



Water, 25-68C 12-43 to 35-66 per cent. 



Fat, 10-985 7'54 1878 



Nitrogenous matter, ... 12-325 7'79 20-14 



Milk- and cane-sugar, ... 48-662 41-25,, 53'89 



Mineral matter, ... 2-342 1-56 3'87 



100-000 



The relation between milk-sugar and cane-sugar is as follows : 



Average. Limits of Variation. 



Milk-sugar, ... 16-288 per cent. 10*82 to 18-35 per cent. 

 Cane-sugar, ... 32-374 24-11 40-48 



