202 MILK AND DAIRY PRODUCTS PART 



To avoid what, for some people, is the unpleasantly sweet 

 taste of condensed milk, it is sometimes prepared without 

 sugar, but then the condensed milk must be heated in the tins 

 and these afterwards sealed hermetically to render the contents 

 durable. The tins are therefore sterilised at 120 C., and 

 afterwards the sterilisation controlled by keeping them for 

 some time at 30-40 in the thermostat, so that if fermentation 

 sets in, it is shown by the bulging of the tins. 



When a tin of unsweetened condensed milk is opened, the 

 contents do not keep as well as where sugar has been added, 

 owing to the larger qiiantity of water in the former. Fleisch- 

 mann gives the following composition to the unsweetened milk : 



Mean. Fluctuations. 



Water 48 '595 per cent. 46 '40 53 '54 per cent. 



Fat 15-668 ,, 13'12 19'80 



Protein 17 '806 ,, 13-61 26 '50 



Milk sugar ... 15-403 ,, 12-50 1775 

 Crude ash 2 -528 2 "00 2 -96 



100-000 



The average specific gravity at 15 C. is T136. Unsweetened 

 condensed milk was introduced some considerable time after 

 the sweetened variety. 



Latterly, the manufacture of condensed separated milk has 

 been commenced, and a good market for it is found, particularly 

 in England. The chemical composition is somewhat as 

 follows : x 



Unsweetened. Sweetened. 



Water 69 '0 per cent. 26 "7 per cent. 



Fat 0\3 0-2 



Protein 12'4 ,, 11 6 ,, 



Sugar 15-7 ,, 59'3 



Salts 2-6 2-2 



100-0 ,, 100-0 



In the sweetened milk the sugar is one-quarter milk sugar 

 and three-quarters cane sugar. 



The largest manufacturers of condensed milk are found in 

 Switzerland, England, Holland, America and Norway. 



Dried milk or milk powder is prepared by evaporating the 

 milk to dryness, and it contains all the constituents of milk 



1 N. Engstrom, Handbolc i Mejerihushdllning. Landtbrukets Bok III. Stock- 

 holm, 1902, p. 62L 



