PART I. 
CONDENSED MILK 
Crrarter I, 
DEFINITION. 
Condensed milk is cow’s fresh mille from which a consider- 
able portion of the water has been evaporated and to which 
sucrose may or may not have been added. 
There are chiefly two classes of condensed milk, namely, 
sweetened and unsweetened. Both reach the market in hermet- 
ly sealed tin cans intended for direet consumption, and in 
bulk, intended for bakers, confectioners and ice cream manu- 
facturers. 
A portion of the condensed milk on the market 1s made 
from the chief by-products of milk, skim milk and buttermilk. 
Condensed skim milk supphes the same markets as condensed 
whole milk sold in bulk. Condensed buttermilk furnishes a 
valuable hog and chicken feed. It has, also, been recommended 
for medicinal purposes, and of late years it has found extensive 
use in bakeries and for the manufacture of diverse prepared foods. 
HISTORY AND DEVELOPMENT OF INDUSTRY. 
Invention of Process.—Condensed milk is the child of the 
nineteenth century. ‘Its origin does not date back far, and its 
innovation and rapid development stand in sharp contrast to 
those of the manufacture of butter and cheese, industries to 
which reference is made in the Old Testament? and the evolution 
of which has been very gradual. Notwithstanding the newness 
of this product, its manufacture has assumed such proportions 
that today it occupies a prominent place amone the leading 
branches of dairy manufactures. 
The condensed milk industry was introduced at about the 
1 Book of Genesis, C. 18, V. 8: ‘And he took butter and milk and the calf 
he had dressed and set it before them.” 
Book of Job, C. 10, V. 10. “Hast thou not poured me out like milk and 
curdled me like cheese.” 
