PART II. 
MANUFACTURE OF SWEETENED 
CONDENSED MILK 
Carter IV. 
DEFINITION. 
Sweetened condensed milk is cow's milk, condensed at the 
ratio of 214, to 284 parts of fresh milk to 1 part condensed milk. 
It contains considerable quantities of sucrose, usually about 
40 per cent, to preserve it. Tt is of semi-fluid consistency and 
reaches the market in hermetically scaled tin cans, varying in 
size from eight ounces to one eallon. and in barrels similar to 
glucose barrels, holding frem three hundred to seven hundred 
pounds of condensed milk. \When made properly, sweetened 
condensed milk will keep for many months, but is best when 
fresh. 
HEATING. 
Purpose.—The first step in the process is to heat the milk to 
near the boiling point. here are three chief reasons for which 
the milk is heated, namely, to destroy most of the bacteria, yeast. 
molds and other organized and unorganized ferments, to facilitate 
the solutien of the sucrose, and to prevent the milk from burning 
on to the heating surface in the vacuum pan. 
Destruction of Ferments.—\\Vhen the fresh milk arrives at 
the factory it contains micro-organisms in varying numbers and 
of different species. In some cases disease-producing bacteria 
may he present, rendering the milk dangerous to the health and 
life of the consumer, were it not heated to temperatures high 
enough to destroy these germs. gain, milk may contain bac- 
teria, yeast, molds and enzymes that cause it to undergo un- 
desirable fermentations which, if allowed to pass into the con- 
densed milk, may tend to shorten the life and impair the whole- 
someness and marketable properties of the latter. 
