SWEETENED CONDENSED MiLK—ADDITION OF SUGAR 63 
that is, that the milk be heated to pasteurizing temperature, 
170 degrees F. or thereabout, by the use of a continuous pas- 
teurizer, or a jacketed kettle, or other similar means, and that 
from there on only to the desired temperature, direct steam be 
used. 
ADDITION OF SUGAR. 
Considerable quantities of sucrose are added to the con- 
densed milk for the purpose of preserving it. 
Kinds of Sugar.—In order to convey to the milk preservative 
properties, that kind of sugar must be used which does not readily 
undergo fermentation and which has the power of inhibiting bac- 
terial activity when dissolved in a concentrated solution. Glucose 
could be purchased at a very low cost. but it is not suitable for 
this purpose, since it is, in itself, verv unstable and fermentable. 
It has no preservative qualities, even in concentrated solutions. 
Sucrose, saccharose, or cane sugar, C,.11..0,,, properly refined, 
ferments with difficulty in concentrated solutions, and has the 
power of retarding the growth of bacteria and other ferments 
ordinarily present in sweetened condensed milk. It is, therefore, 
very satisfactory and useful in this connection, 
Beet sugar, which is chemically indentical with cane sugar, 
is used in Furopean countries very largely in the place of cane 
sugar. On the continent the beet sugar industry is an important 
factor. With the climate adapted to the growing of sugar beets 
and the labor relatively cheap, beet sugar can be secured by the 
European condenseries at lower cost than cane sugar. In America 
where the annual sugar cane crop is large and where the high 
cost of labor renders the expense of growing sugar beets relatives 
ly high, there is practically no difference between the price of 
cane sugar and beet sugar. \Vhen American beet sugar was 
used in the condenseries during the infancy of the beet sugar 
industry, this sugar was found undesirable, often giving rise to 
fermented condensed milk. It was then supposed by the con- 
densed milk men that bect sugar contained very resistant spore- 
bearing bacteria, which followed the beets from the soil into the 
refined sugar. This conclusion is highly improbable, as the 
temperatures and chemicals emploved in the process of beet 
sugar making are prohibitive of the passage of living bacteria 
