SWEETENED CONDENSED MiILK— ADDITION OF SUGAR 65 
Quality of the Sugar.—-Since the sugar, sucrose, is added for 
the purpose of preserving the condensed milk, it is Obvious that 
none but the best quality of refined sucrose 1s admissible. Low 
grade sucrose is a product dangerous to the condensed milk 
business. It is apt to contain sufficient quantities of acid and 
invert sugar, to give bacteria and yeast an opportunity to start 
fermentation. \Vhen once started, the destruction of the product 
is almost inevitable. In years of failure of the cane sugar crop, 
when the prices of sucrose soar high, condenseries vield frequent- 
ly to the temptation of buving lower grades of sugar. ‘Phe result 
invariably is an abnormally large output of condensed milk that 
“goes wrong.” 
It is very important that the sugar in the 1actory be stored 
where it will keep dry. Sucrose has hygroscopic properties. 
When exposed to an atmosphere saturated with moisture it ab- 
sorbs water. In damp storage it is prone to become lumpy, 
moldy and frequently sour. When these precautions are neglected 
there is danger of defective condensed milk, causing the cans on 
the market to swell, due to gaseous fermentation. 
Adulteration of sugar with foreign admixtures, such as white 
sand, white clay, starch, or lime dust is rare, and occurs usually 
only in pulverized sugar. For the detection of these adulterants, 
add a spoonful of the suspicious sugar to a glass of hot water 
and stir. Pure sugar will dissolve completely, while most of the 
common impurities are insoluble and will settle to the bottom. 
The purchase of coarsely granulated sugar is an effective 
safeguard, insuring freedom from these adulterants. Powdered 
sugar should not be used in the condensery. 
Amount of Sugar.—The amount of sucrose used varies in 
different countries, with different manufacturing concerns, in 
different factories of the same company and at different seasons 
of the year. The normal variations range between twelve and 
eighteen pounds of sucrose per one hundred pounds of fresh 
milk. Most factories use about 16 per cent. 
It is not advisable to overstep the hmits above indicated. 
Condensed milk serves as a substitute for fresh milk. The more 
sucrose it contains, the greater is the difference in composition 
and properties between the condensed milk and the fresh milk. 
