66 SWEETENED CONDENSED MiLK—AppIrioN OF SUGAR 
Sucrose is not as readily digested as the other ingredients, of 
milk; therefore, the presence of cxcessive amounts of cane sugar 
in condensed milk tends to reduce its digestibility and its whole- 
someness as a food. Again, while normal milk is a well-balanced 
food in itself, the presence of large amounts of cane sugar in 
it causes this equilibrium to be disturbed, the condensed milk 
being excessively rich in carbohydrates and relatively poor in 
proteids. ‘These facts are specially significant where condensed 
milk is used for infant feeding and by persons with weak 
digestion, 
On the other hand, sweetened condensed milk depends for its 
preservation on the sucrose. ‘This class of condensed milk is not 
sterile and is prevented from rapifd deterioration by the pre- 
servative action of the sucrose only. ‘Therefore, the smaller the 
amount of sucrose it contains, the greater the danger from the 
activity of ferments and the lower its keeping quality. 
The relative prices of cane sugar and of fresh milk also 
govern the amount of cane sugar used in many factories. In 
summer, milk prices are low and sugar prices are high, while in 
winter the relative prices are reversed. Hence there is a tendency 
on the part of the manufacturer to use less sugar in summer than 
in winter, 
Again, the amount of cane sugar used varies according to 
the kind of market for which the condensed milk is intended. 
Milk put on the market in hermetically sealed cans is generally 
exposed to more unfavorable conditions and is older by the time 
it reaches the consumer than milk sold in barrels. It is customary 
to use about sixteen pounds of cane sugar for every one hundred 
pounds of fresh milk for canned goods, and about twelve to four- 
teen pounds of cane sugar for barrel goods. 
Finally, there is a strong tendency in some localities for 
1 condensed milk made in May and June. to thicken 
rapidly and become cheesy with age. This can easily be prevented 
sweetenec 
by the use of more cane sugar in the milk manufactured during 
these months. (See Chapter XXII on ‘Condensed Milk 
Defects.”’) 
A more accurate method of determining the amount of sugar 
that should be added to the original milk in order to secure a 
