242 SWEETENED CoNDENSED Mink Drrkers 
Blown, or Fermented Sweetened Condensed Milk. 
General Description.—One of the most disastrous troubles 
in the manufacture of sweetened condensed milk is the appear- 
ance of “swell heads.” ‘This term is applied to cans of con- 
densed milk, the contents of which have undergone gaseous fer- 
mentation, the resulting pressure causing the ends of the cans 
to bulge or swell, and frequently to burst open the seams. In 
the case of barrel goods, the pressure may cause the barrel head 
to blow out. This gaseous fermentation is usually, though not 
always, accompanied by the development of acid and the for- 
mation of lumps. 
This fermented milk is worthless for any purpose and means 
a total loss to the manufacturer. ‘The loss is generally aug- 
mented by the fact that this trouble does not become noticeable 
at once; its development requires several weeks, so that large 
quantities of condensed milk may have been manufactured before 
it is apparent that the milk is defective. Some of the goods may 
have reached the market before the cans begin to swell, in which 
case the reputation of the respective brand is jeopardized. In 
some instances entire batches show this defect, while in others 
only a few cans or cases of each batch are blown. 
Causes and Prevention.—This defect may be brought about 
through various channels. In most cases it is due to contamina- 
tion of the milk, on the farm or in the factory, with specific 
micro-organisms which are capable of fermenting one or more 
of its ingredients, in spite of the preservative action of the 
sucrose; or the condensed milk may contain lighly fermentable 
substances such as glucose or invert sugar, so that the germs 
normally present in the condensed milk become active and pro- 
duce gas; or the mill may not be condensed to a sufficient degree 
of concentration, or may not contain adequate quantities of 
sucrose, to render it immune to the bacteria normally present. 
The cans may also bulge without bacterial action, as the result 
of exposure to a wide range of temperatures, causing mechanical 
contraction and expansion of the contents. — 
Contamination with Specific, Gas-Producing Bacteria and 
Yeast.—This is by far the most common cause of blown milk. 
While the micro-organisms which, under normally sanitary pro- 
