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ADULTERATIONS OF CONDENSED MILK 
Annual’ Output of Imitation Evaporated Milk, Made from 
Wholly or Partly Skimmed Milk to Which Foreign Fats 
had been Added.' 
2 Case Goods | Bulk Goods Total 
Year Pounds | Pounds Pounds 
14,134,712 14,146,712 
| 
Polis aearee. 12,000 | 
ESIC eens ete aed 18,504 | 17,487,064 — | 17,505,568 
AS Nits erty Meare eae 41,033,855 | 7,591,182 48 625,037 
IED aN 62,26? ,2?1 | 2,748,120 | 65,010,341 
Mothers who buy evaporated milk for feeding infants and 
children should be cautioned to observe carefully whether or not 
they receive the genuine article. Imitation evaporated milk is 
not a baby food. [Babies and growing children need butterfat 
for their best development. Jf canned milk is used for infant 
feeding, it should be made from whole milk only. (See also 
hapter XX on “Vitamine Properties of Condensed Milk.”’) 
Addition of Commercial Glucose.—Commercial glucose be- 
longs to a group of starch products in which dextrose is the 
leading constituent. It is manufactured by the action of dilute 
acids in starch and starchy matter, or occasionally woody fibre. 
In this country it is almost wholly made from maize starch. 
Starch glucose occurs in commerce in several forms, varying 
from the condition of pure anhydrous dextrose, through inferior 
kinds of solid sugar, to the condition of a thick syrupy hquid, 
colorless and transparent, resembling molasses in consistency 
and glycerine in appearance; it contains a large proportion of 
dextrin. In connection with the manufacture of condensed milk 
the term “elucose” refers to this thick, syrupy liquid. It is added 
to the condensed milk with a view of substituting a portion of 
the sucrose and thus reducing the cost of manufacture. It has 
also been suggested that the presence of commercial glucose in 
condensed milk prevents the precipitation of sugar crystals. Ex- 
periments have shown, however, that condensed milk containing 
varying amounts of glucose, will become sandy just as readily 
as normal condensed milk. : 
That glucose cannot be used as a substitute for sucrose, is 
1The Market Reporter, U. S. Bureau of Markets, Vol. I, No. 18, 1920. 
