SWEETENED CONDENSED MiLK DEFECTS 235 
Comparative Composition of Gelatinous Coating of the Jacket 
and Coils and of Normal Condensed Milk of the Same 
Batch, Made April 23, 1908. 
Coating of Jacket Normal Condensed 
and Coils Milk 
Moisture 24.76 per cent 30.34 per cént 
Lactose 13.12 aE 13.16 ei 
Fat 9.50 ‘i 7.44 ss 
Curd 8.14 > 7.30 y 
Ash 1.42 1.80 ~ 
Acid 33 uf 40 os 
Sucrose 41.36 40.02 
98.63 per cent 100.46 per cent 
The above analyses were made in order to determine the 
difference in chemical composition between that part of the batch 
which, in the spring of the year, forms a gelatinous coating on 
the jacket and coils and that part which remains normal. The 
figures do not show as great a difference, as the physical com- 
parison of the two products would suggest. Possibly the most 
significant point these analyses show is that, while the proteids 
in the coating are higher, the ash is lower than in the normal 
condensed milk. 
A large portion of the ash of milk is present in chemical 
combination with the casein, which does not curdle by heat. 
while the albumin, which is coagulated by heat, contains only 
a very small amount of ash. Therefore, the fact that an increase 
in the proteids of this gelatinous coating is accompanied by a 
decrease in the ash content, would suggest that the proteids of 
the coating of the jacket and coils consist of more albumin and 
less casein than the proteids of the normal condensed milk of 
the same batch. Since this coating of the jacket and coils occurs 
only in the spring of the vear, when most of the cows freshen, 
it is reasonable to assume that this coating is the result of the 
acceptance at the factory of milk too soon after calving and 
which contains excessive quantities of proteids and other sub- 
