230 SWEETENED CONDENSED MiLK DEFECTS 
crystals, although to a relatively slight degree. Nevertheless, 
sweetened condensed skimmed milk will settle less readily than 
sweetened condensed whole milk. 
Effect of Cane Sugar Content on Sugar Sediment.—The per 
cent of cane sugar materially influences the specific gravity and 
viscosity of the condensed milk. Milk with a high per cent of 
sucrose is heavier, more viscous and drops its sugar crystals 
less readily than milk with a low per cent of sucrose. 
Turning the Cans to Prevent Sugar Sediment.—Concerns 
who have been continually troubled with settled milk often resort 
to the practice of turning their cases daily, or at other regular 
intervals. This keeps the precipitated crystals in motion, but 
it does not prevent the settling entirely. Moreover, milk des- 
tined to settle, as the result of defects in the process, cannot 
be prevented from dropping its crystals after it leaves the fac- 
tory. Some concerns have stooped to printing on their labels 
statements similar to the following: ‘A sediment in the bottom 
of this can indicates that this condensed milk is absolutely pure 
and free from harmful ingredients.” Advice of the above de- 
nomination is obviously ridiculous as well as untrue. 
Adding Powdered Milk Sugar.—It has been explained that 
after the condensed milk is cooled it contains sugar crystals. If 
those crystals are large, their cubic content is relatively great 
in proportion to their surface. Their buoyancy is, therefore, 
sufficient to overcome the resistance of the surrounding liquid 
and they will drop to the bottom, forming a sediment. If these 
crystals are very small and fine they are not objectionable and 
they usually do not cause settled milk, because their gravity 
force is insufficient to overcome the resistance of the viscous 
syrup. It has been further shown that the size of the sugar 
crystals is largely determined by the size of the first crystals 
present. Experience has demonstrated that the addition to 
the condensed milk before cooling, of very fine sugar crystals, 
such as powdered milk sugar contains, encourages the formation 
of very small crystals and tends to guard against the develop- 
ment of large and coarse crystals during subsequent cooling. 
Hence sugar sediment may be greatly minimized, if not entirely 
prevented, by adding to the hot sweetened condensed milk, a 
small amount of powdered milk sugar, at the rate of a tea- 
