PART V. 
CONDENSED MILK DEFECTS, THEIR CAUSES 
AND PREVENTIONS 
CuarrrR XXII. 
CLASSIFICATION OF DEFECTS. 
Many are the defects which cause condensed milk to be 
rejected on the market and numerous are the avenues that may 
lead to the manufacture of defective milk. ‘The milk faults may 
be of mechanical, physical, chemical, or bacteriological origin, or 
they may be due to a combination of two or more of these forces. 
In some instances the defects can be detected in milk during, or 
immediately after the process, in which case they may be rem- 
edied, or their recurrence prevented. But more often, several 
weeks may pass before abnormalities develop and before the 
manufacturer realizes that something is wrong with the milk. 
In the meantime, the conditions which originally produced the 
milk defect may have so changed, that it is exceedingly difficult 
to locate the seat of the original trouble. 
DEFECTIVE SWEETENED CONDENSED MILK. 
The following are the chief and most common defects of 
sweetened condensed milk: 
1.) Sandy, rough or vritty 
2. Settled 
ies) 
Thickened and cheesy 
4.) Lumpy, white or yellow buttons 
5. Blown or fermented 
6. Rancid 
7. Putrid 
8. Brown 
9. Metallic. 
