SANITARY PURITY 211 
been added. It contains, all tolerances being allowed for, not 
less than twenty-eight per cent. (28%) of milk solids.* 
“Unsweetened condensed skimmed milk, evaporated skim- 
med milk, concentrated skimmed milk, is the product resulting 
from the evaporation of a considerable portion of the water from 
skimmed milk. and contains, all tolerances being allowed for, 
not less than twenty per cent. (20‘,.) of milk solids.” * 
Requirements of Condensed Milk for Export to the Allied 
Nations.—Condensed milk shall contain not less than 9.2 per 
cent. butter fat. 
In order to meet the high butter fat requirement in con- 
densed milk furnished to the Alles, \merican condenseries which 
receive largely low-testing milk are compelled to reinforce their 
product with butter fat. This is done either by removing a por- 
tion of the skim milk, or by the addition to the milk of butter 
fat in the form of cream or unsalted butter. 
CHAPTER NN. 
SANITARY PURITY, DIGESTIBILITY AND VITAMINE 
PROPERTIES OF CONDENSED MILK. 
Sanitary Purity.—From the point of view of freedom from 
pathogenic and other harmful micro-organisms, most forms of 
condensed milk are superior to the average market milk. In the 
first place, the manufacture of a marketable condensed milk 
makes essential eternal vigilance in the control of the quality of 
the fresh milk. Tt is safe to state that in no milk plants does 
the quality of the fresh milk accepted, receive more careful atten- 
tion and average higher than in the milk condensery. The foun- 
dation of the condensed product, the fresh milk, therefore. is of 
a relatively high standard of purity. 
Again, the temperature to which the milk is subjected is suf- 
ficiently high to destroy the germs of practically all milk-borne 
diseases; so that. unless the condensed milk becomes infected 
with pathogenic germs alter condensing and before the tin cans 
are hermetically sealed, practically all danger from disease germs 
is eliminated. [n the case of evaporated milk the marketable 
2U. S. Department of Agriculture, Food Inspection Decision No. 170, 
March 31, 1917. 
