CHEMICAL COMPOSITION 205 
Evaporated Milk—The same factors which control the 
chemical composition of sweetened condensed milk, also govern 
that of the unsweetened product, with the exception that the 
cane sugar is absent. 
The following figures represent, in round numbers, the 
average composition of evaporated milk as obtained from anal- 
yses of a large number of American brands, 
Average Composition of Evaporated Milk 
Water 73 per cent. 
fat 8.3 per ee 
proteids 7.5 per cent. 
5 
‘ lactose 9.7 per eal 27 per cent. 
ash 1.5 per cent. 
Milk solids 
100 per cent. 
The chemical and physical properties of the various ingre- 
dients in unsweetened condensed milk are affected to a greater 
extent than in the case of sweetened condensed milk. This is 
largely due to exposure of the evaporated milk to high tempera- 
tures in the sterilizer. 
Water and Solids are governed by the degree of concentra- 
tion and the relative per cent. of the same constituents in the 
fresh milk. The per cent. of solids admissible in evaporated milk 
is largely dependent on the chemical and physical properties of 
the milk and the sterilizing temperatures employed. Excess 
in solids in this product jeopardizes its marketable properties, 
owing to the tendency of the proteids to form hard lumps of 
curd during the sterilizing process. Evaporated milk very low 
in solids tends toward the separation of its butter fat in storage. 
Analyses show a range of from 23 to 31 per cent. solids. Since 
the per cent. of solids necessary and possible to be contained in 
marketable evaporated milk, largely depends on the properties 
of milk, and, since these properties again are principally con- 
trolled by locality, season of year, crop, feed and weather con- 
ditions and the quality of the fresh milk, the solids in milk from 
any given season of the year may vary very considerably. In 
some localities and at certain times of the year the best results 
may be obtained with evaporated milk containing 28 per cent 
