274 ADULTERATIONS OF CONDENSED MILK 
obvious from the fact that its presence defeats the very object 
for which sucrose is added. Instead of serving as a preservative, 
as 1s the case with the best refined, granulated cane sugar, glucose 
acts as a most effective fermentative. Jt has been explained that 
the presence in sucrose of traces of invert sugar, or levulose and 
glucose, causes condensed milk to ferment. Glucose belongs to 
the monosaccharides. Its chemical formula, like that of levulose, 
is C,H,,O,, it oxidizes readily and under the influence of yeast 
and other micro-organisms it ferments, yielding mainly alcohol 
and carbon dioxide. Its presence in condensed milk, therefore, 
is prone to start fermentation, and the manufacturer who uses 
it with a view of lessening the cost of manufacture of condensed 
milk is, indeed, practicing poor economy. There is no adultera- 
tion of sweetened condensed milk that will produce such in- 
evitable disaster as the addition to it of glucose. Aside from this 
fact, the law prohibits the addition of anything except sucrose. 
Addition of Bi-Carbonate of Soda, Ammonium Hydroxide, 
Lime Oxide and Lime Hydrate and Other Alkali—These alkalies 
and alkaline earths are frequently added to evaporated milk, for 
the purpose of neutralizing excess of acid, or balancing the ash 
constituents, in order to diminish the viscosity and tendency to 
curdle, to facilitate the sterilizing process, and to prevent the 
milk from curdling when exposed to heat. If used in reasonable 
quantities, they interfere in no way with the quality and health- 
fulness of the product, and may in exceptional cases prevent 
great loss. If used in excess, the milk will foam very badly in 
the vacuum pan, which renders the process of condensing a diff- 
cult one and the finished product has a bitter flavor. Under 
ordinary conditions, their use is entirely unnecessary and simply 
means additional labor and expense. The above agents and also 
viscogen, are sometimes used with the view of thickening sweet- 
ened condensed milk and increasing the output. Experimental 
results,! however, showed that these agents cannot be used in 
large enough quantities to produce the above results without 
materially lowering the quality of the product. 
Addition of Cream of Tartar.—Cream of tartar is used ex- 
tensively in the manufacture of candies and caramels. Its purpose 
1 Hunziker, experiments not published. 
