ADULTERATIONS OF CONDENSED MILK 275 
is to make the sugar in these products precipitate in the form of 
very fine and soft crystals. Condenseries, which have been con- 
tinually troubled with sugar crystallization and sugar sediment. 
have tried to overcome this defect by adding cream of tartar to 
the sweetened milk in the vacuum pan. Cream of tartar is an 
acid salt (acid potassium tartrate, KH.C,H,O,), and it is this 
acid which in the manufacture of candy causes the fine and soft 
grain of the sugar. It is obvious that if enough cream of tartar 
were added to condensed milk to produce the desired effect on 
the sugar, the acid present would curdle the milk. Its use is of 
no value to the manufacturer of condensed milk. 
Addition of Starch—The pasty and_ thick consistency | of 
sweetened condensed milk frequently suggests to the public that 
it contains starch. ‘This is erroneous, for it is doubtful if con- 
densed milk is ever adulterated with starch. There would be 
nothing gained by so doing, and the presence of starch in con- 
densed milk could be readily detected with iodine. Iodine gives 
the starch cells a deep blue color. 
