PART VII. 
STANDARDIZATION, TESTS AND ANALYSES 
OF MILK, CONDENSED MILK AND 
MILK POWDER 
CiraptER NNIN, 
STANDARDIZATION. 
Prior to the enactment of the Federal Food and Drugs Act, 
which became effective January 1, 1907, the milk condensing 
factories made no special effort to place on the market a product 
of any definite and specific composition. The milk was con- 
densed, either as whole milk, no matter what the original com- 
position of the fluid milk was, without modification, or it was 
partly skimmed or wholly skimmed, before condensing. If any 
effort towards modification of the composition was made, such 
effort was practically wholly confined to the regulation of the 
fat content of the finished product and even in such cases wide 
fluctuations were quite frequent. 
With the enforcement of the Federal Food and Drugs Act, 
the milk condenseries found themselves called upon to manu- 
facture a product that would comply with the Federal standards 
established and which prescribed the minimum per cent of fat 
and milk solids permissible in condensed milk. 
It became necessary therefore to guard against the produc- 
tion of condensed milk, the per cent fat and milk solids of which 
fell below the specified standard. And later, with the rapid 
development of the condensed milk industry, competition 
gradually compelled the individual concerns to not only avoid 
the manuiacture of an illegal product by causing its valuable 
components to fall short of the percentage required by the 
standard, but to so modify the composition as to not have the 
finished product materially exceed the required standard, in 
order to keep down the cost of manufacture. Furthermore, in 
the case of bulk condensed milk, which goes to confectioners and 
