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STANDARDIZED CONDENSED MILK 337 
ice cream manufacturers, the buyer often specifies in his order 
the desired composition of the product, necessitating standardiza- 
tion to mect these special demands. 
These factors and conditions inevitably led to the adoption 
of the practice of carefully standardizing condensed milk for fat 
and milk solids. ‘The details of methods used for standardizing 
vary considerably with different manufacturers. The principle 
upon which standardization is based, however, is obviously very 
much the same under all conditions, and variations in details 
affect the results largely only with reference to the degree of 
accuracy. 
Some manufacturers standardize the fluid milk before con- 
densing, others prefer to standardize after evaporation only, 
while still others standardize both, the fluid milk and then again 
the finished product just prior to canning. Each of the three 
methods is practical and the double method of standardizing 
before and after condensation is obviously the most exact. In 
the case of swectened condensed milk standardization before 
condensation is preferable inasmuch as the admixture to the 
finished product of water, skim milk or cream is not advisable 
from the standpoint of keeping quality, unless these products 
have been previously properly pasteurized. Jn the case of 
evaporated milk, which is much thinner, more miscible and which 
is subsequently sterilized, these objections are largely removed. 
The materials generally used for standardizing are skim 
milk, condensed skim milk, cream, butter and water. \Vater is 
used only to lower the per cent total solids, or the degree of 
concentration, and is of service only after condensation of the 
milk. 
The calculations employed for standardization are identical 
for all forms of condensed milk and milk powder, both sweetened 
and unsweetened. The addition of cane sugar to the fluid milk 
does not alter the ratio of fat to milk solids, since the added 
sugar merely displaces a portion of the water in the finished 
product. 
The per cent total solids in the condensed milk is controlled 
primarily by the degree of concentration as determined by the 
Beaumé hydrometer or by gravimetric analysis 
and it may be 
