STANDARDIZED CONDENSED MILK 341 
of solids not fat in the cream is somewhat lower than in milk. 
This causes a slight shortage of solids not fat in the standard- 
ized product. This error is so slight, however, that it may he 
considered within the limits of the experimental error and for 
all practical purposes this method of standardization may be 
accepted as reliable and accurate. 
Standardization of Sugar (Sucrose) in Sweetened Condensed 
Milk.—This is most readily accomplished by standardizing 
the proportion of sugar to the per cent total solids in the fresh 
milk. 
Tf it is desired to secure a sweetened condensed milk, the milk 
solids of which merely comply with the Federal standard of 28 per 
cent, it 1s desirable and necessary, from the standpoint of keeping 
quality, to add enough sugar (sucrose) so as to have the finished 
product contain at least 44 per cent sucrose. 
Example 4. 
Amount of fluid milk in batch, 15,000 pounds. 
Fluid milk contains 12 per cent total solids. 
How much sugar must be added in order to insure the sweet- 
ened condensed milk to contain 44 per cent sucrose, when the milk 
has been condensed suthciently to contain 28 per cent milk solids? 
Answers) 28ssd4o— [2 Ne eS 18187. 
To every 100 pounds of fluid must be added 18.87 pounds 
sucrose. 
To 15,000 pounds fluid milk must be added 
= 15000 
ese DY = 2830.5 pounds sucrose. 
100 
If it is desired to produce a sweetened condensed of heavy 
body and containing a high per cent of milk solids, as for instance, 
32 per cent milk solids, the per cent sugar contained in the finished 
product may be considerably reduced. Such sweetened condensed 
milk may contain, say 40 per cent sucrose, 
Example 5. 
Amount of fluid milk in batch is 15,000 pounds. 
Fluid milk contains 12 per cent total solids. 
How much sugar must be added to insure the sweetened con- 
