Condensed Milk 317 
the market in hermetically sealed cans. It is made 
from cows’ fresh milk. The milk is first heated to near 
the boiling point, then sucrose (cane sugar) is added to 
the extent of about 16 pounds of sugar to 100 pounds of 
fresh milk. The milk and sugar solution is condensed 
Fig. 56. 
Milk-condensing pan. 
in vacuo at a temperature of 130° F. to 150° F. The 
ratio of concentration is about 274:1 (2% parts of 
fresh milk are condensed to 1 part of condensed 
milk). The finished product contains about 40 per 
cent sucrose, it is of semi-liquid consistency and has 
a specific gravity of about 1.29. It is sold partly in 
hermetically sealed tin cans varying in capacity from 
