51 



"Water and volatile substances 20.98 



Salts 3.60 



Fat 16.95 



Albuminates 17.00 



Milk sugar. 15.72 



Cane sugar 25.75 



Preserved millc is generally prepared by Appert's process, 

 which is known for the last forty years, and which consists mainly 

 in boiling the milk, to destroy ferments, and keeping it then in her- 

 metically sealed vessels. 



Some methods of preservation by the use of chemicals are also 

 practically employed. 



The report of an analyst on the analysis of preserved milk 

 should state : 



1. "Weight of can and milk, and weight of milk net, and 

 if possible, the price of the article. 



2. Trade mark and remarks as concerns untruthful claims 

 made, etc. 



3. Statement as regards the burning or scorching of the 

 milk, when packed. 



4. Consistency, color and flavor. 



5. Results of the physical examination, including that by 

 the microscope. 



6. Results of the chemical analysis, arranged as given above. 



Hygienic Demands. 



The manufacturer should guarantee a certain chemical com- 

 position. Statements giving the average values in which the con- 

 stituents are present, should be given with each package. 



As yet, condensed milk has never been found to have been 

 adulterated. 



