CONDENSED MILK 
Commercial condensed milks present two prin- 
cipal forms, sweetened and unsweetened. In the 
latter sucrose is generally used. Often consti- 
tuting more than half the solids of the product. 
Up to recent years, unsweetened condensed milk 
was largely sold in the United States as ‘‘evapo- 
rated cream” but this is now forbidden by the 
federal food law and by many State enactments. 
Dried milk has also been manufactured but 
does not seem to have met with much favorable 
reception. Commercial evaporation of milk is 
conducted at a low temperature so that less 
modification of the ingredients is produced than 
in ordinary boiling, but some modification of the 
lactose may occur which will make polarimetric 
readings less accurate than with unheated milk. 
The analysis of unsweetened condensed milk 
can be conducted along the same lines as those 
for ordinary milk and cream, the sample being 
diluted about three times by adding a known 
volume of water. It must not be forgotten, that 
lactose may crystallize from condensed and dried 
milks, and excessive polarimetric rotation occur in 
recently made dilutions, unless these are heated 
to brief boiling and cooled (see page 39). Com- 
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