2 so DAIRY TECHNOLOGY 



United States Standards. — In the Federal Food and 

 Drug Act that went into effect January i, 1907, condensed 

 and evaporated milk are classified as follows: 



" Condensed Milk, Evaporated Milk, is milk from which 

 a considerable portion of water has been evaporated and 

 contains not less than twenty-eight (28) per cent of milk 

 solids of which not less than twenty-seven and five-tenths 

 (27.5) per cent is milk fat. 



" Sweetened Condensed Milk is milk from which a con- 

 siderable portion of water has been evaporated and to 

 which sugar (sucrose) has been added, and contains not less 

 than twenty-eight (28) per cent of milk solids, of which not 

 less than twenty-seven and five-tenths (27.5) per cent is 

 milk fat. 



" Condensed Skim Milk is skim milk from which a con- 

 siderable portion of water has been evaporated." 



Evaporated milk is unsweetened condensed milk put 

 up in hermetically sealed cans holding from six and one- 

 half to twenty ounces, and also in quart and gallon cans. 

 This product is somewhat deceiving to the eye. It appears 

 to be very thick and rich, while, as a matter of fact, the milk 

 is condensed only from about two or two and one-half parts 

 of the fresh milk, to one of evaporated milk. It contains 

 no cane sugar to act as a preservative, but is sterilized by 

 steam under pressure. 



Plain condensed milk is made in a similar manner, but 

 is not sterilized. It is usually marketed in ordinary milk 

 cans in the same general manner as fresh milk. It will 

 keep in good condition for from ten to thirty days, if kept at 

 a low temperature. It is intended for early consumption, 

 and is used by hotels, restaurants, and candy and ice-cream 

 makers, as starter milk in butter factories, and to some 

 extent in private houses. 



Sweetened condensed milk is that to which sufficient 



