CONDENSED AND EVAPORATED MILK 



261 



and multiply rapidly at this high temperature. An}- cans 

 of milk that have fermented are readily detected on account 

 of distended sides and are thrown out when the cans are 

 removed from the store-room. The cans are so arranged 

 that the oldest ones can be removed first. 



Composition of Evaporated Milk. — When milk is con- 

 centrated in the ratio of two parts of fresh milk to one part 

 of condensed milk, it is evident that the percentage of the 

 various milk constituents in the evaporated product would 

 be just double that in the fresh milk. 



The foUo^ving, from Leach, is a fair example of a good 

 quahty of evaporated milk: 



Composition of Sweetened Condensed Milk. — In the 



manufacture of sweetened condensed milk, the process 

 employed is similar to that used in the production of 

 evaporated milk. The great difference is the addition of 

 cane sugar. This addition of cane sugar ob\dates the 

 necessit}' for sterilization and hence enables the manu- 

 facturer to omit that ver}- delicate process. 



Another difference between evaporated and sweetened 

 condensed milk is that the latter is carried to a greater 

 degree of concentration, commonly 32 per cent of milk solids 

 and often more than this. When milk is too thin the sugar 

 deposits in the bottom of the cans, and this greatly de- 

 creases its commercial value. The greater the degree of 

 concentration, the better are the keeping qualities. Thin 

 milk is more prone to undergo fermentation than the highly 



