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the best possible condition. Clean milking, prompt cooling, 
clean containers, regular delivery during early morning hours, 
cannot well be dispensed with. In cheese and butter making 
a second-grade product can be made of less carefully produced 
milk. In the condensed milk business the product is either 
good or not marketable at all. Faulty condensed milk has to be 
dispose: of for a mere pittance.t Most condensaries carry on 
stringent inspection among their patrons, and they have by 
this means and through their educational campaigns, and by 
supplying cooling devices, sanitary milking vessels, transport 
cans, etc., as well as by introducing first class milk stock 
(usually selling them to farmers on terms in exchange for 
milk), considerably raised the standard of dairying in many 
districts. At the factory each individual can of milk received 
is carefully inspected by an expert as to cleanness, coolness, 
taste and smell. Any irregular odour or too advanced souring 
is detected and the can in question rejected. . . 
So much for the preparation of the milk. To describe the 
further process we must distinguish between the products. 
1. Condensed Milks. 
There are two main kinds of condensed milks in sealed 
eans on the market to-day. 
(a) The sweetened or sugared condensed milk. This is 
cow’s milk condensed at the ratio of about 24 to 3 parts of 
fresh milk into one part of condensed milk. To it about 12 
to 18%, figured on the fresh milk, of sucrose (cane or beet 
sugar) is added. The product is a thick semifluid substance 
containing 30 to 45 per cent. of sucrose besides the milk solids: 
It is preserved by this high content of sugar, and will keep 
for many months. 
(b) The unsweetened condensed milk commonly known 
as evaporated milk. This is pure milk condensed to about half 
its original volume on the average (the ratio has to be varied 
slightly), and subjected to a sterilizing process after it is 
sealed in cans. The product has a consistency of avarage 
+There are times when something like an epidemic occurs in the 
condensed milks. This may be due in sweetened milk to a poor quality 
of sugar. I am informed that at the present time many condensaries are 
troubled with bitter milk, caused by a very resistant kind of bacteria 
which lodge in certain factories. 
