60 Sweetened Condensed Mii^k — Addition of Sugar 



It is very important that the sugar in the factory be stored 

 where it will keep dry. Sucrose has hygroscopic properties. When 

 exposed to an atmosphere saturated with moisture it absorbs water. 

 In damp storage it is prone to become lumpy, moldy and frequently 

 sour. When these precautions are neglected there is danger of de- 

 fective condensed milk, causing the cans on the market to swell, due 

 to gaseous fermentation. 



When the sugar reaches the milk through a chute from the 

 floor above, the sugar chute and similar conveyors must be kept 

 clean and dry. The lower end of the sugar chute is usually located 

 directly over the steaming milk in the well room. In such cases 

 there is always more or less danger of condensation in the chute of 

 the vapors from the milk below. This causes the sugar to stick to 

 and form a crust on the inside of the chute. This moist crust of 

 sugar, when contaminated with bacteria, yeast or molds, is prone to 

 start fermenting. When portions of this sour crust peel off and are 

 carried into the milk below, they may cause entire batches of con- 

 densed milk to spoil, as the result of gaseous fermentation. 



Adulteration of sugar with foreign admixtures, such as white 

 sand, white clay, starch, or lime dust is rare, and occurs usually only 

 in pulverized sugar. For the detection of these adulterants, add a 

 spoonful of the suspicious sugar to a glass of hot water and stir. 

 Pure sugar will dissolve completely, while most of the common im- 

 purities are insoluble and will settle to the bottom. 



The purchase of coarsely granulated sugar is an effective safe- 

 guard, insuring freedom from these adulterants. Powdered sugar 

 should not be used in the condensery. 



Amount of Sugar. — The amount of sucrose used varies in dif- 

 ferent countries, with different manufacturing concerns, in different 

 factories of the same company and at different seasons of the year. 

 The normal variations range between twelve and eighteen pounds 

 of sucrose per one hundred pounds of fresh milk. Most factories 

 use about 16 per cent. 



It is not advisable to overstep the limits above indicated. Con- 

 densed milk serves as a substitute for fresh milk. The more sucrose 

 it contains, the greater is the difference in composition and prop- 

 erties between the condensed milk and the fresh milk. Sucrose is 

 not as readily digested as the other ingredients of milk; therefore, 



