PART I. 

 CONDENSED MILK 



Chapter I. 

 DEFINITION 



Condensed milk is cow's fresh milk, from which a considerable 

 portion of the water has been evaporated and to which sucrose may 

 or may not have been added. 



There are chiefly two classes of condensed milk, namely, sweet- 

 ened and unsweetened. Both reach the market in hermetically 

 sealed tin cans intended for direct consumption, and in bulk, in- 

 tended for bakers, confectioners and ice cream manufacturers. 



A portion of the condensed milk on the market is made from 

 the chief by-products of milk, skim milk and buttermilk. Condensed 

 skim milk supplies the same markets as condensed whole milk sold 

 in bulk. Condensed buttermilk furnishes a valuable chicken feed. 

 It has, also, been recommended for medicinal purposes. 



HISTORY AND DEVELOPMENT OF INDUSTRY 



Invention of Process. — Condensed milk is the child of the 

 nineteenth century. Its origin does not date back far, and its 

 innovation and rapid development stand in sharp contrast to those of 

 the manufacture of butter and cheese, industries to which reference 

 is made in the Old Testament^ and the evolution of which has been 

 very gradual. Notwithstanding the newness of this product, its 

 manufacture has assumed such proportions that today it occupies a 

 prominent place among the leading branches of dairy manufactures. 



The condensed milk industry was introduced at about the same 

 time as the factory system of the butter and cheese industry; al- 

 though, for many years before the invention of a successful process 

 of condensing milk, methods had been sought to preserve milk. 



^ Book of Genesis, C. IS, V. 8: "And he took butter and milk and thie calf he 

 had dressed and set it before them." 



Book of Job, C. 10, V. 10. "Hast thou not poured me out like milk and 

 curdled me like cheese." 



