88 Sweetened Condensed Milk — Striking 



its own weight of water, and thereby acts as a diluent of the con- 

 densed milk. Thus let us assume that 16 pounds of cane sugar are 

 added to every 100 pounds of fresh milk and that it takes 250 pounds 

 of fresh milk to make 100 pounds of sweetened condensed milk., 

 100 pounds of sweetened condensed milk, therefore, contain 

 16 X 2.5 =40 pounds of cane sugar. Using the sugar-free fin- 

 ished product as the basis for calculation, then, the ratio of concen- 



250 

 tration would be: (100-40) = 4.17 to 1. 



Instead of giving the ratio of concentration, this basis of calcu- 

 lation determines the ratio of evapor-ation only. The results are, 

 therefore, erroneous and misleading. It does not materially matter 

 whether the diluent in the condensed milk is water or cane sugar, or 

 both ; the really important factor is the per cent milk solids in the 

 condensed milk as compared with the per cent solids in the original 

 fresh milk, and this relation is solely determined by the amount of 

 fluid milk required to make one pound of condensed milk, or by the 

 true and actual ratio of concentration. If it takes 2^ pounds of 

 fresh milk for every pound of condensed milk, then the ratio of 

 concentration is obviously 2.5 to 1 and not 4.17 to 1. 



Methods. — To know just when the proper degree of concen- 

 tration has been reached is difficult and requires patience. It is 

 here where the processor can easily make or lose his wages. There 

 are various indications reminding the observant processor that the 

 milk in the retort is nearly "done," viz., time consumed for con- 

 densing, time elapsed since all the milk has been "drawn up," 

 amount of condensed milk left in the pan and, most of all, the ap- 

 pearance and behavior of the boiling milk itself. Milk that has 

 been sufficiently condensed assumes a glossy, glistening lustre, it 

 boils over from the periphery towards the center, forming a small 

 nucleus or puddle of foam in the center of the pan. An experienced 

 and observant operator knows within a few minutes when the milk 

 is condensed enough. This does not mean, however, that he should 

 wait until the last minute before he "strikes" the batch, for even 

 the most skillful and experienced processors are easily deceived by 

 the mere appearance of the condensed milk through the sight glass. 



