162 Chemical Composition 



In the fall of 1913, Condensed Milk was placed on the "free 

 list." This resulted in an immediate and rapidly growing in- 

 flux of condensed milk from European countries, such as Switzer- 

 land, Denmark, Holland, Sweden, Norway, Germany and Eng- 

 land. At first the bulk of the influx consisted of sweetened con- 

 densed milk, but later evaporated milk also arrived in increasingly 

 large quantities, causing havoc in our domestic markets, and 

 almost unprecedented depression in the industry in the Fall of 

 1914. At the same time, the exports further decreased and ceased 

 almost entirely. 



In 1915 the food shortage in the allied countries and their 

 need of condensed milk for their armies and navies began to 

 counteract the efifect of the removal of the protective tariff. 

 Imports rapidly decreased and finally ceased almost entirely, 

 while large and repeated contracts for exports to the Allies 

 brought about an unprecedented growth of our export trade of 

 condensed milk at attractive prices. Our exports were further 

 increased by the fact that the war deprived non-combatant 

 countries in South America, Asia and Africa of their usual 

 imports of this commodity from the now warring countries, 

 opening up the world markets to the United States. 



These events have resulted in partial elimination of foreign 

 condensed milk from our domestic markets and in a fifteen fold 

 increase of our exports of condensed milk in 1917 over 1914. 



Chapter XIX. 



CHEMICAL COMPOSITION OF CONDENSED MILK 



Sweetened Condensed Milk. — Sweetened condensed milk 

 contains all the constituents of fresh milk and considerable but 

 varying quantities of sucrose. Its composition, therefore, de- 

 pends on such factors as : composition of the fresh milk from 

 which it is made; the degree of condensation and per cent, of 

 cane sugar added. As all of these factors vary in milk from 

 dififerent localities, and in milk of the same factory at different 

 seasons of the year, no hard and fast rule can be given. The 

 following figures merely show the average composition of sweet- 



