Chkmical Composition 



167 



Evaporated Milk. — The same factors which control the 

 chemical composition of sweetened condensed milk, also govern 

 that of the unsweetened product, with the exception that the 

 cane sugar is absent. 



The following figures represent, in round numbers, the 

 average composition of evaporated milk as obtained from 

 analyses of a large number of American brands. 



Average Composition of evaporated milk 



The chemical and physical properties of the various ingredi- 

 ents in unsweetened condensed milk are afifected to a greater 

 extent than in the case of sweetened condensed milk. This is' 

 largely due to exposure of the evaporated milk to high tempera- 

 tures in the sterilizer. 



Water and Solids are governed by the degree of concentra- 

 tion and the relative per cent of the same constituents in the 

 fresh milk. The per cent of solids admissible in evaporated milk 

 is largely dependent on the chemical and physical properties of 

 the milk and the sterilizing temperatures employed. Excess 

 in solids in this product jeopardizes its marketable properties, 

 owing to the tendency of the proteids to form hard lumps of 

 curd during the sterilizing process. Evaporated milk very low 

 in solids tends toward the separation of its butter fat in storage. 

 Analyses show a range of from 23 to 31 per cent solids. Since 

 the per cent of solids necessary and possible to be contained in 

 marketable evaporated milk, largely depends on the properties 

 of milk, and, since these properties again are principally con- 

 trolled by locality, season of year, crop, feed and weather con- 

 ditions and the quality of the fresh milk, the solids in milk from 

 any given season of the year may vary very considerably. In 



