180 Condensed Mir,K Standards and Laws 



total solids. In such cases, therefore, it would be necessary, in 

 order to meet the above fat standard, to reinforce the natural 

 milk, as produced by the cow, by the addition of cream or butter. 



From the standpoint of the ready and efficient enforcement, 

 such a standard again has its difficulty. In order to determine 

 accurately whether the fat content in the finished product repre- 

 sents 27.5 per cent of the total milk solids, it is necessary to also 

 determine accurately the per cent of milk solids, and this in turn 

 means the determination of the per cent sucrose. But experience 

 has amply demonstrated that in sweetened condensed milk, con- 

 taining both lactose and sucrose, it is exceedingly difficult to 

 correctly separate these sugars for accurate quantitative analysis. 



For these reasons, therefore, the author,^ in 1910, recom- 

 mended that the standard for sweetened condensed milk be 

 changed to 28 per cent milk solids and 8 percent fat; and this 

 change became effective in 1917, as per Food Inspection Decision 

 170,^ which reads as follows : 



"Sweetened condensed milk, sweetened evaporated milk, 

 sweetened concentrated milk, is the product resulting from the 

 evaporation of a considerable portion of the water from the 

 whole, fresh, clean, lacteal secretion obtained by the complete 

 milking of one or more healthy cows, properly fed and kept, ex- 

 cluding that obtained within fifteen days before and ten days 

 after calving, to which sugar (sucrose) has been added. It con- 

 tains, all tolerances being allowed for, not less than twenty-eight 

 per cent (28%) of total milk solids, and not less than eight per 

 cent (8%) of milk fat. 



The Federal Standard for Evaporated Milk which went in 

 force January 1, 1907, reads as follows: 



"Evaporated Milk is milk from which a considerable portion 

 of w^ater has been evaporated and contains not less than 28 

 (twenty-eight) per cent milk solids, of which not less than 27.5 

 (twenty-seven and five-tenths) per cent is milk fat." 



Unfortunately, for the moral effect of the law and for the 

 progress of the condensing industry, the standard of evajjorated 

 milk was made so high, evaporated milk shall contain 28 per cent 

 solids, that it was found to be beyond the reach of the manu- 



1 Hunziker, Indiana Agricultural Experiment Station Bulletin No. 143, 1910. 

 = U. S. Dept. of Agr. Food Inspection Decision 170, March 31, 1917. 



