182 Condensed Milk Standards and Laws 



peratures in the sterilizer to render the milk absolutely sterile. 

 This he must accomplish without causing the product to become 

 curdy. 



The degree of concentration of the evaporated milk directly 

 controls its curdling properties. The higher the degree of con- 

 centration, the greater is the danger of a curdy product. Unfortu- 

 nately, many of the agents which regulate the ease with which 

 milk curdles, are not under the control of the operator. They have 

 to do with breed, period of lactation, condition, care and feed 

 of the cows, season of year, climatic and weather conditions and 

 the care and chemical, physical and physiological properties of 

 the milk on the farm. It so happens that in localities, where 

 dairying has not as yet reached a high state of development, 

 where cows are exposed to inclement weather, or in the southern 

 tier of the dairy belt, where the cows suffer from the sweltering 

 heat of the summer months and are pestered with flies, and 

 where the available water for cooling the milk on the farm is 

 not very cold, the milk is more prone to curdle, than in highly 

 developed dairy countries, or in localities of the cooler regions 

 of the dairy belt, etc. 



The properties of milk to curdle, whatever the agents caus- 

 ing them may be, are intensified by the degree of concentration. 

 It is, therefore, necessary for the successful manufacture of a 

 salable product to regulate this. 



A further objection to both, the original and the modified 

 standard for evaporated milk is that, where milk is bought and 

 paid for on the basis of butterfat contained therein, as it should 

 be, the factory receiving high-testing milk, labors financially 

 under a distinct disadvantage. The reason for this is that in 

 high-testing milk, such as Jersey and Guernsey milk, the butter- 

 fat constitutes about 34 per cent of the total solids, while in low- 

 testing milk, such as Holstein milk, the butterfat constitutes only 

 about 28 per cent of the total solids. In order to meet the require- 

 ments for milk solids, more butterfat has to be put into the 

 evaporated milk per case, where high-testing milk is condensed 

 than in the case of low-testing milk. Consequently, the cost per 

 case, of the manufacture of such milk is greater than that of low- 

 testing milk. These standards, therefore, discriminate in favor 



