SwEBTENED Condensed Mii^k Deeects 191 



milk defect may have so changed, that it is exceedingly difficult 

 to locate the seat of the original trouble. 



DEFECTIVE SWEETENED CONDENSED MILK 



The following are the chief and most common defects of 

 sweetened condensed milk: 



1. Sandy, rough or gritty 



2. Settled 



3. Thickened and cheesy 



4. Lumpy, white or yellow buttons 



5. Blown or fermented 



6. Rancid 



7. Putrid 



8. Brown 



9. Metallic. 



Sandy, Rough or Gritty Sweetened Condensed Milk 



General Description. — This is condensed milk in which a 

 portion of the milk sugar has been precipitated in the form of 

 crystals, the size of the crystals depending on the conditions 

 causing crystallization. First-class sweetened condensed milk 

 is smooth and velvety. Such milk is not entirely free from sugar 

 crystals, but they are so minute in size that they do not rob the 

 condensed milk of its natural smoothness. In sandy or gritty- 

 condensed milk the crystals are very numerous and large enough 

 to grind between the teeth, similar to salt crystals in gritty 

 butter. The presence of these crystals is also noticeable to the 

 naked eye; the milk looks candied. 



Causes and Prevention. — The sugar crystals which render 

 the condensed milk rough and sandy consist largely of milk 

 sugar. The solubility of milk sugar is relatively low. Milk 

 sugar requires about six times its weight of water at ordinary 

 temperature for complete solution. Condensed milk contains 

 from 12.5 to 15 per cent, milk sugar and only about 26.5 per cent, 

 water. The ratio of milk sugar to water in sweetened con- 

 densed milk, therefore, is 1:2, while for complete solution it 

 should be 1:6. The milk sugar in this product is present in a 



