198 Sweetened Condensed Milk Defects 



the above denomination is obviously ridiculous as well as un- 

 true. 



Adding Powdered Milk Sugar. — It has been explained that 

 after the condensed milk is cooled it contains sugar crystals. If 

 those crystals are large, their cubic content is relatively great 

 in proportion to their surface. Their buoyancy is, therefore, 

 sufficient to overcome the resistance of the surrounding liquid 

 and they will drop to the bottom, forming a sediment. If these 

 crystals are very small and fine they are not objectionable and 

 they usually do not cause settled milk, because their gravity 

 force is insufficient to overcome the resistance of the viscous 

 syrup. It has been further shown that the size of the sugar 

 crystals is largely determined by the size of the first crystals 

 present. Experience has demonstrated that the addition to the 

 condensed milk before cooling, of very fine sugar crystals, such 

 as powdered milk sugar contains, encourages the formation of 

 very small crystals and tends to guard against the development 

 of large and coarse crystals during subsequent cooling. Hence 

 sugar sediment may be greatly minimized, if not entirely pre- 

 vented, by adding to the hot sweetened condensed milk, a small 

 amount of powdered milk sugar, add at the rate of a teaspoon 

 full of milk sugar per one hundred pounds of condensed milk. 

 The milk sugar must be added as soon as the condensed milk 

 comes from the pan, if the milk is allowed to cool before the 

 milk sugar is added, its effectiveness is largely lost. 



In order to insure the full desired action of the added pow- 

 dered milk sugar, this powder must be transferred to the con- 

 densed milk in such a manner as to prevent its formation into 

 lumps. It must be evenly and finely distributed over and in the 

 condensed milk. The use of a flower sifter has been found most 

 suitable for this purpose. 



Thickened and Cheesy Sweetened Condensed Milk 



General Description. — The term "thickened and cheesy" 

 condensed milk applies to condensed milk that thas become 

 thick and in some cases solid. This is a very common trouble 

 with milk manufactured in late spring and early summer. The 

 milk thickens soon after its manufacture and continues thicken- 

 ing until it assumes the consistency of soft cheese, without the 



