Adui,turations of Condensed Mii,k 231 



Chemistry under the direction of Professor O. Erf, Chief of 

 Department of D&iry Husbandry and Dr. J. F. Lipman, Professor 

 of Agricultural Chemistry, demonstrated that "Hebe" milk, when 

 fed to young white rats, resulted in malnutrition accompanied by 

 stunted growth, sore eyes and death of some of the experimental 

 rats, in a similar manner as did other rations in which the fat- 

 soluble vitamines were lacking. 



Mothers who buy evaporated milk for feeding infants and 

 children should be cautioned to observe carefully whether or not 

 they receive the genuine article. Imitation evaporated milk is not 

 a baby food. Babies and growing children need-butterfat for their 

 best development. If canned milk is used for infant feeding, it 

 should be made from whole milk only. (See also pp. 176 to 178). 



Addition of Commercial Glucose. — Commercial glucose be- 

 longs to a group of starch products in which dextrose is the leading 

 constituent. It is manufactured by the action of dilute acids in 

 starch and starchy matter, or occasionally woody fibre. In this 

 country it is almost wholly made from maize starch. 



Starch glucose occurs in commerce in several forms, varying 

 from the condition of pure anhydrous dextrose, through inferior 

 kinds of solid sugar, to the condition of a thick syrupy liquid, color- 

 less and transparent, resembling molasses in consistency and glyce- 

 rine in appearance; it contains a large proportion of dextrin. In 

 connection with the manufacture of condensed milk the term "glu- 

 cose" refers to this thick, syrupy liquid. It is added to the con- 

 densed milk with a view of substituting a portion of the sucrose 

 and thus reducing the cost of manufacture. It has also been sug- 

 gested that the presence of commercial glucose in condensed milk 

 prevents the precipitation of sugar crystals. Experiments have 

 shown, however, that condensed milk containing varying amounts 

 of glucose, will become sandy just as readily as normal condensed 

 milk. 



That glucose cannot be used as a substitute for sucrose, is 

 obvious from the fact that its presence defeats the very object for 

 wliich sucrose is added. Instead of serving as a preservative, as is 

 the case with the best refined, granulated cane sugar, glucose acts 

 as a most effective fermentative. It has been explained that the 

 presence in sucrose of traces of invert sugar, or levulose and glu- 

 cose, causes condensed milk to ferment. Glucose belongs to the 



