PART VII. 



STANDARIZATION, TESTS AND ANALYSES 



OF MILK, CONDENSED MILK AND 



MILK POWDER 



Chapter XXIX. 



STANDARDIZATION 



Prior to the enactment of the Federal Food and Drugs Act, 

 which became effective January 1, 1907, the milk condensing fac- 

 tories made no special effort to place on the market a product of 

 any definite and specific composition. The milk was condensed, 

 either as whole milk, no matter what the original composition of 

 the fluid milk was, without modification, or it was partly skimmed 

 or wholly skimmed, before condensing. If any effort towards 

 modification of the composition was made, such effort was prac- 

 tically wholly confined to the regulation of the fat content of the 

 finished product and even in such cases wide fluctuations were quite 

 frequent. 



With the enforcement of the Federal Food and Drugs Act, 

 the milk condenseries found themselves called upon to manufacture 

 a product that would comply with the Federal standards established 

 and which prescribed the minimum per cent of fat and milk solids 

 permissible in condensed milk. 



It became necessary therefore to guard against the production 

 of condensed milk, the per cent fat and milk solids of which fell 

 below the specified standard- And later, with the rapid develop- 

 ment of the condensed milk industry, competition gradually com- 

 pelled the individual concerns to not only avoid the manufacture 

 of an illegal product by causing its valuable components to fall short 

 of the percentage required by the standard, but to so modify the 

 composition as to not have the finished product materially exceed 

 the required standard, in order to keep down the cost of manu- 

 facture. Furthermore, in the case of bulk condensed milk, which 

 goes to confectioners and ice cream manufacturers, the buyer often 

 specifies in his order the desired composition of the product, neces- 

 sitating standardization to meet these special demands. 



