44 Condensed Milk and Milk Powder 



cant where condensed milk is used for infant feeding and by persons 

 with weak digestion. 



On the other hand, sweetened condensed milk depends for its 

 preservation on the sucrose. This class of condensed milk is not 

 sterile and is prevented from rapid deterioration by the preservative 

 action of the sucrose only. Therefore, the smaller the amount of 

 sucrose it contains, the greater the danger from the activity of fer- 

 ments and the less its keeping quality. 



The relative prices of cane sugar and of fresh milk also govern 

 the amount of cane sugar used in many factories. In summer, milk 

 prices are low and sugar prices are high, while in winter the rela- 

 tive prices are reversed. Hence there is a tendency on the part of 

 the manufacturer to use less sugar in summer than in winter. 



Again, the amount of cane sugar used, varies according to the 

 kind of market for which the condensed milk is intended. Milk put 

 on the market in hermetically sealed cans is generally exposed to 

 more unfavorable conditions and is older by the time it reaches the 

 consumer than milk sold in barrels. It is customary to use about 

 sixteen pounds of cane sugar for every one hundred pounds of fresh 

 milk for canned goods, and about twelve to fourteen pounds of cane 

 sugar for barrel goods. 



Finally, there is a strong tendency in some localities, for 

 sweetened condensed milk made in May and June to thicken rapid- 

 ly and become cheesy with age. This can easily be prevented by the 

 use of more cane sugar in the milk manufactured during these 

 months. (See Chapter XXIII on "Condensed Milk Defects") 



Mixing the Sugar. — The sugar is .added to the hot milk before 

 the latter enters the vacuum pan. In some factories a separate tank 

 is provided for this purpose. Small portions of the hot milk are 

 allowed to flow into this tank. To these the sugar is added. This 

 tank is called the sugar well. It is usually equipped with a mechan- 

 ical, reversible stirrer,, moving to and fro on an eccentric, to facilitate 

 the solution of the sugar. The milk from the heater and from the 

 sugar well, runs into a tank sunk into the floor of the well room, the 

 ground well, from which the mixed sweetened milk is drawn into 

 the vacuum pan. In other factories the sugar well and ground well 

 are one and the same tank, into which the milk runs direct from the 



