Condensed Milk and Milk Powder 



119 



its American factories and business to Borden's Condensed Milk 

 Company, contains a clause barring that company from American 

 markets. 



CHAPTER XIX 



CHEMICAL COMPOSITION OF CONDENSED MILK 



Sweetened Condensed Milk. — Sweetened condensed milk con- 

 tains all the constituents of fresh milk and considerable but varying 

 quantities of sucrose. Its composition, therefore, depends on such 

 factors as : composition of the fresh milk from which it is made ; 

 the degree of condensation and per cent, of cane sugar added. As 

 all of these factors vary in milk from different localities, and in 

 milk of the same factory at different seasons of the year, no hard 

 and fast rule can be given. The following figures merely show the 

 average composition of sweetened condensed milk as obtained from 

 the results of analyses of a large number of different brands. 



AVERAGE COMPOSITION OF SWEETENED CONDENSED MILK 



Water 26.5 per cent. 



Milk solids 

 Cane sugar 



r fat 9.0 per cent. 



proteids 8.5 per cent. 



milk sugar 13.3 per cent. 



. ash 1.8 per cent. . 



Total 



32.6 per cent. 

 40.9 per cent. 



100. per cent. 



Water. — The water content is largely governed by the degree 

 of condensation and the per cent, of cane sugar. American brands 

 average from 24 per cent, to 28 per cent, water. In exceptional 

 cases milk has been found to contain as low as 21 per cent, and as 

 high as 34 per cent, water. 



Milk Solids. — The per cent, of milk solids is largely governed 

 by the per cent, of milk solids in fresh milk and the degree of con- 

 densation. In the majority of brands the solids fluctuate between 

 30 and 34 per cent.; in extreme cases analyses have shown as low 

 as 28 per cent, and as high as 40 per cent, milk solids. The relative 

 proportion in which the various solid constituents are present is the 

 same as that in the fresh milk from which the condensed milk is 



