120 Condensed Milk and Milk Powder 



made, provided that the fresh milk was not skimmed previous to 

 condensing. 



BuTTEREat. — The butter fat in sweetened condensed whole milk 

 fluctuates from about 8 to 12 per cent., according to locality, season 

 of year and degree of condensation. Sweetened condensed milk sold 

 in barrels is usually partly or wholly skimmed and is, therefore, low 

 in fat. It has been suggested that a small portion of the milk, fat is 

 lost during the process of condensation, and this theory is frequently 

 resorted to by condensed milk men to explain why their milk is low 

 in fat. It has been claimed by some that the volatile fats (volatile 

 fatty acids) are lost during the process of condensation. This claim 

 is not well founded, since repeated experiments 1 hdve conclusively 

 demonstrated that condensed milk contains the normal amount of 

 volatile fatty acids. It has further been experimentally proven that 

 the condensed milk, when made properly and from whole milk, 

 contains fat equal in amount to that found in the fresh milk used. 

 A reasonable allowance should be made, however, for loss of milk 

 due to spilling and wasting in pipes and retainers. Experience has 

 shown that this loss amounts to about fifty to one hundred pounds 

 of milk per average batch under normal conditions. 



ProtEids. — The per cent, of proteids in condensed milk varies 

 with the per cent, of proteids in the original milk and the degree of 

 concentration. It fluctuates usually between 7.5 and 9 per cent. 

 The heating previous to condensing coagulates a portion of the milk 

 albumin and alters the casein to the extent that it is not precipitated 

 in the normal way, when rennet is added to the diluted condensed 

 milk. In early spring when the majority of the cows supplying the 

 condensery freshen, there is a tendency of the jacket and coils in the 

 vacuum pan to become coated more or less heavily with a layer of 

 semi-solid milk. This very probably is clue to the relatively high 

 per cent, of albumin which sticks to the heating surface. This 

 thickened milk, when mixed with and stirred in water, usually re- 

 dissolves without much difficulty. See also "Defects of Sweetened 

 Condensed Milk," page 151. 



While, in most analyses of sweetened condensed milk, the per 

 cent, of proteids nearly equals that found in the fresh milk multi- 

 plied by the degree of concentration, there is a tendency toward a 



1 Hunziker and Spitzer, iDdiana Agricultural Experiment Station Bulletin No. 134, 1909 



