Condensed Milk and Milk Powder 123 



Evaporated Milk. — The same factors which control the chem- 

 ical composition of sweetened condensed milk, also govern that of 

 the unsweetened product, with the exception that the cane sugar is 

 absent. 



The following figures represent, in round numbers, the average 

 composition of evaporated milk as obtained from analyses of a 

 large number of American brands. 



AVERAGE COMPOSITION OF EVAPORATED MILK 



Water 73 per cent, 



fat 8.3 per cent. 



Milk solids 



1 



proteids 7.5 per cent, 

 lactose 9.7 per cent, 

 ash 1 . 5 per cent. 



> 2"j per cent. 



100 per cent. 



The chemical and physical properties of the various ingredients 

 in unsweetened condensed milk are affected to a greater extent than 

 in the case of sweetened condensed milk. This is largely due to ex- 

 posure of the evaporated milk to high temperatures in the sterilizer. 



Water and Solids are governed by the degree of concentration 

 and the relative per cent, of the same constituents in the fresh milk. 

 The per cent, of solids admissible in evaporated milk is largely de- 

 pendent on the chemical and physical properties of the milk and the 

 sterilizing temperatures employed. Excess in solids in this product 

 jeopardizes its marketable properties, owing to the tendency of the 

 proteids to form hard lumps of curd during the sterilizing process. 

 Evaporated milk very low in solids tends toward the separation of 

 its butter fat in storage. Analyses show a range of from 23 to 31 

 per cent, solids. Since the per cent, of solids necessary and possible 

 to be contained in marketable evaporated milk, largely depends on 

 the properties of milk, and, since these properties again are prin- 

 cipally controlled by locality, season of year, crop, feed and weather 

 conditions and the quality of the fresh milk, the solids in milk from 

 any given factory and at any given season of the year may vary 

 very considerably. In some localities and at certain times of the 

 year the best results may be obtained with evaporated milk contain- 

 ing 28 per cent, solids. In other localities it may be impossible at 



