Condensed Milk and Milk Powder 135 



therefore, necessary for the successful manufacture of a salable 

 product to regulate this. 



A further objection to both, the original 1 and the modified 

 standard for evaporated milk is that, where milk is bought and 

 paid for on the basis of butterfat contained therein, as it should be, 

 the factory receiving high-testing milk, labors financially under a 

 distinct disadvantage. The reason for this is that in high-testing 

 milk, such as Jersey and Guernsey milk, the butterfat constitutes 

 about 34 per cent, of the total solids, while in low-testing milk, such 

 as Holstein milk, the butterfat constitutes only about 28 per cent, 

 of the total solids. In order to meet the requirements for milk 

 solids, more butterfat has to be put into the evaporated milk per 

 case, where high-testing milk is condensed than in the case of low- 

 testing milk. Consequently, the cost per case, of the manufacture 

 of s^uch milk is greater than that of low-testing milk. Thes,e stand- 

 ards, therefore, discriminate in favor of manufacturers and breeds 

 of low-testing milk, such as milk from Holsteins and Ayrshires, and 

 against manufacturers and breeds of high-testing milk, such as milk 

 from Jerseys and Guernseys. 



Putting the Composition of the Evaporated Milk on the Label. 

 — As the result of these difficulties, numerous manufacturers pro- 

 tested against these standards and succeeded in obtaining from the 

 Government temporary concessions to the effect that "there would 

 be no violation of the Food and Drugs Act if the percentage com- 

 position of the goods was plainly stated on the label in connection 

 with the name of the substance, although this might be lower than 

 that required by Food Inspection Decision No. 131." This informa- 

 tion was issued by the Government to the condenseries in the form 

 of a circular letter. 



As the result of this concession, many condenseries, which ex- 

 perienced difficulties in complying with the original standard, 

 adopted individual standards of composition in accordance with 

 their local conditions and they stated on the label, in more or less 

 legible type, the percentages of solids and fat below which their 

 goods would not drop. 



Subsequent investigations by the Government, however, seemed 

 to indicate that this form of labeling was misleading to the public 

 and would, therefore, be in violation of the Food and Drugs Act. 



