148 Condensed Milk and Milk Powder 



although to a relatively slight degree. Nevertheless, sweetened con- 

 densed skimmed milk will settle less readily than sweetened con- 

 densed whole milk. 



Effect of Cane Sugar Content on Sugar Sediment. — The per 

 cent, of cane sugar materially influences the specific gravity and vis- 

 cosity of the "condensed milk. Milk with a high per cent, of sucrose 

 is heavier, more viscous and drops its sugar crystals less rapidly 

 than milk with a low per cent, of sucrose. 



Turning the Gans to Prevent Sugar Sediment. — Concerns who 

 have been continually troubled with settled milk often resort to the 

 practice of turning their cases daily, or at other regular intervals. 

 This keeps the precipitated crystals in motion, but it does not pre- 

 vent the settling entirely. Moreover, milk destined to settle, as the 

 result of defects in the process, cannot be prevented from dropping 

 its crystals after it leaves the factory. Some concerns have stooped 

 to printing on their labels statements similar to the following: "A 

 sediment in the bottom of this can indicates that this condensed milk 

 is absolutely pure and free from harmful ingredients." Advice of 

 the above denomination is obviously ridiculous as well as untrue. 



Thickened and Cheesy Sweetened Condensed Milk 



General Description. — The term "thickened and cheesy" con- 

 densed milk applies to condensed milk that has become thick and in 

 some cases solid. This is a very common trouble with milk manu- 

 factured in late spring and early summer. The milk thickens soon 

 after its manufacture and continues thickening until it assumes the 

 consistency of soft cheese, without the development of acid. In this 

 condition it usually has a peculiar stale and cheesy flavor, disagree- 

 able to the palate of the consumer. Such milk is invariably rejected 

 on the market. 



Causes and Prevention : Effect of Colostrum on Thickening. 

 — It has been suggested that this spontaneous thickening is due to 

 the presence in the fresh milk of colostrum milk, because this defect 

 appears at a time when the majority of the cows supplying the con- 

 densery freshen. This explanation can hardly be considered cor- 

 rect and there is no experimental evidence available substantiating it. 

 If the presence of colostrum milk were the cause of it, the thickening 

 would take place during the process, as the result of the action of 

 heat on the albumenoids. This is not the case. This thickening be- 



