152 Condensed Milk and Milk Powder 



comparative composition of gelatinous coating of the 

 jacket and coils and of normal condensed milk of 



THE SAME BATCH, MADE APRIL 23, 1908 



Moisture 



Lactose 



Fat 



Curd 



Ash 



Acid 



Sucrose 



The above analyses were made in order to determine the dif- 

 ference in chemical composition between that part of the batch 

 which, in the spring of the year, forms, a gelatinous coating on the 

 jacket and coils and that part which remains normal. The figures 

 do not show as great a difference, as the physical comparison of the 

 two products would suggest. Possibly the most significant point 

 these analyses show is that, while the proteids in the coating are 

 higher, the ash is lower than in the normal condensed milk. 



A large portion of the ash of milk is present in chemical com- 

 bination with the casein, which does not curdle by heat, while the 

 albumin, which is coagulated by heat, contains only a very small 

 amount of ash. Therefore, the fact .that an increase in the proteids 

 of this gelatinous coating is accompanied by a decrease in the ash 

 content, would suggest that the proteids of the coating of the jacket 

 and coils consist of more albumin and less casein than the proteids 

 of the normal condensed milk of the same batch. Since this coating 

 of the jacket and coils occurs only in the spring of the year, when 

 most of the cows freshen, it is reasonable to assume that this coat- 

 ing is the result of the acceptance at the factory of milk too soon 

 after calving and which contains excessive quantities of proteids 

 and other substances which are highly sensitive to heat, such as 

 albumin, colostrum, etc. 



Excess of Acid in Condensed Milk and Acid Flux in Tin Cans. 

 — The presence in the condensed milk of organic and mineral acids, 



