Condensed Milk and Milk Powder 179 



Starch glucose occurs in commerce in several forms, varying 

 from the condition of pure anhydrous dextrose, through inferior 

 kinds of solid sugar, to the condition of a thick syrupy liquid, col- 

 orless and transparent, resembling molasses in consistency and gly- 

 cerine in appearance; it contains a large proportion of dextrin. In 

 connection with the manufacture of condensed milk the term "glu- 

 cose" refers to this thick, syrupy liquid. It is added to' the con- 

 densed milk with a view of substituting a portion of the sucrose 

 and thus reducing the cost of manufacture. It has also been sug- 

 gested that the presence of commercial glucose in condensed milk 

 prevents the precipitation of sugar crystals. Experiments have 

 shown, however, that condensed milk containing varying amounts 

 of glucose, will become sandy just as readily as normal condensed 

 milk. 



That glucose cannot be used as a substitute for sucrose, is 

 obvious from the fact that its presence defeats the very object for 

 which sucrose is added. Instead of serving as a preservative, as 

 is the case with the best refined, granulated cane sugar, glucose acts 

 as a most effective fermentative. It has been explained that the 

 presence in sucrose of traces of invert sugar, or levulose and glu- 

 cose, causes condensed milk to. ferment. GlucOse belongs to the 

 monosaccharides. Its chemical formula, like that of levulose, is 

 C 6 H 12 O e , it oxidizes readily and under the influence of yeast and 

 other micro-organisms it ferments, yielding mainly alcohol and 

 carbon dioxide. Its presence in condensed milk, therefore, is prone 

 to start fermentation, and the manufacturer who uses it with a 

 view of lessening the cost of manufacture of condensed milk is, 

 indeed, practicing poor economy. There is no adulteration of 

 sweetened condensed milk, that will produce such inevitable dis- 

 aster, as the addition to it of glucose. Aside from this fact, the law 

 prohibits the addition of anything except sucrose. 



Addition of Bi-Carbonate of Soda, Ammonium Hydroxide, 

 Lime Water and Other Alkali. — These alkalies are frequently added 

 to a poor quality of fresh milk, for the purpose of neutralizing the 

 excess of acid and preventing the milk from curdling when ex- 

 posed to heat. If used in reasonable quantities, they interfere in 

 no way with the quality and healthfulness of the product, and may 

 in exceptional cases, prevent great loss. If used in excess, the milk 



