Condensed Milk and Milk Powder 215 



SUCROSE 

 Determine by difference, deducting the milk solids (ash plus 

 proteids plus lactose plus fat) from the total solids, or invert the 

 sucrose, determine the total invert sugar, deduct from this the 

 lactose calculated as invert sugar and calculate the difference as 

 sucrose. 



MILK SOLIDS 



Deduct the per cent, sucrose from the percent, total solids. 

 The difference represents the per cent, milk solids. 



EVAPORATED MILK 



# PREPARATION OP SAMPLE 



Shake the can of evaporated milk vigorously before opening. 

 If, upon opening the can, separated cream or small lumps of butter 

 are found to adhere to the seams and around the junction of the 

 ends and the body, set the can in a water bath at 130 degrees P. for 

 ten minutes or until all fat is completely dissolved. Then pour the 

 entire contents into a beaker and pour back and forth several times 

 until a homogeneous mixture is secured. If it is known before 

 opening the can that the contents are separated, submerge the whole 

 can in a water bath at 130 degrees F. for ten minutes, then shake, 

 open and proceed as above. 



If it is desired to use a 40 per cent, solution, as directed under 

 the determination of the individual ingredients, weigh accurately 

 40 grams of the properly mixed contents of the can into a 100 c.c. 

 graduated flask. Add 60 c.c. water and mix thoroughly by shaking 

 or stirring. 



SPECIFIC GRAVITY 



Aerometric Method 

 apparatus 



Beaume hydrometer. — Use a special Beaume hydrometer with 

 a scale ranging from five to twelve points, graduated to tenths de- 

 grees and mercury-weighted. Length over all eleven inches, length 

 of spindel six inches, length of empty bulb four inches and width 

 of empty bulb seven-eighths inch. 



Hydrometer jar. — Use a glass or tin cylinder with substantial 

 base. Minimum height ten inches and minimum width one and a 

 half inches. 



