232 Condensed Milk and Milk Powder 



As a guide to those who are not familiar with the peculiarities 

 of bacterial fermentations of condensed milk, it may suffice to state 

 that, in the case of sweetened condensed milk, the destructive biolog- 

 ical agents are largely confined to yeast, which grow best in media 

 containing a high per cent, of sucrose. 



In the case of evaporated milk the direct cause of fermenta- 

 tion usually lies in the presence in such milk of very resistant, spore- 

 bearing bacteria, usually of the butyric acid type and often belong- 

 ing to the putrefactive species. In the majority of cases these or- 

 ganisms demand anaerobic cultural conditions. 



