CONDENSED MILK 



Commercial condensed milks present two prin- 

 cipal forms, sweetened and tmsweetened. In the 

 latter sucrose is generally used. Often consti- 

 tuting more than half the solids of the product. 

 Up to recent years, unsweetened condensed milk 

 was largely sold in the United States as "evapo- 

 rated cream" but this is now forbidden by the 

 federal food law and by many State enactments. 



Dried milk has also been manufactured but 

 does not seem to have met with much favorable 

 reception. Commercial evaporation of milk is 

 conducted at a low temperature so that less 

 modification of the ingredients is produced than 

 in ordinary boiling, but some modification of the 

 lactose may occur which will make polarimetric 

 readings less accurate than with unheated milk. 



The analysis of unsweetened condensed milk 

 can be conducted along the same lines as those 

 for ordinary milk and cream, the sample being 

 diluted about three times by adding a known 

 volume of water. It must not be forgotten, that 

 lactose may crystallize from condensed and dried 

 milks, and excessive polarimetric rotation occur in 

 recently made dilutions, unless these are heated 

 to brief boiling and cooled (see page 39). Com- 



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