CONDENSED AND POWDERED MILK 



469 



Composition of Sweetened Condensed Milk 

 (Condensed Whole Milk) 



(SAMPLE 



No. 1 



No. 2 

 No. 3 



Water 



per cent 



24.06 

 26.10 

 25.69 



Fat 



per cent 



11.28 

 10.84 

 10.98 



Milk-sugar Cane-sugar Protein 



per cent 



13.97 

 14.68 

 16.29 



per cent 



38.31 

 36.93 

 32.37 



per cent 



9.36 



9.55 



12.33 



per cent 



2.13 

 1.90 

 2.34 



(Condensed Skim-milk) 



No. 4 

 No. 5 

 No. 6 



29.05 

 29.23 

 28.43 



1.28 

 0.64 

 0.36 



14.91 

 15.50 



16.88 



40.07 

 40.19 

 39.27 



10.63 

 10.73 

 11.73 



2.33 

 2.63 



2.58 



USES OF CONDENSED MILK 



The different kinds or grades of condensed milk are used for 

 many purposes. Most of that which is put up in small, sealed 

 cans, both sweetened and unsweetened, goes for household 

 uses. While it is quite commonly used in the cities for use in 

 coffee or for feeding infants, its chief uses are in sections 

 where fresh milk cannot be obtained. Large amounts are used 

 In hot climates, for the army and navy and for ocean voyages, 

 and large quantities are exported. The condensed milks which 

 are sold in bulk are used for manufacturing purposes, large 

 quantities being used by bakeries, candy makers, and ice cream 

 manufacturers. Condensing makes it possible to conserve 

 the surplus production of early summer for use during the fall 

 and winter when the supply of fresh milk does not equal the 

 demand. 



POWDERED MILK 



The reasons for making powdered milk are the same as for 

 making condensed milk ; namely, reduction of bulk and cost of 

 transportation and increase in keeping quality. In the case 



