CONDENSED MILK 433 
Conprensep Mrx 
Milk has been condensed for a long time. In 1835, Newton took out 
a patent in England. Later, in 1849, Harsford added lactose to con- 
densed milk. 
The nomenclature of concentrated milks is not set. Condensed milk 
often refers to concentrated milks to which a carbohydrate, sucrose or 
lactose has been added. The term evaporated milk is often restricted 
to the plain concentrated milk to which no carbohydrates have been 
added. ‘Again, these may be referred to as condensed sweetened milk 
and condensed unsweetened milks. The following definition for sweet- 
ened condensed milk has been accepted by the Association of American 
Dairy, Food and Drug Officials, August 7, 1916, and by the Association 
of Official Agricultural Chemists, November 22, 1916. ‘‘ Sweetened 
condensed milk, sweetened evaporated milk, sweetened concentrated 
milk is the product resulting from the evaporation of a considerable 
portion of the water from the whole fresh, clean, lacteal secretion ob- 
tained by the complete milking of one or more healthy cows, properly 
fed and kept, excluding that obtained within fifteen days before and 
ten days after calving, to which sugar (sucrose) has been added. It 
contains not less than 28.0 per cent of total milk solids and not less than 
8.0 per cent of milk fat.” (U.S. Agriculture, Food Inspection Decision 
158). 
Condensed milk is not sterile. The data from many investigations 
are on record in support of this. There seems to be no more bacteria 
or body cells in condensed milk than in raw market milk. Some of 
the processes of condensation remove these. The centrifugal sepa- 
rators are, doubtless, responsible for much of this reduction. The bac- 
teria, which do pass through the condensation processes lie dormant on 
account of insufficient moisture and too concentrated solution. Some 
are present in the spore stage. This is probably true in those cases 
where members of the Bacillus subtilis group such as Bacillus subtilis 
and Bacillus mesentericus have been isolated. Thayer (1912) exam- 
ined condensed milk which spoiled from twelve to twenty-four hours 
after condensing and found Bacillus subtilis. To obviate this difficulty, 
this author recommended a sterilization temperature of 125° C. for 
fifteen or twenty minutes. Hammar (1915) isolated an organism which 
merely coagulated the canned milk. The name Bacillus coagulans was 
given to the organism. The coagulum was firm and had a sweetish 
taste. There was no indication of putrefaction. Andrews (1913) found 
