CONDENSED MILK as generally man ufactured and sold fresh daily for delivery to consumers is pure cow's milk reduced in volume by the evaporation of water in vacuum. No other constituent part of the milk is re moved. This article is not put up in hermeti cally sealed cans nor intended for long-distance shipments.
Sweetened condensed milk is the product resulting from the evaporation of a consider able portion of water from milk to which sugar (sucrose) has been added for the purpose of preservation. It contains not less than 28 per cent of milk solids and not less than 8 per cent of milk fat.
Sweetened condensed skimmed milk is the product resulting from the evaporation of a considerable portion of the water from milk from which the greater part of the milk fat has been removed and to which sugar (sucrose) has been added for the purpose of preserva tion. It contains not less than 28 per cent of milk solids. • Evaporated milk is the product resulting from the evaporation of a considerable portion of the water from milk and contains not less than 25.5 per cent of milk solids and not less than 7.8 per cent of milk fat.
Evaporated skimmed milk is the product resulting from the evaporation of a consider able portion of the water from milk from which the greater part of the milk fat has been removed. It contains not less than 22.5 per cent of milk solids.
Early The first application of a practical process for condensing milk was made by Gail Borden, who was born in Nor wich, N. Y., in 1801, and at the time of his experiments a resident of New York, through his adaptation of the vacuum evaporating process on original lines. Most of the earlier experiments of previous investigators were what might be called °open process? The earliest known patents for reducing the volume of milk or attempting to preserve it are the following: Newton, 1835.— For evaporating in " any known mode " alludes to the vacuum pan as affording a good method of introducing warm air through the milk.
De Lignac, 1847.— Evaporating in large, flat, shallow pans, heated by steam bath to 186° F.. product put in tins, sealed and again heated to F.
Grimwade, 1847.— Preserving milk by " the mixing of saltpetre with the milk, and then exposing it to heat in vacuo, so as to evaporate and extract the aqueous particles thereof " and then enclosing " in bottles from which the air has been previously exhausted." Never put in practice.
Louis, 1848.— Evaporating in shallow pans, with steam jackete, etc.
Grimwade, 1855.— Carbonate of soda or potash is first added and the milk then evaporated in pans with agitation until a doughlike substance is obtained, sugar is then added. and the mass pressed by rollers into ribbons, further dried and then pulverized. Practised for some years.
Cook. 1855.— Evaporating in steam evaporating pans. Borden. 1856.— In vacuo, put into successful practice and has superseded all others.
House, 1857.— Substantially like De Lignac's, except evaporating at lower temperature.
Gail Borden's experiments began shortly after 1851 and his first application for a United States patent was made in 1853 which was at first rejected on the ground that it lacked novelty and usefulness. The patent, however (No. 15,553), was granted 19 Aug. 1856, on the following claim: Producing concentrated sweet milk by evaporation in vacuo, substantially as set forth, the same having no sugar or other foreign matter mixed with it.
This was followed by other patents: No. 1,306 dated 13 May 1862; No. 1,389 dated 10 Feb. 1863; No. 2,103 dated 14 Nov. 1865; No. 2,226 dated 17 April 1866.
Every feature of Borden's various claims as well as the state of the art was carefully and thoroughly investigated by the patent office examiners.
Necessary Sanitary Ex perience covering a period of over half a cen tury. establishes the fact that the sanitary pre cautions surrounding the manufacture of con densed milk, evaporated milk, etc., are the most stringent, and necessarily so, because the safety of the business depends upon thoroughness. Not only are the cattle inspected by competent veterinaries, but rules and regulations of the strictest kind provide for the cleanliness of these cattle, proper feeding of wholesome, non fermenting foods, cleanliness of stables, the isolation of the milk room, cooling facilities, in fact every well-tested plan that facilitates the production of pure rich milk handled in the most cleanly manner. While seemingly these rigid requirements involve some extra expense on the part of the dairyman, he is more than compensated by having a steady, firm market for his product at better prices than he can get anywhere else. The consumer is benefited by obtaining a pure and uncontaminated product at a most reasonable price. There are of course, concerns in the business whose facilities and experience do not enable them to perform all of this work as thoroughly as those con cerns, which have been established for many years.