The receiving platform is an interesting sight, for as the farmers deliver their cans of nulk, each is examined by a trained inspector and tested. If it is not found to be up to the standard of the company, it is rejected. From the receiving room, the milk is drawn into what is called the ((well room') where preliminary heating is effected in specially designed heating wells. If sweetened condensed milk is to be made, the necessary amount of sugar is dis solved in the milk at this point. The mixture is then drawn to the vacuum pan where the con densing process takes place in accordance with formula as to temperature, vacuum, etc., as found by the manufacturers to be best qualified for malcing the highest grades. The concen tration is continued until the density indicates the milk to be of the desired composition. It is then drawn from the vacuum pan and cooled to the proper temperature for canning, before being conveyed to the sealing room. In the case of sweetened condensed milk, the product is supplied to the filling machines which auto matically deliver the exact quantity desired into the cans. These are in turn capped, sealed and labeled by machines, and are then packed in cases for transfer to the warehouse where they await shipment. If the product made, however, is evaporated milk, it is conveyed to the process ing room, where the necessary sterilizing of the sealed package is performed in large steam retorts. After the cans have been cooled, they are packed in cases and sent to the storage 1.001n.
A condensed milk plant properly operated buys its supplies in large quantities; milk-sugar, tin cans or tin plate for making its cans (a factory sometimes containing a complete can making tin-shop) ; lumber in shooks for making boxes; so that nearly all the work incidental to completing the product is done in the fac tory. Such a plant represents a large invest ment.
Chemical As condensed milk forms such a very large and important item of food, especially for the infant, it is proper in this article to incorporate information on the question of analysis that the public may be correctly informed on the subject. For some
years past, the methods for the analysis of con densed and evaporated milk products have been very unsatisfactory. Unless operated by an alysts of considerable experience, the results were inclined to be decidedly misleading. It is a matter of record that many chemists have erroneously reported samples of superior brands of milk as slcimmed or partly skimmed, when in reality, the error was solely in the work of the analyst.
In order to clarify this situation, the Milk Section of the National Canners Association appointed a committee to develop a method of analysis which would prove satisfactory to both the tnilk trade and the Federal authonties. After an exhaustive survey, the Roese-Gottlieb method was finally selected as being the most accurate and reliable one available. At the same time, collaborative studies were being conducted by the Association of Official Agri cultural Chemists 'or the purpose of finding a method which would give concordant results in the hands of any competent analyst. As a re sult of this work, this organization adopted the Roese-Gottlieb method at its last meeting. In order, therefore, to secure official recognition, all analysts of condensed and evaporated milk products should be guided by the above recom mendation. The fact that such a satisfactory method is now in use should do much to pre vent such unfortunate misrepresentations as have occurred in the past.
Food An analysis of condensed milk (preserved) of high average quality would be about as follows: Per cent Per cent Ptt 9. SO Ash 1.80 Protein 8.18 Cane sugar 40.50 /di& sugar 12.30 Water 27.72 The following analysis is representative of the evaporated milk now sold on the market: Per cent Per cent Fat 8.00 Ash 1.51 Protein 7.12 Water 72.98 Milk sugar 10.39 Of all the foods available to the public, it is doubtful if any rank as high in purity, keep ing quality and uniformity. For infant feeding, household uses, for supplying the army and navy, shipping trade, exploring parties or pioneer life, no food article prepared has greater value.
A. W. MnzuteN, President Borden's Condensed Milk Company.