The Dickinson press., 1890-01-18
IT Is BOILED WAY DOWN.
SOME FACTS FROM A CHEMIST ABOUT
CONDENSED MILK.

SOME FACTS FROM A CHEMIST ABOUT
CONDENSED MILK.
The Process of Preparing It for the Mar
ket-How and by Whom It Was First
Done-why It Is in Certain Form Good
Food for Infants.
"Tell me something about condensed
milk, its manufacture and its popular
uses," requested a Globe reporter of one
of the best known chemists in Boston,
as the two sat discussing matters in gen.
eral.
1.-THE demand for condensed milk
grew, l suppose, out of adesire to render
milk capable of being transported long
distances and to keep it sweet for a long
time. 1t is hardly worth while to go
into a technical description of the pro-
cess of condensing; as it is simply evapo-
ration-by means. however, of a vacuum
pan.
WORKING II OUT.
SIN the middle of this century, Pro-
fessor z. N. Horsford made numerous
experiments showing that milk could be
successfully condensed by evaporating
1t at a low temperature with the addi-
ton of some sugar. He did not employ
a u pan, but he pointed out the
means by which his assistant, Dalson,
with B%latchford and Harris, succeeded
in placing the first condensed milk upon
the market. This milk, which was sold
in cakes packed in tin foil, formed part
of the provisions which DIR. Kane took
with him on his polar expedition.
"1n 1856 Blatchford improved the pro-
cess by introducing the vacuum pan.
In tho same year Gail Borden obtained
patent for applying the acuum pan
in a particular way to the preparation
of condensed milk without the addition
of sugar or other foreign substance.
This milk, however, would not keep for
any length of time, and Borden added
sugar; and his preserved milk appeared
on the market in tin boxes, Theoretically
sealed. Horsford and Borden share the
honor of having invented condensed
milk.
CONDENSED milk is prepared by evap-
Grating ordinary milk at a temperature
below 100 degs. G; preserved milk is con-
densed milk to which sugar has been
added during the process of evapora-
tion."
"What is the ordinary condensed milk
of commerce." asked the writer.
"Simply condensed milk to which
cane sugar has been added. They found
that in the condensing, after the milk
reached a boiling point, the fat separ-
ated from the rest, and a proper degree
of thickness could not be obtained, but
that by adding cane sugar the milk
could be reduced to the desired consist
ency. If the milk were thin enough to
shake around in the can it would be
churned, as it were, by handling, and
little Jumps of butter would gather in it.
Even in common milk that has been
brought to me for analysis, 1 have found
little Jumps of butter if it has come a
long distance on the cars.
"Then there is another kind of con-
densed milk that milkmen sometimes
work of on their customers when their
regular supply has been soured by a
Thunderstorm
SIS it really a scientific fact that a
thunderstorm will sour milk?" broke in
the reporter, whose crude ideas on that
point had been suffering for enlighten-
ment for years.
eyes, 1 think so," continued the chem
list. sat least the conditions during a
thunder storm are such that milk often
will sour then. For one thing, thunder
storms usually come on very hot days.
Then, too, the unusual amount of ozone
prevalent during a thunder storm, the
presence of nitric acid, in fact, caught
in the air, washed down by the rain,
may have something to do with the
souring."
DIFFERENT QUALITIES OF I'LL
"But as l was saying, milkmen often
carry around in bulk, in ten quart cans,
a kind of condensed milk made without
sugar, and that will keep several days.
That kind is the best in the world for
babies brought up by hand"
"How is that?" asked the reporter,
growing suddenly interested.
"Well, this fallacy about 'one cows
milk for the baby is pretty we'll knocked
out now. People in the first place are
not sure that they are getting one cows
milk, and the next place if they are and
the COW is diseased the baby's health is
endangered. The milk of a whole herd
is more uniform; and the process of con-
densing will remov or destroy any in
furious ingredients or taints that might
have beeu in the milk before it was boil
ed. This kind of condensed milk is the
best for coffee, also, as it will not dilute
and weaken the coffee as common milk
will. have used it in my family for
years."
cit is strange" added the chemist,
"that there is no law regulating the sale
of impure or condensed milk, or milk
not up to the standard. The laws affect
ing common milk are many and stringent,
but they do not apply to condensed milk.
Now, here is the result of an analysis 1
have just made of two samples of con-
densed milk, the first made from partly
skinned milk and the second from
whole milk:
Per cent.
Water ....... Is. IN
O.4U
Solids not fat. 36.4O
Total 10000
Water 37.45
Fat. 1926
Solids not fat. 1890
10000
"You notice that the first is more than
half water and contains only $40 per
cent. of fat; yet the public couldn't tell
the difference"
"Whatis milk sugar." asked the writer.
milk sugar is made by extraction