( Originally Published 1926 )
55 Q. What is the difference between "evaporated" and "condensed" milk?
A. The evaporated milk is produced from whole milk by evaporating about 60 per cent of its water, while the condensed milk is produced by evaporating a combination of whole milk and sugar, the usual proportion being 250 pints of milk to 40 pounds of sugar. The term "condensed" is sometimes used in place of "evaporated," but the unsweetened milk is in-variably labeled "Evaporated Milk."
56 Q. What is the minimum amount of butter fat required by the Government in evaporated milk?
A. Evaporated milk must contain not less than 7.8 per cent of butter fat.
57 Q. Do the evaporated milks on the market vary in richness of cream?
A. If any of them should contain a higher percentage of butter fat than the minimum required by the Government in all evaporated milks (7.8%), the amount is so very small as to be hardly discernible. Thus, it is quite safe to say that all evaporated milks on the market are just about equally rich in butter fat.
58 Q. Is the evaporated milk richer at the top of the can than it is at the bottom?
A. No. Evaporated milk has no cream line. The milk at the bottom of the can is just as rich as that at the top. A machine known as "homogenizer" distributes the cream and butter uniformly throughout the milk. The effect of this process is permanent; cans opened a year or two after they were sealed show the cream distributed as evenly through the milk as it was on the day the milk was canned.
59 Q. Does evaporated milk lose some of its valuable qualities in the process of evaporation preparatory to canning?
A. No. The only thing it loses is a large part of its water content.
60 Q. What is the minimum amount of butter fat required by the Government in sweetened condensed milk?
A. Eight per cent.
61 Q. How much sugar does the condensed milk contain?
A. A little over 40 per cent.