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A Study of the Organisms Causing Thickening of Sweetened Condensed Milk^*

Department of Dairy Husbandry, University of Nebraska, Lincoln, Nebraska

ABSTRACT

Sweetened condensed milk, as found in the market, usually flows freely when removed from the can. The contents have a color closely resembling that of cream, and possess a pleasing odor and taste. Occasionally, however, one finds a can with the contents so thick that they will not flow without vigorous stirring, or, perhaps, are even solid.

Two different kinds of thickening that may cause this condition have been observed. One of these, commonly called heat or age thickening, apparently causes a change only in the viscosity of the milk, the taste and odor remaining normal. The other kind of thickening, which is considered in this paper, produces different conditions. In the early stages, the milk may show a normal body having clots of thickened milk throughout. Sometimes the milk may be so thick that it will barely flow. In later stages it may be solid, so that it is possible to invert the can without the loss of its contents.

^* A thesis presented in partial fulfillment of the requirements for the degree of Doctor of Philosophy, Cornell University, Ithaca, New York.