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Show m CONDENSED MILK STANDARDS B ' During the past few months, Prof. B 0. F. Hunzikcr, .of the Dairy Depart- B mont of the Purdue School of Agri- Bj cul'ure has been investigating the na- B tional and state standards of con- B densed milk. As a result of his study ft of the subject, he finds the present H standards are not practical, as no B milk Gpndensary can, under all con- ft ditions and at all seasons of theear, ! B , put into its product the per cent of solids callcdfor in the requirements for unsweetened condensed milk. These findings arc the outcome 01 Prof. ITunzikcr's professional and business experiences, and therefore have great weight. Reports from every reputable milk condensing company com-pany in the country have been thoroughly thor-oughly examined and careful experiments experi-ments carried on 'by Professor Hun-zikcr Hun-zikcr in Indiana at the plant of the Condensed1 'Milk Company of Sheridan Sheri-dan before any announcement as to this unsatisfactory standard was made. The question of revising the present standard for condensed milk was taken tak-en up by tho committee on food standards of the National Association Associa-tion of Dairy Instructors and Investigators, Inves-tigators, tat its meeting at Mackinac Island, Mich., Aug. 4-7, and it is hoped thaf every effort will be put forth, through the proper .channels, to induce the government to modify the standard now in use. This standard calls for not less than 28 per cent of milk solids of which not less than 27.5 per cent must be fat. There is no doubt but that a more specific attainable at-tainable requirement than this will be welcomed by both producer and consumer. con-sumer. Pacific Coast milk producers are especially interested in this question, ques-tion, and a government expert has given it a thorough investigation. |