. The alcohol test as a means of determining quality of milk for condenseries. Milk. 8 BULLETIN 944, U. S. DEPARTMENT OE AGRICULTURE. proportion of this milk is not too high no trouble will be experienced, but the proportion in some batches may be such as to cause consider- able trouble. It is interesting to know that raw milk with a low titratable acidity and which coagulates with alcohol and shows curdiness after evaporating and sterilizing can be made to stand sterilization with no resulting curdiness by mixing with it the proper amount of milk showing a high titratable acidity but no coagu
. The alcohol test as a means of determining quality of milk for condenseries. Milk. 8 BULLETIN 944, U. S. DEPARTMENT OE AGRICULTURE. proportion of this milk is not too high no trouble will be experienced, but the proportion in some batches may be such as to cause consider- able trouble. It is interesting to know that raw milk with a low titratable acidity and which coagulates with alcohol and shows curdiness after evaporating and sterilizing can be made to stand sterilization with no resulting curdiness by mixing with it the proper amount of milk showing a high titratable acidity but no coagulation Avith alcohol. RELATIVE VALUE OF ACID AND ALCOHOL TESTS. The value of any practical test for determining the quality of milk for condensing must depend largely upon its ability to determine whether or not that milk, when evaporated to the required density, will withstand the necessary sterilizing temperature without becom- Alcohol Test SAMPLES* Aci'dity 12 II 10 9 8 7 6 5 SAMPLES- 4 5 6 7 3 10 II 12. FlG. Ill No curd at 235°f: for JOmin 111 Curd at 235° F. for 30 mIn. The relation of titratable acidity and the alcohol test to coagulation of the evaporated milk. ing curdy. The flavor and odor are things which have to be deter- mined by the senses of taste and smell. The tendency of milk with objectionable flavor and odor to coagulate with alcohol indicates additional value of the test from this standpoint, especially where little attention is given to these factors. The preliminary work indicated clearly the unreliability of the acid test, as ordinarily used in the condensery, for determining the quality of milk for condensing. A comparison of the acid and alcohol tests in determining what milk when evaporated would stand sterilization without showing curdiness reveals the following: Of 90 samples of raw milk taken at the-weigh room and repre- senting a wide range of condition, 46 samples of the finished evapo- rated milk showed curdiness after sterilization and shaking
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