. Condensed milk and milk powder : prepared for the use of milk condenseries, dairy students and pure food departments . Condensed milk. 98 Condensed Milk and Milk Powder one-fourth parts of fresh milk to one part of evaporated milk causes the evaporated milk to contain .17 x = .38 per cent, lac- tic acid. With this amount of acid acting on the casein, it is not difficult to understand why a coagulum is often formed in the ster- ilizer. While the formation of this coagulum may be partly avoided, under certain conditions it appears in every factory and there are more batches, espe- cially
. Condensed milk and milk powder : prepared for the use of milk condenseries, dairy students and pure food departments . Condensed milk. 98 Condensed Milk and Milk Powder one-fourth parts of fresh milk to one part of evaporated milk causes the evaporated milk to contain .17 x = .38 per cent, lac- tic acid. With this amount of acid acting on the casein, it is not difficult to understand why a coagulum is often formed in the ster- ilizer. While the formation of this coagulum may be partly avoided, under certain conditions it appears in every factory and there are more batches, espe- cially in summer, that come from the sterilizer coagulated than otherwise. In this condition the product is not marketable. Some means must be provided, therefore, to break up this curd and reduce the contents of the cans to a smooth, homo- geneous and creamy body. For this purpose a mechanical shaker is used. Method of Shaking.—The shaker consists of one or more heavy iron boxes or boxes made of black iron pipes. These boxes are attached to an eccentric. The trays filled with evaporated milk cans. Fig. 45. Shaker Courtesy of Arthur Harris & Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Hunziker, Otto Frederick, b. 1873. La Fayette, Ind. : Otto F. Hunziker
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Keywords: ., bookauthorhunziker, bookcentury1900, bookdecade1910, bookyear1914
