. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. 56 SwHRTKNliD CoNDKNSliD MlI^K HEATING. A variety of methods and numerous different types of machines are used for this purpose in the different milk condensing factories. Some use large copper kettles in which the milk is heated by turning steam direct into the milk. Others use jacketed copper kettles equipped with a revolving agitator. The milk is heated by turning steam under pressure into the jacket and the burning of the milk is pre- vented by keeping the
. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. 56 SwHRTKNliD CoNDKNSliD MlI^K HEATING. A variety of methods and numerous different types of machines are used for this purpose in the different milk condensing factories. Some use large copper kettles in which the milk is heated by turning steam direct into the milk. Others use jacketed copper kettles equipped with a revolving agitator. The milk is heated by turning steam under pressure into the jacket and the burning of the milk is pre- vented by keeping the milk in constant motion. Still others are heating the milk by means of large continuous pasteurizers in which case hot water or steam serves as the heating medium. The milk passes in a thin layer be- tween two water-heated surfaces, one of which is revolving. In some fac- tories the milk is forced through a series of ])ipes inclosed in a hot water or steam jacket. Finally, in some condenseries a combination of the continuous pas- teurizer and the jacketed kettle is used. The milk is heated to nearly the desired temperature in the pasteurizer. From there it flows into the jacketed kettle. This kettle is so constructed that when steam is turned into the jacket, the milk rises and it flows over and off into the sugar well. This insures efflcient heating and, at the same time, if operated properly, it prevents the baking of the milk on the heating surface. The disadvantage of this double system of heating is that the overflow- ing kettle has to be watched very closely. Advantages and Disadvantages of Diiferent Methods of Heating.—In most factories in this country the first named method is used. Steam is turned direct into the milk until it boils up. This is the oldest and most primitive method. While very simple in operation, this method has serious objections. At best, much of the steam used condenses in the milk, increasing the amount of water that has to be evaporated. It, the
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Keywords: ., bookauthorhunzikerottofrederick, bookcentury1900, bookdecade1910
