. Condensed milk and milk powder : prepared for the use of milk condenseries, dairy students and pure food departments . Condensed milk. Condensed Milk and Mii,k Powder 93 CHAPTER XII STERILIZING The sealed cans are now ready for the sterilizer. If they cannot be sterilized within an hour or two they should be submerged in ice water or placed in a refrigerating room until the sterilizer is ready for them. This precaution is especially advisable in summer. Purpose of Sterilization.—The chief purpose of subjecting the evaporated milk to the sterilizing process is to kill all germ life and, there
. Condensed milk and milk powder : prepared for the use of milk condenseries, dairy students and pure food departments . Condensed milk. Condensed Milk and Mii,k Powder 93 CHAPTER XII STERILIZING The sealed cans are now ready for the sterilizer. If they cannot be sterilized within an hour or two they should be submerged in ice water or placed in a refrigerating room until the sterilizer is ready for them. This precaution is especially advisable in summer. Purpose of Sterilization.—The chief purpose of subjecting the evaporated milk to the sterilizing process is to kill all germ life and, therefore, preserve the product permanently. When the hermetically sealed cans come from the sealing room, their contents are not sterile. The only means to preserve this milk is to subject it to temperatures high enough to kill all forms of ferments, organized and unorganized, vegetative cells and spores. The success of the manufacture of this product depends to a large extent on the process of sterilization. Aside from, this, the manufacturer aims to gain another com- mercially important condition, namely, to prevent the separation of the butter fat. Before sterilization, there is nothing to prevent the fat from separating out in the evaporated milk and from churning in transportation, unless the evaporated milk was homogenized. This is a highly undesirable characteristic, making the goods unmarket- able. The sterilizing process helps to so change the physical proper- ties of the milk, that this tendency of the fat to separate is greatly minimized. The sterilizing temperatures used, further lend to the evaporated milk a creamy consistency and yellowish color, giving the product a semblance of richness. Sterilizers.—The apparatus used for sterilizing is a huge boiler- like, hollow, iron cylinder or box. It opens either at one end or on the side. Its interior is equipped with a revolving framework, steam inlet and exhaust, a water distributing pipe running the en- tire length of
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Keywords: ., bookauthorhunziker, bookcentury1900, bookdecade1910, bookyear1914
