. Condensed milk and milk powder : prepared for the use of milk condenseries, dairy students and pure food departments . Condensed milk. Condensed Milk and Milk Powder 95 rapidly and there is no danger of the formation of air pockets be- tween the cans. Since the heat is applied by steam under pressure the temperature of the water is equal to that of the steam in the sterilizer. This precaution is especially necessary in the case of baby-size cans (eight ounces) which are usually piled in stacks more than two deep. When sterilizing in the absence of water there is danger of lack of uniformity
. Condensed milk and milk powder : prepared for the use of milk condenseries, dairy students and pure food departments . Condensed milk. Condensed Milk and Milk Powder 95 rapidly and there is no danger of the formation of air pockets be- tween the cans. Since the heat is applied by steam under pressure the temperature of the water is equal to that of the steam in the sterilizer. This precaution is especially necessary in the case of baby-size cans (eight ounces) which are usually piled in stacks more than two deep. When sterilizing in the absence of water there is danger of lack of uniformity of the amount of heat they receive. Temperature and Time of Exposure.—When the sterilizer is filled with the cans and closed, the frame work is set in motion and steam is turned into the sterilizer. In order to hasten the heating and expel all the air, the exhaust and safety should be left open until the temperature has risen to 212 degrees F. This temperature is usually reached in about ten to fifteen minutes. The exhaust and safety are then closed. From this point on, the process must depend on locality, season of year and condition, properties and concentration of the milk. No formula can be laid down which can be depended on to give uniformly satisfactory results under all conditions. The tem- perature should be high enough and the duration of exposure long enough to insure absolute sterility of the product and to give the milk sufficient body to pre- vent the separation of the butter fat in subsequent storage. The temperature should not be so high nor the duration of exposure so long, as to cause the formation of a hard, unshakable curd and dark color. Some processors use a very short process with high tempera- tures, others raise the heat gradually and not to quite so high a degree. The more gradual heating is preferable, as it gives the product a better body and more viscosity, which is necessary to keep the fat from separating in storage. The author's judgment in this
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Keywords: ., bookauthorhunziker, bookcentury1900, bookdecade1910, bookyear1914
