. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. 120 EvAPOKATi'D Milk—Sterilizing CHArTER XL STERILIZING The sealed cans are now ready fiir the sterilizer. ]f tliey cannot be sterilized within an hour or two they should be sub- merged in ice water or ])laced in a refrigerating room until the sterilizer is ready for them. This precaution is especially ad- \isahle in summer. Purpose of Sterilization.—The chief pur])ose of subjecting the e\-aporated milk to the sterilizing process is to kill all germ life and, t
. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. 120 EvAPOKATi'D Milk—Sterilizing CHArTER XL STERILIZING The sealed cans are now ready fiir the sterilizer. ]f tliey cannot be sterilized within an hour or two they should be sub- merged in ice water or ])laced in a refrigerating room until the sterilizer is ready for them. This precaution is especially ad- \isahle in summer. Purpose of Sterilization.—The chief pur])ose of subjecting the e\-aporated milk to the sterilizing process is to kill all germ life and, therefore preser\'e the product permaneiitly. AMien the hermeticalh' sealed cans come from the sealing room, their contents are not sterile. The oniv means to preserve this milk is to subject it to temperatures high enough to kill all forms of ferments, organized and unorganized, vegetatix'e 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. ISefore sterilization, there is nothing to prevent the fat from separating out in the e\'aporated milk and from churning in trans])ortation, unless the evaporated milk was homogenized. This is a highly undesirable characteristic, mak- ing the gocids unmarketaljle. The sterilizing process helps to so change the ph3'sical properties 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, gi\"ing the product a semblance of richness. Sterilizers. — The predomi- nating apparatus used for ster- ilizing 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 re\-olving framework, steam inlet and ex- haust, a water distrib
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Keywords: ., bookauthorhunzikerottofrederick, bookcentury1900, bookdecade1910
