. Cyclopedia of farm animals. Domestic animals; Animal products. MANUFACTURE OF CONDENSED MILK 193 in different factories from 228° Fahr. to 236° Fahr., and the time of exposure from five to fifteen minutes. This sterilization has a threefold purpose, namely, to destroy all germ life, to give the contents of the cans a creamy texture and color, and so to change the physical condition of the condensed milk as to pre- vent the fat separating in transportation and in storage. When the cans are taken from the sterilizer the condensed milk has the consistency of jelly or cus- tard. In this conditio
. Cyclopedia of farm animals. Domestic animals; Animal products. MANUFACTURE OF CONDENSED MILK 193 in different factories from 228° Fahr. to 236° Fahr., and the time of exposure from five to fifteen minutes. This sterilization has a threefold purpose, namely, to destroy all germ life, to give the contents of the cans a creamy texture and color, and so to change the physical condition of the condensed milk as to pre- vent the fat separating in transportation and in storage. When the cans are taken from the sterilizer the condensed milk has the consistency of jelly or cus- tard. In this condition it would not be salable. The next step, therefore, is to provide some means to break up this coagulum into a uniform, homo- geneous mass resembling cream. For this purpose the cans are placed in the " shaker," a heavy iron box moving back and forth on an eccentric. Their exposure, for one minute, to violent agitation in the shaker brings about the desired results. From here the cans are transferred to the incubator room where they are allowed to remain for ten to thirty days, at a temperature of about 90° Fahr. This incubation is not an essential part of the process, but is merely a precautionary measure for the purpose of detecting leaky cans and those whose contents are not absolutely sterile, thus preventing defective milk leaving the factory. At the con- clusion of this incubation the cans are labeled, packed in cases and shipped to their destination. Plain condensed bulk milk. This is an unsweetend, condensed milk which is not subjected to the sterilizing process and, there- fore, is not sterile. It is generally more concen- trated than the canned goods, three to five parts of fresh milk being condensed into one part of con- densed milk. When the milk has reached its proper degree of concentration, the vacuum is broken and live steam is passed into the contents of the vacuum-pan for the purpose of swelling the milk. When the " superheating " has pr
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Keywords: ., bookauthorbaileylh, bookcentury1900, bookdecade1920, bookyear1922
