. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. 26o DAIRY TECHNOLOGY The greater the degree of heat, and the longer the ex- posure, the more intense is the action on the condensed milk, and, therefore, the harder the coagulum formed. Since absolute steriUty of the milk is necessary, and since heat is the only agent that can be used to bring this con- dition about, the milk must be e
. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. 26o DAIRY TECHNOLOGY The greater the degree of heat, and the longer the ex- posure, the more intense is the action on the condensed milk, and, therefore, the harder the coagulum formed. Since absolute steriUty of the milk is necessary, and since heat is the only agent that can be used to bring this con- dition about, the milk must be exposed to such degree of heat, and such duration of that heat as will accomplish complete sterilization. Shaking the Canned Milk. — The condensed milk hav- ing been sterilized in sealed cans, the next process in order. Fig. 48. — Combined machine for sterilizing and shaking condensed milk. is the shaking of the cans to break any lumps of curd or fat that may have formed, and to insure a smooth, homo- geneous mixing of the fat. The shaking machine may be combined with the sterilizer or it may be a separate piece of apparatus. After the shaking process, the cans are placed in the testing room, or incubator, as it might be called, where they are kept at about blood heat for several days. If any live spores are present in the milk, they will germinate. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Larsen, C. (Christian), 1874-; White, William M. joint author. New York, Wiley
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1913
