. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. EVAI'UKATKU M IL,K wSllAKJNC, 127 lactic acid, a concenlration of two and one-fourth parts of fresh milk to one part of evaporated milk causes the evap(jrated milk to contain .17 X 2J5 = .38 per cent lactic acid. With this amount of acid acting- on the casein, it is not difficult to understand why a coagulum is often formed in the sterilizer. AMiilc the forma- tion of this coag"u!um may he partly a\oided, under certain conditions it appears in evevy factor
. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. EVAI'UKATKU M IL,K wSllAKJNC, 127 lactic acid, a concenlration of two and one-fourth parts of fresh milk to one part of evaporated milk causes the evap(jrated milk to contain .17 X 2J5 = .38 per cent lactic acid. With this amount of acid acting- on the casein, it is not difficult to understand why a coagulum is often formed in the sterilizer. AMiilc the forma- tion of this coag"u!um may he partly a\oided, under certain conditions it appears in evevy factory and there are more hatches, especially in summer, that come from the sterilizer coagulated than otherwise, f n this condition the product is not marketable. means must be provided, therefore, to break up this curd and reduce the contents of the cans to a smooth, homogeneous and creamy body. For this purpose a mechanical shaker is Fig. 48. Shaker Courtesy of Arthur Harris & 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 Hunziker, Otto Frederick, b. 1873. La Fayette, Ind. , The author
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Keywords: ., bookauthorhunzikerottofrederick, bookcentury1900, bookdecade1910
