24 HISTORY AND 



solved the keeping properties and had improved the physical condi- 

 tion of the product, we felt that the industry had come to stay. 

 After we had gained more knowledge and experience, and a lower 

 standard of the product was adopted by the industry, the practice 

 of fractional sterilization was abandoned for economic reasons. 



"The commercial part of the business also had its trials and 

 tribulations in introducing a new and comparatively inferior product 

 of comparatively high cost, and to overcome the prejudices of both 

 the trade and the medical profession. 



"The problem thus confronting the company was to improve 

 the product, decrease its cost and improve selling methods at the 

 least possible cost." 



At first this unsweetened condensed milk, of relatively thin 

 consistency and pregnant with the cooked flavor resulting from its 

 exposure to high sterilizing temperatures, failed to appeal to the 

 public, who had become accustomed to the use of the sweet, thick 

 and semi-fluid sweetened condensed. But of late years the demand 

 for, and the manufacture of this product, evaporated milk, has 

 increased rapidly, until today, in this country, its output by far 

 exceeds that of sweetened condensed milk. 



Originally this unsweetened sterilized condensed milk was 

 labeled and sold under the name of "Evaporated Cream." The 

 Federal Food & Drugs Act of 1906 caused the name "Evaporated 

 Cream" to be changed to "Evaporated Milk." 



A further important step in the development of the manufac- 

 ture of condensed milk occurred with the introduction of the Con- 

 tinuous Concentrator, which machine was developed by the By- 

 Products Recovery Co., of Toledo, Ohio. This company was or- 

 ganized in 1913 and their machine and process are covered by 

 numerous United States patents. The principle upon which the 

 Continuous Concentrator is constructed and operates is as follows: 



"To rapidly move a film in layer formation within a cylinder 

 having a heated surface, having means for escaping vapors and 

 means for keeping the surface bright and clean, circumferentially 

 and from the point of inlet to the point of outlet." 



The Continuous Concentrator in its present improved form has 

 reached a state of perfection that renders this machine applicable 

 for the commercial manufacture of the diverse forms of condensed 

 milk and milk by-products. 



