90 



SWEETENED CONDENSED MILK STRIKING 



from a teaspoon. The transparency of the milk when 

 thus held against the light and the manner in which the 

 milk piles up in the cup furnish a practical index to 

 its density. The last method is preferable because of 

 its greater rapidity. 



USE OF BEAUME HYDROMETER. Beginners and 

 inexperienced operators do well to take numerous sam- 

 ples from the batch in the operating pan and to start 

 sampling early, so as to avoid over-condensing. The 

 use of a Beaume hydrometer, especially constructed 

 for sweetened condensed milk, graduated from 30 to 

 37 degrees B. and with subdivisions of one-tenth de- 

 grees, is an additional safeguard to insure accuracy 

 and uniformity of thickness. No definite figure at 

 which the Beaume hydrometer should be read can be 

 stated that would show the proper density under all 

 conditions. The Beaume reading of sweetened con- 

 densed milk of the proper concentration varies with 

 such factors as per cent of fat, per cent of sucrose 

 and per cent solids, ratio of concentration and tem- 

 perature of the condensed milk when the reading is 

 taken. However, for general guidance, it may be 

 stated that condensed milk of proper density, made 

 from fresh milk of average richness and containing 

 sucrose at the ratio of sixteen pounds of sugar per 

 one hundred pounds of fresh milk, will show a Beaume 

 reading of about 33.5 degrees B. at 60 degrees F., or 

 about 32 degrees B. at 120 degrees F. Sweetened con- 

 densed skim milk containing approximately 40 per 

 cent sucrose will show a Beaume reading at 60 de- 

 grees F. of about 37 degrees B., or about 35.5 degrees 

 B. at 120 degrees F. 



CORRECTION OF HYDROMETER READING FOR TEM- 

 PERATURE. The Beaume hydrometers used in Ameri- 

 can condenseries are graduated to give correct read- 

 ings at 60 degrees F. If the readings are to be correct, c - 



JHK 



Fig. 26. 

 Beaume hy- 

 drometer for 

 sweetened 

 condensed 



milk 

 Courtesy 



