116 



EVAPORATED MII.K FUSING 



this large holding and cooling tank, where all the batches of the 

 same days' make are cooled, mixed and held until the last batch 

 is in the tank. The mixture is then standardized to the desired 

 composition by the addition of distilled water, skim milk, or 

 cream, according to needs. The evaporated milk in this tank is 

 usually cooled to and held at 40 to 45 degrees. F. until next 

 morning, when the filling into tins commences. See also "Stan- 

 dardization," Chapter XXXIX, page 253. 



It should be understood 

 that, at this stage of the 

 process the evaporated milk 

 is not sterile, nor does it con- 

 tain cane sugar to preserve 

 it, neither is it sufficiently 

 concentrated to be preserved 

 because of the absence ot 

 moisture. If exposed to heat, 

 such as summerheat, or even 

 room temperature, its acidity 

 will increase rapidly thereby 

 rendering the subsequent 

 sterilizing process difficult. Fig ' 41 " Hand Sl' e n d 9 k chlne for evap ' 



Therefore, Unless it is Courtesy of Arthur Harris & Co. 



canned and sterilized im- 

 mediately after it leaves the vacuum pan, or the homogenizer in 

 case it is homogenized, it should be cooled promptly to a tem- 

 perature low enough to check bacterial development, 40 to 45 F., 

 or below. In the absence of holding tanks or vats with refrigerat- 

 ing facilities as described above, the cooled evaporated milk may 

 be drawn into 40 quart milk cans, and set in the cold room, or 

 these cans may be submerged in a tank of ice water. 



FILLING 



The cooled evaporated milk is filled into tin cans ranging in 

 size from eight ounces to one gallon. The gallon cans are usually 

 filled by hand. The filling of the smaller cans is done by auto- 

 matic filling machines. 



Of late years much progress has been made in the con- 

 struction of different types of filling machines for evaporated 



