202 SWIFTENED CONDENSED MILK 



become coated with a thick layer of gelatinous and lumpy milk. 

 This is probably due to the fact that milk during these months 

 comes largely from freshened cows and may contain some colos- 

 trum milk which coagulates when subjected to heat, or that 

 the proteids of milk from these fresh cows are abnormally 

 sensitive to heat. This thickened material usually does not leave 

 the pan until most of the condensed milk has been drawn off. 

 It, therefore, appears in the last one or two cooling cans. If 

 the milk in these cans is mixed with the rest of the condensed 

 milk, the lumps will appear again in the tin cans. The last cans 

 drawn from the pan should, therefore, be kept separate. The 

 contents of these remnant cans may be redissolved in hot water 

 and should be recondensed in a succeeding batch. In this way 

 the manufacturer sustains practically no loss. In order to pre- 

 vent these lumps from getting into the cooling cans, some fac- 

 tories attach a strainer to the outlet of the pan. This practice 

 is as unneccessary, as it is damaging to the milk in the pan. 

 The straining greatly retards the removal of the milk from the 

 pan, and the milk is held in the hot pan so long, as to cause 

 partial superheating which is otherwise detrimental to its quality. 



Comparative Composition of Gelatinous Coating of the Jacket 



and Coils and of Normal Condensed Milk of the Same 



Batch, made April 23, 1908 



Coating of jacket Normal condensed 



and coils milk 



Moisture 24.76 per cent. 30.34 per cent. 



Lactose 13.12 " 13.16 



Fat 9.50 " 7.44 



Curd 8.14 " 7.30 



Ash 1.42 1.80 



Acid .33 " .40 



Sucrose 41.36 40.02 



98.63 per cent. 100.46 per cent. 



The above analyses were made in order to determine the 

 difference in chemical composition between that part of the batch 



