CONDENSED AND EVAPORATED MILK 253 



The Condensing Process. The condensing of milk 

 has been developed to its present state of perfection only 

 by the expenditure of much time and money in experi- 

 menting. To be a high-grade marketable product, the 

 milk must be condensed under very exact conditions, 

 and brought to the proper degree of condensation. Milk 



FIG. 47. Milk condensing pan. 



not properly condensed may have a marked cooked flavor, 

 or be curdy, or contain lumps of butter, instead of being 

 smooth and homogeneous. 



To avoid the cooked flavor and to prevent the milk 

 from burning to the inside of the condenser it is necessary 

 to condense or evaporate at a low temperature. 



The boiling-point of milk, like that of other liquids, 

 varies according to atmospheric pressure. The boiling- 



