318 Milk and Its Products 



8 to 20 ounces, and retailing at from 5 to 20 cents 

 per can; and partly in barrels holding from 300 to 

 600 pounds of condensed milk. The barrel goods are 

 sold to bakeries and confectioners. They are generally 

 made from partly or wholly skimmed milk. 



Sweetened condensed milk is not sterile, but is 

 preserved by the sucrose it contains; it will keep for 

 a considerable length of time, but is best when fresh. 



Unsweetened condensed milk. There are three kinds 

 of unsweetened condensed milk, namely, evaporated 

 milk, plain condensed bulk milk, and concentrated milk. 



Evaporated milk. In the manufacture of this prod- 

 uct, cows 7 fresh milk is heated to near the boiling 

 point, then condensed in vacuo at 130 F. to 150 F. 

 The ratio of concentration is about 2% : 1 (2% parts 

 of fresh milk are condensed to 1 part of evaporated 

 milk). The evaporated milk is then filled and sealed 

 in tin cans varying in size from 8 ounces to 1 gallon. 

 The hermetically sealed cans are sterilized at tempera- 

 tures ranging from 226 F. to 240 F. for from 30 to 

 60 minutes. From the sterilizer the cans are trans- 

 ferred to the shaker, where they are subjected to vio- 

 lent agitation, to completely break up the coagulum 

 that may have formed during sterilization. The fin- 

 ished product has the consistency of cream of medium 

 richness, and has a specific gravity of about 1.065. It 

 sells at from 5 to 50 cents per can. 



Evaporated milk is sterile, it keeps indefinitely, but 

 is best when fresh. 



Plain condensed bulk milk. This kind of condensed 

 milk is made from whole milk, partly skimmed, or 



