Concentrated Milk 319 



skimmed milk. The fresh milk is heated to about 

 160 F. and condensed in vacuo at 130 F. to 150 F. 

 The ratio of concentration is 3 to 4 : 1 (3 to 4 parts 

 of fresh milk are condensed to one part of condensed 

 milk). Before it leaves the vacuum pan, it is super- 

 heated by live steam to swell or thicken it. It is sold 

 in 10 -gallon milk cans. It has the consistency of 

 very thick cream, and has a specific gravity of about 

 1.09. This product is largely sold to ice cream manu- 

 facturers, and limited quantities of it are retailed in 

 milk bottles to the direct consumer. It sells at from 

 25 to 75 cents per gallon. 



Plain condensed bulk milk is not sterile. Its keep- 

 ing quality is similar to that of a good grade of pas- 

 teurized milk. 



Concentrated milk. Concentrated milk is made 

 from fresh milk. Before condensing, the cream is 

 removed, and the skim milk is condensed at 140 F. 

 by blowing hot air through the milk. When the con- 

 centration is completed, the cream is returned to the 

 condensed product. The ratio of concentration is 

 about 3 : 1 (about 3 parts of milk are condensed to 1 

 part of concentrated milk) . This product is used for 

 direct consumption. It differs from plain condensed 

 bulk milk only in that it has not been exposed to so 

 high temperatures during the process. 



Concentrated milk is not sterile. It keeps about 

 as long as a good grade of pasteurized milk. Its 

 manufacture is very limited. 



The chief essential in the successful manufacture 

 of all condensed milks is a good quality of fresh milk. 



