ESSENTIALS OF SUITABLE LOCATIONS 31 



be overestimated. The folly of erecting condenseries without 

 first ascertaining the water supply has in some instances com- 

 pelled milk condensing companies to abandon new plants, merely 

 because of lack of water. 



In addition to the water used in the boilers and for wash- 

 ing purposes, large amounts of water are necessary for condens- 

 ing and for cooling the condensed milk. It is estimated that the 

 condensation of one pound of fresh milk requires about three 

 gallons of water at ordinary temperature, although this amount 

 of water may be considerably reduced by the use of condenser? 

 of maximum efficiency. 



The water must be pure. In spite of all precautions, it will 

 come in contact, more or less, with the milk. Though all appara- 

 tus and utensils holding and conveying milk and condensed milk 

 may be thoroughly steamed after rinsing with water, there are 

 untold channels through which the milk may beoome contami- 

 nated with polluted water. Frequently, while the milk is con- 

 densing, the vacuum pump accidentally stops. If the processor 

 fails to immediately shut o>ff the water supplying the condenser, 

 water will pour back from the condenser into the milk in the 

 vacuum pan. In the case of filthy, polluted water, the entire 

 batch may be ruined. Again, the pan is usually rinsed between 

 batches and, if the water used is unclean, it w^ill contaminate the 

 milk of the succeeding bath. Finally, when the heavy 40-quart 

 cans filled with condensed milk are set into the cooling tank, 

 water frequently splashes over into the cans. Here again the 

 quality of the condensed milk in jeopardized, unless the water 

 used is pure. 



The water must be cold. The colder the water the more 

 satisfactory is the operation of the vacuum pan and the smaller 

 the volume of water required to condense a given volume of 

 milk. If the temperature of the water used in the condenser 

 rises much above 65 degrees F., the process of condensing may 

 become difficult, according to the type of pan and condenser used. 

 Cold water is essential, also, for the prompt and proper cooling 

 of the condensed milk. 



Transportation Facilities. It is essential that the factory 

 have access to one or more railway lines. 



While, for reasons discussed under "Milk Supply." it is not 



