EVAPORATED MILK STRIKING 123 



60 degrees F., multiply the difference between the temperature 

 of the observed reading and 60 by the factor .0313 and add the 

 product to the observed reading. 



Example: Beaume at 120 degrees F. is 6.8; what is the 

 reading at 60 degrees F. ? 



Answer: 6.8 -f (60 X -0313) = 8.68 degrees B. 



The corrected Beaume reading is 8.68 degrees B. When the 

 temperature at which the reading is made is below 60 degrees 

 F., multiply the difference between the temperature of the ob- 

 served reading and 60 by the factor .0313 and subtract the prod- 

 uct from the observed reading. 



Calculation of Specific Gravity from Beaume Reading. In 

 order to record the density of the evaporated milk in terms of 

 specific gravity, instead of Beaume degrees, the following for- 

 mula may be used : 



145.5 

 Specific gravity AC - '" p ', B = Beaume reading at 60 



degrees F. 



Example: Beaume reading at 60 degrees F. is 8 degrees B. 

 What is the specific gravity? 



145 5 



Specific gravity = . ,.. e ' 5- = 1.0582 

 14t).j o 



Standardizing Evaporated Milk. As previously suggested it 

 is advisable to carry the condensing process slightly beyond the 

 concentration desired, so as to enable the operator to readily 

 standardize it to the exact point desired by the addition of a 

 small amount of distilled water. 



As soon as condensation is completed the contents of the 

 pan are drawn into a standardizing vat resting on scales. The 

 evaporated milk is accurately weighed ; the degree of concentra- 

 tion is calculated by divfding the weight of the original fluid 

 milk by the weight of the evaporated milk, and the amount of 

 water necessary to bring the solids and fat to the exact stand- 

 ard desired is calculated, and added to the evaporated milk. If 

 it is desired to further check these results, or instead of weigh- 

 ing the evaporated milk, it may be tested for fat and solids, and 

 the degree of concentration may be calculated by dividing the 

 per cent of fat or of solids in the evaporated milk by the per 

 cent of fat or of solids, respectively, in the fluid milk. For de- 



