EVAPORATED MILK STERILIZING 143 



directing the sterilizing process, should thoroughly appreciate 

 the complexity of the product, understand the -cause and effect 

 of the many influencing factors, study the ever-changing condi- 

 tions and modify the process in accordance with prevailing con- 

 ditions. He shpuld know that during the exceedingly hot sum- 

 mer days, when the cows suffer from heat and are pestered with 

 flies, the milk will not stand as much heat without badly cur- 

 dling in the sterilizer as under more favorable conditions. He 

 should know that toward and during the fall months the organ- 



Fig. 64. Pilot sterilizer 

 Courtesy of The Engineering Company 



isms normally present in milk are more resistant and require 

 higher heat to be destroyed, than earlier in the season. 



Rapid and Uniform Cooling. As soon as the required heat 

 has been given the milk in the sterilizer, the steam should be 

 turned off and the exhaust and drain should be opened. When 

 the temperature has dropped to about 220 degrees F., cold water 

 should be turned into the sterilizer while the cans are constantly 

 in motion, until the cans are cool enough to handle. There 

 should be enough cold water available to reduce the tempera- 



