EVAPORATED MILK MOJONNIER CONTROLLER 157 



viscosity. Thus, tall size cans require one degree more heat 

 on a 15 minute run of holding- than the baby size cans. Hence 

 if the record for a* baby size batch of evaporated milk calls for 

 15 minutes at 240 degrees F., for tall size cans, the same batch 

 would have to be held for 15 minutes at 241 degrees F. 



Irregularities in the Reaction and Results of Sodium Bi- 

 carbonate. Generally speaking the Mojonnier formula above 

 given for the use of Bicarbonate of Soda yields reliable results 

 There are occasionally conditions, however, when the evaporated 

 milk fails to react normally with this ingredient and may yield 

 results exactly opposite those anticipated. Instead of reducing 

 the viscosity of the milk, it increases the viscosity. Abnormal 

 cases of this type suggest that the physical and possibly the 

 chemical make-up of the casein may have undergone material, 

 though not as yet well understood changes. 



Such abnormal conditions may be the result of improper 

 forewarming of the milk, the use of excessive pressure in the 

 homogenizer, excessive heat in the sterilizer, mixture of brirfe 

 with the evaporated milk due to leaky coils in the cooler, or 

 unbalanced relation of the protein and ash constituents of the 

 original milk. See also Chapter XXIII, " Defective Evaporated 

 Milk" under " Lumps of Curd in Evaporated Milk." 



Should Bicarbonate of Soda or any other Chemical be Used 

 at all? The foregoing directions for the use of the Mojonnier 

 Controller and Viscosimeter should not be interpreted to mean, 

 that this volume advocates the use of bicarbonate of soda in 

 the manufacture of evaporated milk. In fact the availability 

 of this equipment and of these tests materially facilitates the 

 manufacture of evaporated milk without the use of sodium 

 bicarbonate. 



It is important to realize, however, that the use of sodium 

 bicarbonate for the purpose of facilitating the process of ster- 

 ilization has been pretty general for many years prior to the 

 introduction of Mojonnier equipment and methods. It has be- 

 come a fairly well established practice, accepted by the industry. 

 Its abuse cannot be too strongly condemned and its promis- 

 cuous use in the absence of a systematic, scientifically controlled, 

 correct method, is prone to invite its abuse. 



