EVAPORATED MILK SHAKING 



161 



Speed of the Shaker. If the shaker is to perform its work 

 properly, it must have long enough a stroke and run fast enough 

 to cause most vigorous agitation. The stroke should be not less 

 than about two and one-half inches and the eccentric should 

 revolve not less than three hundred to four hundred times per 

 minute. In order to accomplish this without wrecking the ma- 

 chine, the shaker must be fastened securely to a solid foundation. 



From one-fourth to two minutes' shaking is usually suffi- 

 cient to completely break down a soft curd. When shaking for 

 five minutes does not produce a smooth milk, the product is 

 usually 'hopelessly curdy and no amount of additional shaking 

 will remedy the defect. 



In some cases it 

 lias been possible, how- 

 ever, to improve the 

 curdy product by shak- 

 ing again after a day 

 or two. Under certain 

 conditions, age seems 

 to have a slight mel- 

 lowing effect on the 

 curd. 



Tig. 70. Evaporated milk balanced shaker 



Courtesy of Schaefer Mfg. Co. 



Formation of Curd not Desirable nor Necessary. It should 

 be understood that the processor should aim to get only a very 



Fig-. 71. Atomatic shaker 

 Courtesy of Schaefer Mfg. Co. 



