460 MANUAL OF MILK PRODUCTS 



" Sweetened condensed milk is the product resulting from the 

 evaporation of a considerable portion of the water from milk to 

 which sugar (sucrose) has been added. It contains, all toler- 

 ances being allowed for, not less than twenty-eight per cent 

 (28.0%) of total milk solids, and not less than eight per cent 

 (8.0%) of milk-fat." 



"Sweetened condensed skimmed milk, sweetened evaporated 

 skimmed milk, sweetened concentrated skimmed milk, is the 

 product resulting from the evaporation of a considerable portion 

 of the water from skimmed milk to which sugar (sucrose) has 

 been added. It contains, all tolerances being allowed for, not 

 less than twenty-eight per cent (28.0%) of milk solids." 



"Condensed skimmed milk, evaporated skimmed milk, con- 

 centrated skimmed milk, is the product resulting from the evap- 

 oration of a considerable portion of water from skimmed milk, 

 and contains, all tolerances being allowed for, not less than 

 twenty per cent (20.0%) of milk solids." 



PROCESS OF MANUFACTURE FOR UNSWEETENED CONDENSED 



MILK (Hunziker and Spitzer) 1 



The milk is first heated to temperatures varying in the dif- 

 ferent factories from 160 F. to the boiling point. The ap- 

 paratus used for heating may be an open copper kettle where 

 live steam is turned into the milk, or it may be a jacketed kettle 

 equipped with a revolving stirrer, the jacket furnishing the 

 heating surface, or a continuous pasteurizer may be used. In 

 most factories live steam is turned direct into the milk. 



The hot milk is drawn up into the vacuum pan (see Fig. 87) 

 where it is condensed under reduced pressure (about 25 inches 

 of vacuum) and at a temperature of from 130 F. to 150 F. 

 The length of time it takes for condensing the milk down to 

 the desired consistency varies with the amount of milk in the 



1 Ind. Bui. 134. 



