SWEETENED CONDENSED MILK STRIKING 



99 



Tig. 32. 

 Beaume hy- 

 drometer for 

 sweetened 

 condensed 



milk 

 Courtesy 

 C. J. Tagliabue 

 . Co. 



a teaspoon. The transparency of the milk when thus 

 held against the light and the manner in which the 

 milk piles up in the cup furnish a practical index to 

 its density. The last method is preferable because- 

 of its greater rapidity. For best results the use of 

 a Beaume hydrometer, especially constructed for 

 sweetened condensed milk, graduated to from 30 

 to 37 degrees B. and with subdivisions of one-tenth 

 degrees is recommended. 



Use of Beaume Hydrometer. Beginners and 

 inexperienced operators do well to take numerous 

 samples from the batch in the operating pan and to 

 start sampling early, so as to avoid over-condens- 

 ing. No definite figure at which the Beaume hydrom- 

 eter should be read can be stated that w^ould show 

 the proper density under all conditions. The Beaume 

 reading of sweetened condensed milk of the proper 

 concentration varies with such factors as per cent 

 of fat. per cent of sucrose and per cent solids, ratio 

 of concentration and temperature of the condensed 

 milk when the reading is taken. However, for gen- 

 eral guidance, it may be stated that condensed milk 

 of a concentration of 2.5 : 1, made from fresh milk 

 of average richness and containing sucrose at the 

 ratio of sixteen pounds of sugar per one hundred 

 pounds of fresh milk, will show a Beaume reading 

 of about 33.5 degrees B. at 60 degrees F., or about 

 32 degrees B. at 120 degrees F. Sweetened con- 

 densed skim milk containing approximately 40 per 

 cent sucrose will show a Beaume reading at 60 de- 

 grees F. of about 37 degrees B., or about 35.5 de- 

 grees B. at 120 degrees F. If it is intended to use 

 more sugar (44^) and to limit the per cent milk 

 solids to 28 per cent, whole milk is condensed until 

 the Beaume hydrometer at 130 degrees F. shows 

 3H degrees B. Skimmed sweetened condensed milk 

 containing 28 per cent milk solids and 42 per cent 

 sucrose tests about 34} degrees B. at 130 degrees F. 



