CONDENSED MILK COOLING 



107 



Tig-. 37. 



Hig-h pressure pump for sweetened condensed 

 milt 



Courtesy of Union Steam Pump Co. 



the concentration is in excess of that desired, the product is 

 standardized by the addition of the accurately calculated nec- 

 essary amount of distilled water. 



From this stand- 

 ardizing- tank the hot 

 condensed milk is 

 forced by means of the 

 high pressure pump 

 through the submerged 

 coil in the cooling tank. 

 The water supply to 

 this tank is automati- 

 cally regulated by a 

 thermostat, so as to 

 cool the condensed milk 

 to the desired tempera- 

 ture (usually 65 to 75 degrees F.). 



The condensed milk remains in the submerged coil about 

 six minutes, i. e., six minutes elapse from the time it enters 

 the coil till it reaches the exit. From here the now cool con- 

 densed milk flows to the holding tank where it is slowly agitated 

 for several hours. 



Experience has demonstrated that this method of cooling 

 and agitating sweetened -condensed milk is very effective in 

 preventing the production of sandy and settled milk. It appears 

 that the great viscosity of the sweetened condensed milk causes 

 the milk, in its passage through the coil, to be subjected to the 

 least damaging agitation. The center of the column of the 

 milk moves forward slightly faster than the portion nearest the 

 walls of the coil. This results in a rolling or curling motion, 

 producing sufficient and yet not excessive agitation. 



The subseqent slow agitation of the cooled condensed milk 

 in the holding tanks ? for a considerable period of time, further 

 assists in the preservation of a smooth product. It enhances 

 the formation of very small crystals at the expense of larger 

 crystals, thereby minimizing the tendency toward coarseness and 

 insuring a uniformly smooth product that is not prone to yield 

 a sugar sediment. 



