PART III 



MANUFACTURE OF UNSWEETENED CON- 

 DENSED MILK 



EVAPORATED MILK 



CHAPTER VIII. 

 DEFINITION. 



There are three kinds of unsweetened condensed milk on 

 the market, namely, evaporated milk, formerly called evaporated 

 cream, plain condensed bulk milk and concentrated milk. 



Evaporated^ milk is cow's milk condensed in vacuo at the 

 ratio of about two to two and one-half parts of fresh milk to one 

 part of condensed milk. It is of the consistency of thin cream 

 and reaches the market in hermetically sealed cans varying in 

 size from eight ounces to one gallon. Evaporated milk is pre- 

 served by sterilization in steam under pressure. When properly 

 made, it will keep indefinitely, but is best when fresh. 



QUALITY OF FRESH MILK. 



In the manufacture of evaporated milk the physiological 

 normality and the chemical purity and sweetness of the fresh 

 milk are factors even more important than in the case of sweet- 

 ened condensed milk. A uniformly satisfactory and marketable 

 product cannot be manufactured, unless the milk is normal and 

 pure in every respect. The reason for this largely lies in the 

 fact, that defects the fresh milk may have, are greatly magnified 

 and intensified by the high sterilizing temperature to which the 

 evaporated milk is subjected. While, from the biological point 

 of view, contaminations of this milk are largely rendered harm- 

 less by sterilization, defective fresh milk cannot be made into 

 a marketable product, because such milk usually does not survive 

 the process. 



It should be understood that any condition or factor that, 

 in the slightest degree, increases the tendency or ability of the 



