132 



EVAPORATED MILK FIUJNG 



It should be understood that, at this stage of the process, 

 the evaporated milk is not sterile, nor does it contain cane sugar 

 to preserve it, neither is it sufficiently concentrated to be pre- 

 served because of the absence of moisture. If exposed to heat, 

 such as summerheat, or even 

 room temperature, its acidity 

 will increase rapidly, thereby 

 rendering the subsequent 

 sterilizing process difficult. 

 Therefore, unless it is 

 canned and sterilized im- 

 mediately after it leaves the 

 vacuum pan, or the hOmo- 

 genizer in case it is homo- 

 genized, it should be cooled 

 promptly to a temperature 

 low enough to check bac- 

 terial development, 40 to 45 



degrees F., Or below. In the courtesy of Arthur Harris & Co. 



absence of holding tanks or 



vats with refrigerating facilities as described above, the cooled 

 evaporated milk may be drawn into 40 quart milk cans, and set 

 in the cold room, or these cans may be submerged in a tank of 

 ice w'ater. 



Fig*. 54. Hand filling* machine for evap- 

 orated milk 



FILLING. 



The cooled evaporated milk is filled into tin cans ranging 

 in size from eight ounces to one gallon. The gallon cans are 

 usually filled by hand. The filling of the smaller cans is done 

 by automatic filling machines. 



Of late years much progress has been made in the con- 

 struction of different types of filling machines for evaporated 

 milk. The openings in the cans through which the cans are 

 filled range from the Sanitary can, which is filled with the top 

 of the can entirely removed, to the venthole can with an opening 

 of not more than one-eighth inch in diameter. The filling ma- 

 chines are constructed to fill by gravity, under pressure, or in 

 vacuo. 



