158 EVAPORATED MILK MOJONNIER CONTROLLER 



While, in principle, the use of bicarbonate of soda in a 

 product such as evaporated milk cannot be unconditionally 

 recommended, its proper and correct use, where necessary, has 

 proven a decided benefit to the industry, reducing the occurrence 

 of unmarketable though otherwise perfectly good batches of 

 evaporated milk to the minimum, and thereby* avoiding unnec- 

 essary economic loss. It is a matter of choosing the lesser of 

 two evils. 



Irregularities in the behavior of evaporated milk toward 

 the sterilizing process, that render the product unmarketable are 

 largely due to changes and differences in the chemical compo- 

 sition and physical and physiological properties of the milk. 

 Some of these changes are under the control of the milk pro- 

 ducer on the farm, others are under the control of the manufac- 

 turer and still others are uncontrollable. 



The conditions which can and should be controlled by the 

 producer refer largely to sanitation in the production and care 

 of milk, prompt and proper cooling, frequency of delivery, pro- 

 tection against heat in transit, health of cows and rejection of 

 colostrum milk. The condensery must insist on cleanly pro- 

 duction, on proper cooling of the milk on the farm, on daily 

 delivery at the factory (some condenseries, especially those in 

 Europe receive their patrons' milk twice daily), on the proper 

 temperature of the milk upon arrival at the factory, on the proper 

 disposition of milk from sick cows and of milk too close before 

 parturition, and too *oon after calving. Much of this can be 

 accomplished by a rigid system of milk inspection on the plat- 

 form and frequent visits by the inspector to the patrons' farms. 

 In the case of rail shipments the milk often is in transit too 

 long to arrive at the factory in the best condition. 



The factors under control of the factory, which influence 

 the behavior of the evaporated milk toward sterilizing heat, refer 

 to sanitation in all departments where milk is handled in the 

 plant and to uses or abuses of the milk in manufacture. All 

 equipment with which milk comes in contact must be kept in a 

 perfect state of cleanliness as outlined earlier in this volume 

 under "Factory Sanitation." The handling of two days' milk 

 must be discontinued, the evaporated milk must not be held 

 excessively long in the storage tanks, and if held at all, it must 



