EVAPORATED MILK SHAKING 



161 



Speed of the Shaker. If the shaker is to perform its work 

 properly, it must have long' enough a stroke and run fast enough 

 to cause most vigorous agitation. The stroke should be not less 

 than about two and one-half inches and the eccentric should 

 revolve not less than three hundred to four hundred times per 

 minute. In order to accomplish this without wrecking" the ma- 

 chine, the shaker must be fastened securely to a solid foundation. 



From one-fourth to two minutes' shaking is usually suffi- 

 cient to completely break down a soft curd. When shaking for 

 five minutes does not produce a smooth milk, the product is 

 usually hopelessly curdy and no amount of additional shaking 

 will remedy the defect. 



In some cases it 

 has been possible, how- 

 ever, to improve the 

 curdy product by shak- 

 ing again after a day 

 or two. Under certain 

 conditions, age seems 

 to have a slight mel- 

 lowing effect on the 

 curd. 



Fig*. 70. Evaporated milk balanced shaker 



Courtesy of Schaefer Mfg. Co. 



Formation of Curd not Desirable nor Necessary. It should 

 be understood that the processor should aim to get only a very 



il 



Fig-. 71. Atomatic shaker 

 Courtesy of Schaefer Mfg. Co. 



