BULLETIN 944, U. S. DEPARTMENT OF AGRICULTURE. 



The difference in the effect of sterilization upon evaporated milk 

 made from raw milk, showing negative or positive reaction with 

 75 per cent alcohol is further emphasized in figure 2, which shows 

 the curdiness found at all temperatures used. 



To get complete figures on all the four temperatures it was as- 

 sumed in compiling these data that a sample showing curdiness at a 

 temperature actually used would show curdiness at any higher tem- 

 perature. With raw milks showing negative reaction with 75 per 



Raw milk curdling 

 with 75 : 7o alcohol 



Raw milk not curdlinq 

 with 15% alcohol 



Fig. i. 



-Types of curd obtained in sterilization of 

 evaporated milk. 



cent alcohol only 4.4 per cent of the evaporated samples showed 

 curdiness at 100° C. (212° F.) and 107.2° C. (225° F.) for 30 

 minutes; G.6 per cent at 112.8° C. (235° F.) for 30 minutes; and 

 31.1 per cent at 121.1° C. (250° F.) for 30 minutes. With raw 

 milks coagulating with 75 per cent alcohol, 57.7 per cent showed 

 curdiness at a temperature of 100° C. (212° F.) for 30 minutes, 80 

 per cent at 107.2° C. (225° F.) for 30 minutes, 95.5 per cent at 112.8° 

 C. (235° F.) for 30 minutes, and 100 per cent at 121.1° C. (250° F.) 

 for 30 minutes. These figures show quite strikingly a difference in 



