DETERMINING QUALITY OF MILK FOR CONDENSERIES. 



condition of milk coagulating with 75 per cent alcohol, which renders 

 it impossible to manufacture from it evaporated milk that will not 

 give curdiness when using a sterilizing temperature necessary to in- 

 sure a complete destruction of the bacteria. Samples of raw milk 

 giving a coagulation with- alcohol and showing curdiness when 

 evaporated and sterilized can be sterilized without showing curdiness 



Raw milk not curdling 

 with 75% alcohol 



Raw milk curdling 

 with 15% alcohol 



No curdiness 

 Curdiness 



Fig. 2. — Extent of curdiness in evaporated milk sterilized at different temperatures. 



of the finished product in a mixture containing from 60 to TO per 

 cent of raw milks giving a negative alcohol test. This fact would 

 account for the variation in heat taken by different batches from day 

 to day. 



Undoubtedly there is received at every condensery some milk which 

 will not stand the required heat when evaporated by itself, but 

 which will go through all right when mixed with other milk. If the 



