CONTENTS 
PART I 
CONDENSED MILK 
; Chapter I 
Definition 
History and Development—iny ention. vot process; dev 
dustry; annual cutput in U. S., is annua 
countries; list of SRuiseries Ds 
velopme fie of in- 
1 output in other 
Pages 17-29 
ae i 
Essentials of Suitable Locations for Condenseries—Muk supply; water 
supply; transportation facilities; » disp 
Building and Equipme Material of ce ruction; 
ceilings; ventilation; drainage; gene 
equipment; economic arrangement of S: 
rangement of machinery......... Rete oda eer ga eel neelaeh htc: 
Chapter Ii 
Milk Supply—Basis of buyi ing milk; comparative prices paid for milk in 
1914 to 1918 in the four Jarge condensing territories in U. S.; 
quality; control of quality; inspection at condensery; acid tests 
of milk; boiling test; sediment test; fermentation 
Factory ct on patrons; on w 
on marketable aaa how to keep fact 
tion; can washing; care of milk in facton 
and 
Ys 
} ss of product; 
, in santtary condi- 
to condensing 
Pages 43-58 
" PART II 
MANUFACTURE OF SWEETENED CONDENSED MILK 
Chapter IV 
Definition 
Heating—Purpose; temperature; mann 
tages of different methods. 
Addition of sugar—kinds of sugar; bee quality and amount of 
Sugary MIXInge the SUSAP chads ancktharan ewes hon was s Pages 39-68 
Chapter V 
Condensing—Description of vacuum pan; tvpes of coils; avrangenient 
of coils for maximum rapidity of evaporation. 
Surface conden: barometric condenser, wel-vacuum 
spray condenser; care of condenser; expansion tank; catch-all. 
Vacuum Pump—Science and practice of evapoi 3 in vacuo. 
Purpose of condensing in vacuo; relation of pre to boiling point; 
relation of altitude to atmospi elation of steam 
pressure in jacket and coils, water in temperature in 
pan and vacuum, to rapidity of evapors 
Starting the Pan. 
Operating the Pan. 
Prévention Of “Accidents a2 250-354) cate data, soe dee Bas wipe as Pages 68-96 
advantages and disadvan- 
