Chapter VI 
Striking or Finishing the Batch—Definition; ratio of concentration, 
methods; appearance to eye. 
Beaumé hydrometer; temperature correction of Beaumé; specific gray- 
ity of sweetened condensed milk at different degrees Beaume; 
sampling the batch; drawing off the condensed milk. 
Cooling—Methods; equipment; effect on product......... 2ages 96-110 
Chapter VII 
Filling—In barrels; in cans; filling machines. 
Sealing—Kinds of seals; soldering devices; solder; soldering flux; gas 
SUID Dive Goccesh wate dae orate teat must a sats ANE, cae tnt onde Gene Pages 110-116 
PART I 
MANUFACTURE OF UNSWEETENED CONDENSED MILK 
EVAPORATED MILK 
Chapter VIII 
Definition 
Quality of fresh milk; standardizing milk. 
Heating the Milk. 
Condensing. 
Striking. 
Beaumé hydrometer; temperature correction of Beaumé; calculation 
of specific gravity from Beaumé reading; standardizing evaporated 
TY eS oe sr Sia Mee tha gn. tee naar nN aA ea BA crt Pages 117-124 
Chapter IX 
Homogenizing—Purpose; principle of homogenizer; Gaulin homogen- 
izer; Progress homogenizer; Viscolizer; operation of homogenizer 
nae SE aS eRe Nee tek Gea eye ace Rm ee NUN a RNA Terie hl Cy ST chcpeed (yo (AL 
Chapter X 
Cooling—Holding tanks. 
Filling—Filling machines; venthole cans. 
Sealing—Sealing machines; can testers................ Pages 129-136 
Chapter XI 
Sterilizing—Purpose; sterilizers; loading the sterilizer; uniform dis- 
tribution of heat; cans with tell-tale thermometers; temperature 
and time exposure; qualifications of processer; rapid and uniform 
cooling; fractional sterilization; standardization of properties that 
influence behavior of evaporated milk toward heat of sterilization; 
Mojonnier method of evaporated milk control; Mojonnier equip- 
ment; preparation of bicarbonate of sodium solution; preparation 
of sample cans for sterilizer; sterilizing sample cans; testing 
sample cans for viscosity; Mojonnier viscosimeter; importance of 
proper viscosity; factors that influence the viscosity and their 
correlation to sterilizing process; the correct viscosity for evapo- 
rated milk; adding sodium bicarbonate to batch; adjusting steril- 
izing process to different sizes of cans; Should bicarbonate of 
soda be used? 
Shaking—Purpose; methods; speed of shaker. 
PM CUD Atl MG, coaster n are what ans lar siete, aiae tie nance erate eect crmcaietand ter Pages 136-162 
