Chapter XII 
Plain Condensed Bulk Milk—Definition; quality of fresh milk; heat- 
ing; condensing; superheating; striking; ratio of concentration; 
cooling® ....2 Romer Saree eee meron ec eerie rarige Pages 162-166 
Chapter XII 
Concentrated Milk—Definition; apparatus needed; operation of Camp- 
bell process; advantages and disadvantages of process.Pages 166-168 
Chapter XIV 
Condensing Milk by Continuous Process—Bullovak rapid circulation 
evaporator; description; operation. 
The Continuous Concentrator—Description; operation. 
The Ruff Condensing Evaporator—Description; operation; quality of 
product from continuous machines...............5. Pages 168-176 
Chapter XV 
Condensed Buttermilk—Composition of buttermilk; manufacture; re- 
moval of whey by gravity; concentration by centrifugal separa- 
tion; evaporation in vacuo; equipment necessary. 
Operation—Ripening of buttermilk; preheating; condensing; concen- 
tration; testing for density; condensing buttermilk by film pro- 
cess; packing; storage; composition of condensed buttermilk; mar- 
kets; annual output in U.S. 
Condensed Whey or Primost...... Bane eA ee NO Matec ae Pages 176-185 
PART IV 
FROM FACTORY TO CONSUMER 
Chapter XVI 
Packing—Stamping and inspecting of cans; labeling; labeling ma- 
chines; wrinkles and rust spots on labels; capacity of labeling 
machines. 
Packing in Cases—Marking the cases; casers; packing for ex- 
PIOUS Fests corsceetecd aa pt tcon oune mesure eetea niente ee tem a ease hs ay te .-Pages 185-191 
Chapter XVII 
Storage—Purpose; elfect of storage temperature; advisability of stor- 
ing. 
‘Rrans portation Kien. ean ie fae SAAS ee an ee Suen eel an Pages 191-194 
Chapter XVIII 
Markets—Consumption of condensed milk and fluid milk; market 
prices: exports and IMPOPtSs.cecca crs esacevnsaeaas Pages 194-200 
Chapter XIX 
Chemical Composition and Standards of Condensed Milk—Sweetened 
condensed milk; water, solids, fat, proteids, milk sugar, sucrose, 
ash, specific gravity. 
Evaporated Milk—Water, solids, fat, proteids, milk sugar, ash; compo- 
sition of milk fats in evaporated milk; soluble and insoluble curd 
in evaporated milk. 
Plain Condensed Bulk Milk. 
Condensed Milk Standards............... 000 cece suceee Pages 200-211 
