ISSENTIALS OF SUITABLE LOCATIONS 31 
be overestimated. The folly of erecting condenseries without 
first ascertaining the water supply has in some instances com- 
pelled milk condensing compamies to abandon new plants. merely 
because of lack of water. 
In addition to the water used in the boilers and for wash- 
ing purposes, large amounts of water are necessary for condens- 
ing and for cooling the condensed milk. It is estimated that the 
condensation of one pound of fresh milk requires about three 
gallons of water at ordinary temperature, although this amount 
of water may be considerably reduced by the use of condensers 
of maximum efficiency. 
The water must be pure. In spite of all precautions, it will 
come in contact, more or less, with the milk. Though all appara- 
tus and utensils holding and conveving mills and condensed milk 
may be thoroughly steamed after rinsing with water, there are 
untold channels through which the milk may become contami- 
nated with polluted water. Frequently, while the milk is con- 
densing 
g, the vacuum pump accidentally stops. Tf the processor 
fails to immediately shut off the water supplying the condenser, 
water will pour back from the condenser into the milk in the 
vacuum pan. In the case of Althy, poliuted water, the entire 
batch may be ruined. \vain, the pan is usually rinsed between 
batches and, if the water used is unclean. it will contaminate the 
milk of the succeeding bath. Finally, when the heavy 40-quart 
cans filled with condensed milk are set into the cooling tank, 
water frequently splashes over into the cans. Tlere again the 
quality of the condensed milk in jeopardized, unless the water 
used 1s pure. 
The water must be cold. The colder the water the more 
satisfactory is the operation of the vacuum pan and the smaller 
the volume of water required to condense a given volume of 
milk. Jf the temperature of the water used in the condenser 
rises much above 65 degrees F*., the process of condensing may 
become difficult, according to the type of pan and condenser used. 
Cold water is essential, also, for the prompt and proper cooling 
of the condensed milk. 
Transportation Facilities —It is essential that the factory 
have access to one or more railway lines. 
While, for reasons discussed under “Milk Supply.” it is not 
