SWEETENED CONDENSED M1LK—CooLInG 103 
are now made of such size that the hvdrometer can be operated 
in them, rendering the use of a separate hydrometer cylinder 
unnecessary. The latest invention for facilitating the sampling 
and striking ts the automatic milk striker designed by Mojonnier 
Bros. Co., Chicago. This ingenious contrivance consists of a 
motor-driven piston pump. The suction tube carrving the piston 
extends from the dome of the pan into the boiling milk. This 
tube projects at its upper end through the wall of the dome and 
overflows into a hydrometer evlinder. This evlinder carries at 
its upper end a chamber permitting unhindered motion of the 
hvydrometer and the end of this chamber which faces the operator 
is equipped with a sight glass and a light. [In the cylinder 
reposes a Beaumé hydrometer. Whenever the operator desires 
to know the density of the condensed milk in the pan, he starts 
the motor. The pump immediately fills the cylinder and the 
hyvdrometer shows the density or Deaume reading. 
Drawing off the Condensed Milk.— \s soon as the evapora- 
tion is completed, the steam is shut off from the jacket and coils, 
the water valve is closed, the vacuum pump stopped and the 
vacuum broken by opening the “blow-down"™ valve. The man- 
hole cover is then removed and the vacuum pump started again 
in order to remove the hot air over the milk. The milk is drawn 
into 40-quart cans er into tanks or cooling vats. The condensed 
milk should be drawn from the pan as rapidly as possible to 
prevent its superheating while in the pan. In some factories a 
wire mesh or cloth strainer 1s attached to the outlet of the pan, 
so that the condensed milk is strained before it runs into the 
cans This practice is unnecessary and objectionable, as it tends 
to retard the removal of the milk from the pan. 
COOLING. 
The sweetened condensed milk, as it comes [rom the vacuum 
pan, has a temperature of about 115° F. to 130° F. Tf it were 
allowed to cool naturally, or on its own accord, 1. e., if no effort 
were made to cool it promptly, it would superheat and this would 
cause it to become thick and cheesy ina short time. It is, there- 
fore, essential that it be cooled at once. Formerly this was done 
by drawing the milk from the pan into 40 quart cans, setting 
these filled cans in tanks with ice water and stirring the con- 
densed milk with a stick. 
