SWEETENED CoNDENSED M1inK—CooLinG 
= 2 meneame <5 
Zaarnvvod sane 
Fig. 35. 
sweetened condensed milk 
Courtesy Arthur Harris & Co, 
Cooling tank for 
condenseries. 
suming. 
105 
entire time of cooling should last about 
The cans should revolve 
the 
two hours. 
slowly, rapid) stirring enhances 
precipitation of sugar crystals. In order 
to scrape the sides of the cans efficient- 
slowly, 
Iv, when the cans revolve 
(about five revolutions per minute) it 
is advisable to use two paddles in each 
can, scraping the cans at opposite sides 
When the milk is sufficiently cooled 
the cans are stopped, the paddles lited 
out, scraped and removed, and_ the 
cans taken out of the tank. This me- 
thod of cooling sweetened condensed 
milk is still in vogue in the majority of 
It is obviously crude, laborious and time-con- 
In some factories the condensed milk is transferred from 
direct into 
large tanks and is sub- 
the pan 
sequently cooled by 
pumping it with a high 
“h 
pressure pump throug 
a series of coils sub- 
merged in cold water. 
This method is labor 
and time-saving and 
the objectionable fea- 
tures of agitation are 
avoided. On the other 
hand, there is danger 
of too rapid chilling, 
which tends toward ex- 
cessive sugar crystalli- 
zation and the produc- 
tion of 
and settled milk. 
\Within recent years 
the use of circular tanks 
rough, sandy 
Vertical coil cooler 
Courtesy of Jensen Creamery Machinery Co. 
Pig. 36. 
