122 
Fig. 46. 
Beaumé hydro- 
meter for 
evaporated 
milk 
Courtesy of 
Cc. J. Tagliabue 
Mfg. Co, 
EvaPorRATED MiikK—S?RIKING 
throughout the year, the operator must watch the 
behavior of his milk from day to day and from 
season to season and he must modify the Beaumé 
reading in accordance with the changing conditions 
This is one of the all important stages of manufac- 
ture, where relentless and careful study and watch- 
fulness are indispensable. 
In order to make absolutedy sure that the den- 
sity of the evaporated milk is right, it is advisable 
to get it just as near right as possible in the pan 
and then draw the milk from the pan into a stand- 
ardizing vat, large enough to accommodate the 
entire batch or several batches. The operator then 
tests the milk again and this second estimation he 
can perform more carefully, because he is then 
relieved of the responsibility of attending to the 
operation of the vacuum pan. If the evaporated 
milk happens to be a trifle too heavy he can dilute 
it with distilled water until the Beaumé reading 
is just right. See also “Standardization,” Chapter 
XXIX. For maximum uniformity and accuracy 
of results of determination with the Beaumé hydro- 
meter, or by other means, it is essential that the per- 
centage relation of fat to solids be uniform from 
batch to batch. This uniformity requires standardi- 
zation of each batch. 
Correction of Beaumé Reading at Temperatures 
Other than 60 Degrees F.—At a temperature of 120 
degrees F. the Beaumé reading of the finished batch 
of standard evaporated milk may vary between 
about 6 and 8 degrees B., according to season of 
year and locality. At 60 degrees F. the Beaumé 
reading 1s approximately 1.88 degrees B.. higher. 
If it is desired to record the Beaumé reading 
at the correct temperature, 1. e., 60 degrees F., and 
it 1s not convenient to cool the evaporated milk to 
that temperature, the reading at any temperature 
may be corrected as follows: when the tempera- 
ture at which the Beaumé reading is taken is above 
