132 EvaporateD M1,K—FILLinc 
It should be understood that, at this stage of the process, 
the evaporated milk is not sterile, nor does it contain cane sugar 
to preserve it, neither is it sufficiently concentrated to be pre- 
served because of the absence of moisture. If exposed to heat, 
such as summerheat, or even 
room temperature, its acidity 
will increase rapidly, thereby 
rendering the subsequent 
sterilizing process difficult. 
Therefore, unless it is 
canned and_ sterilized im- 
mediately after it leaves the 
vacuum pan, or the homo- 
genizer in case it is homo- 
genized, it should be cooled 
promptly to a temperature 
low enough to check bac- 
terial development, 40 to 45 Fig. 54. Hand filling machine for evap- 
orated milk 
degrees Be or below. In the Courtesy of Arthur Harris & Co. 
absence of holding tanks or 
vats with refrigerating facilities as described above, the cooled 
evaporated milk may be drawn into 40 quart milk cans, and set 
in the cold room, or these cans may be submerged in a tank of 
ice water. 
FILLING. 
The cooled evaperated milk is filled into tin cans ranging 
in size from eight ounces to one gallon. ‘The gallon cans are 
usually filled by hand. The filling of the smaller cans is done 
by automatic filling machines. 
Of late years much progress has been made in the con- 
struction of different types of filling machines for evaporated 
milk. ‘The openings in the cans through which the cans are 
filled range from the Sanitary can, which is filled with the top 
of the can entirely removed, to the venthole can with an opening 
of not more than one-eighth inch in diameter. The filling ma- 
chines are constructed to fill by gravity, under pressure, or in 
vacuo. 
