EVAPORATED M1LK—STERILIZING 141 
five minutes, and this time should be about evenly distributed 
over the last ten degrees. 
Of recent vears, the practice of stopping the reel of the 
sterilizer, either at intervals or when the maximum temperature 
has been reached, has been adopted by some of the manufactur- 
ers. In this case, the temperature usually is rapidly raised to 
about 240 degrees F., and after keeping the reel running at this 
temperature for a few minutes (about two minutes) the reel is 
stopped and this temperature is maintained for from 15 to 20 
minutes, with the cans lying still. When the “hold” is com- 
pleted, the cooling proceeds in the usual way. Some condens- 
eries stop the reel for several minutes once or twice when the 
temperature has been lowered and before it has dropped to below 
212 degrees F. 
When the stop process of sterilizing is used it is advisable 
also to superheat the evaporated milk to about 210 degrees F. 
in the vacuum pan; then cool it to about 140 degrees F. and 
draw it into the standardizing vat where it is standardized to 
the desired point, then it is homogenized, filled and sterilized. 
The superheating can also be done in the standardizing vat 
instead in the pan, by simply blowing steam direct into the 
evaporated milk. 
Mojonnier Bros. Co. recommend that, where the stop proc- 
ess is used, the temperature be raised 3 degrees F. higher (or 
to 243 degrees F.), than when the reel is kept revolving during 
the entire process. They further recommend that the tempera- 
ture be maintained at 243 degrees F. for 15 minutes, during 
the last seven minutes of which the reel be stopped. This 
refers to a “coming-up time” (from 190 degrees F. to 240 degrees 
F.) of 10 minutes. 
This method of sterilizing, by stopping the reel, has the 
advantage of developing in the cans a soft, custard-like coagu- 
lum, giving the product a very heavy consistency and making it 
appear rich and creamy. It represents a form of superheating, 
however, which 1f not done with great care, may prove disas- 
trous, causing the evaporated milk to spontaneously thicken and 
become cheesy in consistency upon storage. Most batches of the 
a) 
stop-reel process require shaking. 
In his efforts to insure complete sterility the operator should 
