158 Evaporarep MiinK—MojJONNIER CONTROLLER 
\While, in principle, the use of bicarbonate of soda in a 
product such as evaporated milk cannot be unconditionally 
recommended, its proper and correct use, where necessary, has 
proven a decided benefit te the industry, reducing the occurrence 
of unmarketable though otherwise perfectly good batches of 
evaporated milk to the minimum, and thereby avoiding unnec- 
essary economic loss. It is a matter of choosing the lesser of 
two evils. 
Irregularities in the behavior of evaporated milk toward 
the sterilizing process, that render the product unmarketable are 
largely due to changes and differences in the chemical compo- 
sition and physical and physiological properties of the milk. 
Some of these changes are under the control of the milk pro- 
ducer on the farm, others are under the control of the manufac- 
turer and still others are uncontrollable. 
The conditions which can and should be controlled by the 
producer refer largely to sanitation in the production and care 
of milk, prompt and proper cooling, frequency of delivery, pro- 
tection against heat in transit, health of cows and rejection of 
colostrum milk. The condensery must insist on cleanly pro- 
duction, on proper cooling of the milk on the farm, on daily 
delivery at the factory (some condenseries, especially those in 
Europe receive their patrons’ milk twice daily), on the proper 
temperature of the milk upon arrival at the factory, on the proper 
disposition of milk from sick cows and of milk too close before 
parturition, and too soon after calving. Much of this can be 
accomplished by a rigid system of milk inspection on the plat- 
form and frequent visits by the inspector to the patrons’ farms. 
In the case of rail shipments the milk often is in transit too 
long to arrive at the factory in the best condition. 
The factors under control of the factory, which influence 
the behavior of the evaporated milk toward sterilizing heat, refer 
to sanitation in all departments where milk is handled in the 
plant and to uses or abuses of the milk in manufacture. All 
equipment with which milk comes in contact must be kept in a 
perfect state of cleanliness as outlined earlier in this volume 
under “Factory Sanitation.” ‘The handling of two days’ milk 
must be discontinued, the evaporated milk must not be held 
excessively long in the storage tanks, and if held at all, it must 
