EVAPORATED MILK 
SHAKING 161 
Speed of the Shaker.--If the shaker is to perform its work 
properly, it must have long enough a stroke and run fast enough 
to cause most vigorous agitation. The stroke should be not less 
than about two and one-half inches and the eccentric should 
revolve not less than three hundred to four hundred times per 
minute. In order to accomplish this without wrecking the ma- 
chine, the shaker must be fastened securely to a solid foundation. 
From one-fourth to two minutes’ shaking is usually suff- 
cient to completely break down a soft curd. When shaking for 
five minutes does not produce a smooth milk, the product is 
usually hopelessly curdy and no amount of additional shaking 
will remedy the defect. 
In some cases it 
has been possible, how- 
ever, to improve the 
curdy product by shak- 
ing again after a day 
or two. Under certain 
conditions, age seems 
to have a slight mel- Fig. 70. Evaporated milk balanced shaker 
lowing effect on the Courtesy of Schaefer Mfg. Co. 
curd. 
Formation of Curd not Desirable nor Necessary.—It should 
be understood that the processor should aim to get only a very 
Fig. 71. Atomatic shaker 
Courtesy of Schaefer Mfg. Co. 
