228 SWEETENED CONDENSED Mik Directs 
grees F., the water should be drawn from the cooling vat, or 
the cans should be removed at once. 
In the newer method of cooling, in which the hot condensed 
milk is forced under pressure through a 14 to 14 inch coil sub- 
merged in a tank of cold water, there appears to be a happy 
relation of rapidity of cooling and type of agitation, that assists 
in avoiding the formation of crystals sufficiently large to cause 
sandiness. While the cooling here takes place with relatively 
great rapidity, the agitation appears to be such as to prevent, in 
a large measure, the production of excessively large crystals. 
If this cooled condensed milk, leaving the cooling coil, is sub- 
sequently further subjected to slow agitation for several hours, 
the formation of small crystals is encouraged and the preven- 
tion of a sandy condition of the product is facilitated. For de- 
tailed description of this method of cooling see “Cooling Sweet- 
ened Condensed Milk,” Chapter VI. 
Warming Up of Too Cold Condensed Milk.—Finally, if the 
condensed milk is cooled to too low a temperature, either by 
mistake, or as the result of the cans of cooled milk standing in 
a very cold room over night, so that the condensed milk is too 
thick to run through the filling machine, it is best to warm 
it up by simply allowing it to stand in a warm room. ‘The prac- 
tice of setting the cans back into the cooling tank and revolving 
them in warm water is objectionable, since this stirring of the 
milk, while it is warming, seems invariably to produce whole- 
sale sugar crystallization, and therefore, causes the condensed 
milk to hecome very gritty. (See also Settled Condensed Milk.) 
Settled Sweetened Condensed Milk. 
General Description.—RBy the term “settled milk” the con- 
densed milk man refers to condensed milk which has precipi- 
tated and thrown down a portion of its sugar, forming a deposit 
of sugar crystals in the bottom of the can or barrel. ‘This de- 
posit may vary in amount from a very thin layer to a layer an 
inch deep or more, according to the character and age of the 
milk. The nature of this sediment also differs in different cases 
of settled milk. It may be soft, and upon stirring may mix in 
and dissolve readily, or it may be very dry and hard, in which 
case it sticks to the bottom of the can with great tenacity, and 
