SWEETENED CONDENSED MILK DEFECTS 227 
tion to details in the cooling process of sweetened condensed 
milk, it should be understood, that the formation of large sugar 
crystals in concentrated solutions is enhanced by sudden chilling 
and by excessive agitation of these solutions. In the case of 
cooling in 1C gallon cans as described under “Cooling of Sweet- 
ened Condensed Milk,” Chapter VI., the sudden and irregular 
chilling of a part or all of the sweetened condensed milk in 
the cooling cans is the result of the use of badly dented cans, 
poorly fitting paddles, a warped condition of the pivots on which 
the cog wheels in the bottom of the cooling vat revolve, too cold 
water, and the application of too much cold water. 
The paddles must scrape all parts of the sides of the cans, 
from top to bottom. This is possible only when the cans are 
intact and their sides are smooth and free from indentations. 
The paddles must be adjusted properly so that their edges fit 
snugly against the sides of the cans, they must be firmly fastened 
to the cross bars and forced against the sides of the cans by 
springs. In order that the cans may run true they must properly 
fit into the rim of the cog wheels in the bottom of the cooling 
vat and the pivots on which the cog wheels revolve must be per- 
pendicular. Tf the pivots are warped. the cog wheels cannot 
run true and the cans wobble; this causes uneven and incom- 
plete scraping of the sides of cans by the paddles. 
The water in the cooling vat should not be cold, but have 
a temperature of about 00 degrees I*. when the cans, filled with 
the hot condensed milk, are set into the vat. The cold water 
should flow inte the vat slowly and be evenly distributed 
throughout the vat. This is best accomplished by the installa- 
tion of a perforated pipe running the entire length of the vat. 
The cooling must be gradual. See also “Excessive Stirring.” 
Excessive Stirring.—The cans should revolve slowly. Rapid 
revolution causes excessive agitation of the condensed milk, 
which stimulates the formation of crystals. About five revolu- 
tions per minute is satisfactory. In order to make more effective 
the proper seraping of the cans by the paddles when the cans 
revolve slowly, it 1s advisable to install two paddles in each can, 
touching the periphery of the can on opposite sides. 
When the milk has been cooled to between 60 and 70 de- 
