CONDENSED AND EVAPORATi;D MILK 253 



The Condensing Process. — The condensing of milk 

 has been ikA'cluped to its present state of perfection on!}' 

 b}' the expenditure of much time and mone\- in ex|)eri- 

 menting. To be a high-grade marketaljle i)roduct, the 

 milk must lie condensed under A-er\- exact conditions, 

 and brought to the proper degree of condensation. ]\Iilk 





Fii'.. 47. — Milk condensing pan. 



not proper!}^ condensed may liave a marked cooked llawir, 

 or be curdw or contain lumps of butter, instead of being 

 smootl: and h^)mogeneous. 



To avoid the cooked tlavor and to prevent the milk 

 from burning to the inside of tlie condenser it is necessary 

 to condense or evaporate at a low temperature. 



The boiling-point of milk, like that of other Hquids, 

 varies according to atmospheric pressure. The boiling- 



