CONDENSED AND EVAPORATED MILK 



257 



ponents. Butter lumps in the condensed milk are due 

 chiefly to the condensed milk being too thin when put into 

 the shaker. This condition of the fat may also partially 

 be caused by allowing the condensed milk to cool without 

 shaking immediately after it has been taken out of the steri- 

 lizing oven. Except in case of accidents to machinery, this 

 factor seldom enters in as a cause of churned condensed milk. 



A third factor causing losses to the condense ries is im- 

 proper sterilization. Even though the milk is sterilized 

 in steam-pressure ovens, some ferments are not destroyed. 

 In order to be sure that the sterihzation has been complete, 

 the sealed cans containing the condensed milk are put into 

 a testing room. The temperature of this room is kept imi- 

 form and high enough for rapid growth of germs. If any 

 ferments remain, the cans show it in a few days by bulging 

 or distended sides. This latter is due to the development 

 of gas. The cans showing this characteristic are discarded. 



Hunziker ^ carried on some experiments in connection 

 with the Indiana Condensed Milk Company at Sheridan, 

 Indiana, to demonstrate the effect of different degrees of 

 concentration on the marketable properties of evaporated 

 milk. The results are tabulated below: 



JUNE EXPERIMENT. 



Total solids in fresh milk, 12.68 per cent. 



Acidity in fresh milk 0.16 per cent 



' Indiana Bid. 143. 



