2s8 



DAIRY TECHNOLOGY 



AUGUST EXPERIMENT. 



Total solids in fresh milk, 11 . 75 per cent. 

 Acidity in fresh milk, 0.12 per cent. 



NOVEMBER EXPERIMENT. 



Total solids in fresh milk, 13 .40 per cent. 

 Acidity in fresh milk, 0.17 per cent. 



The following conclusions are drawn by the investigator: 



" These experiments show that, in this particular factory, 

 a hard curd is formed in the evaporated milk when the con- 

 centration is carried as far as 28 per cent solids. They 

 further show that there is a distinct difference in the be- 

 havior of the milk at different times of the year. In spring 

 or early summer there is a greater tendency for curdy milk 

 than later in the season. It has been experimentally 



