26o 



J) AIRY TKCIINOrXjOY' 



The greater the degree of heat, and the longer the ex- 

 posure, the more intense is the aetion on the eondensed 

 milk, and, tlierefore, the harder the eoagulum formed. 

 Sinee absolute sterilit}' of the milk is neeessar}-, and sii^ee 

 heat is the only agent that ean he used to bring this eon- 

 dition about, the milk must be e.\j)osed to such degree of 

 heat, ai"id sueh duratioi: of that heat as will aeeumplish 

 eomplete sterilization. 



Shaking the Canned Milk. — The eondensed milk hav- 

 ing been sterilized in sealed eans, the next j)r<)cess in order 



t'li;. 4<S. — Cmnbini'il ni;i( hinc fnr slrrilizini; ami sliakiiiL; conili'iiscil milk. 



is Ihe shaking ol the cans t<> break any lumi)s of curd <ir 

 fal that ma\' have lormed, and to insure a sniodlli, liomo- 

 geneiius mixing of the lal. The shaking machine ma\' be 

 combined with llie sterilizer or it may be a separate j)iece 

 of apparatus. 



After the shaking process, the cans are ])laced ill the 

 testing room, or incubator, as it nn'i^hl be called, where 

 they are ke])t at about blood heal for se\'eral da\'S. If 

 any live s[jores are present in the milk, they will germinate 



