16 
either by dissolving it in the hot milk in the forewarmers, or 
ir a portion of it in a special sugar well, or in distilled hot 
water and drawn into the pan in the form of a sirup. The 
sugar must be thoroughly dissolved and must be of the best 
quality, as any impurities would impart themselves to the 
nroduct. Formerly cane sugar alone was used, but in Kurope 
where cane sugar is not so easily available the best refined beet 
sugar is also used. 
When the desired density is reached, the process is stop- 
red and the milk drawn off, and cooled promptly. In the case 
of sugared condensed milk the cooling must be done gradual'y 
in order to prevent the crystallization of the sugar. This is 
done by drawing off the milk into large cylindrical cans which 
are set in a water tank with a system of cog wheels on its 
bottom into which the cans fit. The wheels are set in motion 
so that the cans slowly revolve in the water. Above ther is 
placed a frame with paddles for each can which, while the cans 
are revolving, keep up a slow and even stirring movement of 
the milk. The water, at first warm, is gradually changed by 
the cold inflow until it is cold, and the cans are kept in motion 
till the milk is cooled to the temperature of the water. The 
condensed milk then either goes immediately to the filling and 
sealing room, or is stored in tanks in the refrigerating room 
until used up. With the filling in cans and sealing the con- 
densed milk is finished and may be labelled and shipped out. 
Tt is usually kept a certain time in a heated store room in order 
tc detect. faulty cans or any faults of the product that mizht 
develop, before it is let out on the market. 
In the case of evaporated, i.e. unsugared milk, the cooling 
can be done rapidly, without injury by running the milk over 
a pipe ccoler with cold water or cold brine circulating in the 
pipes. From tlfe cooler it runs directly into the storage tanks 
in the refrigerating room and is ready for the filling and sezl-. 
ing process. The sealed milk is then immediately subjected 
to a sterilizing process. This is done in cylindrical retorrs 
into wnich hot steam is conducted. Inside the shell of the 
sterilizer, there is a frame work into which the milk is packed. 
The sterilizers are of various makes and sizes. Some are 
fitted with an end door through which the milk-holding frame 
may be put in and taken out on a rail arrangement permitting 
loading and unloading outside; others are fitted by side doors 
