CHAPTER VI 



CONDENSED AND EVAPORATED MILK 



Condensed milk is milk in which the solids have 

 been condensed by the removal of the water. This 

 is usually accomplished by boiling the milk in a 

 vacuum, although there are concentrators in which 

 a vacuum is not used. Either skimmed milk or whole 

 milk may be condensed, and may be made plain or 

 may be sweetened by the addition of cane sugar. 



As a condensing plant usually receives milk much 

 faster than it can be condensed it is usually placed 

 in large holding tanks. These tanks are insulated 

 and often refrigerated in order to keep the milk cold 

 and sweet. It is much easier to standardize the milk 

 in the holding tanks than it is the condensed milk 

 after it has been drawn from the pan. For method 

 of standardization see page 31. 



The milk is first heated in large open copper ket- 

 tles, called fore-warmers or hot wells, in order that 

 cold milk will not be drawn into the vacuum pan. 

 When sweetened condensed milk is made, about 16 to 

 18 per cent of cane sugar is added to the milk in 

 the hot well. Sweetened milk is heated to 180°- 

 20.0° F. to dissolve the sugar, and the plain milk to 

 130°-150° F. 



The boiling is done in a large copper container 

 called a pan. The size is spoken of in terms of the 

 diameter, i. e., a four-foot pan or a five-and-a-half- 

 foot pan. 



The temperature is regulated by a steam jacket 

 on the bottom and several steam coils inside the 



