Condensed and Evaporated Milk 51 



ing from the condenser is cold, it shows that some- 

 thing is wrong. If the temperature of the condensing 

 water is 55° to 65° F. the water coming from the 

 condenser should be 15° to 20° colder than the tem- 

 perature of the pan, or about 110° F. ; below this 

 temperature there is sure to be much water wasted. 

 The amount of concentration or the ratio of the 

 condensed to the raw product, i. e., 1 to 3 or 1 to 

 3.5, etc., is determined by the market demand. The 

 amount of condensation in the pan is determined 

 by sampling and testing with a special hydrometer 

 calibrated in degrees Baume. When the proper 

 concentration is reached, the milk should be drawn 

 off rapidly and cooled, unless superheated condensed 

 milk is being made. Superheated condensed milk is 

 made by turning live steam directly into the con- 

 densed milk as soon as the proper concentration is 

 reached. The temperature is raised to about 210° F. 

 This high heat precipitates the albumin and gives 

 the condensed milk a thick, heavy body, desired by 

 many ice-cream manufacturers. 



Cooling the Milk. 



Sweetened condensed milk should be cooled gradu- 

 ally. It is placed in large cans, which in turn are 

 placed in tanks. The cans are revolved and station- 

 ary paddles stir the milk. The water in the cooling 

 tank is at first fairly warm (about 90° F.) and the 

 milk is about 115° F. to 130° F. After a few 

 minutes cold water is supplied until the milk has 

 reached approximately 70° F. The time for this 

 cooling should be about two hours in all. 



Another common practice is to place the con- 

 densed milk in large tanks and cool it by pumping 

 it through coils submerged in cold water or brine. 



