52 A Handbook for Dairymen 



Too rapid cooling must be guarded against in this 

 process, as this causes excessive sugar crystalliza- 

 tion. 



The sweetened condensed milk, containing enough 

 sugar to preserve it, is usually put in small cans for 

 household use. The plain condensed milk, however, 

 spoils very rapidly unless refrigerated at a tempera- 

 ture of 32° to 4.0° F. It should not be allowed to 

 freeze. The refrigerator should be held at a uniform 

 temperature, otherwise spoilage is more rapid. Plain 

 condensed milk is used largely by ice-cream and 

 candy manufacturers and bakers. Because the de- 

 mand for plain condensed is not steady, it is often 

 necessary to hold it for a considerable period. 

 This can be done if the directions above are followed. 



Evaporated Milk Processing and Stei-Uizing. 



Evaporated milk is the term applied to sterilized, 

 plain condensed milk. It is made the same as plain 

 condensed but it is not concentrated quite so much; 

 usually the ratio is one to two or one to two and a 

 half. The milk is standardized in the holding tanks 

 and the finished product is standardized by the ad- 

 dition of distilled water. The condensed milk is 

 superheated, otherwise the later heating while ster- 

 ilizing would give a tough curd. After superheat- 

 ing, the milk is homogenized, which breaks up the 

 milk particles. It is then usually run into holding 

 tanks until it can be packaged. 



The package milk is sterilized to prevent it from 

 spoiling. The sealed cans are placed in the rack 

 of a large cast-iron sterilizer heated with steam. 

 The time and temperature may be varied to suit 

 conditions, but the milk should not be heated above 

 235° F. The cans are revolved in the sterilizer to 

 give uniform heating and to break up the curd. 



