Condensed and Evaporated Milk 53 



The sterilizer is equipped with steam and vacuum 

 gauges and automatic temperature controller and 

 temperature recorder. The cans are cooled either by 

 running cold water into the sterilizer or by immers- 

 ing the cans in cold water. They should be cooled in 

 15 to 20 minutes to a temperature of 70° to 80° F. 

 They are then placed in a shaker which shakes 

 out the curd which is formed because of the high 

 temperature. The cans are incubated for 20 to 30 

 days at a temperature of 75° to 85°. Defective cans 

 will swell and bulge. 



Federal Requirements. 



The federal standards for condensed and evapo- 

 rated milk are as follows : " Sweetened condensed 

 milk, sweetened evaporated, sweetened concentrated 

 milk, is the product resulting from the evaporation 

 of a considerable portion of the water from the 

 whole, fresh, clean lacteal secretion obtained by the 

 complete milking of one or more healthy cows, 

 properly fed and kept, excluding that obtained within 

 fifteen days before and ten days after calving, to 

 which sugar (sucrose) has been added. It contains, 

 all the tolerances being allowed for, not less than 

 twenty-eight (28) per cent of total milk solids and 

 not less than eight (8) per cent of milk fat, 



"Unsweetened condensed milk, evaporated milk, 

 concentrated milk, is the product resulting from the 

 evaporation of a considerable portion of the water 

 from the whole, fresh, clean lacteal secretion ob- 

 tained by the milking of one or more healthy cows, 

 properly fed and kept, excluding that obtained 

 within fifteen days before and ten days after calving, 

 and contains, all tolerances being allowed for, not 

 less than twenty-five and five-tenths (25.5) per 



