Condensed Milk and Muk Powder XI 



Chapter XIII 



Concentrated Milk — Definition; apparatus needed; operation of Camp- 

 bell process; advantages and disadvantages of Campbell process. 



Pages 132-133 

 Chapter XIV 



Condensing by Continuous Process — Buflovak rapid circulation evap- 

 orator, construction, operation; continuous concentrator, descrip- 

 tion, speed of agitator, operation, possibilities Pages 133-141 



Chapter XV 



Condensed Buttermilk — Manufacture, separation of curd by gravity, 

 evaporation in vacuo, evaporation by hot air blast, evaporation 

 by continuous concentrator, evaporation by centrifugal separa- 

 tion; packing; composition; uses. 



Condensed Whey, Myseost, or Primost Pages 141-146 



PART IV 



FROM FACTORY TO CONSUMER 



Chapter XVI 

 Stamping. 

 Inspecting — Checking the work of the sealers; disposition of leaky 



cans; importance of inspection. 

 Labeling — Labeling machines; principle of labeling machines; wrin- 

 kles and rust spots on labels. 

 Packing — Marking the cases; packing condensed milk for export. 



Pages 146-152 

 Chapter XVII 



Storage — Purpose of storing; effect of storage temperature; advisabil- 

 ity of storing. 

 Transportation Pages 152-155 



Chapter XVIII 



Markets — Market prices of condensed milk; effect of World-War on 

 prices; commercial stock Jan. 1, 1918; exports and imports, 1911 

 to 1918 Pages 155-161 



Chapter XIX 



Chemical Composition of Condensed Milk — Sweetened condensed milk; 

 evaporated milk; plain condensed bulk milk; concentrated milk. 



Pages 162-172 

 Chapter XX 

 Sanitary Purity. 



Dietetic Value of Condensed Milk. 

 Growth-Promoting and Curative Properties Pages 173-178 



Chapter XXI 



Condensed Milk Standards and Laws — Federal standards for; sweet- 

 ened condensed milk; evaporated milk. 



Modified standard; difficulties of meeting standard; putting com- 

 position of evaporated milk on label. 



