X Condensed Milk and Milk PowdEr 



Chapter VI 



Striking or Finishing the Batch — Definition; ratio of concentration; 

 methods of striking. 



Use of the Beaume hydrometer; correction of Beaume reading for 

 temperature variations; specific gravity of sweetened con- 

 densed milk of different Beaume degrees; sampling the batch. 

 Drawing off the condensed milk. 

 Coohng the Condensed Milk Pages 87-97 



Chapter VII 



Filling — Filling in barrels; filling in cans. 



Sealing — Kinds of seals; soldering devices and machinery; solder; 

 soldering flux; gas supply, gas generators Pages 97-103 



PART III 



MANUFACTURE OF UNSWEETENED CONDENSED MILK 



EVAPORATED MILK 



Chapter VIII 



Definition. 



Quality of Fresh Milk. 



Heating the Milk. 



Condensing. 



Striking — Use of the Beaume hydrometer; correction of Beaume read- 

 ing at temperatures other than 60° F.; calculation of specific 

 gravity from Beaume reading 104-110 



Chapter IX 



Homogenizing — Purpose; principle of the homogenizer; kinds of 

 homogenizers ; operation of the homogenizer; effect on casein. 



Pages 110-114 

 Chapter X 

 Cooling. 



Filling, Filling Machines. 



Seahng, Sealing Machines Pages 114-120 



Chapter XI 



Sterilizing — ^Purpose of sterilization; sterilizers; loading the sterilizer- 

 uniform distribution of heat; temperature and time of exposure; 

 qualifications of processor; rapid and uniform coohng; fractional 

 sterilization. 



Shaking— Methods of shaking; speed of the shaker; efficiency of dif- 

 ferent types of shakers; formation of curd not desirable nor 

 necessary. 



Incubating Pages 120-129 



Chapter XII 



Plain Condensed Bulk Milk — Definition; quahty of fresh milk- heatinc 

 of fresh milk; condensing; superheating; striking; ratio' of con- 

 centration ; cooling Pages 129-132 



