CONTENTS 



PART I 

 CONDENSED MILK 



Chapter I 



Definition 



History and Development of Industry — Invention of process; develop- 

 ment of industry; output of condensed milk in the United States; 

 1899 to 1917 Pages 17-27 



Chapter II 



Essentials of Suitable Locations for Milk Condensing Factories — ^Milk 

 supply; water supply; transportation facilities; other conditions. 



Building and Equipment — Material of construction; drainage; general 

 plan of factory; list of equipment; economic arrangement of 

 machinery; sanitary arrangement of machinery Pages 28-41 



Chapter III 



Milk Supply — Basis of buying milk; quality; control of quality; in- 

 , spection of milk at the condensery; tests for purity of milk. 



Factory Sanitation — Effect on patrons; effect on wholesomeness of 

 product; effect on marketable property of product; how to keep 

 factory in sanitary condition; care of milk in factory prior to 

 manufacture Pages 41-53 



PART II 



MANUFACTURE OF SWEETENED CONDENSED MILK 



Chapter IV 

 Definition 



Heating — Purpose; temperature; manner; advantages and disadvan- 

 tages of different methods. 

 Addition of Sugar — Kinds; quality; amount; mixing the sugar. 



Pages 54-62 

 Chapter V 



Condensing — Description of the vacuum pan. 



The Condenser — Surface condenser; barometric condenser; wet- 

 vacuum spray condenser; care of the condenser. 



The Expansion Tank, Catch-Ail, or Milk Trap. 



The Vacuum Pump. 



Science and Practice of Condensing in Vacuo^Object; relation of 

 pressure to boiling point; relation of altitude to atmospheric 

 pressure; relation of steam pressure in jacket and coils, water 

 in condenser, temperature in pan, and vacuum, to rapidity of 

 evaporation. 



Starting the Pan. 



Operating the Pan. 



Prevention of Accidents .Pages 62-87 



