96 



Sw1'Kti;nKd Condensed Milk — Cooling 



entire time of cooling sliould last about 

 two hours. The cans should revolve 

 slowly, rapid stirring enhances the 

 precipitation of sugar crystals. In order 

 to scrape the sides of the cans efficient- 

 ly, when the cans revolve slowly, 

 (about five revolutions per minute) it 

 is advisable to use two paddles in each 

 can, scraping the cans at opposite sides. 

 When the milk is sufficiently cooled 

 the cans are stopped, the paddles lifted 

 out, spraped and removed, and the 

 cans taken out of the tank. This me- 

 thod of cooling sweetened condensed 

 milk is still in vogue in the majority of 

 condenseries. It is obiviously crude, 

 suming. 



Fig. 30. Vertical coii cooler 

 Courtesy of Jensen Creamery Machinery Co. 



Fig. 29. Cooling tank for 

 sweetened condensed milk 



Courtesy Arthur Harris & Co. 



laborious and time-con- 



In some factories the 

 condensed milk is trans- 

 ferred from the pan di- 

 rect into large tanks and 

 is subsequently cooled 

 by pumping it with 

 a high pressure pump 

 through a series of coils 

 submerged in cold wa- 

 ter. This method is 

 labor and time-saving 

 and the objectionable 

 features of agitation are 

 avoided. On the other 

 hand, there is danger 

 of too rapid chilling, 

 which tends toward ex- 

 cessive sugar crystalli- 

 zation and the produc- 

 tion of rough, sanili 

 and settled milk. 



