114 



Evaporated Milk — Cooling 



Chapter X. 

 COOLING 



In the cooling of the evaporated milk, no attention need be 

 paid to sugar crystallization. In this class of goods there is 

 plenty of v^^ater to keep the milk sugar in ready solution. The 

 evaporated milk can, therefore, be cooled as rapidly as facilities 

 permit. The cooling 

 may be accomplished 

 in similar ways as 

 are used for cooling 

 fresh milk. From 

 the homogenizer the 

 evaporated milk is 

 run over a surface 

 cooler, or cooling 

 coil. It is advisable 

 to cover the coils 

 with a jacket of gal- 

 vanized iron, tin or 

 copper, so as to avoid 

 undue contamination 

 of the milk from 

 dust, flies, and other 

 undesirable agents. 

 In some condens- 

 eries the hot evap- 

 orated milk is forced through double pipes, cold water passing 

 between the inner and outer pipe, or the coils through which 

 the milk passes are submerged in a tank of cold water. The 

 only objection to this system is that the pipes are more difficult 

 to clean than in the case of an open surface cooler. Where this 

 system is used, the pipes should be equipped with sanitary fit- 

 tings so that they can be readily swabbed out from both ends. 

 In other factories, the same cooling equipment is used as for 

 sweetened condensed milk, with the exception that cold water is 

 run into the cooling tank at once. In still other factories the 

 cooling is done in vats or tanks by means of revolving coils 

 which carry the cooling medium. If the evaporated milk is not 



Fig. 40. Surface cooler for evaporated milk 

 Courtesy of Davis-Watkins Dairymen's Supply Co. 



