116 



Evapokati;d Milk — Filling 



this lai'Lje luildiiii;- and codlin;^' tank, where ah the Ijatclies of the 

 same daws' make are ecioled, mixed and held until the last bateh 

 is in the tank. The mixture is then standardized to the desired 

 composition hy the addition of distilled water, skim milk, or 

 cream, according to needs. The ex-aporated milk in this tank is 

 usually cooled to and held at 40 to 45 degrees. F. until next 

 morning, when the filling into tins commences. See also "Stan- 

 dardization," Chapter XXXIX, page 253. 



It should be understcjod 

 that, at this stage of the 

 process the e\aporated milk 

 is not sterile, n( ir does it con- 

 tain cane sugar to preser\-e 

 it, neither is it sufficiently 

 concentrated to be preserved 

 because of the absence ot 

 moisture. If exposed to heat, 

 such as summerheat, or eveii 

 room temperature, its acidity 

 will increase rapidly thereby 

 rendering the subsequent 

 sterilizing process difficult. 

 Therefore, unless it is 

 canned and sterilized im- 

 mediately after it leaves the vacuum pan, or the homogenizer in 

 case it is homogenized, it should be cooled promptly to a tem- 

 perature low enough to check bacterial de\-elopment, 40 to 45" F,, 

 or below. In the absence of holding tanks or vats with refrigerat- 

 ing facilities as described above, the cooled evaporated milk may 

 be drawn into 40 quart milk cans, and set in the cold room, or 

 these cans may be submerged in a tank of ice water, 



FILLING 



The cooled evaporated milk is filled into tin cans ranging in 

 size from eight ounces to one gallon. The gallon cans are usually 

 filled by hand. The filling of the smaller cans is done by auto- 

 matic filling machines. 



Of late years much progress has been made in the con- 

 struction of different types of filling machines for evaporated 



Fig. 41. Hand filling machine for evap- 

 orated milk 

 Courtesy ot Arthur Harris & Co. 



