140 Continuous Process Evaporators 



agitator the steam is turned into the jacket and then the milk 

 intake valve is opened. 



The steam pressure on the jacket is kept uniform, preferably 

 at 40 to SO lbs. of steam. This machine evaporates the milk at 

 atmospheric pressure. The temperature of the milk in the con- 

 centrator therefore, is practically the same as that of boiling 

 water — 212° F. — at the sea level and varies only with the 

 altitude of the location. The ratio of concentration is regulated 

 by the rate of the milk inflow. As the milk inflow is increased, 

 the ratio of concentration is reduced, because the amount of 

 evaporation being constant, a smaller proportion of the water is 

 taken out of the milk. 



The density is determined by the use of the Beaume hydro- 

 meter. If the density is greater than desired, more milk is 

 allowed to flow into the machine. If the density is lower than 

 desired the inflow of milk is reduced. 



Cooling of Condensed Milk.— From the discharge spout the 

 condensed milk is run over a continuous cooler from which it 

 escapes ready for packing in whatever form it is intended for. 

 The disc continuous cooler has proven very suitable for this 

 purpose. 



No subsequent superheating of the concentrated milk is 

 necessary. This product can be made of any consistency desired, 

 regardless of concentration, according to the thickness of the 

 film that is allowed to form in the concentrator, and this in turn 

 depends on the distance of the discharge from the periphery of 

 the machine. 



Type of Products that can be made by the Use of the Con- 

 tinuous Concentrator. — The continuous concentrator can be used 

 for the manufacture of all types of unsweetened condensed milk, 

 such as plain condensed bulk milk, evaporated milk, condensed 

 buttermilk, condensed whey. 



For sweetened condensed milk, it would be necessary to 

 delay the addition of the sugar until after condensing, in which 

 case the sugar would have to be added in the form of a syrup. 

 This phase has not as yet been worked out on a practical scale, 

 and demands further investigation before definite directions can 

 be given. 



