152 Storagb 



ping is usually done by hand. Some makes of labeling machines, 

 however, have an attachment for wrapping the cans so that when 

 the cans leave the machine they are wrapped as well as labeled. 

 The cases are reinforced with a band of strap iron around each 

 end. Where the cases have to be loaded and unloaded numerous 

 times, as is the case with export shipments, they are in danger of 

 being torn to pieces, unless such special precautions are taken. 



Chapter XVII. 

 STORAGE 



Purpose of Storing. — The purpose of storing condensed milk 

 is largely the same as that of storing butter and other produce, 

 namely, to keep the product from the time of large supply and 

 low prices, to the time of small supply and high prices. In sum- 

 mer time, the market is usually flooded with condensed milk 

 throughout the country, the demand for it is at ebb tide and the 

 prices are low. In winter, there is usually a great shortage of 

 condensed milk, the demand far exceeds the supply and prices 

 soar high. The storing of summer milk may be necessary, also, 

 in order to enable the manufacturer to fill his contracts and supply 

 his trade in winter. This is especially true where the factories 

 of a concern are located in new territories where the patrons 

 produce an excessively small amount of winter milk. 



Plain condensed milk and concentrated milk which are not 

 sterile and contain no cane sugar to preserve them, keep but a 

 few days at ordinary temperatures and should, therefore, be sold 

 and used as soon as possible after manufacture. If their storage 

 is unavoidable, they should be held as near the freezing point as 

 possible. For prolonged storage it might be advantageous to 

 freeze them. However, reliable data on this phase of the industry 

 are lacking. 



Evaporated milk, sold in hermetically sealed cans, is supposed 

 to be entirey sterile, and, if made properly, will keep indefinitely. 

 There is a constant tendency, however, for the fat to separate 

 out, which naturally is augmented by prolonged storage. Again, 

 the lactic acid in the evaporated milk gradually acts on the can, 

 causing the tinplate to become dull and the contents to aquire a 

 disagreeable metallic flavor. When stored for an excessively long 

 time this chemical action may be sufificient to cause the evolution 

 of considerable quantities of hydrogen gas, swelling the cans. 



