Condensed Milk and Mii^k PowDEiR 



313 



Casinate of zinc 102, 204 



Catch-all, or milk trap 73, 74 



Checking work of sealers 148 



Classification of condensed milk de- 

 fects 190 



Coal, cost of 187, 189 



Coating on jacket and coils 164,202 



Coils in vacuum pan 65, 66 



Colostrum, effect of 220 



Commercial glucose 57, 231 



Composition of — 



concentrated milk 132 



condensed buttermilk 144 



evaporated milk 167 



fat in condensed milk 168 



milk powder 245 



plain condensed bulk milk 170 



sweetened condensed milk 163 



Concentrated milk 132 



Concentration, ratio of 



87, 107, 131, 197, 220 



Concrete floors 33 



Condensed buttermilk 141 



Condensed milk factories 27 



drainage of 34 



economic arrangement of ma- 

 chinery 39 



equipment, list of 37 



essentials of suitable location of . . 28 



factory sanitation 41, 49, 201, 209 



floor plan of factory 32 



milk supply 28, 41 



sanitary arrangement of machin- 

 ery 41,209 



sewage disposal 31 



tin shop 39 



transportation facilities 30 



water supply 29, 213 



Condensed milk industry 17 



Condensed skim milk 131, 184 



Condensed whey, primost, myseost.145 



Condensery regulations 43 



Condenser discharge 83, 84, 85 



Condensers 69 



Barometric 69 



capacity of 83 



care of 73 



surface 69 



wet-vacuum spray 71 



Condensing evaporated milk 106 



Condensing plain condensed bulk 



milk 129 



Condensing sweetened condensed 



milk 62, 85 



Contaminated machinery 41, 49, 207 



Contaminated sugar 59, 208, 209 



Contamination of milk in factory. . . .207 



Contamination of milk on farm 



42,43,201 



Continuous concentrator 24,136 



Control of quality of fresh milk.... 43 



Cooling 44, 52, 94, 114, 125, 140 



Cooling evaporated milk 114, 253 



Cooling in sterilizer 125 



Cooling plain condensed milk. . .131, 140 

 Cooling sweetened condensed milk — 



agitation 94-97, 195 



effect on sugar crystallization. 91, 195 



equipment for 94-97 



method of 94-97 



temperature 94-97 



Co.st of manufacture 186-189 



Cream of tartar 232 



Curdy evaporated milk, caused by — 



acid flux in cans 217 



concentration 108, 181, 216 



fractional curdling 126, 217 



fractional sterilization 126 



homogenizing 110,221 



quality of fresh milk 42,104,216 



sterilizing heiat 121, 122 



shaking ..126-128 



Curdy plain condensed bulk milk: 

 efiect of quality of fresh milk. . . 



-. 42,43,129,215 



neutralizing the acid 215 



D 



Decomposition of — 



lactose 205 



sucrose 206 



Defective cans 223, 224 



Defective evaporated milk 215 



Defective milk powder 246 



Defective sweetened condensed milk. 191 



Dehydrated niilk 234 



Desiccated milk 234 



Detection of beet sugar 59 



Difficulties in meeting evaporated 



milk standards 181, 217 



Digestibility of condensed milk. .172-178 



Digestion experiments 172-175 



Dilution of condensed milk 175 



Distribution of factories in U. S 27 



Distribution of heat in sterilizer. .. .121 



Donie , 68 



Drainage 34 



Drawing off condensed milk 94 



Drips from jacket and coils 67 



Dried buttermilk 248 



Dried whey • 249 



Duration of sterilizing processs 



122,221,226 



Dry milk ,. .234 



Dry-vacuum pump 75 



