II Condensed Miek and Milk Powder 



Chapter VI 



Striking or Finishing the Batch — Definition; ratio of concentration; meth- 

 ods of striking. 



Use of the Beaume hydrometer; correction of Beaume reading for 

 temperature variations; specific gravity of sweetened condensed 

 milk of different Beaume degrees; sampling the batch. 

 Drawing off the condensed milk. 

 Cooling the Condensed Milk Pages 66-73 



Chapter VII 



Filling — Filling in barrels; filling In cans. 



Sealing — Kinds of seals; soldering devices and machinery; solder; solder- 

 ing flux; gas supply, gas generators Pages 73-80 



PART III 

 MANUFACTURE OF UNSWEETENED CONDENSED MILK 



EVAPORATED MILK 



Chapter VIII 

 Definition. 



Quality of Fresh Milk. 

 Heating the Milk Pages 80-83 



Chapter IX 



Condensing. 



Striking — Use of the Beaume hydrometer; correction of Beaume reading 

 at temperatures other than 60°F; calculation of specific gravity from 

 Beaume reading Pages 83-86 



Chapter X 



Homogenizing — Purpose; principle of the homogenizer; kinds of homo- 

 genizers; operation of the homogenizer; effect on casein. .Pages 86-89 



Chapter XI 

 Cooling. 



Filling, Filling Machines. 

 Sealing, Sealing Machines Pages 89-93 



Chapter XII 



Sterilizing — Purpose of sterilization; sterilizers; loading the sterilizer; 



uniform distribution of heat; temperature and time of exposure; 



qualifications of processor; rapid and uniform cooling; fractional 



sterilization. 

 Shaking — Methods of shaking; speed of the shaker; efficiency of different 



types of shakers; formation of curd not desirable nor necessary. 

 Incubating Pages 93-100 



