Condensed Milk and' Milk Powder III 



Chapter XIII 



Plain Condensed Bulk Milk — Definition; quality of fresh milk; heating 

 of fresh milk; condensing; superheating; striking; ratio of concen- 

 tration; cooling , Pages 100-102 



Chapter XIV 



Concentrated Milk — Definition; apparatus needed; operation of Camp- 

 bell Process; advantages and disadvantages of Camphell process. 



Pages 102-104 

 Chapter XV 



Condensed Buttermilk — Manufacture; chemical composition; uses. 

 Condensed Whey, Myseost, or Primost Pages 104-106 



PART IV 



FROM FACTORY TO CONSUMER 



Chapter XVI 

 Stamping. 

 Inspecting — Checking the work of the sealers; disposition of leaky cans; 



importance of inspection. 

 Labeling — Labeling machines; principle of labeling machines; wrinkles 



and rust spots on labels. 

 Packing — Marking the cases; packing condensed milk for export. 



Pages 107-112 



Chapter XVII 



Storage — Purpose of storing; effect of storage temperature; advisability 



of storing. 

 Transportation Pages 112-115 



Chapter XVIII 



Markets — Market prices of condensed milk; exports and imports. 



Pages 115-119 

 Chapter XIX 



Chemical Composition of Condensed Milk — Sweetened condensed milk; 

 evaporated milk; plain condensed bulk milk; concentrated milk. 



Pages 119-127 



Chapter XX 



Sanitary Purity and Dietetic Value of Condensed Milk Pages 127-132 



Chapter XXI 



Condensed Milk Standards and Laws — Federal standards for: Sweetened 

 condensed milk; evaporated milk. 



Modified standard; difficulties of meeting standard; putting composi- 

 tion of evaporated milk on label. 

 Condensed Skim Milk Pages 132-136 



