28 Condensed Milk and Milk Powder 



ignoring this fact and accepting milk from unsanitary dairies and 

 careless dairymen, is bound to pay the penalty for such neglect 

 sooner or later. 



Polluted milk and milk that has not been cooled promptly and 

 to a reasonably low temperature on the farm, may pass through the 

 process successfully, if it is not too sour. The condensed milk made 

 from it, though, is inferior in flavor and keeping quality, and usually 

 shows signs of deterioration and decay before it reaches the con- 

 sumer. The risk of handling such milk is very great; it often re- 

 sults in total loss to the manufacturer. The trouble may and often 

 does begin before the process is completed. Unclean, abnormal, or 

 partly fermented milk, when subjected to the process, is prone to 

 curdle and whey off ; the condensed milk becomes lumpy and shows 

 other defects. This is especially true where superheating is prac- 

 ticed and where evaporated milk is made. 



Milk that has received the best of care on the farm may be 

 detrimental to the interests of the condensery, if it comes from 

 cows less than thirty days before their parturition, or from fresh 

 cows within the first seven days after calving. Such milk is often 

 abnormal in its chemical properties, and, when subjected to high 

 temperatures, undergoes changes that make its manufacture into a 

 marketable condensed milk difficult. 



Control of Quality. — Every well managed milk condensing fac- 

 tory plays the part of an educator in the production of sanitary 

 milk. The condensery usually issues a set of rules, setting forth 

 specifically the conditions under which the milk coming to the fac- 

 tory shall, or shall not be produced. Copies of these rules, which are 

 generally a part of the contract, are placed in the hands of all pa- 

 trons. The condensery employs one or more dairy inspectors whose 

 business it is to see that the rules are rigidly enforced. These rules 

 cover, in general, the following principal points: 



i. Cows. — The milk must come from healthy cows. Milk from 

 cows that are diseased, or that have a diseased udder, Or that are 

 otherwise in poor physical condition, will be rejected. 



2. Feed and Water. — Do not feed weeds, roots, or other feed 

 stuffs possessing strong and obnoxious odors, such as onions, gar- 

 lic, turnips, cabbage, wet distillery slops, decayed, musty or sour 



