Condensed Milk and Milk Powder 



PART III 



MANUFACTURE OF UNSWEETENED GONDENSED 



MILK 



EVAPORATED MILK 



CHAPTER VIII 

 DEFINITION 



There are three kinds of unsweetened condensed milk on the 

 market, namely, evaporated milk, formerly called evaporated cream, 

 plain condensed bulk milk and concentrated milk. 



Evaporated milk is cow's milk condensed in vacuo at the ratio 

 of about two to two and one-half parts of fresh milk to one part 

 of condensed milk. It is of the consistency of thin cream and 

 reaches the market in hermetically sealed cans varying in size from 

 eight ounces to one gallon. Evaporated milk is preserved by ster- 

 ilization in steam under pressure. When properly made, it will keep 

 indefinitely, but is best when fresh. 



QUALITY OF FRESH MILK 



In the manufacture of evaporated milk the psysiological nor- 

 mality and the chemical purity and sweetness of the freshmilk are 

 factors even more important than in the case of sweetened con- 

 densed milk. A uniformly satisfactory and marketable product can- 

 not be manufactured, unless the milk is normal and pure in every re- 

 spect. The reason for this largely lies in the fact, that defects the 

 fresh milk may have, are greatly magnified and intensified by the 

 high sterilizing temperature to which the evaporated milk is sub- 

 jected. While, from the biological point of view, contaminations of 

 this milk are largely rendered harmless by sterilization, defective 

 fresh milk cannot be made into a marketable product, because such 

 milk does not survive the process. 



It should be understood that any condition or factor that, in the 

 slightest degree, increases the tendency or ability of the casein to 



