86 Condensed Milk and Milk Powder 



tween the temperature of the observed reading and 60 by the fac- 

 tor .0313 and subtract the product from the observed reading. 



Calculation of Specific Gravity from Beaume Reading. — In 



order to record the density of the evaporated milk in terms of spe- 

 cific gravity, instead of Beaume degrees, the following formula may 

 be used : 



145-5 

 Specific gravity = 5-; B = Beaume reading at 60 



degrees F. 



Example : Beaume reading at 60 degrees F. is 8 degrees B. 

 What is the specific gravity? 



Specific gravity — R = 1-0582 



145-5—8 



CHAPTER X 

 HOMOGENIZING 



Purpose. — The introduction of the homogenizer in milk con- 

 densing factories is a comparatively recent -innovation. The object 

 of its use is to avoid the separation of the butter fat in the evaporated 

 milk after manufacture. 



The butter fat is present in milk in the form of minute globules. 

 These fat globules are lighter than the rest of the ingredients of the 

 milk. They, therefore, show a strong tendency to rise to the sur- 

 face and to form a layer of thick cream in the cans. When these 

 cans are subsequently subjected to agitation, as is the case in trans- 

 portation, this cream churns, forming lumps of butter. This ten- 

 dency of evaporated milk to separate in storage and churn in trans- 

 portation is especially noticeable with milk rich in fat and in which 

 the large fat globules predominate. In Jersey and Guernsey locali- 

 ties, it is more difficult, therefore, to manufacture evaporated milk 

 that does not separate, than in Holstein and Ayrshire localities. While 

 separated and churned evaporated milk -is perfectly sound and in 

 every way as valuable as a food, as it would be without this separa- 

 tion, it does not sell in this condition. It is rejected on the market. 



This tendency toward fat separation can he minimized and fre- 

 quently entirely prevented by increasing the viscosity of the evapo- 



