ii2 Condensed Milk and Milk Powder 



long journey and by rough usage. This wrapping is usually done 

 by hand. Some makes of labeling machines, however, have an at- 

 tachment for wrapping the cans so that when the cans leave the 

 machine they are wrapped as well as labeled. The cases are rein- 

 forced with a band of strap iron around each end. Where the cases 

 have to be loaded and unloaded numerous times, as is the case with 

 export shipments, they are in danger of being torn to pieces, unless 

 such special precautions are taken. 



CHAPTER XVII 

 STORAGE 



Purpose of Storing. — The purpose of storing condensed milk 

 is largely the same as that of storing butter and other produce, 

 namely, to keep the product from the time of large supply and low 

 prices, to the time of small supply and high prices. In summer 

 time, the market is usually flooded with condensed milk throughout 

 the country, the demand for it is at ebb tide and the prices are low. 

 In winter, there is usually a great shortage of condensed milk, 

 the demand far exceeds the supply and prices soar high. The 

 storing of summer milk may be necessary, also, in order to 

 enable the manufacturer to fill his contracts and supply his trade 

 in winter. This is especially true where the factories of a concern 

 are located in new territories where the patrons produce an ex- 

 cessively small amount of winter milk. 



Plain condensed milk and concentrated milk which are not 

 sterile and contain no cane sugar to preserve them, keep but a few 

 days at ordinary temperatures and should, therefore, be sold and 

 used as soon as possible after manufacture. If their storage is 

 unavoidable, they should be held as near the freezing point as pos- 

 sible. For prolonged storage it might be advantageous to freeze 

 them. However, reliable data on this phase of the industry are 

 lacking. 



Evaporated milk, sold in hermetically sealed cans, is supposed 

 to be entirely sterile, and, if made properly, will keep indefinitely. 

 There is a constant tendency, however, for the fat to separate out, 

 which naturally is augmented by prolonged storage. Again, the 

 lactic acid in the evaporated milk gradually acts on the can, causing 



