146 Condensed Milk and Milk Powder 



cog wheels revolve must be perpendicular. If the pivots are warped, 

 the cog wheels cannot run true and the cans wobble; this causes 

 uneven and incomplete scraping of the sides oi the cans ■ by the 

 paddles. 



The water in the cooling vat should not be cold, but have a 

 temperature of about 90 degrees F. when the cans, filled with the 

 hot condensed milk, are set into the vat. The cold water should 

 flow into the vat slowly and be evenly distributed throughout the 

 vat. This is best accomplished by the , installation of a perforated 

 pipe running the entire length of the vat. The cooling must be 

 gradual. It should occupy about two hours. 



Excessive Stirring. — The cans should revolve slowly. Rapid 

 revolution causes excessive agitation of the condensed rnflk, which 

 stimulates the formation of crystals. About five revolutions per 

 minute is satisfactory. In order to make more effective the proper 

 scraping of the cans by the paddles when the cans revolve slowly, 

 it is advisable to install two paddles in each can, touching the 

 periphery of the can on opposite sides. 



When the milk has been cooled to between 60 and 70 degrees 

 F., the water should be drawn from the cooling vat, or the cans 

 should be removed at once. 



Warming Up of Too Cold Condensed Milk. — Finally, if the 

 condensed milk is cooled to too low a temperature, either by mis- 

 take, or as the result of the cans of cooled milk standing in a very 

 cold room over night, so that the condensed milk is too thick to run 

 through the filling machine, it is best to warm it up by simply 

 allowing it to stand in a warm room. The practice of setting the 

 cans back into the cooling tank and revolving them in warm water 

 is objectionable, since this stirring of the milk, while it is warming, 

 seems invariably to produce wholesale sugar crystallization, and 

 therefore, causes the condensed milk to become very gritty. 



Settled Sweetened Condensed Milk 



General Description. — By the term "settled milk" the con- 

 densed milk man refers to condensed milk which has precipitated 

 and thrown down a portion of its sugar, forming a deposit of sugar 

 crystals in the bottom of the can or barrel. This deposit may vary 

 in amount from a very thin layer to a layer an inch deep or more, 

 according to the character and age of the milk. The na- 



