464 



MANUAL OF MILK PRODUCTS 

 August Experiment 



No. 



Concentration 



Milk Solids 



Condition of Sample One Month after 

 Manufacture 







per cent 





1 



1.94 : 1 



22.79 



Fat separated and churned, 

 no curd 



2 



2.11: 1 



24.81 



Fat separated and churned, no 

 curd 



3 



2.21 : 1 



26.01 



Smooth, no separation, no 

 curd 



4 



2.33 : 1 



27.33 



Curdy, small lumps of curd, no 

 separation 



5 



2.5 :1 



29.37 



Curdy, lumps of curd, no separa- 

 tion 



Total solids in fresh milk, 11.75 per cent. 

 Acidity in fresh milk, .12 per cent. 



November Experiment 



No. 



Concentration 



Milk Solids 



Condition of Sample One Month after 

 m anufacture 







per cent 





1 



1.58:1 



21.12 



Fat separated and churned, 

 no curd 



2 



1.74:1 



23.25 



Fat separated and churned, 

 no curd 



3 



1.9 :1 



25.48 



Smooth, no separation, no 

 curd 



4 



1.99:1 



26.62 



Smooth, no separation, no 

 curd 



5 



2.11: 1 



28.23 



Curdy, small lumps of curd, 

 no separation 



6 



2.25 : 1 



20.10 



Curdy, lumps of curd, no separa- 

 tion 



Total solids in fresh milk, 13.40 per cent. 

 Acidity in fresh milk, .17 per cent. 



These experiments show that, in this particular factory, a 

 hard curd is formed in the evaporated milk when the concen- 

 tration is carried as far as 28 per cent solids. They further 

 show that there is a distinct difference in the behavior of the 



