BULLETIN M4, U. S. DEPARTMENT OF AGRICULTURE. 
The difference in the effect of sterilization upon evaporated milk 
made from raw milk, showing negative or positive reaction with 
75 per cent alcohol is further emphasized in figure 2, which shows 
the curdiness found at all temperatures used. 
To get complete figures on all the four temperatures it was as- 
sumed in compiling these data that a sample showing curdiness at a 
temperature actually used would show curdiness at any higher tem- 
perature. With raw milks showing negative reaction with 75 per 
Raw milk curd Una 
with 157 atcohof 
Raw milk not curd Una 
with 15 Jo alcohol 
\50FTCURDai7o 
Fit 
1. — Types of curd obtained in sterilization of 
evaporated milk. 
cent alcohol only 4.4 per cent of the evaporated samples showed 
curdiness at 100° C. (212° F.) and 107.2° C. (225° F.) for 30 
minutes; 6.6 per cent at 112.8° C. (235° F.) for 30 minutes; and 
31.1 per cent at 121.1° C. (250° F.) for 30 minutes. With raw 
milks coagulating with 75 per cent alcohol, 57.7 per cent showed 
curdiness at a temperature of 100° C. (212° F.) for 30 minutes, 80 
per cent at 107.2° C. (225° F.) for 30 minutes, 95.5 per cent at 112.8° 
C. (235° F.) for 30 minutes, and 100 per cent at 121.1° C. (250° F.) 
for 30 minutes. 
These figures show quite strikingly a difference in 
