DETERMINING QUALITY OF MILK FOR CONDENSERIES. 
condition of milk coagulating with 75 per cent alcohol, which renders 
it impossible to manufacture from it evaporated milk that will not 
give curdiness when using a sterilizing temperature necessary to in- 
sure a complete destruction of the bacteria. Samples of raw milk 
giving a coagulation with alcohol and showing curdiness when 
evaporated and sterilized can be sterilized without showing curdiness 
Raw milk not curd Una 
with 157o alcohol 
Raw milk curdling 
with 15% alcohol 
No curdiness 
Curdiness 
Fig. 2. — Extent of curdiness in evaporated milk sterilized at different temperatures. 
of the finished product in a mixture containing from 60 to TO per 
cent of raw milks giving a negative alcohol test. This fact would 
account for the variation in heat taken by different batches from day 
to day. 
Undoubtedly there is received at every condensery some milk which 
will not stand the required heat when evaporated by itself, but 
which will go through all right when mixed with other milk. If the 
