12 
factory pan. When this was found necessary the milk was cooled 
to a very low temperature and held in that condition overnight; 
only a very slight increase in acidity was shown. 
The evaporated milk from each run was standardized to show 
close to 18.15 per cent solids not fat. The samples from the raw 
milk showing no coagulation with alcohol were standardized to show 
slightly above this figure. All samples were sterilized in one of the 
large Fort Wayne sterilizers used regularly by the condensery. 
Four trials of grading and condensing milk on a commercial basis 
were made in this factory. The evaporated milk from the raw milks 
showing no coagulation with alcohol in all cases came through the 
sterilization process in fine shape, producing no curcliness and indi- 
cating that they would have stood more heat : in all four cases, also, 
the evaporated milk from raw milks showing coagulation with 
alcohol gave a pronounced curcliness that could not be removed by 
prolonged shaking. 
Table 4. — Results obtained by grading with the alcohol test at Factory B. 
Raw milk. 
Acidity. 
Reaction 
to alco- 
hol. 
Solids 
not fat 
in evap- 
orated 
milk. 
Steriliza- 
tion o f 
evaporat- 
ed milk. 
Batch 
No. 
Weight. 
1 
2 
3 
4 
5 
6 
7 
8 
Pounds. 
12,400 
4,250 
10.100 
9,100 
11,500 
9,100 
12,400 
6.300 
Per cent. 
0.140 
.170 
.150 
.175 
.165 
.175 
.145 
.160 
+ 
+ 
+ 
Per cent. 
17.96 
17.06 
18.53 
18.16 
18.24 
18.16 
18.25 
17.91 
No curd. 
Curdy. 
No curd. 
Curdy. 
No curd. 
Curdy. 
No curd. 
Curdy. 
Table 4 gives the data on the four trials of grading and condens- 
ing at this establishment. The titratable acidity of the lots of milk 
showing coagulation with alcohol is somewhat higher than that of the 
milk showing no coagulation with alcohol. We have no definite 
data that will enable us to say this difference in acidity would ac- 
count for the difference in coagulation. In order to throw some 
light on this question, four cans of the sterilized milk were sent to 
the laboratory where the hydrogen-ion concentration or true acidity 
was determined with the following results : 3 
Lot. pH. 
5 5.96 
6 5.80 
7 5.90 
8 5.84 
3 The determinations were made by II. F. Zoller, of the Dairy Division. 
