. Le lait condensé et le lait en poudre, préparé pour l'utilisation de lait, produits laitiers et condenseries étudiants pure food services. Le lait condensé. SwEETKNiin CoNDKNSKD-lait Addi'i'ion du Suc^ar 57 d'être "vapeur humide." On estime que la quantité d'eaux parasites ainsi ajoutés au lait augmentent le volume du lait d'environ un sixième de son volume original. La vapeur est souvent associé à des impuretés, telles que l'huile du cylindre du moteur, chaudières com- livres utilisés dans les chaudières, les échelles de l'intérieur des tuyaux, etc. Ces diverses impuretés ne peuvent peut-être améliorer, mais peuvent sérieusement en

• Contributeur: The Book Worm / Alamy Banque D'Images
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. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. SwEETKNiin CoNDKNSKD Milk—Addi'i'ion of Suc^ar 57 steam to be "wet." It is estimated that the amount of extraneous water thus added to the milk increases the bulk of the milk by about one-sixth of its original volume. The steam is often associated with impurities, such as cylinder oil from the engine, boiler com- pounds used in the boilers, scales from the inside of the pipes, etc. These various impurities cannot possibly improve, but may seriously injure the quality of the milk. It is quite probable, also, that the direct contact of Vive steam with milk has no beneficial effect on its ingredients. It is generally conceded by those who have given this matter careful thought, that the turning of steam direct into the. Fig. 12. Steam rosette for heating milk Courtesy of Arthur Harris & Co. milk shortens the life of the product and causes it to develop a stale flavor, which may degenerate into an oily flavor. The same defect is noted also when cream is heated by turning steam into it. The prolonged exposure of the milk to the condensing process, as the result of the addition to the milk of considerable quantities of con- densed steam, further may be injurious to the milk. Any method of heating that does not require direct contact of the steam with the milk is preferable, provided that it makes possible thorough heating to the required temperature without burning the milk. Practically all of the other methods above referred to accom- plish this when properly applied. ADDITION OF SUGAR Considerable quantities of sucrose are added to the condensed milk for the purpose of preserving it. Kinds of Sugar.— In order to convey to the milk preservative properties, that kind of sugar must be used which does not readily. Please note that these images are extracted from scanned page images that may have been digitally enhanced for

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