The Scientific American cyclopedia of formulas : partly based upon the twenty-eighth edition of Scientific American cyclopedia of receipts, notes and queries 15,000 formulas / edited by Albert A. Hopkins.
- Albert A. Hopkins
- Date:
- 1910
Licence: Public Domain Mark
Credit: The Scientific American cyclopedia of formulas : partly based upon the twenty-eighth edition of Scientific American cyclopedia of receipts, notes and queries 15,000 formulas / edited by Albert A. Hopkins. Source: Wellcome Collection.
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![(Condensed Milk) the water present, and, if to be kept defi¬ nitely, sugar is added as a preservative. The quantity of sugar used varies in the different brands. Hager gives the results of the analyses of five different samples of good Belgian condensed milk, none of which vary much from the following: Milk sugar, 15.58 per cent..; cane sugar, 33 per cent.; fat, 8.25 per cent.; albumin, 17.96 per cent.; salts, 1.95 per cent.; water, 23.20 per cent. The following de¬ scription of the operation of condensing milk in the way indicated is taken from an early issue of the Circular: “The milk, as it is received, is run into square vats some four or five feet above the level of the bath and heating room. The bath tubs are circular, have a coil of steam pipe at the bottom and are nearly filled with water. In this bath are set cans, each holding about forty quarts. The milk is run into these cans from the receiving tanks and is heated to from 150 to 175° F. It is then drawn thence into the heating wells, which have jacketed steam bottoms, and is there heated to boiling. It is next run into the vacuum pan, into which a stream is kept flowing about as fast as the evaporation goes on. If the milk is to be preserved plain, with¬ out the addition of sugar, it is evaporated to about one-fourth its volume, and as soon as the vacuum is broken the tem¬ perature is raised to about 200° F. The vacuum pan is kept at about 140° F. If the sugar is to be added, the hot milk from the vacuum pan is run into pans containing the requisite quantity of sugar which is dissolved.” Cream. The following information relative to cream is taken from Farmers’ Bulletin 42, United States Department of Agri¬ culture : When it is desired to raise cream the milk should be put in a cold place, where it will not be disturbed, as soon as pos¬ sible after it is received. A good quality of cream for table use can usually be obtained in this way. It will aid the cream in rising if the temperature of the milk is raised to about 100° F. and then lowered by placing the dish in cold water. This cannot be done unless the milk is in good condition, as the high temperature may cause it to sour before it will cool sufficiently to prevent souring. Milk jars or bottles are now extensively used, and if they are filled when the milk is fresh, and carefully handled, the cream will show plainly within a few hours, and much less time is required for it to reach (Cream) the top after it has been delivered than when it has been mixed just previous to delivery. Thus by the use of the jars considerable time is saved and fresher cream can be obtained. The jars may be purchased from any dairy supply com¬ pany at a small cost, and provide a neat, clean way of handling milk. Separator cream can be made much richer than “gravity” cream, and for this reason is preferred for whipping and some orher purposes. It may be kept longer, as it can be taken from perfectly fresh milk, while that raised by gravity is usu¬ ally 12 to 24 hours old when skimmed. Cream gradually becomes thicker the longer it is kept, and it is often held for this purpose. Sometimes it is 1 or 2 weeks old when used; very little is used in as fresh condition as milk. For this reason special care is needed to keep it sweet. Satisfactory results are not ob¬ tained by placing it in a refrigerator at a temperature of 50° F. It ought to be kept as near the freezing point as pos¬ sible ; it should be placed directly in con¬ tact with the ice or, better yet, be entirely surrounded with ice. Good efforts will be wasted if the ice comes up only half way and the top part is exposed to a warm temperature—it must be cold throughout. Skimmed milk and butter¬ milk should have the same care as whole milk. Dried Milk. Dried milk is one of the most recent results of food industry. It is a yellow¬ ish powder, presenting the appearance of coarse rye flour. According to the manu¬ facturers, it gives a product resembling fresh milk when mixed with water in proper proportions. Chemical analysis shows that the water is reduced from about 88 to about 3 per cent, in this pow¬ der. Its composition is as follows : Total solid matter, 95 per cent.; albu¬ men, 25 per cent.; fat, 24 to 25 per cent.; ash, 5.7 per cent.; milk sugar, 40 per cent. It represents ten times its weight of fresh milk and may be used advantage¬ ously in coffee, cocoa, etc. Milk Powder Manufacture is treated of in our Scientific Supplement No. 1553. For particulars about the Scientific Amer¬ ican Supplement kindly refer to the Ad¬ vertising Pages. Pasteurization of Milk. The following information relative to the pasteurization of milk is taken from [39]](https://iiif.wellcomecollection.org/image/b31361523_0053.jp2/full/800%2C/0/default.jpg)
