Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1898-08-27
CONDENSED BY FREEZING.
A Process by Which silk May BE Pre-.
~scrv,d Indefinitely.

Process by Which |1ilk May BE Pre-
Ascrv.d Indefinitely.
Considering the wide and extend
ell use of condensed milk products,
the method of manufacturing it by
freezing Instead of heating proc
ess, rs carried cut a CattGrIugus
n. V, il i'll. purtaI tand intGrC sting
The first treatment consists III pluc-
ing the milk in a vacuum chamber
to rid il of animal guscs and atmos-
pheric Gir dissolved in the milk
which appear at the surface in bulb
bles, and thus escape. This re.
duces tho volume of the milk about
one-tenth. The milk leaves this
chamber mt the proper l,mpcrat "c
for the removal Of the fatty o3l
tents by means of Il cream separ, II
which is set 80 run heavy cream.
During Ills process any foreign
matter, su.A as solid PARTICLES,
which Are always i'll evidence, is
removed, ;nd The cream is added
subsequently to the finished prod
uct.
From 10 separator the fat free
milk il; rCn over Il bank of copper
pipes, through which ice water cir
culatcs, reducing the temperature Of
the milk from ~ degrees. After
passing over hess cooling coils ii is
placed N retrigerating chambers
and constantly stirred. III about
nine hours the whole bulk of milk is
converted into mass of icy Cry stalls
and MIX sufficiently thick TO form
into Eummocks. This is again
placed in a,contrfugal and the milk
reduced in volume about one-hulf.
An average sample of the ice, which
looks very much like Stow, gives
on analysis only about two-tenths
of l per cent of solid matter. The
now thick milk is returned to the
freezing closet, and in about seven
hours more it is reduced to Il dense
mass of crystals, which, after cen
trifugal treatment, measures only
one-quarter of the original bulk. a
third freezing of Az hours and Il
centrifugal extraction reduces the
bulk of the milk to about - per
cent of its original volume.
The final step of the process is tho
admiXture of the heavy cream in
proper proportions to the fat free
milk. This final product, or con-
densed milk, i; a fair representation
Of milk minus the bulk of its water.
Moreover. it is free from foreign
lavoIs and has an aroma which is
true to the Elilk from which it is
prepared. 1t mikes readily with
water, forming milk from which
cream will separate as from I'M
treated n,ilk. To show tho great
concentration of the milk, it may
be stated that, taking 100 gallons of
milk as unit quantity, this would
reduce to Is gallons in the end. In
other words, the 81 gallons of water
in the milk are formed into ice,
leaving an unfrCzen balance of very
thick milk, which represents in
milk sugar, casein and inorganic
salts fully nine gallons OF solids.
The fat equivalent added by the
heavy cream removed in the first
operation is adjusted in tho tinul
treatment to represent dilution
with water three parts and con,
donsed milk one part, a proportion
OF 3 Clio Fer cent Of milk fat, which
is the normal proportion in the:
average milk. 1t is stated that con-
densed milk prepared in this man
ner will keep indefinitely, Us the
micro organisms producing fer
mentation are destroyed.-Phila-
delphia Record.