The Heat Coagulation of Milk

In the sterilizing process in the manufacture of evaporated milk, it is desirable to produce an incipient coagulation, in the nature of a tender jell or "fiver" as it is called by the practical men. Such a product will have a heavy creamy body after the "fiver" has been broken up by the shaking process. This is desirable because the product presents a richer appegrance to the consumer, and on account of the greater viscosity, there is little danger of fat separation from such a product. However, evaporated milk differs widely in the readiness with which it coagulates. At times the milk coagulates so readily that it would be unmarketable, on account of its curdy appearance, if it were heated long enough to preserve it. This constitutes the problem with which we are concerned in this paper. There is probably no condensery that is entirely free from this trouble throughout the year. I t is undoubtedly one of the biggest problems that confronts the industry.