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Show Fresh Milk In A Can Is The Housewife's Boon MANT housewives who use evaporated milk almost exclusively for cooking oftoa wonder about the process Ukroagii which the milk passes tram the time It leaves the pas-tars pas-tars until it lt delivered to them in a car.. A Vale to an evaporated sank piant gives an interesting ln-aUght ln-aUght into the canning of our most Important and essential food prod-ct prod-ct milk. And it is seemingly a very simple process, too. Evaporated milk plants are scattered scat-tered throughout the country. They axe usually located in the vicinity f rich dairying areas, because only sweet, fresh, good quality cVs milk is accepted at the plant Everything in the plant la kept fepotleaaly clean and each day the vacuum pans and other receptacles through which the milk passes are aterllUed. To insure greater safety Use men in the receiving room who inspect the milk wear freshly laundered suits and good sanitary conditions are rigidly enforced. . -The milk is first tested by experts ex-perts tor quality, acidity and butter but-ter fat content which accounts for Mtaadardized quality of evaporated jattilk every season of the year. ' The milk is then heated in large jfeetties and passes on into a vac-Riunt vac-Riunt pan, cylindrical in shape. In jtals vacuum the concentration of the milk takes place by removing lahout 60 per cent of the natural rwater. For best results the milk 'must be evaporated quickly at a Jaw temperature. 1 After the concentration of the snllk it is forced Into a machine called the homogenizer, where, under high pressure, the fat globules glob-ules are broken up into tiny particles. par-ticles. This has sometimes been described as a "grinding" process. All result of this fine "grinding" f the fat globules there is no cream line, but the same richness la found in the top and bottom of the can. The homogenization also niakes the milk more digestible. Next the milk is cooled at a temperature tem-perature of 81 and tested for butter but-ter fat and milk solids. Now It Is ready for the canning, which is one of the fascinating operations at visitor at a evaporated milk giant sees. Hundreds of newly made shiny ( tin cans whirl into their places i If b Uld with the soo miiyji from the holding tank. There la only one opening in each can it is the venthole at the top. It is Just large enough to admit one of the tiny tubes through which the milk is automatically forced. When the can is filled the tiny venthole Is immediately soldered so it is air-tight The next time you take a can of evaporated milk from the shelf notice the little vent hole in the can through which the milk has passed untouched by human hands, Observation of the process step by step convinces you that the milk la absolutely clean and has been protected from dirt and dust. After being sealed the cans of evaporated milk go into a large steel tank called the steriliser. The door of this large cylindrical tans; is clamped shut and the cans are held at a temperature of 240 F. for fifteen minutes. The sterilization steriliza-tion process insures greater safety and absolute freedom from air bacteria that might have slipped into the milk in its travels from container to container. It is this sterilisation also that keeps the canned milk for months, yes, j years, as fresh and sweet as when 1 it was brought to the plant by the dairyman. " . " ' I After the milk is sterilised in the j cans they are labeled by another i machine and then they are moved j automatically on a small track to j the packing bin. Here 48 "tan" i cans are dumped at one time into j cardboard packing boxes aad trans- j ferred to a freight car to carry j them to your pastry shelf. j The rapidity and safety with i which evaporated mQk is pnx eased, its nutritive value, and the j fact that it is the most economical j form of whole milk for family use j accounts for its volume of eon- j sumption in the United Statee i which totals about four million I pounds daily. , J Evaporated milk has been a great boon to house wives who J want a sure quality milk for drink- I Ing and cooking, to physicians who J have accepted it as the one milk J for infant feeding that is surpassed only by mother's milk, to expedl- J tions that travel by lUrplaae and 2 by submarine, and to the sreai i legion of unknown short-order ! cooks who must have a supply of 8 milk always on hand that frees 8 |
