Democratic Sentinel, Volume 16, Number 19, Rensselaer, Jasper County, 27 May 1892 — Solid Milk. [ARTICLE]

Solid Milk.

To make condensed milk, the milk is subjected to a heat of some 230 degrees, which, it is said, scalds it. By a new process, the heat is only about 130 degrees, and the product is called evaporated milk Whan tike time of exposure to that moderate heat is sufficiently prolonged all the watery part of the milk is driven off, and the remnant is a tough, solid mass, creamy white in color, and much resembling a dried chunk of white flour dough. That is granulated by artificial means; a little fine white sugar is added to make it keep, and then it looks like corn meal, and is called granulated milk. The evaporated milk is only about Balt as near solid as the condensed milk, but is very rich, and so little affected by the process through which R has passed that when water is added the most delicate taste cannot detect the difference between it and pure natural milk; cream rises on it and batter can be made from il The granulated is made to keep in all climates for any desired .length of tuna.—^ New York,Sim.