Excerpt from Compressed Air Magazine, Vol. 26: August, 1921
By starting the vacuum pump, and thus promoting the exhaustion of the vacuum pan. A suction is created which causes the milk to ﬂow up into it from the hot wells. As the milk rises and submerges one coil after ah other inside the pan, the attendant admits steam successively to the jacket and to the various coils. Condensing takes approximately two hours; and the consistency of the milk is tested from time to time by means of hydro meters. It follows logically that a milk rich in fat will yield more of the condensed pro duct than milk low in solids. In round figures, it requires approximately gallons of fresh milk to give one gallon of condensed milk.
The vacuum occasioned by the pump ranges from 25 inches to 28 inches in the pan, and the higher the partial vacuum the lower the boiling point. As a matter of interest, water boils at a temperature slightly over 126 de grees Fahrenheit in a vacuum of nearly inches, while with a vacuum of 28 inches the water will boil at 100 degrees Fahrenheit.
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