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Manufacture of Condensed Milk.

The last trip which 1 was able to make before leaving Switzerland (writes a correspondent of the ‘Boihbay Gazette’) was a very interestirg one, to see the Anglo-Swiss Condensed Milk Manufactory at Chant, a village on the Lake of Zug, cno hour by rail from Lucerne, This was the first manufactory of this kind established, but there are now others in England, Germany, and America, The company is American.^ The process of condensing the milk is very simple, and nothing whatever besides a little beet or cane sugar is required to make the condensed milk keep after the tins are opened. The fresh milk, after being strained and boiled Up with the sugar, is put into the condensers, where,by evaporation, the excess of water in it is removed. After being then transferred into Cooling cans, which are placed in tanks of cold water, it coagulates: The company do not keep any cows, bat enters into contracts with the neighboring farmers to supply all the milk they require. I was informed that the milk condensed in summer, when the cows are fed upon green grass, is always richer than that condensed in winter, when they only get hay. It is strange that oxen in Switzerland are invariably stall-fed, and never let go out to graze when not employed in draught or ploughing operation, and the cows even are not exempted from this kind of work. All the exercise they get is obtained by stamping in their stalls and knocking the flies, so very numerous in Switzerland, off themselves. Yet finer and more powerful oxen are not to be seen in any country. I was surprised to learn that the cows are found to give much more milk when never taken out of their stalls, as if allowed to graze they get too much exercise, which reduces the quantity of their milk. The plan followed is, however, decidedly injurious to the meat, which is always tough and inferior to that of other countries, in which the animals get plenty of good grazing. Some 300 hands are engaged in the milk establishment, and out of 500 gallons of milk used up daily 2,500 tins of condensed milk are prepared. Nearly all the condensed milk made at Charn is exported to England, Fran e, and Italy. By no means the least important or interesting part of the work is the manufacture of the air-tight tins into which the milk is put, and the pinewood cases in which the tins are packed. All this ork is done by different very ingenious machines, even to the pasting of labels on the cans and the making up of thi cases. Manual labor is only used to place the bottoms on the cuis before they are soldered, and feed the machines with the materials which they work up.

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Bibliographic details

Manufacture of Condensed Milk., Evening Star, Issue 8050, 29 October 1889

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Manufacture of Condensed Milk. Evening Star, Issue 8050, 29 October 1889