Sweetened condensed milk process

This product was invented as a way to preserve milk. MANUFACTURE OF SWEETENED CONDENSED MILK - OPERATIONS 81 Introduction Concentration for manufacture of sweetened condensed milk is usually done by evaporation.

It can also be made by simmering regular milk and sugar until it is reduced by 60.

Sweetened condensed milk process. Sweetened condensed milk can be made from whole milk or skim milk or recombined condensed milk based on skim milk powder anhydrous milk fat AMF and water. In the manufacture of sweetened condensed milk the heat-treated milk is pumped to the evaporator where it is concentrated. Manufacture of Sweetened Condensed Milk.

The Process Manufacture of Sweetened Condensed Milk. Traditionally SCM was produced by adding sugar to whole milk and removing water by evaporation fig. Increasingly SCM is made by addition of skim milk powder SMP butter oil and sugar to milk or water to increase the solids to the desired level.

The Process Traditionally SCM was produced by adding sugar to whole milk and removing water by evaporation fig. Increasingly SCM is made by addition of skim milk powder SMP butter oil and sugar to milk or water to increase the solids to the desired level. Processing of condensed milk 1Receiving milk 2Filtrationclarification pre-heating 3Standardization 4Fore-warmingpre-heating 5Addition of sugar 6Condensing 7Homogenization 8Cooling and Crystallization.

It is the period in the cooling process when sweetened condensed milk reaches a temperature which is most favorable for rapid crystallization of lactoseFor sweetened condensed milk of average composition the temperature of maximum rapidity of crystallization is around 30C. This temperature is optimum for seeding of condensed milk. This chapter describes the definitions and standards for evaporated milk and sweetened condensed milks SCM their composition and detailed manufacturing process.

It includes evaporator classifications and their use and efficiency in manufacturing of concentrated milks. Production process chart for both products is given. And the mixture is pasteurized at 105-130C.

Then it is condensed in a 2-stage operation at -77-83C and -43-48C respectively to 75 TS. The product is immediately cooled to 25-30C and homogenized then cooled to -20C again homogenized in a colloid mill and finally injected with lactose. Sweetened condensed milk is the product obtained from cow or buffalo milk or a combination thereof by the partial removal of water after addition of cane sugar.

Effect of Cooling Process on Texture of Condensed Milk. The relative smoothness of condensed milk is controlled by the number and size of the lactose crystals it contains. It is the treatment which the hot sweetened condensed milk receives during the cooling process that determines very largely the number and permanent size of the lactose crystals.

Sweetened condensed milk is made by the addition of sugar to whole milk and the removal of water from the milk to about one-half of its original volume. The product is canned or packaged in other containers without sterilization with the sugar acting as a preservative. US2565085A US712044A US71204446A US2565085A US 2565085 A US2565085 A US 2565085A US 712044 A US712044 A US 712044A US 71204446 A US71204446 A US 71204446A US 2565085 A US2565085 A US 2565085A Authority US United States Prior art keywords milk sugar approximately added sweetened condensed Prior art date 1946-11-25 Legal status The legal status is an.

MANUFACTURE OF SWEETENED CONDENSED MILK - OPERATIONS 81 Introduction Concentration for manufacture of sweetened condensed milk is usually done by evaporation. A falling-film evaporator is generally used to remove the bulk of the water and a circulation evaporator to remove the remainder. Place the lid on the blender and cover it with a folded kitchen towel.

Hold it down firmly and blend on high speed for 30 seconds or until smooth. Pour the milk into a jar or container. Use in a recipe immediately or store it in a covered container in the refrigerator.

Sweetened condensed milk process line manufactured from fresh milk. Before evaporation the fat and solids-non-fat values of the milk have been standardized to predetermined. The milk has also been heat treated to destroy micro-organisms and enzymes which could cause problems and to.

Condensed milk can be made from evaporated milk by mixing one volume measure of evaporated milk with one and a quarter volume measures of sugar in a saucepan then heating and stirring the mixture until the sugar is completely dissolved then cooling. It can also be made by simmering regular milk and sugar until it is reduced by 60. Sweetened condensed milk is a product obtained simply by evaporating milk to decrease the water content and adding a sweetener.

The sweetener can be sucrose dextrose or any other natural sugar. This product was invented as a way to preserve milk. The sugar content in the sweetened condensed milk increases the osmotic pressure to a level where most.

In 1856 Gail Borden patented the evaporation of milk at reduced pressure using the concentrate to make sweetened condensed milk. A process for sterilizing concentrated milk in tinned cans which were rotated in an environment of pressurized steam allowing a relatively short sterilization time was patented in 1884 by John B.