Condensed milk

Condensed milk is made from milk by the partial removal of water and addition of saccharose, if necessary (sweetened condensed milk). It is used, diluted or undiluted, like milk. Nonsweet-ened condensed milk is mainly available with a fat content of 7.5% or 10% and in some countries up to 15%. The solids content is 25—33%. The production process (Fig. 10.25) starts with milk of the desired fat content. The milk is first heated, e. g., to 120 °C for 3 minutes to separate albumin, kill germs, and reduce the danger of delayed thickening. Subsequently, it is evap- 

45-50% of the weight of the end-product. Homogenization and sterilization steps are omitted. To avoid graininess caused by lactose crystallization - the solubility limit of lactose is exceeded after sucrose addition - the condensed milk is cooled rapidly, then seeded with finely pulverized a-lactose hydrate. Seeding ensures that the lactose crystal size is 10 pm or less. 

In the production of sweetened condensed milk, after a preheating step (short-time heating at 110-130 °C), sucrose is added to a concentration of 

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The ketone 2 heptanone has been identified as contnbuting to the odor of a number of dairy products including condensed milk and cheddar cheese Describe a synthesis of 2 heptanone from acetylene and any necessary organic or inorganic reagents... 

Condensed milk Condensed phosphates Condensed whey Condenser Condensers... 

In the United States, 62% of fluid milk production is used for manufactured products, mainly cheese, evaporated and sweetened condensed milk, nonfat dry milk, and ice cream. Evaporated and condensed milk and dry milk are made from milk only other ingredients are added to make ice cream and sweetened condensed milk. 

Evaporated milk is a Hquid product obtained by the partial removal of water only from milk. It has a minimum milk-fat content of 7.5 mol % and a minimum milk-solids content of 25.0 mol %. Evaporated skimmed milk is a Hquid product obtained by the partial removal of water only from skimmed milk. It has a minimum milk-solids content of 20.0 mol %. Sweetened condensed milk is a product obtained by the partial removal of water only from milk with the addition of sugars. It has a minimum milk-fat content of 8.0 mol % and a minimum milk-solids content of 28.0 mol %. Skimmed sweetened condensed milk is a product obtained by the partial removal of water only from skimmed milk with the addition of sugars. It has a minimum milk-solids content of 24.0 mol %. AH may contain food additives (qv) as stabilizers, in maximum amounts, including sodium, potassium, and calcium salts of hydrochloric acid at 2000 mg/kg singly citric acid, carbonic acid, orthophosphoric acid, and polyphosphoric acid at 3000 mg/kg in combination, expressed as anhydrous substances and in the evaporated milk carrageenin may be added at 150 mg/kg. 

Large quantities of evaporated milk are used to manufacture ice cream, bakery products, and confectionery products (see Bakery processes and LEAVENING agents). When used for manufacturing other foods, evaporated milk is not sterilized, but placed in bulk containers, refrigerated, and used fresh. This product is caHed condensed milk. Skimmed milk may be used as a feedstock to produce evaporated skimmed milk. The moisture content of other Hquid milk products can be reduced by evaporation to produce condensed whey, condensed buttermilk, and concentrated sour milk. 

Other dairy substitutes have penetrated the U.S. market to the extent of 1% for fluid whole milk, 58% for creams, <1% for low-fat milk, 6—7% for cheeses, 10% for evaporated and condensed milks, and 2% for ice cream (30). About 60% of the substitute and imitation cheese sold in the United States is being used as the cheese material for pi22a (2). 

Dauer-haftigkeit, /, durability, permanence, -haltbarkeit, /. Mech.) fatigue endurance, -hefe, /. permanent yeast, zymin. -leistung, /. continuous output, -magnet, m. permanent magnet, -milch,/, sterilized milk condensed milk dried milk. 

Milk is converted in the creamery and associated factories to whole or market milk, skimmed milk, creams, hutters, cheeses, dried milk, whey, yoghurts, hutter oil, condensed milk, milk powder and ice cream [46]. 

Reduction of intake of sweetened condensed milk during 15-minute sessions. 

Milk solids are normally used as either milk powder or sweetened condensed milk in food manufacturing. Skim milk solids are an essential part of toffees as well as contributing useful colour and Maillard reaction flavours to baked goods. 

The preferred source of milk solids for making toffee and caramel products remains sweetened condensed milk. This was one of the earliest ways of producing a stable product from milk. Both full cream and skimmed milk forms are used. The advantage of skimmed sweetened condensed milk is that the milk fat can be replaced with vegetable fat if so required. Products made from sweetened condensed milk are... 

Evaporated milk is a more modern product than sweetened condensed milk. It is not normally used in food manufacture. This material has no technical or economic advantages over milk powder. 

Maillard products are not only formed during cooking and other heat processing of foods, but also accumulate in some products that are rich in proteins and reducing sugars, e.g. condensed milk during months of storage at... 

In-container or UFIT-sterilized concentrated milks sweetened condensed milk Whole milk powders infant formulae dietary products... 

Sweetened condensed milk. Crystallization of lactose occurs in sweetened condensed milk (SCM) and crystal size must be controlled if a product with a desirable texture is to be produced. As it comes from the evaporators, SCM is almost saturated with lactose. When cooled to 15-20°C, 40-60% of the lactose eventually crystallizes as a-lactose hydrate. There are 40-47 parts of lactose per 100 parts of water in SCM, consisting of about 40% a-and 60% /1-lactose (ex-evaporator). To obtain a smooth texture, crystals with dimensions of less than 10 /an are desirable. The optimum temperature... 

U.S. standards of identity require that evaporated milk contain not less than 7.5% milk fat and 25% total milk solids. In addition, it must contain 25 IU of vitamin D per fluid ounce. Addition of vitamin A is optional if added, it must be present in a concentration of 125 IU per fluid ounce (FDA 1981 A). U.S. of standards identity for evaporated and condensed milks are essentially the same as those published by FAO/WHO, Codex Alimentarius (FAO 1973), and similar organizations throughout the world. 

Plain condensed milk or concentrated milk has the same standard of identity in the United States as evaporated milk, except that it is not given additional heat processing after concentration. This product is shipped in bulk containers and is perishable. Technology is available to produce it in a sterile or almost sterile manner, and its extended shelf life gives it a potential, but as yet undeveloped, market as a source of beverage milk. Whole milk can be successfully concentrated up to 45% total solids, and these higher concentrations have found some use in the bulk product market. 

Sweetened condensed milk is made by the addition of approximately 18% sugar to whole milk, followed by concentration under vacuum to approximately one-half its volume. The product is canned without sterilizing, for the sugar acts as a preservative. 

Frozen desserts made from sugar, water, fruit acid, color, fruit or fruit flavoring, and stabilizer, and containing a small amount of milk solids added in the form of skim milk, whole milk, condensed milk, or ice cream mix, are known as sherbets. Federal standards for these products are included in Table 2.7. 

Lipid autoxidation in fluid milk and a number of its products has been a concern of the dairy industry for a number of years. The need for low-temperature refrigeration of butter and butter oil, and inert-gas or vacuum packing of dry whole milks to prevent or retard lipid deterioration, in addition to the loss of fluid and condensed milks as a result of oxidative deterioration, have been major problems of the industry. The autoxidation of milk lipids is not unlike that of lipids in other... 

Storage Temperature. The role of storage temperature in the oxidative deterioration of dairy products is anomalous. Dunkley and Franke (1967) observed more intense oxidized flavors and higher TBA values in fluid milks stored at 0°C than at 4° and 8°C. The flavor intensity and the TBA values decreased with increasing storage temperature. Other conditions being equal, condensed milk stored at - 17°C is more susceptible to the development of oxidized flavor than is condensed milk maintained at -7°C (Parks 1974). 

Time-temperature relationships have been established by various workers as being optimum for preventing or retarding the development of oxidized flavors in dairy products cream, 88 °C for 5 min condensed milk, 76.5°C for 8 min dry whole milk, preheated at 76.5°C for 20 min and frozen whole milk, 76.5°C for 1 min (Parks 1974). Few, if any, instances of a tallowy flavor have been reported in evaporated... 

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