Skim milk condensed

Plain condensed skim milk is usually sold in bulk in the United States for increasing milk solids in ice cream, bakery goods, and many other... 

Sweetened condensed skim milk is prepared from skim milk in a process similar to that used for whole milk. The final product contains at least 60% sugar and 72 to 74% solids. U.S. federal standards require not less than 0.5% milk fat and 24% total milk solids. It must have sufficient sweetner to prevent spoilage (USDA 1981B). 

Condensed skim milk, acid, is a product manufactured primarily for animal feed. It is made from skim milk by developing about 2% acidity with a Lactobacillus culture and a yeast and then concentrating the milk to about one-third of its weight. 

Milk fat and milk solids-not-fat (MSNF) are most commonly obtained from cream and condensed skim milk, but may also be obtained from a combination of fluid milk, condensed whole milk, frozen cream, frozen condensed milk, nonfat dry milk, dry whole milk, and butter. Sweeteners used in the mix normally include a combination of liquid or dry sucrose, corn sweetener, high-fructose corn sweetener, and corn syrup solids. Ice cream stabilizers are formulated to contain one or more polysaccharide hydrocolloids, e.g., carboxymethyl cellulose, locust bean gum, carageenin, alginate, and other gums. Ice cream emulsifiers normally contain monoglycerides and diglycerides of palmitic and stearic... 

Ice cream is made front skimmed milk, condensed skimmed milk or skimmed milk powder in combination, and dairy cream, butter or butter oil. In some countries vegetable fat is used to replace dairy fat. Usually, monoglycerides or mono-diglycerides are used, but other more polar emulsifiers can also be used. The emulsifier dosage is similar to that used in imitation cream. Ice cream also contains sugar and hydrocolloids, which mainly influence the freezing behaviour of the ice cream mix. 

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. 

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]. 

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... 

Nonfat dry milk is produced from skim milk by condensing it with conventional equipment followed by spray or drum drying. The drum-dried product is relatively insoluble and is used principally for animal feeds. Over 95% of nonfat dry milk in the United States is used for human foods (American Dry Milk Institute 1982) and is produced by spray drying. Most instant NDM is made by rewetting the conventionally spray-dried product, allowing the particles to agglomerate, and... 

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. 

As little as 0.1% rancid milk fat proved to be a very effective foam depressant during the condensing of skim milk and whey (Brunner 1950). This effect was attributed to the mono- and diglycerides. 

Brunner, J. R. 1950. The effectiveness of some antifoaming agents in the condensing of skim milk and whey. J. Dairy Sci. 33, 741-746. 

Evaluate a recipe based on skimmed milk powder but replacing all the milk fat with butter, whilst also allowing for the moisture content of the butter. Make up this recipe and compare it with a control recipe made from condensed milk. Do you now know why toffee is normally made from condensed milk ... 

Repeat 6 but make the skimmed milk powder into a condensed milk substitute with sugar and water and leave to stand in a cool place for 24 hours before use. Is the product better ... 

Before the 1990s, there were few options to standardize milk remove or add fat as cream, add casein as NDM, evaporated milk, or condensed milk [127]. Although to a lesser extent than fat content, the protein content of fluid milk also exhibits considerable natural variability worldwide. This variability is significantly magnified in dairy products that are manufactured by water removal, such as skim milk powder [128]. The International Dairy Federation (IDF) interprets protein standardization to imply relatively small changes in protein content, within the limit of natural variability, that are achieved by the addition or removal of natural milk constituents without altering the natural ratio of whey protein to casein [128]. 

Milk.—For the manufacture of condensed or evaporated milk, skimmed milk is usually concentrated to M or K of its original volume, and this is done in single-effect evaporators of the film or coil type. The capacity is from 2 to 3 gal. per square foot, with low-pressure steam, and up to 4 gal. per square foot with high-pressure steam, at a vacuum of from 26 to 28 in. So as not to cook the milk, the temperature must not exceed 60°C., and in Europe skimmed milk has been concentrated in double-effect evaporators of the rapid-circulation type with good success. 

The main branches into which the industry is commonly divided are covered by textbooks. The fluid milk division has Market Milk and Related Products (28) by Sommer, Market Milk (19) by Kelly and Clement, and The Market Milk Industry (26) by Roadhouse and Henderson. The ice cream division can refer to The Theory and Practice of Ice Cream Making (29) by Sommer or The Ice Cream Industry (34) by Turnbow, Tracy, and Raffetto. Wilster s Practical Butter Manufacture (38) is an up-to-date practical manual, including recent developments in continuous butter making. Hunziker s The Butter Industry (15) has long been a standard work, as has his Condensed Milk and Milk Powder (14), which deals with sweetened condensed milk, evaporated milk, dried milk, and malted milk. Whittier and Webb, in Byproducts from Milk (37), cover a whole galaxy of products derived from skim milk, whey, and buttermilk. 

The milk powder was obtained from a mixture of a full cream milk (125 kg) containing a moderate level of PCBs, a full cream milk (190 kg) with very low levels of PCBs and a skimmed milk (140 kg), also with very low levels of PCBs. All the milk was obtained from mid-southern Germany. The mixed milk was heat-treated at 85 C for 30-60 seconds in a plate heat exchanger and then condensed at 45-62 C to 38% dry mass in a double effect evaporator. The condensed milk was spray dried at 170-195 C in a pilot dryer with concurrent flow. Ten batches of 3-4 kg powder were sealed into polyethylene (PE) bags. 

Ice creams are made from milk fat (usually in the form of (ream), milk solids (concentrated skim milk, milk, buttermilk solids, condensed whey, orNFDM), sweetener (usually sucrose, com syrup solids, or high fructose com symp (HFCS)), 0.2-0.5% stabilizers, and flavoring. These ingredients are formulated to meet the desired Standard of Identity (Table 14.10). These Standards of Identity dictate compositional limits as well as some aspects of flavoring. 

Continent Cheese Butter Condensed Whole milk Skim milk Whey... 

The primary products within this category are evaporated and concentrated (condensed) milk packed in cans for consumer use, and concentrated whole and skim milk shipped in bulk. 

Milk (whole, low-fat, skim, condensed, or evaporated) Qeam (half-and-half, heavy, light)... 

Fermented milks are cultured dairy products manufactured from whole, partly skimmed, skim, or slightly concentrated milk. Specific lactic acid bacteria or food-grade acids are required to develop the characteristic flavor and texture of these beverages. Fermented milks are either fluid or semifluid in consistency, with various proportions of lactic acid. Fermented products are regulated by federal standards in the United States, as stated in Table 2.2. Other fermented milks without established federal standards are regulated by state standards. Compositional standards for fermented milks have been proposed by the International Dairy Federation (Hargrove and Alford 1974). Typical analyses of various fermented milks, as well as of their condensed and dried counterparts, are given in Table 2.4. 

Most toffees are chewable rather than glassy. They are made with sugar, glucose syrup and some form of milk. The preferred form of milk for making toffees is sweetened condensed milk, either full cream or skimmed. 

---