Sweetened condensed milk

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. 

Originally, full cream milk solids were used but now where possible skim milk solids are substituted. A few products are still made from full cream milk solids but this is now rare. In some cases butter or butter oil is added to replace the fat that has been removed from the skim milk. In other cases the fat content of the milk is replaced with vegetable fat. It might appear curious that whole milk is effectively reconstituted from skim milk and butter but there are good reasons. Skim milk powder keeps better than full cream milk powder. Using skim milk and butter can under certain conditions be economically advantageous. 

In terms of performance in the product it is much easier to replace milk fat with vegetable fat, possibly adding a butter flavour, than to replace skim milk solids. Since milk fat has been the more expensive component for some years, financial pressures have encouraged the replacement of milk fat. 

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 

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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. 

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

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. 

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... 

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. 

Figure 6.4. Lactose crystal forms. (A) A variety of a-hydrate crystals from pure solution. (B) /3-Lactose crystals from pure solution. (C) a-Hydrate crystals in sweetened condensed milk. (D) a-Hydrate crystals in sandy ice cream. (E) a-Hydrate crystals in frozen condensed milk. (From Nickerson 1974.)...

The crystallization principles previously discussed are applied in processing dairy products, such as sweetened condensed milk, instant milk powder, stabilized whey powders, lactose, and ice cream. 

The control of lactose crystallization in sweetened condensed milks has been reviewed extensively (Webb 1970 Hall and Hedrick 1971 Hun-... 

Rice, F. E. and Miscall, J. 1926. Sweetened condensed milk. IV. A refractometric method for determining total solids. J. Dairy Sci. 9, 140-152. 

H4. Harrison, H. E., Retention of nitrogen, calcium and phosphorus of infants fed on sweetened condensed milk. J. Pediat. 8, 415-419 (1936). 

Sweetened condensed milk. Heat the unopened can in a water bath at 30—40°C, open, remove entire contents and stir thoroughly until sample is homogeneous. 

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. 

If sweetened condensed milk is not used then milk powder is the most likely alternative. In some cases, milk powder is added to sugar and water to produce a reconstituted condensed milk. One simple reason for doing this is that the plant could have been constructed to use condensed milk. 

Evaluate a similar batch using skimmed sweetened condensed milk but adding back all the milk fat as butter. Compare with the control. 

Make two batches, both using skimmed sweetened condensed milk, one with all the fat as butter, the other one with all margarine or vegetable fat. Compare. 

Most molds (mycotoxigenic peni-cillia). Staphylococcus aureus, most Saccharomyces spp., Debary-omyces Most fmit juice concentrates, sweetened condensed milk, chocolate symp, maple and fruit syrups flour, rice, pulses containing 15-17% moisture fruit cake country-style ham, fondants, high-ratio cakes. 

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