condensed milk
TRANSCRIPT
PROCESSING OF CONDENSED MILK
JYOTI PACHISIAM.SC 2ND YEAR FOOD AND NUTRITION
ROLL NO. 07SUBJECT: FOOD TECHNOLOGY
TOPICS TO BE COVERED
CONDENSED MILK: INTRODUCTION
Condensed milk is relatively a young dairy product made from evaporated milk with sugar added.
Mostly found in the form of sweetened condensed milk.
Used in numerous dessert recipes
Water content is removed from this milk.
Indian desserts Cakes and cookies Ice cream
Puddings Drinks Chocolate fudge
Gail Borden , a young dairy farmer, in 1852, observed that milk was shipped in unsanitary oak barrels and spoiled quickly during long ocean and land voyages as a result of passengers specially infants began to go hungry.
Borden obtained a condensed milk by boiling the water off the top of the milk in an airtight pan that may resist spoilage.
In 1864, the first Eagle Brand Consolidated Milk production plant was opened in New York by Borden and Jeremiah Milbank (a wealthy grocery wholesaler)
CONDENSED MILK: HISTORY
The product was however, an unqualified success because it was made from skim milk and therefore lacked fats and other nutrients. Many complained about its appearance and taste because they were unaccustomed to milk with high water content and that had been whitened with the addition of chalk. However, this was actually proved to be a good choice of business during the Civil war.
Borden changed the name to Eagle Brand.
CONDENSED MILK: HISTORY (CONTD..)
CONDENSED MILK: RAW MATERIALS
Raw Cow’s milk Condensed milk processors
Potassium phosphate
Carrageenan UV light Powdered lactose crystals
CONDENSED MILK: PROCESSINGReceive and cool
milkClarify or
filter
Hold and standardize fat to Solid non Fat (SNS)
Preheat Homogenize
Add sugar
Condense Cool
Forced crystalliz
ation
Seeding Cooling Package
LabelStore
product until use
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Complete Condensed milk processing plant
Milk industry is subjected to stringent regional and federal regulations.
Milk inspectors make frequent inspections “Sweetened condensed milk must contain at least 28%
by weight of total milk solids and at least 8% by weight of milk fat.”- FDA
Milk is taste-tested for freshness before it leaves the dairy farm and again when it arrives at the processing plants.
At least one-third of the labor time is devoted to cleaning and sterilizing utensils and machinery.
QUALITY CONTROL
RECENT ADVANCES IN TECHNOLOGY
Manufacturing condensed milk with the help of steam infusion UHT treatment
Production processes for condensed milk by membrane technology, e.g. ultra filtration
http://whqlibdoc.who.int/monograph/WHO_MONO_48_(p321).pdf Trager, James (1995),The Food Chronology. New York: Henry
Holts. http://www.madehow.com/Volume-6/Evaporated-and-Condensed-
Milk.html Potter N, Hotchkiss Joseph, “Food Science”, 5th edition, Aspen
Publishers, Gaithersberg, Milk and milk products, page nos.- 279-292
Chapman & Hall, “Advanced Dairy Industry”, Volume 3, 2nd edition (1997), Elseveir Publishers Pvt Ltd., Australia, “Lactose in dairy Products”, page no.11