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

DIF

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PAC

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SED

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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