Condensed Milk Products

Evaporated milk is produced by condensing milk to half its volume in a vacuum evaporator. The final product must have at least 6.5% milkfat and 23% total milk solids including fat. The process for evaporated fat-free milk is similar to that for whole milk except that the final product contains much less fat and total solids. The final product is packaged in cans and sterilized at 116 to 118°C for 15 to 20 min. It is subsequently cooled to room temperature within 15 min. Vitamins A and D and stabilizing salts such as sodium citrate and disodium phosphate may be added.

Condensed product made without sterilization is called condensed milk. Additionally, sugar may be added to the final product so that the final product contains 43 to 45% sugar, at least 8.5% milkfat, and 28% total milk solids. This product is called sweetened condensed milk. Owing to the high sucrose content, defects such as age thinning and age thickening may occur. These defects can be prevented by careful control of the manufacturing procedure. Condensed milk products are widely used in the manufacture of ice cream as well as bakery, confectionery, and other food products.

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