Understanding Condensed Milk: Types, Properties, and Manufacturing Process
Condensed milk is a dairy product made by evaporating water from whole or skimmed milk, with or without sugar. There are various types such as sweetened and unsweetened, each with specific requirements for milk fat content and sugar levels. The physico-chemical properties of condensed milk include flavor, viscosity, and nutritional value. The manufacturing process involves partial water removal from milk to create a concentrated product. Explore the diverse aspects of condensed milk in this comprehensive guide.
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Presentation Transcript
CONDENSED MILK - : Condensed milks are the products obtained by evaporating part of the water of whole milk, orpartially skimmed milk with or without the addition of sugar. The term condensed milk is commonly used when referring to full-cream sweetened condensed milk While the term evaporated milk is commonly used when referring to full cream unsweetened condensed milk . Skimmed milk products are known as sweetened condensed skim milk and unsweetened condensed skim milk .
CONDENSED MILK UNSWEETENED CONDENSED MILK SWEETENED CONDENSED MILK UNSWEETENED CONDENSED MILK - : It may contain added calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.3 per cent by weight of the finished product. Unsweetened condensed milk should contain not less than 8.0 per cent milk fat , and not less than 26.0 per cent milk solids.
SWEETENED CONDENSED MILK-: Sweetened condensed milk should contain not less than 9.0% milk fat , not less than 31.0 % total solids and not less than 4.0 % cane sugar. Unsweetened condensed skim milk (evaporated skimmed milk ) : Is the product obtained from cow or buffalo or a condensed milk or a combination thereof ,or from standardized milk, by the partial removal of water and. Unsweetened condensed skimmed milk should not less than 20.0% total milk solids. The fat content should not exceed 0.5% by weight .
Sweetened condensed skim milk: Sweetened condensed skim milk should contain not less than 26.0 % of total solids and less than 40.0 % cane sugar. The fat content not exceed 0.5% by weight. PHYSICO-CHEMICAL PROPERTIES OF CONDENSED MILK-: 1. Flavour & colour 2. Viscosity 3. Age thinning 4. Nutritive value 5. Heat Stability 6. Effect of stabilization 7. Creaming
