DESCRIPTION OF SWEETENED CONDENSED MILK (SCM)
Before evaporation, the fat and solids- non-fatvalues of the milk have been standardised to predetermined. The milk has alsobeen heat treated to destroy micro-organisms and enzymes which could causeproblems and to stabilise the protein complex. Heat treatment is also importantto the development of product viscosity during storage, and is particularlyimportant in the case of sweetened condensed milk. The addition of sugar is akey step in the manufacture of sweetened condensed milk, as the shelf life ofthe product depends on its osmotic pressure being sufficiently high. A sugarcontent of at least 62.5% in the aqueous phase is required. Two methods areused for addition of sugar:
•Addition of dry sugar before heat treatment
•Addition of sugar syrup in the evaporator
The stage at which the sugar is added affects the viscosity of the end product.The evaporator is usually of the multistage falling-film type. When sugar isadded in the evaporator, the syrup is drawn into the evaporator and mixed withthe milk at the half-way stage of the process. Evaporation then continues untilthe required dry matter content has been reached. The dry matter content ischecked continuously by determining the density of the concentrate.
Sweetened condensed milk must be cooled after evaporation. This is the mostcritical and important stage in the whole process. The water in the condensedmilk can only hold half the quantity of lactose in solution. The remaining halfwill therefore be precipitated in the form of crystals. If the surplus lactoseis allowed to precipitate freely, the sugar crystals will be large and theproduct will be gritty and unsuitable for many applications. It is consequentlypreferable to control the crystallisation of lactose so that very smallcrystals are obtained. The required crystallisation is accomplished by coolingthe mixture rapidly under vigorous agitation, without air being entrapped. Thecooled condensed milk is pumped to a storage tank where it is kept until thefollowing day to allow the crystallisation process to be completed.
Sweetened condensed milk should be yellowish in colour and have the appearanceof mayonnaise. Traditionally, it is packed in cans, which in this case must becleaned and sterilised before filling as no sterilisation takes place aftercanning. Nowadays it is also possible to pack sweetened condensed milk inaseptic paperboard packages. The product is also packed in big barrels, holding
about 300kg, for supply to large-scale users.
1.Opportunity to realize products with customized recipes.
2.Opportunity to produce more than one product with the same processing line.
3.Wide customization of the final product.
4.Maximum yield, minimum production waste.
5.Highest energy savings thanks to the most advanced technologies.
6.Complete line supervision system through monitoring of every process phase.
7.Recording, visualization and printing of all daily production data.
PRODUCTION LINE FEATURES
Workingcapacity from 5 tons/d up to 100 tons/d
Products - Sweetenedcondensed milk
- Evaporated milk without sugar
- Condensed milk in varied package: