In this article we will discuss about:- 1. Introduction and Development of Condensed Milk 2. Definition of Condensed Milk 3. Composition and Standards 4. Food and Nutritive Value 5. Physico-Chemical Properties 6. Role of Milk Constituents 7. Judging and Grading 8. Uses. Introduction and Development of Condensed Milk: The advent of condensed milks belongs to the nineteenth century. In 1809, [...]
In this article we will discuss about:- 1. Definition, Object and Need of Pasteurization 2. Formulation of Standards for Pasteurization 3. Pasteurizing Process and Equipment. Definition, Object and Need of Pasteurization: The term pasteurization, as applied to market milk today, refers to the process of heating every particle of milk to at least 63°C*(145°F) for 30 minutes, or 72°C (161°F) [...]
The basic principle in the production of condensed and evaporated milks is that high quality milk is filtered/clarified, standardized, forewarmed and condensed/evaporated to the desired level. The concentrated product is preserved by the addition of sugar for condensed milk and by heat-sterilization for evaporated milk. 1. Receiving Milk: The quality of the incoming milk is one of the indispensable corner-stones [...]