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Evaporated Milk

Raw milk is transported from the dairy farm to the plant in refrigerated tank trucks. At the plant, the milk is tested for odor, taste, bacteria, sediment, composition of protein and fat. Powdered lactose crystals are added to concentrated milk to stimulate the production of lactase, a type of sugar that increases the milk's shelf life.

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375 views2 pages

Evaporated Milk

Raw milk is transported from the dairy farm to the plant in refrigerated tank trucks. At the plant, the milk is tested for odor, taste, bacteria, sediment, composition of protein and fat. Powdered lactose crystals are added to concentrated milk to stimulate the production of lactase, a type of sugar that increases the milk's shelf life.

Uploaded by

swaggerbox
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Evaporated and Condensed Milk

Raw Materials
The primary ingredient is raw cow's milk. Evaporated and condensed milk processors purchase the milk from nearby dairy farms. A salt, such as potassium phosphate, is used as a stabilizing agent, which keeps the milk from breaking down during processing. Carrageenan, a food additive made from red algae (Irish moss) is used as a suspending agent. The milk is also fortified with Vitamin D through exposure to ultraviolet light. Powdered lactose crystals are added to concentrated milk to stimulate the production of lactose, a type of sugar that increases the milk's shelf life.

The Manufacturing Process


Evaporated milk
1. The raw milk is transported from the dairy farm to the plant in refrigerated tank trucks. At the plant, the milk is tested for odor, taste, bacteria, sediment, and the composition of milk protein and milk fat. The composition of protein and fat is measured by passing the milk under highly sensitive infrared lights. 2. The milk is piped through filters and into the pasteurizers. Here, the milk is quickly heated in one of two ways. The High Temperature Short Time method (HTST) subjects the milk to temperatures of 161 F (71.6C) for 15 seconds. The Ultra High Temperature (UHT) method heats the milk to 280F (138C) for two seconds. Both methods increase the milk's stability, decrease the chance of coagulation during storage, and decrease the bacteria level. 3. The warm milk is piped to an evaporator. Through the process of vacuum evaporation, (exposing a liquid to a pressure lower than atmospheric pressure) the boiling point of the milk is lowered to 104-113F (40-45C). As a result, the milk is concentrated to 30-40% solids. Also, the milk has little or no cooked flavor.

A diagram showing the manufacturing steps involved in making condensed milk. 4. The milk is then homogenized by forcing it under high pressure through tiny holes. This breaks down the fat globules into minute particles, improving its color and stability. 5. Pre-measured amounts of a stabilizing salt, such as potassium phosphate, are added to the milk to make it smooth and creamy. This stabilization causes the milk to turn a pale tan. 6. The milk is passed under a series of ultraviolet lights to fortify it with Vitamin D. 7. The milk is piped into pre-sterilized cans that are vacuum-sealed.

Condensed milk
1. The milk is flash-heated to about 185F (85C) for several seconds. It is then piped to the evaporator where the water removed. 2. The milk is then concentrated under vacuum pressure until it measures between 30-40% solid. It now has a syrupy consistency. 3. The milk is cooled and then inoculated with approximately 40% powdered lactose crystals. The milk is then agitated to stimulate crystallization. It is this sugar that preserves the condensed milk. 4. The milk is piped into sterilized cans that are then vacuum-sealed.

Quality Control
The milk industry is subject to stringent regional and federal regulations regarding the prevention of bacteria and the composition of solids and fats. According to the United States Food and Drug Administration (FDA), sweetened condensed milk must contain at least 28% by weight of total milk solids and at least 8% by weight of milk fat. Evaporated milk must contain at least 6.5% by weight of milk fat, at least 16.5% by weight of milk solids that are not fat, and at least 23% by weight of total milk solids. The evaporated milk must also contain 25 International Units (IUs) of vitamin D. The milk is taste-tested for freshness before it leaves the dairy farm and again when it arrives at the processing plants. Once the milk arrives at the plant, it is not touched by the workers, making its journey from raw milk to evaporated or condensed strictly through pipes, vats, and other machinery. At least one-third of the labor time in the milk industry is devoted to cleaning and sterilizing utensils and machinery. Milk inspectors make frequent inspections.

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