Condensed milk

Condensed milk, a sweet dairy product used in various dessert recipes such as cakes, ice creams etc.

1. PROCESSING OF CONDENSED MILK JYOTI PACHISIA M.SC 2 ND YEAR FOOD AND NUTRITION ROLL NO. 07 SUBJECT: FOOD TECHNOLOGY

2. TOPICS TO BE COVERED

3. CONDENSED MILK: INTRODUCTION Condensed milk is relatively a young dairy product made from evaporated milk with sugar added. Mostly found in the form of sweetened condensed milk. Used in numerous dessert recipes Water content is removed from this milk.

4. Gail Borden , a young dairy farmer, in 1852, observed that milk was shipped in unsanitary oak barrels and spoiled quickly during long ocean and land voyages as a result of passengers specially infants began to go hungry. Borden obtained a condensed milk by boiling the water off the top of the milk in an airtight pan that may resist spoilage. In 1864, the first Eagle Brand Consolidated Milk production plant was opened in New York by Borden and Jeremiah Milbank (a wealthy grocery wholesaler) CONDENSED MILK: HISTORY

5. The product was however, an unqualified success because it was made from skim milk and therefore lacked fats and other nutrients. Many complained about its appearance and taste because they were unaccustomed to milk with high water content and that had been whitened with the addition of chalk. However, this was actually proved to be a good choice of business during the Civil war. Borden changed the name to Eagle Brand. CONDENSED MILK: HISTORY (CONTD..)

6. CONDENSED MILK: RAW MATERIALS

7. CONDENSED MILK: PROCESSING

8. DIFFERENT TYPES OF PACKAGING FOR CONDENSED MILK

9. Complete Condensed milk processing plant

10. Milk industry is subjected to stringent regional and federal regulations. Milk inspectors make frequent inspections “Sweetened condensed milk must contain at least 28% by weight of total milk solids and at least 8% by weight of milk fat.”- FDA Milk is taste-tested for freshness before it leaves the dairy farm and again when it arrives at the processing plants. At least one-third of the labor time is devoted to cleaning and sterilizing utensils and machinery. QUALITY CONTROL

11. RECENT ADVANCES IN TECHNOLOGY

12. http://whqlibdoc.who.int/monograph/WHO_MONO_48_(p321).pdf Trager , James (1995),The Food Chronology. New York: Henry Holts. http://www.madehow.com/Volume-6/Evaporated-and-Condensed-Milk.html Potter N, Hotchkiss Joseph, “Food Science”, 5 th edition, Aspen Publishers, Gaithersberg , Milk and milk products, page nos.- 279-292 Chapman & Hall, “Advanced Dairy Industry”, Volume 3, 2 nd edition (1997), Elseveir Publishers Pvt Ltd., Australia, “Lactose in dairy Products”, page no.11