Condensed sterilized (evaporated) canned milk is made from condensed whole or skim milk or from cream without condensation that is followed by sterilization in the container.

Milk with high thermal resistance is used to obtain the sterilized canned milk. Milk thermal resistance is characterized by the corresponding ratio of salts of calcium, magnesium, casein and phosphoric acids. If the salt balance is disturbed, then it is reduced by adding stabilizer salts (tri-sodium citrate, etc.). To achieve the effect of sterilization, pre-heated and packed in cans No. 7 condensed mixture is sterilized in hydrostatic sterilizers at temperature 116-117 °C being aged 15-17 min.

Sterilized condensed and concentrated milk is characterized by a sweetish-saline taste that is characteristic to baked milk and by cream shade. The product is viscous, milk fat is distributed evenly.

Condensed sterilized canned milk has increased resistance. It is stored at air relative humidity in 85% and at temperature from 0 to 10 °C during a year.

The main reasons for the decline in the quality of condensed sterilized milk can be low quality of tin containers (leak resistance) and the secondary contamination by microorganisms.

Condensed milk is produced by evaporation of part of water from fresh milk and by adding sugar. Canning is based on the principle of osmoanabiosis and is achieved by increasing the concentration of solids of milk and by adding sucrose to increase osmotic pressure. The effect of canning is also achieved by heat treatment and integrity of packing.

The composition according to the standard, %:

  • water - 26.5...25.8;
  • fat - 8.5-8.8;
  • mass fraction of solids 29-29.5;
  • protein - 8.8-8.9;
  • lactose - 11.6-11.8;
  • sucrose - 43.5-44.8.

 

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Sweetened condensed milk with fillers is produced by partial removal of water from pasteurized whole or standardized cow milk, by canning with sugar without the addition or with addition of fillers: cocoa powder or extract of natural coffee or instant coffee or chicory or flavor-aromatic additives and are designed for implementation and direct use as food and for industrial processing.

Types of product:

  • sweetened condensed milk with cocoa;
  • sweetened condensed milk with natural coffee;
  • sweetened condensed milk with chicory;
  • sweetened condensed milk with aroma.

Recombined sweetened condensed milk is produced only in accordance with Technical specification.

The use of dry dairy feed product and vegetable fats in the production of sweetened condensed milk solves the problem of shortage of dairy feed products and reducing the production cost of the product, products diversification, improvement of quality and production of inexpensive, healthy food.

Skim and whole milk powder, sugar sand, vegetable fats and oils, special mixtures, water, lactose are used as feed products in the production of recombined canned milk.

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Concentrating of milk whey is advisable to increase the storage period, reduce transportation costs and give new technological properties to whey concentrate. Promising is the concentration of whey at the enterprises of small and medium power before it is transported to the specialized factories or shops that have required plants and resources for its processing.

Milk whey concentrate is produced from cheese or curd whey can be used in the production of dairy products, confectionery, bakery industry, meat processing, for feed purposes.

The principal operations of production of whey concentrate:

  • Receiving raw product, accounting and cooling.
  • Cleaning from casein dust (vibroseparator).
  • Removal of fat (cream separator).
  • Heat treatment depending on the type of whey (pasteurizing and cooling unit).
  • Concentrating on reverse osmosis or nanofiltration plant.
  • Cooling.
  • Storage, shipping.

The raw product for the production of demineralized whey is milk whey obtained from the production of cheese, curd and casein. Especially the demineralization is required to curd and casein whey as because of the increased mineral content and high acidity its use in food production is limited. Demineralization is a basic operation of whey processing in order to use it for food purposes. 

Technology of production of demineralized whey concentrate is based on the removal of ash from natural whey at the electrodialysis unit. Partially demineralized whey is obtained by concentrating it on the nanofiltration plant. The level of demineralization reaches 30-35%.

Demineralized whey is widely used in the production of baby foods, processed cheese, confectionery, bakery products and ice cream.

The level of demineralization can be 50-70-90%.

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Condensed whey - cheese and curd – is produced with a solids content of 40 and 60%. The condensed whey with the solids content of 60% may be stored for a longer period. The condensed whey with the content of 40% of solids is more fluid that allows transporting it by car and to pump via pipelines.

Condensed whey obtained from cheese or curd whey is to be used in the production of dairy products, confectionery industry as well as for feeding.

For the production of condensed whey the fresh cheese and curd whey free of foreign additives is used.

Whey is pre-purified from fat and casein dust, pasteurized at the temperature of 72 °С with ageing of 15 seconds. Concentration is carried out in a vacuum evaporator at the temperature 50-65 °С that excludes lactose caramelization. Finish of the concentration process is determined by density: whey with the solids content of 60% -1280-1300 mg/m3, for 40% - 1140-1170 mg/m3. Whey is thick with reduced fluidity and is tended to gel formation. If stored at low temperatures, lactose crystals precipitate in the condensed whey making it difficult to process.

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Whey protein concentrate (WPC) possesses functional and health-promoting properties. Its biological value is higher than that of other proteins. The product has high content of essential amino acids that promote synthesis of muscle protein. The basis of WPC consists of whey proteins: Beta-lactoglobulin, alpha-lactalbumin, albumin of blood serum, immunoglobulins and components of proteos-peptone fraction.

Whey protein concentrate obtained by ultrafiltration - "WPC-UF" - can be used as an additive for the production of nutritional products and baby foods. Whey protein concentrate - " WPC-UF " is produced from milk cheese whey by concentrating of whey proteins using the method of ultrafiltration. Milk whey is divided into two products: liquid whey protein concentrate WPC-UF and filtrate containing mainly lactose, and small amounts of mineral salts, nonprotein nitrogen.

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