Condensed Milk Production Line Overview
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ScribdTranslationsCondensed Milk Production Line Overview
Translated by
ScribdTranslationsCondensed Milk Production Line
The condensed milk production line has two types, milk production line.
sweet condensed milk and the production line of unsweetened condensed milk.
The entire condensed milk production line consists of the following units:
Water treatment system
2. Sugar fusion and mixing tank
Pasteurizer and Homogenizer
4. Yogurt production unit or milk storage
5. Vacuum concentration equipment
6. Glass tanks
7. Packaging or filling unit
8. CIP cleaning system
9. Post-treatment equipment, such as transport, packaging, or platform, etc.
10. There are other auxiliary equipment used, such as boilers with heating jackets,
air compressors, the cold water unit, etc.
11. Materials for the installation of pipe materials, pipes without material, as well as the
electric system is provided.
Specifications of the entire Production Line
Plant capacity: 2T-300T/D.
Type of products: 1 or 2 or more types.
The types of filling can be decided by the customer and designed accordingly.
Our company can design production lines tailored to the needs of
the clients.
Condensed Milk Production Process
Inspection of raw milk → Clarification of milk → Cooling → Standardization →
Preheating → Homogenization → Sterilization → Evaporation → Cooling and
Crystallization
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we specialize in the manufacturing of a wide range of dairy product processing equipment,
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pharmaceutical industry, light industry, and other industries.
4.3 PRODUCTION METHODS
The milk undergoes a concentration process to make condensed milk or
as an intermediate stage in the production of powdered milk. Evaporated milks
and condensed are obtained in an evaporator in which the
water until the concentration of dairy solids and other solids is adjusted to the desired level
in the final product.
Sweetened semi-skimmed and skimmed condensed milks are produced. The fat content
from the first is adjusted by standardizing whole milk with skim milk, or starting from
skim milk and adding cream until achieving a product with a fat content of 4%.
Skimmed condensed milk is made from milk subjected to a process of
centrifugation in which milk with a fat content of less than 0.1% is obtained,
generally of 0.04%.
The methods for manufacturing condensed milk have been known since the year 1830.
Traditionally, condensed milk was made in pots (Eckles, Combos, and Macey,
1957) in which a mixture of milk and sugar was evaporating intermittently.
until the desired final content in total solids. Modern plants use
multiple effect evaporators in which water is removed from a milk mixture and
sugar. The first step in the manufacturing of condensed milk is the standardization of the
raw material to adjust the fat-to-non-fat solids ratio. After this
Normalization, milk can undergo one of these three processes:
Standardized milk is evaporated, sugar is added to the concentrate and then it is
finish evaporating under vacuum until reaching the final percentage of solids required. For
so that the viscosity does not hinder the addition of sucrose, the milk is preheated only to
around 75º C. This produces a low-viscosity product that is not caramelized. The air
what can get trapped in the milk during the dissolution of sugar and the incorporation in
interstitial air forms when the product is stirred vigorously, it must be removed during
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the final vacuum evaporation phase. To avoid the problems that it entails
incorporation of powdered sucrose, a concentrated sugar solution can be added
in the final moments of evaporation. Fausing (no date) indicated that "adding the
sucrose after the pretreatment and evaporation of the milk, the final product presents
less tendency to gelling due to aging.
Standardized milk is preheated to about 85º C, sucrose is added and then the
mixture evaporates, finished adjusting its composition under vacuum. The interactions
proteins produced by this system give the milk an adequate viscosity and
stable and, since the heat treatment is applied before incorporating the sugar, the product
final presents less aroma and flavor to the stew. In this method, it is more convenient.
mix milk with a pasteurized solution of approximately 60% sucrose,
with powdered sugar.
Sucrose is added to standardized milk, the mixture is heated, evaporated and
finish adjusting the composition to vacuum. In this system, treatments are usually applied
severe, up to about 120º C, in order to promote interactions between the proteins
from the whey and the caseins; this produces a final product that is more viscous and induces a certain
degree of caramelization and Maillard browning. The products made by this
method shows a greater tendency to gelation due to aging and furthermore,
The presence of sugar can protect microorganisms from the effects of heat.
during the treatment.
A special kind of sweetened condensed milk is "block" milk, which is produced in
small amount in Europe and the USA for its use in the pastry industry. The
"Block" milk has a higher total solids content than condensed milk.
traditional and has a pasty consistency. The product is prepared in pots of
discontinuous operation in which the milk is heated to about 60º C before the addition
of sucrose syrup. The water is evaporated under vacuum, using a stirrer to work the
7 Ibid., p. 409
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paste. The composition of 'block' milk varies depending on its intended use.
but most types have a total solids content of 85-90º,
fat content of 9-20%, sugar content of 20-50%, and a moisture content of 10-15%.
the product's useful life is short due to rapid gelling due to aging and the
crystallization of sugar.
Condensed production steps
Currently, the manufacturing of condensed milk is carried out in
Condensed milk is made in different stages:
1. Control of raw material: ensures the quality of the milk used in the process
of manufacturing.
2. Cooling and standardization: the milk is cooled to a temperature between 4° C and
6° C and the standardization of its fat content is carried out, so that the product
final presents the final presents the ideal composition. ideal composition.
3. Sugar addiction: before evaporation, sugar is added to the milk.
4. Pasteurization: the milk undergoes the pasteurization process. Basically
It consists of heating to high temperatures, followed by a sudden cooling,
causing the elimination of the microorganisms present in the
milk. the milk.
5. Concentration: part of the water present evaporates in a vacuum chamber.
milk, up to a concentration close to 25%.
6. Cooling: the condensed milk is cooled as quickly as possible, until a
temperature close to twenty degrees.
7. Packaging: the food is packaged in cans
made of aluminum foil. made of aluminum foil.
On average, condensed milk contains 8.4% fat, 7.6% protein, 55.2%
of sugars, 2% of salts and 26.8% of water. Every 100 grams provide 326
calories.