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2.1. INTRODUCTION, , The condensed and dried milks are manufactured by the commercial plants as per the legal, standards prescribed by FSSA and BIS in our country., , 2.2 FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND, FOOD ADDITIVES) REGULATIONS, , 1. EVAPORATED MILK - means the product obtained by partial removal of water from, milk of cow and/ or buffalo by heat or any other process which leads to a product of the same, composition and characteristics. The fat and protein content of the milk may be adjusted by, addition and/ or withdrawal of milk constituents in such a way as not to alter the whey, protein to casein ratio of the milk being adjusted. It shall have pleasant taste and flavour free, from off flavour and rancidity. It shall be free from any substance foreign to milk. It may, contain food additives permitted in these regulation including Appendix A. It shall conform, to the microbiological requirements prescribed in Appendix B. It shall conform to the, following requirements:, , , , , , , , No. Product Milk Fat Milk Solids | Milk Protein in, milk, solids not fat, @ oa ® ®, @ [Evaporated milk [Not less than 80 percent| Not less than | Not less than, mm 26.0 percent |34.0 percent, mm mm, , , , @ | Evaporated partly | Notlessthan 1 Opercentand| Not less than| Not less than, skimmed milk not more than $0 percent | 20.0 percent | 34.0 percent, mm mim mm, , , , (ii) _| Evaporated skimmed | Not more than 1.0 percent | Not less than | Not less than, milk mm 20.0 percent | 34.0 percent, mim mm, , , , @) | Evaporated high fat [Not less than 15.0 percent [Not less than | Not less than, mm 27.0 percent | 34.0 percent, , , , , , , , , , , , , , , , , , , , www.Agrimoon.com Page 10, , CONDENSED AND DRIED MILK, , , , 2, SWEETENED CONDENSED MILK - means the product obtained by partial removal of water, from milk of Cow and/or Buffalo with the addition of sugar or a combination of sucrose with, other sugars or by any other process which leads to a product of the same composition and, characteristics. The fat and/ or protein content of the milk may be adjusted by addition and, / of withdrawal of milk constituents in such a way as not to alter the whey protein to casein, ratio of the milk being adjusted. It shall have pleasant taste and flavour free from off flavour, and rancidity. It shall be free from any substance foreign to milk. It may contain food, additives permitted in these regulations including Appendix A. It shall conform to the, microbiological requirements prescribed in Appendix B. It shall conform to the following, requirements :, , , , , , , , Ne Product Miik Fat ‘Milk Solids | Nik Protein tw, smile, solids wot fat, a D. @ @., (| Sweetened condensed | Not Tess than 910] Not les chan 310) Not levr han 380, valk percent mm percentimin | percent mim, , , , GH | Sweetened condensed | Not Tess than 10| Not les than 260) Not law dam 330, skimmed milk percent min pacetmm | peceat mm, , , , Git | Sweetened condensed | Not Tess than 30| Not less than 280) Not less han 330, , , , parly skimmed mile | percent mmand | percent mm | percent mm, ‘Not mote than 90), paceat mm,, Wi) | Swectened condensed | Nor less than 160] Not les than 500 | Not less Gam 380, high ft male percent mim percent min | percent min, , , , , , , , , , , , , , , , ‘The legal standards as per The Food Safety and Standards Regulations. can be refered on, vveb ste http:/neww fssai goin

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2.2. BIS REQUIREMENTS FOR CONDENSED MILKS, , 2.2.1. BIS Specification for Condensed Milk: ( IS: 1166-1986 (1&3) (First Revision)), , ‘Table 23: BIS Specification for Condensed Milk, , , , , , , , , , , , ‘Full Cream ‘Skim ‘Skim, Sweetened Us, 310 360 200, NLT90 NLT9O NMTOS NMTOS, 400 40. :, 4° Titratable Acidity (as 035 030 035 030, lactic acid, % by Wi, Max, Colour Whitish to Whitsh tofight —Whitish to Whitish toight, light brown ‘eam light brown ‘cream, 6 Bacterial Count, per 500 : 500 :, 3. Max, 7 Test for Coliform Negative - Negative, ‘Organisms, 8 Yeast & Mould 10 - 10, www.Agrimoon.com Page 11, , CONDENSED AND DRIED MILK, , , , Accelerated Storage Test: Incubate the sample at temperature of 38°C for 14 days. The, sample shall pass the test:, , i. Does not show any bulge due to positive pressure within and, , ii. The product inside the can has not curdled or turned and is free from any objectionable, taste, odour and sliminess., , 2.2.2. BIS Specifications related to the Sweetened Ultra High Temperature (UHT), Treated Condensed Milks:, , ‘Table- 2.4: BIS specifications related to the sweetened ultra high temperature, , , , , , , , Sr. Characteristics ‘Requirements for, “Full Cream Skim Milk”, T Total milk solids, 260 200, 2 Fat, %by mass NLTSO0 — NMTOS, 3 Sucrose, % by mass, Min 18 18, 4 Titratable acidity (as % LA) Max. 035 035, 5 y (as Acetic acid) 037 037, mm of packages for 7 days at 37 °C by mass, Max., 6 Bacterial spores (plate count) per 0.1 g, Max 10 10, 7 Coliform test Negative Negative, , 8 Coagulase positive Staphylococcus aureus Negative Negative, , Permitted limits for additives and microbiological counts are given as Appendix -A and B, respectively., , INTERNATIONAL STANDARDS, , The international standards prescribed by American Dairy products Institute (ADPI) and, Codex Alimentarius can be referred on the web sites:, , 1, http:/www.adpi.org, 2. http://www.codexalimentarius.org, , ao

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7.1, INTRODUCTION, , The basic principle underlying the production of condensed milk is thz, is filtered or clarified, standardized, forewarmed, and condensed to the «, in Fig. 7.1. The preservation of sweetened condensed milk is by the add, the evaporated milk is preserved by heat sterilization., , 7.2. MANUFACTURE OF SWEETENED CONDENSED MILK, , Sweetened condensed milk is milk that is concentrated by evaporatioi, added to form an almost saturated sugar solution, after which it is pa, concentration is primarily responsible for the keeping quality of the prc, long shelf life, even after the can has been opened, although it then w, moldy., , Fig. 7.1: Manufacture of Sweetened Condensed Milk, 7.1. Selection of Milk, , The milk for the concentration purpose should have the quality as disc, far as possible, milk should be fresh, sweet and should be free from of, off — flavours should be rejected because it is not possible in this cz, flavours. It should not have sediments. Milk after weighing should be c, remove visible foreign matter, which is not only unsightly but ;, complaints. It is a common practice to preheat the milk before clar, clarifiers in order to increase the efficiency of the operation. It should t, is not be used immediately., , 7.2. Standardization of Milk, , This is done to conform to the legal standards in the end product. The s, meant for condensed milk preparation is done with a view:, , 1. To bring the Fat: SNF ratio to the desired level., 2. To establish the desired ratio between the added sugar and total |, 3. To adjusts the concentration of the finished product to the desire, solids., 7.3. Correcting the Fat Shortage of the Batch, , The fat shortage of the batch is corrected by the addition of cream., , , , www.Agrimoon.com, , CONDENSED AND DRIED MILK

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7.1.1. Forewarming, , The standardized milk is Forewarmed / Pasteurized prior to condensing for purposes as, discussed in working of the evaporator’s part. Pathogens and potential spoilage organisms, must be killed. Among the enzymes, milk lipase should primarily be inactivated; bacterial, lipases are not inactivated and, if present, can cause severe rancidity. Deterioration caused by, proteinases has not been reported. The heating intensity considerably affects viscosity and, also age thickening and gelation of the product, so the actual heat treatment must be adjusted, to these properties. UHT heating at about 130 to 140 °C is commonly applied., , 7.1.2. Homogenization :, , Creaming is often not a major problem, and therefore homogenization is not always done., Currently, however, sweetened condensed milk is made less viscous (and exhibits less, thickening) than previously. The density difference between fat globules and continuous, phase is large, so homogenization is often done at low pressure, i.e., 2 to 6 MPa., , , , , , 7.1.3. Addition of sugar, , Sugar is added to the milk for the purpose of preserving the condensed milk without resorting, to sterilization by heat. This can simply be added to the original milk. The amount added can, be adjusted readily, and the sugar is pasteurized along with the milk. However, this procedure, causes fairly extensive Maillard reactions during heating and evaporation, and above all, a, faster age thickening. Alternatively, a concentrated sugar solution, which should be, sufficiently heat-treated to kill any osmophilic yeasts, is added at the end of the evaporation, step. The sugar should be refined and be devoid of invert sugar to prevent excessive Maillard, reactions., , 7.1.3.1, The Quality of Sugar desired, , (1) It must have known preservative property., , (2) It must not be readily fermentable, , (3) It must have the power of inhibiting the activity of the germ life., , (4) Its solubility at required concentration should be such that it has sufficient concentration, to avoid super-saturation and crystallization within the range of temperature to which it is, supposed to be exposed. Most commonly used sugar is sucrose., , (5) The sugar used must convey to the milk flavour that is pleasing to the palate of the, consuming public. Sucrose is used, which is properly refined, ferments with difficulty in, , concentrated solution. It inhibits the growth of bacteria and other ferments present in the, milk, Its flavour has universal approval of the human palate., , , , www.Agrimoon.com Page 36, , CONDENSED AND DRIED MILK, , , , (6) Dextrose has disadvantages of, a. Age thickening and, , b. Discolorations. So, for exporting or long period storage of sweetened condensed milk, it is, not recommended., , (7) The chief advantage of dextrose lies in its cheapness., 7.1.3.2. Quality and Care of the Sugar, , 1. Low grade sucrose is an unsafe product for use because it contains sufficient quantities of, acid of invert sugar which damage the quality., , 2. Sugar stock should be kept sealed in barrels and should be in a place that is kept clean and, dry as sucrose has hygroscopic property. In the absence of above precaution there is danger, of gassy fermentation., , 7122 Amount af Gnear | Gnaar Datin

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(7) The chief advantage of dextrose lies in its cheapness,, 7.1.3.2. Quality and Care of the Sugar, , 1, Low grade sucrose is an unsafe product for use because it contains sufficient quantities of, acid of invert sugar which damage the quality., , 2. Sugar stock should be kept sealed in barrels and should be in a place that is kept clean and, dry as sucrose has hygroscopic property. In the absence of above precaution there is danger, of gassy fermentation., , 7.1.3.3. Amount of Sugar / Sugar Ratio, , (1) Amount of sugar in sweetened condensed milk should be such that concentration will, avoid activity of micro organisms., , (2) It will be referred as “Sugar Ratio “., , (3) The sugar ratio is expressed in percent., , (4) A 62.5% sugar ratio means that the water present in the sweetened condensed milk, contains 62.5% of added sugar. This ratio of 62.5% is adequate to protect the product from, age deterioration due to bacterial causes provided, , i. The milk is of good quality and, , ii. Is efficiently forewarmed in manufacture and there is, , iii. No post forewarming contamination., , (5) This ratio will not prevent development of defects in condensed milk heavily, contaminated with sucrose fermenting yeasts and molds., , (6) Age thickening or thinning etc. will also not be avoided by this., 7.1.3.4. Method of Adding Sugar, , The temperature and time of adding the sugar to the milk in the batch have a definite effect, on keeping quality and age thickening of the finished product., , (1) The presence of added sugar in the fresh milk at the time of forewarming increases the, heat resistance of the microorganisms and enzymes. So higher temperature for longer time, has to be taken., , , , www.Agrimoon.com Page 37, , CONDENSED AND DRIED MILK, , , , (2) Furthermore, the presence of added sugar in milk at forewarming temperature decreases, the physical stability and increases the tendency to age thickening of the finished product., , (3) It is therefore recommended to dissolve sugar in water at 88°C or above making about, 65% sugar solution and drawing this solution in to the pan separately during the condensing, period. This eliminates stability weakening effect of sugar in the milk at high temperature., , (4) In order to ensure freedom from foreign material, the syrup must be passed through, pressure filter or a centrifugal clarifier., , 7.1.3.5. Precaution when using Dextrose, , (1) The tendency of progressive thickening & discolouration of sweetened condensed milk, containing dextrose can be largely avoided by dissolving dextrose., , (2) When dextrose is used in place of part of the sucrose, there is definite tendency to, a. Early discolouration and, , b. Age thickening of the finished product, unless special care is taken in adding dextrose.