Chemistry Reference
In-Depth Information
Figure I.1.
Flow diagram for the manufacture of sweetened condensed milk.
concentration, in multiple stages. Different processing sequences yield pro-
ducts with different viscosity and age-thickening properties. Each manufac-
turer has its own proprietary secrets, aimed at making a product with a slight
caramelized flavor, good initial viscosity and well-controlled age thickening.
The initial viscosity and, especially, the rate of age thickening, depend on the
stage at which sugar is added, the stage at which milk is homogenized, the
extent of preheating or subsequent heating, its shear history and the storage
temperature. The rate of age thickening can be logarithmic or polynomial in
the order of 2-6.
