In this article we will discuss about:- 1. Introduction and Development of Condensed Milk 2. Definition of Condensed Milk 3. Composition and Standards 4. Food and Nutritive Value 5. Physico-Chemical Properties 6. Role of Milk Constituents 7. Judging and Grading 8. Uses. Introduction and Development of Condensed Milk: The advent of condensed milks belongs to […]
Condensed Milk: Composition, Nutritive Value, Properties, Grading and Uses
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Pasteurization: Definition, Need, Standards and Process | Milk
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In this article we will discuss about:- 1. Definition, Object and Need of Pasteurization 2. Formulation of Standards for Pasteurization 3. Pasteurizing Process and Equipment. Definition, Object and Need of Pasteurization: The term pasteurization, as applied to market milk today, refers to the process of heating every particle of milk to at least 63°C*(145°F) for […]
How to Make Condensed Milk: With Step by Step Process
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The basic principle in the production of condensed and evaporated milks is that high quality milk is filtered/clarified, standardized, forewarmed and condensed/evaporated to the desired level. The concentrated product is preserved by the addition of sugar for condensed milk and by heat-sterilization for evaporated milk. 1. Receiving Milk: The quality of the incoming milk is […]