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 […]
How to Make Condensed Milk: With Step by Step Process
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Cream: Classification, Composition, Nutritive Value and Quality
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In this article we will discuss about:- 1. Definition of Cream 2. Classification of Cream 3. Composition and Nutritive Value 4. Physico-Chemical Properties 5. Production 6. Factors Influencing Fat Percentage 7. Factors Affecting Fat Loss in Skim Milk during Separation 8. Yield 9. Quality 9. Collection. Definition of Cream: Cream has been known from time immemorial […]
Dried Milk: Introduction, Production, Standards, Composition and Uses
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In this article we will discuss about:- 1. Introduction to Dried Milk 2. Objects of Production of Dried Milk 3. History and Development 4. Definition 5. Standards 6. Composition, Food and Nutritive Value 7. Role of Milk Constituents. Introduction to Dried Milk: Today, the production of dried milks and milk products has become an increasingly […]