CONDENSED MILK

Condensed milk is a milk product obtained by evaporating part of water of whole milk, or fully or partly skimmed milk, with or without the addition of sugar. The term ‘condensed milk’ is commonly used when referring to full cream sweetened condensed milk whereas the term evaporated milk is generally used while referring to full cream unsweetened condensed skim milk. Skimmed milk products are known as sweetened condensed skim and unsweetened condensed skim milk respectively.

The ratio of concentration of milk solids is about 1: 2.5 full cream milk products and 1: 3 for the preparation of sweetened condensed skim milk. According to the rules specified by the PFA (1976), the various standards governing condensed milks have been given as follows:

Sweetened condensed milk is the product obtained from cow or buffalo milk or a combination thereof, or from standardized milk, by partial removal of water and after addition of cane sugar. It may sometimes contain added refined lactose, calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.3 per cent by weight of the finished product.

Such kind of addition need not be declared on the label. Sweetened condensed milk should contain not less than 9.0 percent milk fat, and not less than 31 per cent milk solids and 40.0 per cent cane sugar.

Unsweetened condensed milk (evaporated milk) is the product obtained from cow or buffalo milk or a combination therefore, or from standardized milk, by partial removal of water. It may contain added calcium chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid not exceeding 0.3 per cent by weight of the finished product. Such addition need not be declared on the label. Unsweetened condensed milk should contain not less than 8.0 percent milk fat, and not less than 26 per cent milk solids.

Sweetened condensed skim milk is the product obtained from cow or buffalo skimmed milk or a combination thereof by the partial removal of water and after the addition of cane sugar. It may contain added refined lactose, calcium chloride, citric acid, sodium citrate and sodium salts of orthophosphoric and polyphosphoric acid not exceeding 0.3 per cent by weight of the finished product. Such additions need not be declared on the label. The standards for sweetened condensed skim milk is it should contain not less than 26.0 percent of total milk solids and not less than 40.0 percent cane sugar. The fat content should not exceed 0.5 percent by weight.

The composition of condensed milk, sweetened or unsweetened (whole or skim milk) is given below.

Gross composition of condensed milk (shown as percentage)

 

S.No
Type of condensed milk
Fat
Total milk solids

UK

USA

UK

USA

1

Condensed milk (Sweet, full cream)

9.0

7.9

31.0

25.9

2

Evaporated milk (Unsweetened, full cream)

9.0

8.5

31.0

28.0

3

Skim sweetened

--

--

20.0

20.0

4

Skim unsweetened

--

--

26.0

24.0

Nutrients present in the condensed milk (expressed as percentage)

S.No Type of condensed milk Water Total solids Fat Milk Solids Not Fat Protein Lactose Ash Total Milk Solids Sucrose
1 Condensed milk 26.0 74.0 9.0 22.0 8.3 12.2 1.5 31.0 43.0
2 Evaporated milk 31.0 69.0 9.0 22.0 8.3 12.2 1.5 31.0 --
3 Skim sweetened 29.0 71.0 0.5 25.5 9.3 14.0 2.2 26.0 45.0

The composition of unsweetened condensed skim milk has not been included in the table shown above as it is rarely manufactured because of poor demand.

Indian standard specifications for sweetened condensed milks

S.No Characteristics
Standards

Condensed milk

Skim sweetened

1

Total milk solids (%wt.) Min

31.0

26.0

2

Fat (% wt.)

Not less than 9.0

Not more than 0.5

3

Sucrose (% wt.) Min

40

40

4

Acidity (% lactic) Max

0.35

0.35

5

Bacterial count (per g.)

500

500

6

Coliform count (per g.)

-ve

-ve

7

Yeast and Mould count (per g.) Max

10

10

Food and nutritive value of condensed milk sweetened and unsweetened types

The nutritive value of the sweetened and unsweetened condensed milk is very high. Both of them are rich in fat and fat soluble vitamins viz. A, D, E & K and body building proteins, bone forming minerals and energy giving lactose. While sweetened condensed milk is especially high in energy giving sucrose because of the added sugar, evaporated milk is suitable for infant feeding since it makes a soft curd and is easily digested.

Technique involved in manufacture of condensed milk is presented here as flow diagram

Receiving milk --> Filtration / Clarification --> Standardization --> Forewarming / Pre heating (115 - 118°C / No Hold ) --> Addition of sugar -->Condensing (2.5:1) --> Homogenization --> Cooling and crystallization --> Packaging --> Storage (10°C)

Learn more about the TECHNOLOGY OF MANUFACTURE OF CONDENSED MILK