GB928592A - Improvements in liquid condensed milk products and processes for making such products - Google Patents

Abstract

A liquid condensed reconstituted milk product comprising skim milk powder, water, edible fat, and sucrose which contains more fat than milk powder and more sucrose than fat plus milk powder, and which has a viscosity at the time of manufacture of below 9000 centipoises, increasing thereafter to up to 100,000 centipoises, is produced by dispersing the skim milk powder in water, e.g. at 40 DEG to 100 DEG F., heating the dispersion, e.g. to 80 DEG to 110 DEG F., adding the vegetable fat and sucrose, e.g. granulated cane or beet sugar or sugar syrup, homogenizing the mixture, e.g. within a temperature range of 80 DEG to 140 DEG F. and at a pressure above 500 p.s.i.g., sterilizing it, e.g. by heating to 180 DEG to 200 DEG F. for 8 to 20 minutes, cooling it, e.g. by vat or flash cooling to 100 DEG to 110 DEG F., seeding it with lactose crystals, e.g. in amount 0.045% of the finished product, at 90 DEG to 110 DEG F., cooling it, e.g. to 60 DEG to 80 DEG F., and finally canning it under aseptic conditions. The product preferably has a total solids content of about 72%, by weight, a sucrose-water solution of 60% concentration, and contains 42% sucrose, 21.5% skim milk powder, 8.5% edible fat and 28% water. After heating the dispersion lecithin may be added to depress foaming, and sodium citrate or phosphate, or calcium chloride, e.g. in amount 0.002 to 0.1%, preferably 0.05%, based on the total weight of the mixture, may be added to the skim milk dispersion to control the viscosity of the finished product. A modification of the process is described in which the skim milk powder is dispersed in a solution of the sucrose in the water.