Escolar Documentos
Profissional Documentos
Cultura Documentos
Block
3
CONCENTRATED MILKS
UNIT 9
UNIT 11
Programme Coordinators : Prof. Panjab Singh, Dr. M.K. Salooja and Dr. P.L. Yadav
Material Production
Mr. Rajiv Girdhar, SO (Publication) Secretarial Assistance
Mr. Vinay Sehgal
Word Processing
Mr. Bhim Singh
October, 2006
© Indira Gandhi National Open University, 2006
ISBN-81-266-2590-2
All rights reserved. No part of this work may be reproduced in any form, by mimeograph or any other
means, without permission in writing from the Indira Gandhi National Open University.
Further information on Indira Gandhi National Open University courses may be obtained from the
University's office at Maidan Garhi, New Delhi-110 068.
Printed and published on behalf of the Indira Gandhi National Open University, New Delhi by
Director, School of Agriculture.
Paper Used : Agrobased Environment Friendly
Lasertypesetted at Graphic Printers, 204, Pankaj Tower, Mayur Vihar, Phase-I, Delhi-91.
Printet at :
BLOCK INTRODUCTION
Condensed milk is manufactured for preserving the milk constituent. It may be
made from whole milk, partial skimmed milk, skimmed milk with and without the
addition of sugar. We will learn in this Block about definition, standard, principle of
evaporation, method of manufacture, packaging and storage of condensed milk.
Unit – 9 We will learn about the history of development of product, standards,
Nutritive value of concentrated milk, PFA standard of different types of condensed
milk and physico chemical properties like Density, Freezing point, Viscosity, Colour
flavour and Changes in pH in this unit. We will also learn about the different types of
evaporator like vacuum pan and continuous flow evaporators used while making
concentrated milk.
Unit –10 Method of manufacture of different types of concentrated milk are explained
in this unit. We will know after studying this unit about the standardization milk, flow
diagram of preparation of sweetened condensed milk, adding sugar and seeding of
sweetened condensed milk. We will also learn about the different steps or preparation
of evaporated milk like standardization of milk, forewarming, homogenization and
sterilization of products.
Unit – 11 The packaging and storage of condensed milk is most important for
maintaining the quality of products for longer period. In this unit, we will learn about
the packaging of sweetened condensed milk and evaporated milk and their storage.
Quality of condensed milk should be properly judged by using Hedonic scale. While
studying this unit we will know about the bacterial and non-bacterial defects in
sweetened condensed milk. We will also learn the defects in evaporated milk like
age thickening, age thinning, fat separation, sedimentation and development of brown
colour. Uses of condensed milk and evaporator milk are also given in this unit.
COURSE INTRODUCTION
A number of products are manufactured from milk. In India Khoa, Paneer and
Chhana, concentrated and milk powder are manufactured from surplus milk. Khoa,
Paneer and Chhana are traditional product which are produced in very small quantity
by small dealers or consumbers themselves. With the development of new
Technology it is possible to utilized surplus milk during flush season of year for
making Paneer, Chhana and Khoa, on large scale. Khoa, and Chhana are used for
preparation of a variety of sweets in our country by small manufactures. These
sweets are very common through out the country. Milk production in our country
has increased many fold since independence. A number of milk processing and milk
products manufacturing plants are utilizing large quantity of surplus milk available.
For production of concentrated milk and Milk Powders. These products can be
stored for longer period and utilized during the period of lean season. Milk powder
has great commercial value and used to meet the demand of milk and milk products
in deficit areas of country. In this course we will study about the manufacture of
heat-desiccated products specially khoa, and khoa sweets, Paneer and Chhana,
concentrated milk and dried milk.
Block – 1 We will learn about the manufacturing of Khoa, Rabri and Basundi in this
block. We will know the principle involved in manufacture of these products.
Composition, standards and classification of heat-desiccated product are also given
in the text of this block. There are a numbers of sweets made from khoa like
Gulabjamun, Peda, Burfi, Kalakand and milk cake. We will learn about the
preparation, packaging, storage and common defects of the products. This will
help us to take care in preparation and handling of the products for subsequent use.
Block – 2 Paneer and Chhana are heat and acid coagulated products made from
milk. In this block we will learn about the composition, standard, factor affecting
quality, methods of manufacture, packaging and storage of these products is discussed
here. We will also learn about the preparation of Chhana based sweets like Rasogulla,
Sandesh, Rasmalai, Chhana Murki etc. Microbiological quality of Paneer, Chhana,
and Chhana based sweets and Common defects in these products and their
preservation are also given in the text of this block.
Block – 3 Milk constituents in a concentrated form are preserved in the form of
concentrated milk or condensed milk with or without sugar. Concentrated milk can
be easily reconstituted to meet the fluid milk demand in scarcity period. In this
block we will learn about the definition, standard, nutritive value and principle of
evaporation for concentrated milk. Method of manufacture of sweetened condensed
and evaporated milk and their uses are also given in the block. We will also learn
about the packaging, storage, judging and grading of the products. Condensed milk
and evaporated milk has prolonged storage life, but sometime some defects develop,
the reason for occurance and measure to control these defects shall also be discussed
in this block.
Block – 4 Milk powder has many beneficial use in the milk and food industry. It
can be stored for longer period and can be easily transported to long distance without
deterioration. In this block we will study about the definition, compositions,
classification, legal standard and principle of drying milk. Milk is dried by roller
drier, spray drier, fluid bed drier. We will know about the engineering aspects of
these driers. In this block methods of manufacture of spray, roller dried milk and
production of value added products are given to educate us about the preparation
of products. We will also learn about the packaging, storage, and common defects
of dried milk, which will help us in maintaining the quality of dried milk.
UNIT 9 DEFINITION, STANDARDS,
NUTRITIVE VALUE AND
PRINCIPLE OF EVAPORATION
Structure
9.0 Introduction
9.1 Objectives
9.2 Brief History& Development
9.3 Definition
9.4 Composition
9.5 Standards
9.6 Nutritive Value
9.7 Physico-Chemical Properties
9.8 Principle of Evaporation
9.9 Types of Evaporator
9.10 Let Us Sum Up
9.11 Key Words
9.12 Some Useful Books
9.13 Answers to Check Your Progress
9.0 INTRODUCTION
In order to preserve the milk constituents in a concentrated form, condensed milk/
concentrated milk is manufactured from whole or skim milk by removing or
evaporating part of water under vacuum. But this form of milk still has limited shelf
life. Attempts to prolong the shelf life of this product has been made through the
addition of bacterial growth inhibitor like sugar (sweetened condensed milk) or by
heat processing (evaporated milk) to destroy the microorganisms. The concentrated
product gives considerable saving in the cost of packaging, storage and transport.
Milk concentrates can easily be reconstituted with required amount of water
corresponding to that removed by evaporation to yield a product having normal
consistency of milk. It is estimated that nearly 2 percent of world’s milk production
is converted into different types of condensed or concentrated milk.
9.1 OBJECTIVES
After reading this unit, we will be able to understand
• brief history and development of different types of concentrated milk with their
production and sale.
• composition, physico-chemical properties and nutritional value of concentrated
milk.
• principles of evaporation and some basic factors of evaporation. 5
• type of evaporators.
Concentrated Milks
9.2 BRIEF HISTORY AND DEVELOPMENT
The present day concept of preservation of milk by concentration and by application
of heat had the beginning with the pioneering work of Frenchman Nicholas Appert
around 1793. Gail Bordon of United States of America was first to commercially
exploit the method of concentration of milk under vacuum. He was awarded U.S.
Patent in the year 1856 for processing milk in a semi fluid state after evaporating in
vacuum. Commercial production of sweetened condensed milk by Gail Borden
started in1856.
Jhon. B. Meyenberg, a swiss gentleman who migrated to United States was awarded
a patent in 1884 for a process of sterilization of milk by steam under pressure. In
the year 1885 evaporated milk was manufactured on commercial scale in United
States based on the patent of Meyenberg. In India, the Amul Dairy is credited with
commercial production of sweetened condensed milk in the year 1961.
Nearly 55-60 percent of milk produced in India is from buffalo. It has now been
established that there are considerable differences in the make-up of cow milk and
buffalo milk and because of these differences buffalo milk is not found to be amenable
to some established technology that are most suitable for cow milk. So far attempts
to produce evaporated milk or sterilized concentrated milk from buffalo milk have
met with only limited success. However condensed milk is a convenient product for
house hold use because it has good keeping quality
9.3 DEFINITION
Condensed milks is a products obtained by evaporating part of water from whole
milk or fully or partly skimmed milk. Condensed milk may be sub-divided into the
following types.
• Sweetened condensed milk/full cream
• Sweetened condensed skim milk
• Unsweetened condensed milk/Evaporated milk.
• Unsweetened condensed skim milk/Evaporated skim milk.
The term condensed milk is commonly used when referring to full cream sweetened
condensed milk while the term evaporated milk is commonly used to referring to full
cream unsweetened condensed milk. Skim milk products are known as sweetened
condensed skim milk and unsweetened condensed skim milk.
9.4 COMPOSITION
Condensed milk and Evaporated milk are popular in western countries. These are
produced in considerable amount both for domestic consumption and for export to
other countries. The gross composition of different types of condensed milk produced
and marketed by United States of America and United Kingdom are given in
Table-9.1
6
Table 9.1 Gross Composition of Condensed Milk (Percentage) Definition,
Standards, Nutritive
Value and Principle
Type of Condensed Milk Fat Total Milk Solids
of Evaporation
USA UK USA UK
Condensed Milk 7.9 9.0 25.9 31.0
Evaporated milk 8.5 9.0 28.0 31.0
Sweetened condensed skim milk - - 20.0 20.0
Unsweetened condensed skim milk - - 24.0 26.0
9.5 STANDARDS
i. Prevention of Food Adulteration Act 2000
Concentrated milk manufactured and sold in the country must comply with certain
standards as regards to fat content and percentage of total solids. The standards as
specified by Prevention of Food Adulteration (PFA) Act 2000 are given below
while those of Bureau of Indian Standards for various types of concentrated milks
are tabulated in Table 9.3
Table 9.3 Bureau of Indian standards specification for Condensed Milks
Requirement for
Characteristics Sweetened condensed Sweetened condensed
milk skimmed milk
Total milk solids (% wt) 31.0 26.0
Min.
Fat (% wt) Nor less than 9.0 Not more than 0.5
7
Concentrated Milks
Sucrose (% wt) Min. 40.0 40.0
Acidity (% lactic) Max. 0.35 0.35
Bacterial Count (per g) Max. 500 500
Coliform Count (per g) Negative Negative
Yeast and mould count (per. 10 10
g) Max
9
Concentrated Milks Table 9.4 Specific gravity and Baume’ readings of condensed milks
ii) Freezing Point: Freezing point of milk is quite constant, however it is always
lower than that of water and varies with composition of milk. Removal of water
as well as addition of soluble substances, such as sugar, has direct effect on the
freezing point of condensed milk. Table 9.5 gives figures for freezing point of
condensed milk.
Table 9.5 Freezing point of condensed milk
Type of Fat Milk Sucrose Freezing point
Condensed (%) solids not (%)
°C °F
milk fat (%)
Condensed 9.0 22.0 43.0 -14.9 5.1
milk
Evaporated 9.0 22.0 - -1.3 29.6
milk
heat and mass transfer. Evaporation means the removal of solvent as vapour from a
solution or slurry under such conditions that no attempt is made to separate
components of the vapour. In majority of evaporation process the solvent is water
and latent heat for evaporation is supplied by condensing steam and heat from the
steam is transmitted to the solution indirectly through the metallic surfaces.
Basic Factors of Evaporation: For effective evaporation of a liquid, two essential
things must be provided.
• Necessary heat must be supplied: The heat may be supplied by direct exposure
to the liquid or indirectly by transmission through suitable solid retaining wall.
• The vapour evolved must be removed continuously: The removal of vapour
may be carried out either by mixing it with some inert gas or as undiluted
vapour.
Three principal elements involved in an evaporator are:
• Heat transfer
• Vapour-liquid separation
• Energy utilization
The unit in which heat transfer takes place is called heating element or calendria.
The term calendria is also used to describe a particular type of evaporator. The
vapour-liquid separators are variously called bodies, vapour heads or flash chambers.
The term body is also used to denote an evaporator comprising of one heating
element and one vapour head. An effect is one or more bodies boiling at the same
pressure. A multiple effect evaporator is one in which vapour from one effect is
used as heating medium for another effect boiling at a lower pressure. The
requirements for optimum functioning of any evaporator are as follows:
• It must transfer maximum amount of heat.
• It must efficiently separate vapour from the residual liquid.
• It must make an efficient use of the available heat or mechanical energy as is
economically feasible.
CHECK YOUR PROGRESS 1
1. Condensed milk commonly refers to which type of concentrated milk?
...................................................................................................................
...................................................................................................................
...................................................................................................................
2. Evaporated milk refers to which type of concentrated milk.
...................................................................................................................
...................................................................................................................
...................................................................................................................
11
Concentrated Milks 3. Sweetened condensed milk should contain how much fat and how much total
milk solids?
...................................................................................................................
...................................................................................................................
...................................................................................................................
4. What should be minimum fat and total solids percent in Evaporated milk?
...................................................................................................................
...................................................................................................................
...................................................................................................................
5. What are the two methods by which concentrated milks can be preserved?
...................................................................................................................
...................................................................................................................
...................................................................................................................
6. Why specific gravity of condensed milk is higher as compared to milk?
...................................................................................................................
...................................................................................................................
...................................................................................................................
7. Which type of hydrometer is used for measuring the specific gravity of
condensed milk?
...................................................................................................................
...................................................................................................................
...................................................................................................................
8. Why the freezing point of condensed milk is lower than evaporated milk?
...................................................................................................................
...................................................................................................................
...................................................................................................................
9. Why too high viscosity or too low viscosity is not desirable in condensed milks?
...................................................................................................................
...................................................................................................................
...................................................................................................................
10. Which factors may contribute to the colour and flavour development in
concentrated milk?
...................................................................................................................
...................................................................................................................
12 ...................................................................................................................
Definition,
9.9 TYPES OF EVAPORATOR Standards, Nutritive
Value and Principle
Condensing is a process of removal of water from milk in the manufacture of of Evaporation
concentrated milks. Evaporators are the equipment used for carrying out the process
of evaporation. Evaporator is a major equipment used in the dairy factories for
condensed milk. There are two types of evaporators:
• Vacuum pan/evaporator: Batch operating type evaporator is preferred when
relatively small quantities of milk are to be handled in a batch operation for
product like sweetened condensed milk.
• Continuous flow evaporator: Continuous flow evaporator is preferred for
large scale operation working in conjunction with milk drier.
i) Vacuum Pan: This type of evaporator is employed in the majority of
condenseries for the manufacture of condensed milk (Fig 9.1). The
principal parts of vacuum pan are: i) Evaporator body, ii) Heating surface,
iii) Condenser and trap and iv) Vacuum pump. The tubular calandria
pans, usually made of stainless steel, are provided with either internal or
external heating systems and work under reduced pressure. The pans
are internally fitted with steam coils and the lower portion is steam jacketed.
The steam pressure is usually 1.4 to 1.5 kg/cm. The operation is usually
carried out at 54-63°C, the milk boils at this temperature owing to reduced
pressure (63.5 cm of mercury) which is maintained in the pan. A vacuum
pump is used to maintain the vacuum in the pan. Condenser is one of the
important parts of the system. When the water vapour, which rises from
boiling milk inside the pan, comes in contact with cold metal surface or
cold spray of water in the condenser, it is condensed and carried off as
water by means of pumps or other means.
14
Definition,
Standards, Nutritive
Value and Principle
of Evaporation
The advantages claimed for the falling film evaporator are short residence
time of liquid, good performance with small temperature difference across
the heating surface. Also more effects can be used with falling film
evaporator because it will operate with a lower temperature difference
than climbing film evaporator.
viii) Plate Evaporator: The tubular heaters described above are longer and
occupy more space. Development of plate type heat exchangers indicates
clearly the advantages of better heat transfer that could be obtained
between metal surfaces and liquids when arranged in layers so that the
liquid flows in highly turbulent manner in thin layer between the metal
plates. Among the advantages claimed for this type of evaporator are
compact nature of equipment, requirement of low head- room and the
comparative ease for addition of plates or their removal from the assembly
for increasing or decreasing the capacity.
ix) Centri-therm Evaporator: This type may be described as mechanical
evaporator, the operation of which is based on number of conical surfaces
rotating about a vertical axis, the gap between the cones providing the
steam condensing and evaporating surfaces. Feed is introduced centrally
from the top and steam centrally from the bottom. Boiling takes place on
the conical surface and centrifugal force throws the concentrated product
radially outwards to the rim of the cones from where it is expelled.
Condensate likewise is thrown out radially and discharged in a similar
manner. The concentric conical construction gives a compact form of
heating surface and the high radial velocity obtained from the rotating
action results in a thin high speed film moving across cones.
x) Mechanical Recompression Evaporator: In this system of evaporation
process, a part or all of the evaporated vapour from an evaporating unit is
compressed and this compressed vapour making up a large percentage
of the heat-required for further evaporation. A mechanical recompression
evaporator is generally limited to single effect, compressing the vapour by
means of a positive displacement pump or centrifugal compressor which
can be run by electric motor, steam turbine or diesel engine. All the vapours
from single effect are compressed and returned to calendria with no vapour
going to the condenser. This eliminates the cooling water requirement
normally associated with conventional evaporators.
In thermo-compression evaporator the compression of vapour is affected
by the use of high steam pressure and jet type steam ejector. The vapour 15
Concentrated Milks evolved from boiling milk are partially entrained by a jet of high- pressure
steam and the vapours arising from this mixture of steam and vapour is
injected into the calendria and forms the heating medium for incoming
milk. This system enables a considerable saving in quantity of steam and
water required for evaporator operation.
xi) Multiple Effect Evaporator: Considerable saving in steam and water can be
effected by using multiple effect evaporator. The vapours from one effect have
considerable latent heat and may thus be used for heating second effect and
vapours from second effect to heat a third effect and so on. Thus great
economies of operation may be made in large installations with multiple- effect
evaporator. For example in a double effect unit, the steam and water
consumption are just about one-half that required in a single effect unit. With
double effect evaporator, the first effect operates at a lower vacuum than the
second effect, which makes the boiling temperature higher in the first effect
than the second effect. Since the vapour given off from the first effect are
hotter than the boiling point of the milk in the second effect, they are used to
heat the milk in the second effect. This cuts the steam and condensing water
requirement to about half of what is required for a single effect evaporator.
Units having as many as four effects are in use for evaporation milk with
corresponding saving in steam and water. A four-effect unit will require only
about one-fourth of steam and water per kilo-gram of water evaporated as
compared to ordinary single effect. For a single effect evaporator steam required
to evaporate one kilogram of water from milk is approximately 1.2 kilogram.
19