Cooling of the crystallization. During cooling crystallisation of lactose for: lowering the tempera

Sweetened condensed milk is the product obtained by removing some of the water from milk, which is then added to the high concentration of sugar in order to increase sustainability (osmoanabiotski food preservation method).
Standardization of I. At this stage of the process used to set the ratio of fat to SNF, so it complies with the regulations [1]. Performs a compilation of material balance (added to other fat milk, skim milk or cream).
of heat treatment. It is very important because sterilization is not running. Therefore, the goal of complete destruction osmofilnih and thermophilic microorganisms and enzyme inactivation (mainly lipase and proteolytic).
o Adding sugar. Is added in order to increase sustainability. Sucrose is preferably added - in a crystalline form or in the form of a 65% solution. Benefits of using sucrose foods in india as: good solubility, which at high concentrations is not crystallized. Not easily foods in india susceptible to fermentation. Fits habits.
For quality products and it is important to place added sugar. The optimum time adding sucrose before the end of evaporation or after evaporation. Adding before thermal treatment leads to an increase thermoresistence bacteria and their enzymes and increases the tendency to clot the age. Pass before evaporating. Increases the possibility of old-age foods in india clotting, and increased temperature boiling foods in india milk with added sugar, would be a problem during foods in india evaporation, and high viscosity of such a solution.
on Standardization II. During the re-standardization control the total dry matter, sugars and fats, and on the basis that determines the desired ratio of sucrose to total dry matter and adjust the concentration of total solids.
Cooling of the crystallization. During cooling crystallisation of lactose for: lowering the temperature, a high concentration of lactose (> 10%) the presence of high concentrations of added sugar and relatively low water content.
Lactose has the ability to produce presićene, metastable solutions, in which the presence of nucleation leads to the crystallization mass. For quality KZM is very important that the amount of lactose that will certainly unfold, not in the form verlikih foods in india crystals, which produces poredstavljalo flaw (SanDisk).
Due to its composition, a high concentration of total solids and sugar in particular, is not used directly in the diet. It is used in the preparation of various household products (coffee, ice cream, pudding, cream, foods in india beverages, etc.), then the confectionery industry as a source of components of milk and sweetness.
Physico-chemical: SanDisk. The most common flaw of this product. Only incurred during the production or storage of the result of the improper seeding, irregular crystallization (slow cooling, sufficiently intense mechanical foods in india treatment), a high concentration of dry matter of milk and sucrose, low viscosity, very low storage temperature, and other factors. SanDisk cause large crystals of lactose. Increase in viscosity. It is known as the age clotting. Mana is caused by changes in the protein. The formation foods in india of a sediment. Changes in color and taste.
Mikrobilološke, can be caused foods in india by bacteria, molds and yeasts (this product is not sterilized): Bacteria. Can cause coagulation products, and can be avoided by a high concentration of lactose foods in india in the aqueous phase. Molds. Also induce formation of agglomerates, and odor. To prevent infection molds recommended foods in india closing cans under vacuum, and their eventual foods in india development prevents the low-temperature storage (15 C). Yeasts. Lead to the transformation of sucrose into alcohol and CO 2 and bulging cans. The infection most commonly originates from sugar. Prevents foods in india the high concentration of sugar in the aqueous phase (> 63%) and microbiological control of sugar that enters into the process.
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