Judging and Grading, Defects

and Uses of condensed and

evaporated milks
Presentation by :
Afra Iffath 2013712055002
Bipasha Sarkar 2013712055003
CONDENSED MILK EVAPORATED MILK
Evaporated milks are milk
Condensed milk is a milk whole milk, or fully or partly
product obtained by skimmed milk, with or without
evaporating part of water of the addition of sugar.
 process which leads to a product
products which can be obtained of the same composition and
by the partial removal of water
from milk by heat, or by any other
characteristics
JUDGING AND GRADING
OF CONDENSED MILK
Critical quality assessment of all
classes of concentrated milk
challenges both the dairy products
judge and the manufacturer of these
products. A thorough understanding of
the sensory attributes of concentrated
milk and their routine examination is
imperative, not only to assure
 improvement of the product, but also
for ensuring that the product reaches
the consumer in good condition.

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
They are intended for use as such or
for pre-condensing the fluid milk or
fluid milk by–product preparatory to
the manufacture of dried milk
products.

Sweetened
Condensed milk
Sweetened condensed milks are milk
prwhich can be obtained by the partial
rewater from milk with the addition of
sugany other process which leads to a
prodthe same composition and
 characteristiThe fat and/or protein
content of the mihave been adjusted,
only to comply witcompositional
requirements by the addiand/or
withdrawal of milk constituents iway as
not to alter the whey protein to
ratio of the milk being adjusted.
Sweetened condensed milk should
contless than 9.0 % milk fat, and not
less thmilk solids and 62.5% sugar.
Score card ( ADSA)
ITEMS SCORE Flavour and Odour 30 Body
For
and Texture 25 Colour 5
Condensed Milk
Fat Content 10 Milk Solids 10 Bacteria 10 Must be absent

Sugar 10 Adulterants and preservaties Total 100

Procedure for Examination of

Appearance of can -
Milk
Condensed
Avoid agitation, (when emptied). beaker distilled water
place it on table Viscosity - Observe Flavour and odour
upright position. whether the defects- placing a
Look for signs of viscosity is high, spoonful of
rust etc., both normal or low while condensed milk
outside and inside pouring the diluted with 1:1
contents into a 7th
 1st 3rd
2nd 4th 5th 6th Laboratory
Sampling select a can Appearance of the bacteria,
Sediments - Watch sugar,
of the product - Uniformity
for presence / adulterants,
product at random for of colour,absence of
absence of sediments preservative s
observation lumps in condensed
milk test- fat, SNF, TS,

Metallic flavour
Major defects of condensed
milk
 down

Settling
Strong flavour
ThickeningSandy, rough,

Rancidity
 grainy, granular
Button or lumpy texture

Sandiness
due to
sucrose● When sweetened condensed milk that has been allowed
to become too cold for packaging is re-warmed in the
presence of agitation, the development of sandiness is
unavoidable.
● Vigorous agitation while warming tends to cause the
smaller lactose crystals to redissolve.
● This increased super-saturation promotes diffusion of
the dissolved lactose.
● The numbers of crystals present is thus much reduced,
 so the remaining crystals have relatively much dissolved
lactose to grow, forming sufficiently large aggregates to
give the milk an objectionable sandy character

Sugar
sediment● When the sucrose ratio of finished product exceeds
64.5%, it approaches the status of a saturated solution
of sucrose.
● Deposits of sugar sediment on the bottom of can or
barrel of sweetened condensed milk are not an
uncommon occurrence.
● The microscopic examination as well as chemical
analysis shows such sediments to consist
predominantly of lactose crystals.
● The main cause is due to the difference in specific
 gravity between the crystallized lactose and the
remainder of the condensed milk.
● Condensed milk of normal viscosity in which the
lactose crystals do not exceed 10μ in length generally
remains free from objectionable sugar sediments.
there is swelling of
Effect of Homogenization
casein which gives the
viscosity increases the viscosity Hence lesser will be the
of milk which decreases ability of the lactose
the tendency crystals to drop to the
The greater the viscosity, bottom.
greater is the resistance to Effect of for the finished product to
the force of gravity. drop the lactose crystal.
Effect of superheating product more body and
tends to retard the sugar
homogenization Due to superheating, sediment.
Flavour defects
the intense heat treatment during fore
warming and high storage temperature..
salts.

Metallic Rancidity
flavour It occurs rather infrequently and resembles
It may be caused due to the butyric acid. Rancid flavour increases in
use of copper equipment. It intensity with age.
may give pickery
coppery taste of copper Fat
separation
It is the result of
abnormally low viscosity and thin body. This
defect can be controlled by proper processing
Dark colour and proper concentration of total solids.
The immediate causes of the discoloration are
 Uses of As an

Condensed Milk
Provides

To enrich cooking , to enrich tea or

coffee, and,
industry, for
example, as an
beverages after dilution, even as ingredient ingredient for the
liquid milk although this manufacture of
yields a rather sweets (candy) and
sweet product at a sugar chocolate bars.
content of 15–20%.
In bakery
The product is used for Used in the food
 lends tenderness, microbiological stability,
moisture, and flavor the product can be kept
to the recipe, as refrigerated for only a
well as color to the limited time.
crust
If the sugar content is
microbiological too low to give
In baked goods,
condensed milk stability sufficient

Evaporated Milk

When judging or grading evaporated milk,

the judge must keep in mind the desirable
qualities and standards for the product.

It must be noted that, in addition to

meeting the legal chemical requirements for
the product high quality evaporated milk
must be white to creamy in colour, have a
relatively viscous body, be uniformly
smooth in texture and possess a mild,
pleasant flavour.

Evaporated Milk – Scorecard( ADSA)

Items Perfect Score

Flavour and Odour 40

Body and Texture 35

Colour 5
 Fat Content 10

Total Solids 10

Adulterants and preservatives Must be absent

Procedure for Examination of Evaporated Milk
(product at random for observation)

2 Appearance of 3Appearance of the 4 Viscosity( body

1Avoid undue the can-look product-Uniformity of and texture)-
it on table in upright
agitation, place
position when emptied cream layer/ butter
particles / curd in high/
for rust- inside outside- colour,absence of lumps normal/low-while pouring
in condensed milk , evaporated milk
absence of evaporated
sediments milk diluted with 1:1 distilled
Flavour and odour defects water
6
Laboratory test- fat, SNF, TS,
bacteria, sugar,
7
adulterants, preservatives
5Watch for presence / placing a spoonful of
condensed milk or
 DEFECTS IN
EVAPORATED MILKS
Common
defects Body and
Flavour: texture :
Tk. Probably the most common flavour seems to be associated with progressive age
defect in evaporated milk is that which darkening or browning of the product
 conditions,the following body and
when evaporated milk is held for a
texture defects may be encountered
long period of time or under adverse

● Buttery/fat separation : This defect appears as a layer (up to 1 cm or more thick) of heavy cream
at the top of the can
● Low viscosity : This defect is discriminated against as it denotes inadequate condensation. ● Curdy
: It is chiefly associated with the protein rather than the fat
● Colour : defects may be encountered, viz. too light in colour and too dark in colour ● Grainy: A
grainy evaporated milk is the one lacking smoothness and uniformity throughout. Such milk seems
coarse.
● Sediment : The sediment resulting from settling of 'protein and foreign material
The other type of sediment noted in evaporated milk is the result of the crystallization of some of the
calcium and magnesium salts as Ca3Po4 and Mg3 (PO4).
 major defects that are characteristics of evaporated milk

Curdiness
Due to Heat
Coagulation
Mineral Deposit
Non-Bacterial

Bloats of
Browning of
Evaporated Milk
Evaporated Milk
Fat Separation in
Storage
Curdines
For the dependable prevention of curdiness and other physical defects that dissipate the marketable
properties of the finished product, it is necessary to efficiently control the viscosity of the evaporated milk.
The causes and prevention of curdiness due to heat coagulation are briefly summarized as follows:

A. Curdy evaporated milk is due to too low heat stability in the presence of heat treatment used for
sterilization.

B. The standard commercial sterilizing process of holding at 115.6°C for 20 min or other temperature time
ratios with equal lethal effect represents the minimum temperature time ratio that will insure a sterile
finished product.

C. When the cooking time (minutes held at full sterilizing temperature) approaches the heat stability time,
there is danger of permanent curdiness in the finished product.

D. If the heat stability of the evaporated milk is too low to ensure freedom from curdiness, it may be
increased and curdiness prevented by use of higher forewarming temperature or by the proper use of
casein stabilizer.

E. Too old or otherwise inferior raw milk as well as holding the evaporated milk too long or at too high a
temperature before sterilization are not the frequent causes of curdy evaporated milk.

F. Higher homogenizing pressure such as pressure between 211 & 281 kg/cm 2 or higher lowers the heat
 stability and increases the tendency to curdiness. Raw milk of inferior quality or condensed milk held
improperly before sterilizing or homogenizing pressure in excess of 175 kg/cm2 increases the tendency to a
curdy finished product.

Fat Separation in Storage

(1) Aim not for maximum heat stability but

Adoption of homogenization as an integral for heat stability sufficiently moderate to give
function of manufacturing of evaporated milk evaporated milk a full body and a viscosity
eliminates the defect of fat separation as a serious adequate to definitely retard fat separation in
problem. storage.

Yet even in the homogenized product, the (2) To accomplish this, the processor aims at a
distribution of fat globules is not permanently concentrate that possesses heat stability a few
minutes longer than about twice that of the
uniform, on progressive storage of homogenized
sterilizing period.
product, it becomes higher and richer on top layer.
in addition to efficient homogenization (3) Varying the sterilizing process, yields the
optimum viscosity for maximum fat emulsion
stability.
Mineral Deposit

Under certain conditions, there is a tendency for a whitish gritty deposit to form near the
bottom of the container. This deposit consists chiefly of tri calcium citrate. Its causes &
prevention are as follows:

(1) Citric acid is believed to be present in milk combined with Ca and Mg. The citric acid
content of milk has been found to be greatest when the cows are on green pasture.

(2) Higher the concentration of evaporated milk, the greater the tendency for
appearance of a mineral deposit during storage.

(3) The temperature of storage is a controlling factor. The higher the temperature, the
larger the amount of deposit. At 7.2°C there is no mineral deposition.

Browning of Evaporated Milk

 The reasons for browning are discussed somewhere else.
However, the causes and prevention are summarized as
follows:
(1) The darkening of colour is due to reaction in the
presence of sterilizing heat, between the sugar of milk
and certain amino acid. This reaction causes
discoloration of the proteins.
(2) The Browning effect is much less intense in the case of high
temperature short time heat treatment then LTLT.
(3) The colour of evaporated milk darkens with age. The rate of
darkening increases with storage temperature. At 5°C or below
there is no change of colour during storage.
Bloats of Evaporated Milk This will result especially when
Change in altitude
Chemical actions.
Freezing,

When freezing, the content expands sufficiently to cause the cans to buldge at their ends, giving the
impression of bloats.

solution

When subsequently transferred to temperatures at which the milk melts, the buldging ends almost
invariably flip back to normal.
cans are sealed at low altitude and are then transferred to high altitude regions.

The danger in such cases is intensified, if the evaporated milk happens to be cold at times of filling
and atmosphere at high altitude is warmer causing the air and milk in can to expand.
The pressure difference between inside and outside of tins thus causes the can ends to buldge out.
Chemical action of milk acid upon the base metal of the container affects the appearance of bloats.

MICROBIOLOGY OF
EVAPORATED MILK
Common bacterial
defects of evaporated milk

1. Bloat caused by gaseous fermentation

2. Bacterial coagulation
and
3. Off flavors due to
bacterial causes of which bitter flavour is
most frequently encountered.
major defects that are characteristics of
evaporated milk
 Bloats of
Evaporated Milk

Fishy flavour
Bloats of Evaporated Milk
Bitterness in
evaporated milk
Coagulation of
Bloats caused by gaseous
Evaporated Milk fermentation are commercially the
most serious bacterial defect of
evaporated milk. The responsible
 organism is commonly not always
responsible. It may be due to post Plectridium foetidium.
processing contamination of At 32°C, it ferments milk in four days under anaerobic
evaporated milk. conditions. The milk first curdles and curd gradually
digests, leaving a clear yellow liquid similar in
appearance to butter oil. The fermentation is
accompanied by the evolution of penetrating, foul,
Characteristic putrefactive odour suggesting H2S. The organisms
organisms survive 15 min at 118°C. Its thermal death point lies
between 118-121°C.
Gas formation is very vigorous and is accompanied by
putrid odour (foul odour).
Bitterness in evaporated
Coagulation of Evaporated Milk
milk
outbreaks has varied from the
● Bacterial coagulation is probably the
sweet curdling type to a sour curd
most common bacterial defect in
and an intense bitter curd.
evaporated milk.
● Causative organism identified is
● The coagulum found in these
 Bacillus cereus. Bacillus coagulans peptone and other decomposition
was separated and identified from products of known bitter flavour.
commercial coagulated milks. ● This was practically clear. Acidity was normal
These organisms were not 0.35 to 0.4%.
destroyed by a 10 min exposure to ● Inoculation with sterile milk yielded pure
80°C but failed to survive 112°C. culture of very small spore forming rods.
● Many instances of bacterial coagulum Organism was facultative anaerobic with an
showed intense bitterness, suggesting optimum incubating temperature 32°C but
protein breakdown and formation of failed to survive 110°C for 15 minutes.
Prevention of defect

The extreme whiteness of contents of defective cans suggested insufficient heat treatment in
sterilization as the cause of defect. Non-uniformity of heat distribution while sterilization, seems the
main cause which should be prevented.

Fishy flavour

● Coagulated milk with fishy flavour development is reported by the causative organism
Proteus ichthyormis in evaporated milk.
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