Evaporated milk is milk concentrated to one-half or less its original
bulk by evaporation under high pressures and temperatures, and usually
contains a specified amount of milk fat and solids. Evaporated milk is
not sweetened; it is sterilized in cans.
The milk is piped through filters and into the pasteurizers. Here, the
milk is quickly heated in one of two ways. The High Temperature Short
Time method (HTST) subjects the milk to temperatures of 161 °F (71.6°C)
for 15 seconds. The Ultra High Temperature (UHT) method heats the milk
to 280°F (138°C) for two seconds.
Evaporation in the dairy industry is boiling off water from the
solution. The milk is then evaporated to a specific dry solid
concentration. The basic principle involved in operation of an
evaporator is heating the milk to a temperature slightly above its
boiling point corresponding to the vacuum in the evaporation chamber and
separating water vapors from the concentrated mass, simultaneously
condensing the vapors in a condenser.
The total dissolved solid concentration achieved in evaporation is
critical as it affects the performance of subsequent operations and the
quality of the final product. Converting milk into evaporated milk
essentially entails reducing the volume of the milk by evaporation and
subjecting the concentrate to a sterilizing heat treatment, usually
in‐can.
The products to be evaporated are normally heat sensitive and can be
destroyed by adding heat. To reduce this heat impact, evaporation takes
place under vacuum, sometimes at temperatures the shortest possible
residence time.
After evaporation, the milk is homogenized. Homogenization
reduces the mean size of the fat globules so that they are
distributed uniformly in the milk and do not rise to the top creating a
creamy layer.
Evaporated milk processing
Just another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.
Saturday, September 07, 2019
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