Storage- Store evaporated milk at room temperature. A storage of 5to 16℃ is generally used.

CONDENSED MILK
Receiving milk
Filtration/ clarification (38-40℃)
Standardization
Forewarming/ preheating (115-118℃)
Addition of sugar
Condensing (2.5:1)
Homogenization
Cooling and crystallization
Packaging
Storage (10℃)
Receiving milk- It is well known that sanitary quality of the milk on the receiving platform
depends on its background on the farms, healthy cows, clean milk production, clean utensil,
and freedom from colostrum, prompt cooling and refrigerated transport.
When milk is received at the plant, its temperature should be at 10℃ or below. The milk
should be clean, sweet free from off flavours and odours and reasonably free from extraneous
material. Contamination by antibiotics, pesticides and other chemical residues and metals is
highly undesirable. No abnormal milk should be accepted. Various platform and laboratory
tests usually performed on the intake of milk to determine its acceptance/ rejection.
Filtration / clarification- This is done in order to remove visible foreign matter. The milk is
generally preheated to 35-40℃to increase the efficiency of the operation, afterwards it is
cooled so as to preserve its quality.
Standardization- This is done so as to conform to legal standards in finished product. The
standardisation of raw milk is carried out in 3 stages.
1. The first standardisation, which establishes the desired ratio of fat: SNF(usually
1:2.44)
2. The second, which establishes the desired ratio of added sugar to total milk solids.
3. The third which adjusts the concentration of the finished condensed milk to the
desired percentage of total solids
Forewarming/ preheating-This refers to the heating of milk before it is condensed, and
serves the following purposes:
To ensure the finished product free from micro -organisms and enzymes
The temperature –time of pre heating extends over a wide range such as 82- 93℃for 5 to 15
minutes. The modern trend is towards high temperature short time heating, such as 115-
118℃ for No- hold/flash. Tubular heat exchangers are commonly used for forewarming.
Addition of sugar- Sugar is added for the purpose of preserving the condensed milk.
Generally sucrose is added as it has proved most suitable. It is either highly refined cane or
beet sugar.
Condensing- The basic principle consists in the removal of water from standardized milk by
boiling it under partial vacuum at a low temperature till the desired concentration is reached.
This operation is carried out in an evaporator, which should preferably be of single effect
type (also known as vacuum pan).
Homogenization-- After evaporation and before cooling, the evaporated milk is thoroughly
homogenized to obtain a uniform fat emulsion and reduce separation of fat to a minimum
during storage. Two stage homogenization is generally recommended, 2000psi in the first
stage and 500psi in the second.
Cooling and crystallization- The cooling process occupies an important place in the
manufacture of a marketable condensed milk. Prompt cooling is desirable to delay the
tendency of age thickening and discolouration, which is accelerated by prolonged exposure to
heat. Under the temperature conditions that prevail in the manufacture of condensed milk,
only α- lactose hydrate will crystallize. The temperature of maximum rapidity of
crystallization is approximately 30℃.
Packaging – Packaging may be done in barrels of various sizes, drums with polythene liners
or tin containers. For retail marketing the condensed milk is packed in cans. After filling, the
cans are sealed, labelled and packed in cases for storage and distribution.
Storage- Temperature for storage of condensed milk is 10℃ or below.

Standardized milk
This is milk whose fat or solid not fat content have been adjusted to a certain pre-determined
level. The standardization can be done partially skimming the fat in the milk with a cream
separator, or by admixture with fresh or reconstituted skim milk in proper proportions. Under
PFA rules (1976) the standardized milk for liquid consumption should contain a minimum of
4.5 percent fat and 8.5 percent solid not fat throughout the country.
PROCESS FLOW CHART
Receiving milk (Grading, sampling, weighing, testing)
Preheating (35-40℃)
Filtration/ clarification
Cooling and storage (5℃ or below)
Standardization
Pasteurization (63℃/30mts or 72℃/15sec)
Homogenization (2500psi)
Bottling and packaging
Storage (5℃ or below)
 Toned milk
Toned milk (also called single toned milk) refers to milk obtained by the addition of water
and skim milk powder to whole milk.
Under PFA rules (1976), toned milk should contain a minimum of 3.0 percent fat and 8.5
percent solid not fat throughout the country.
Advantages: Increases the supply of milk. Reduces the price of milk, so as to reach lower
income groups of the population.

Receiving water in pasteurizing vat

Preheating (38-43℃)
Addition of skim milk powder and mixing,
Addition of whole buffalo milk and mixing
Filtration
Pasteurization (63℃/30mts or 72℃/15sec)
Cooling (5℃)
Packaging and storage (5℃ or below)
Method of manufacture-The calculated amount of potable water is received in pasteurizing
vat/ tank equipped with an agitator. The water is heated while the agitator is kept in motion to
38-43℃. Then a proportionate amount of spray dried skim milk is slowly added at the point
of agitation and the mixture thoroughly agitated till it dissolves completely. A calculated
amount of whole buffalo milk is now added and the mixture again agitated thoroughly till a
homogeneous mixture is obtained. The mixture is then pumped through a filter, pasteurized at
63℃ for 30minutes, rapidly cooled to 5℃or below.

Double toned milk

Same as toned milk, except that under the PFA rules (1976) double toned milk should contain
a minimum of 1.5%fat and 9.0% solid not fat.
Method of manufacture same as ‘Toned milk’ but to conform to double toned milk standards.
 Flavoured milk

Flavoured milk are milks to which some flavours have been added. When the milk is used the
product should contain a milk fat percentage at least equal to minimum legal requirement for
market milk. But when fat level is lower (1-2%), the term ‘drink’ is used.
Purpose: To make milk more palatable. To stimulate the sale of milk. To put skim milk to
profitable use
Types- Chocolate milk drinks, fruit flavoured milk drinks, sterilized flavoured milk drinks
Receiving milk (Grading, sampling, weighing, testing)
Standardization
Preheating (60℃)
Mixing cocoa, sugar, stabilizer
OR
Mixing flavour, essence, colour &sugar
Pasteurization (72℃/15sec)
Cooling (5℃)
Bottling and storage (5℃)
Details of manufacture- cocoa powder- 1 to 1.5%
Sugar- 5 to 7%
Stabilizer (sodium alginate) - 0.2%
Fat level in mil drink – Minimum legal standard 2%
The milk on receipt is standardized, preheated to 35-40℃ and filtered, alternatively after
standardization it is pre heated to 60℃, homogenized at 2500psi and then clarified. To the
warm milk, the desired amount of cocoa mix, sugar and stabilizer are slowly added and
stirred so as to dissolve them properly. The mixture is then pasteurized at 71℃/30min, cooled
rapidly to 5℃, bottled and kept under refrigeration (5℃)
Reconstituted / Rehydrated milk
This refers to milk prepared by dispersing whole milk powder (also called dried whole milk)
in water approximately in the proportion of 1part powder to 7-8 parts water.( usually spray
dried powder is used , since it is more soluble and produces less sediment.
Advantages- Helps in making up the shortage of fresh milk supplies in developing
countries.
Used by armed forces in other countries.

PROCESS FLOW CHART

Receiving water in pasteurizing vat
Preheating (38-43℃)
Addition of whole milk powder and mixing,
Filtration
Pasteurization (63℃/30mts or 72℃/15sec)
Cooling (5℃)
Packaging and storage (5℃ or below)
Details of manufacturing- The calculated amount of potable water is received in pasteurizing
vat/tank equipped with an agitator. The water is heated while the agitator is kept in motion to
38-43℃. Then the calculated amount of spray dried whole milk is slowly added to the point
of agitation and the mixture thoroughly agitated till it dissolves completely. Special powder
mixture equipment may be used for this purpose. The mixture is then pumped through a
filter, pasteurized at 63℃ for 30min, and promptly cooled to 5℃ or below.
Where, d = diameter of the fat globule, rs = density of the serum phase, rf = density Homogenization
of milk fat and n = viscosity of milk serum.

Very small fat globules (<1 mm) remain suspended in the serum phase due to
brownian motion and adversely affect the creaming phenomenon. The presence of
cryoglobulins in the raw milk causes agglomeration of fat globules, which subsequently
have increased tendency to rise to the surface.

Homogenization is a mechanical process in which milk is forced through a

homogenization valve under very high pressure. The milk is thus deflected at right
angles through a narrow opening of about 0.1 nm (100mm). As the milk comes out
of this valve opening, there is sudden drop in pressure and the milk is subjected to
impact against an impact ring. This complete process results in disruption of fat
globules leading to decrease in the average diameter (typically from 0.2 to 2 mm)
and an increase in the number and surface area of fat globules.

Homogenization with reference to milk/ dairy applications thus refers to a mechanical

process that is used to reduce the size of fat globules such that milk fat does not
rise to form a cream layer during storage of milk. Although homogenization renders
fat globules uniformly distributed in the body of the milk, upon prolonged storage
it does not remain completely dispersed.

6.2 HOMOGENIZATION: THEORIES AND PROCESS

DESCRIPTION

i. Definition of Homogenized Milk

United State Public Health Service has proposed one of the most comprehensive
definitions for homogenized milk. This has been the most widely accepted and
referred definition. It states that “Homogenized milk is milk which has been treated
in such manner as to ensure break-up of the fat globules to such an extent that
after 48 hours of quiescent storage no visible cream separation occurs in the milk
and the fat percentage of the milk in the top 100 ml of milk in a quart bottle (946ml),
or of the proportionate volumes in containers of other sizes, does not differ by more
than 10 per cent of itself from the fat percentage of the remaining milk as determined
after thorough mixing.

ii. Theories of Homogenization

The principle underlying the process of homogenization is to subject the fat globule
to enough severe conditions, which disrupts it into smaller globules. The newly
formed fat globules are maintained in dispersion for sufficient time to allow milk fat
globule membrane (MFGM) to be formed at the fat-serum interface. The following
theories have been proposed to be responsible for the entire phenomenon.

Shearing or Grinding: As milk is passed at high pressure (velocity ~ 200-300 m

s-1) through the homogenizer valve (~ 100 mm gap), fat globules undergo shearing
action. The shear between fat globules and the surface of the homogenizer wall
coupled with wire drawing effect results in elongation of the fat globules which
progressively becomes unstable. These phenomenon result in subdivision of the fat
globules. Furthermore, the difference in velocity of the faster moving serum phase
at the centre of the liquid stream as compared to the liquid near the edge of the
stream causes the fat globules to grind against each other. The turbulence created
by the difference in velocity and eddy currents of the liquid add to the shear effects
and thus enhance the process of disruption of the fat globules.

Exploding: This theory suggests that during homogenization, there is build up of

tremendous pressure. When this pressure is suddenly released, the internal pressures
39
Processing of Milk within the fat globules pull the globule apart with exploding effect. This results in
disintegration or subdivision of fat globules into smaller globules.

Splashing/Shattering: As the high homogenizing pressure is attained in the

homogenizer, the homogenizing valve releases the highly compressed milk at very
high velocity. The liquid suddenly strikes a retaining wall/ perpendicular surface.
This causes splashing or shattering effect on the fat globules resulting in break
down of globules into smaller sizes.

Acceleration and Deceleration: This theory relates sudden change in velocity of

milk as it passes through homogenizer to the homogenization effect. When milk
enters the homogenizer valve, velocity of milk changes from almost static to very
high velocity. As it comes out of the valve, there is sudden deceleration at a rate
at which it was accelerated. This sudden change in velocity results in shattering
effect leading to division of fat globules.

Cavitation: It is postulated that as the milk passes through the homogenization

valve, the initial homogenization pressure decreases sharply due to sudden increase
in the velocity of milk. Depending on the back pressure that exists outside the
homogenizer valve, the pressure can drop to as low as the saturated vapour pressure
of liquid. This leads to formation of vapour bubbles due to cavitation. Cavitation
generates shock waves, which could be in excess of 1600 kg/cm2 in intensity. Due
to overlapping of these shock waves, disintegration of the fat globules may occur.

iii. Advantages and Disadvantages of Homogenized Milk

Advantages
 Prevents removal of fat/cream from milk
 Homogenized milk results in softer curd and therefore easily digested by infants
 Churning of fat does not occur during bulk transportation
 Fat is uniformly distributed and therefore gives uniform consistency
 Homogenized milk is comparatively resistant to development of oxidized flavour
defect
Disadvantages
 Homogenization offers possibility of incorporation of foreign fat into milk
 Homogenized milk is prone to development of ‘sunlight’ or ‘activated’ flavour
defect
 Homogenized milk if returned unsold from the market is difficult to salvage as
centrifugal separation of fat is not possible

iv. Viscolised Milk

Viscolised milk refers to a product, which has unusually deep cream/fat layer
resulting from admixing of homogenized cream, skim milk and/or whole milk. The
homogenized fat forms very loose clumps with the unhomogenized fat globules and
rise to the surface giving an appearance of deep cream layer. The unfair traders
who first separate the cream, homogenize it and then remix with the skim milk
sometimes practice it. This gives the remixed milk a very rich and creamy surface
appearance and thus deceives the consumers.

v. Design and Operation of Homogenizers

There are several types of homogenizer valves and therefore designs of homogenizers
vary depending on the manufacturers. However, many homogenizers used in the
dairy industry have been developed based on the principles introduced by Gaulin.
Homogenizers essentially consist of two components – a piston pump to generate
40 high pressure and a homogenizing valve.
Vitaminized milk:- it is defined as the milk in which one or more vitamins are added. Addition of
vitamins in milk is called fortification & such milk is called fortified milk. It is well known that lack of
vitamins in diet causes specific deficiency diseases which in turn, can be cured by the intake of those
particular vitamins. Some common vitamins deficiency diseases are:-
Name of vitamins Result of deficiency
Vit. A Night blindness, lowered resistance to infection,
Poor growth in young
Vit.D Rickets in child, osteomalacia in adults.
Vit. B1 beri-beri(skin disease)
Vit. C Scurvy(swollen gums)
Vit. B2 Sore mouth & tongue in children
Humanized milk:- it is defined as the milk which is prepared by doing modification in chemicalcomposition of
cow or buffalo milk in such a way that it resembles human milk. This milk is calledhumanized milk.
Nutritive value of milk:-
Milk is most unique & ideal food for man. It meets the nutritional requirements of body better than any other
single
food. It contains the food constituents like protein, fat, lactose, vitamins, minerals etc. Besides being supplying
certain essential fatty acids, it contains the above nutrients in an easily digestible & assimilable form. All these
properties make milk an important food for different age group. The nutritive value of milk is discussed below:-
1.) Protein:- the primary purpose of protein is the formation of new tissues & repair of the broken down
tissues. Protein also serves as a source of heat & energy. 1 gram of protein gives about 4.1K calorie of
energy. Milk protein contains all essential amino acids in fairly large amount; therefore, it is called complete
protein of high quality. But when compared with ideal protein milk proteins are found only deficient in
sulphur containing amino acids such as cysteine & methionine.
2.) Fat:- milk fat is highly digestible to the extent of 99% in comparison to the 85% of vegetable fat. 1 gram of
fat gives about 9.3K calorie of energy. Milk fat imparts a pleasing flavour & smooth body texture to the food
products. All essential fatty acids are present in milk fat. It also serves as a carrier of fat soluble vitamins (A,
D, E, K).
3.) Lactose:- the main function of lactose is to supply energy. 1 gram of lactose gives about 4.1K calorie of
energy. Lactose produces acidic condition in the intestine which favours the growth of desirable bacteria
and checks the growth of proteolytic bacteria. Lactose also increases the absorption of certain elements like
Ca, Mg, Fe, Co, Zn etc.
4.) Minerals:- milk supplies all the minerals required by our body in more or less quantities e.g. it is an
excellent source of calcium & phosphorus, both of which together with vitamin D are essential for bone
formation. Milk is poor to fair source of copper & iron.
5.) Vitamins:- these are accessory food factors which are essential for normal growth, health & reproduction of
living organisms. Milk is good source of vit. A, D, thiamine and riboflavin etc. but it is deficient in vit. C.