UNIT 11 PACKAGING, STORAGE AND

COMMON DEFECTS IN
CONDENSED MILKS
Structure
11.0 Objectives
11.1 Introduction
11.2 Packaging
11.3 Storage
11.4 Judging and Grading
11.5 Defects their causes and Preventive Measures
11.6 Uses milk
11.7 Let Us Sum Up
11.8 Key Words
11.9 Some Useful Books
11.10 Answer to Check Your Progress

11.0 OBJECTIVES
After reading this we shall be able to
• know about the packaging of Condensed milk and Evaporated milk.
• know about storage of the product.
• judge and Grade the product
• identify known defects, their Causes and Prevention
• know the uses of Condensed milk and Evaporated milk

11.1 INTRODUCTION
It is absolutely essential to maintain the quality of good grade concentrated milk
during storage until it reaches the intended customer. Selection of proper packaging
materials and storage conditions will ensure prolonged keeping quality of the product.
In the manufacture of different types of concentrated milks care should be taken to
produce uniform acceptable quality product. Routine examination of the product is
important, not only to assure improvement in the product, but also to see that it
reaches the customer in good condition. In this respect, it is helpful to know and
understand how to evaluate and grade good quality product. If however, certain
defects are noticed in the product the reasons for the same and the preventive steps
to be taken to eliminate defects should also be known to the manufacturer.

11.2 PACKAGING
Packaging essentially means placing a commodity into a protective wrapper or
container for transport or storage or both. Thus package must perform the following
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important functions.
• Contain the product Packaging, Storage and
Common Defects in
• Protect the product Condensed Milks

• Help in selling the product

Concentrated milk is packed in suitable containers for storage and transport.
Sweetened condensed milk is packed at the end of the manufacturing process.
Evaporated milk is packed in containers immediately after concentration and then
sterilized with the container. In case of Ultra High Temperature (UHT) treated milk,
the product is sterilized and then aseptically packed in suitable containers.
i. Packaging of Condensed Milk
Two types of packages are used. For large quantity or for bulk transport, the
condensed milk is filled in barrels of various sizes ranging from 50kg to 300 kg. The
barrels are made either from wood or metal. Barrels are coated internally with wax
or provided with polythene liners. Before condensed milk is run into barrels, they
should be sterilized by means of steam, condensate allowed to drain and then filled
by means of a funnel placed in the bunghole. When the barrels are full, the bungs are
driven in, thus effectively, sealing the content. The room in which the barrels are
filled should be in sanitary condition and its atmosphere should preferably be one of
filtered air. Condensed milk is usually filled in barrels, at around 15.5°C (60°F).
For retail sale the condensed milk is packed in cans of various sizes from 200 gms
to 5 kg or even more. The method used for can filling varies from hand filling to
continuous automated filling. In big factories tin sheets are shaped into cans by
machines, which are then filled and sealed immediately. In small factories the cans
are bought readymade and filled and sealed either manually or by machines. Sealing
is carried either by means of solder or by crimping on the tops of the cans to form an
airtight seal without the use of solder. The cans should be sealed immediately after
they have been filled in order to prevent contamination of the product by exposure
to atmosphere. Since cans filled with condensed milk do not undergo subsequent
sterilization, strict sanitary conditions should be observed during filling process so as
to prevent contamination which will otherwise affect the keeping quality of the stored
product. The filling and sealing area should be enclosed and only filtered air should
be circulated to avoid direct exposure to atmospheric dirt or dust during filling. The
filling machines and accessories should be thoroughly washed and sanitized before
start of the filling operation. The cans and lids on their passage to the filler should be
suitably sterilized. This is usually done by passing the cans under or over a battery
of suitable gas jets. Personnel operating the filling and sealing machines should
observe sanitary habits. It is important to fill cans fully so as to exclude as much air
from the container as possible and seal them promptly after filling.
ii. Packaging of Evaporated Milk
Several machines have been designed for this purpose. In one type, which is known
as “Vent hole type” concentrated milk is filled through a small aperture (3 mm of 1/
8 inch diameter). After cans have been filled they are immediately sealed. Sealing
process requires care, as the seal has to with stand the heat of sterilization process.
It is also essential that cans are filled as quickly as possible to avoid contamination of
milk. The opening in the cans is usually soldered by mechanical finger. But hand
soldering is also practiced while handling smaller number of cans. When the cans
leave the sealing machine they are tested for leaks by being plunged into a hot water
tank. If any of the tins rise or give off air bubbles, they are discarded as unfit for
sterilization. Modern sealing processes are so rapidly carried out that a large number
37
of cans may be sealed in one minute. In this process open or sanitary type cans are
Concentrated Milks used. The concentrated milk is filled into the open can one end of which is already
seamed and after filling the other end of the can is seamed by an automatic seaming
machine.

11.3 STORAGE OF CONDENSED MILKS

Both condensed milk and evaporated milk are expected to be stored for longer
period. Hence conditions should be maintained such that the product should not
deteriorate in quality during storage. The room temperature at which the product is
stored is one major factor, which will have definite effect on the keeping quality. The
present trend is to store both condensed milk and evaporated milk around 10 to
15°C. Very low temperature such as 0°C or below may cause sugar separation in
condensed milk leading to a defect called sandiness in the product. The sandiness is
due to the presence of very large crystals of lactose. Viscosity of the product also
will increase due to low temperature storage. Increase in viscosity may be beneficial
up to a certain level, but very high viscosity changes due to low temperature storage
may also affect the body and texture characteristics of the product. It has been
shown that commercial evaporated milk remains acceptable even after two years
when stored below 15°C but deteriorates rapidly when stored at 21°C or above.
Humidity of the storage space should also be kept low (below 50%) to check the
spoilage of cans and labels. Periodic inversion of cans in case of evaporated milk
during storage will help to minimize fat separation.
Check Your Progress 1
1. What you understand by the term packaging?
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2. What important functions must package provide?
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3. How condensed milk is packed for bulk transport?
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4. Why strict sanitary conditions should be maintained during packaging of
condensed milk?
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5. Why storage temperature is important in case of condensed milk?
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6. What is the recommended storage temperature of condensed and evaporated Packaging, Storage and
Common Defects in
milk? Condensed Milks
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7. What happens when condensed milk is stored at a very low temperature such
as 0°C or below?
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11.4 JUDGING AND GRADING

Good and acceptable quality food products are made by selecting good quality raw
materials and following the established manufacturing techniques. This is also true
with the manufacture of condensed milk and evaporated milk. Proper care should
be taken to produce good quality product. Manufacturer should routinely examine
the product to judge its quality and to maintain the grade that is acceptable to
customers.
Judging refers to the act of evaluating the dairy product for its “Eating quality” on the
basis of various attributes. Grading refers to its classification into different categories
or grades. The eating quality of a dairy product is generally determined by
organoleptic/sensory tests, which include all the five senses of sight, smell, taste,
touch and sound. Of these taste and smell are the most important in judging and
grading. There are various methods available for judging and grading of dairy
products. Some of the subjective tests based on organoleptic examination such as
flavour, taste etc. make use of the hedonic scale or variation of it.
i. Hedonic Scale: This method of rating for individual attributes is simple and
gives a clear indication of the particular attribute of the product. For example
the flavour of a dairy product may be evaluated on a hedonic scale rating from
1-10 points as suggested in the following Table 11.1. Modification of hedonic
scale using narrow range 1-5 may also be used in evaluating the product.
Table. 11.1 Hedonic scale for flavour

Sensory Reaction Score

Superior 10
Excellent 9
Very desirable 8
Desirable 7
Slightly desirable 6
No strong likes 5
Slightly undesirable 4
Moderately undesirable 3
Undesirable 2
Objectionable, Offensive 1

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Concentrated Milks ii. Score card: The scorecards for condensed milk and evaporated milk proposed
by the American Dairy Science Association (ADSA) were most useful in
establishing standards and obtaining uniform high quality products.
Table 11.2 Score Card for Condensed Milk (ADSA)
Items Perfect
Score
Flavour and odour 30
Body and texture 25
Colour 05
Fat content 10
Milk Solids 10
Bacteria 10
Sugar 10
Adulterants and preservatives
must be absent
TOTAL SCORE= 100

Table 11.3 Score Card for Evaporated Milk (ADSA)

Items Perfect Score
Flavour and odour 40
Body and texture 25
Colour 05
Fat content 10
Milk Solids 10
Total Solids 10
Adulterants and preservatives must be
absent TOTAL SCORE = 100

These score cards considered such items as (a) flavour and odour; (b) body and
texture; (c) colour; (d) fat content; (e) milk solids; (f) bacteria and (g) sugar in case
of condensed milk only). Numerical values were assigned to each item. Flavour/
odour and body/texture were given higher ratings (30 and 25 points in case of
condensed milk and 30 and 25 points in case of evaporated milk). Colour rated 5
points while all other items were treated equally being allotted 10 points each.
The following procedure should be followed for judging a product.
i) Sampling: Select a can of the product at random for examination.
Sequence of observations: Avoid undue agitation when transporting to the
laboratory. Place it on the table for examination in the same upright position as
before. Cut more than three fourths of the top of the can and turn it back.
Then examine in the following order.
ii) Appearance of the can: Look for signs of rust etc., both outside and inside
(when emptied).
iii) Appearance of the product: Examine uniformity of colour; look for absence
of lumps in condensed milk and cream layer/butter/particles/curd in evaporated
40 milk.
iv) Body and texture (viscosity): Observe whether the viscosity is high, normal Packaging, Storage and
Common Defects in
or low while pouring the contents into a beaker. Condensed Milks
v) Sediment: Watch for presence or absence of sediment at the bottom of the
container when emptied.
vi) Flavour and odour: Note defects if any, by placing a small spoonful of
condensed milk or diluted evaporated milk (1:1 with distilled water) on the
tongue.
vii) Laboratory Tests: Take a sample aseptically and then test for fat, total solids,
bacteria, sugar, adulterants and preservatives.
iii. Requirements for High Grade Condensed milk and Evaporated milk:
The person who is judging the product should be familiar with the desirable
qualities of the product as well as the possible defects, which may occur in
both condensed milk and evaporated milk.
a) Condensed milk: It should have a clean, pleasant aroma, a pronounced
sweet taste, smooth and uniform body and texture and uniform light colour,
which should be yellow for cow milk and light greenish white for buffalo
milk.
b) Evaporated Milk: It should have mild pleasant flavour, a relatively viscous
body, uniformly smooth in texture and uniform colour.

11.5 DEFECTS THEIR CAUSES AND

PREVENTION
Condensed milk and evaporated milk are the products suitable for prolonged storage.
They have typical properties after production by which they are identified. These
properties must be such that the product is fit for sale immediately after production
and does not alter during reasonable period of storage. They should, therefore be
physically, chemically and bacteriologically fit for human consumption by the end of
storage period. Routine examination of the product soon after manufacture as well
as during storage may be carried out to judge the quality of the product. If any
defect is noticed, proper care should be taken to climate the defect in the subsequent
batches. It is, therefore, important to know what type of defects may occur in the
product, the reasons for their occurrence and the preventive measures to be used to
avoid these defects.
The defects which may occur in condensed milk may be divided into two categories
as follows:
• Microbial defects
• Non-Microbial defects
i. Microbial Defects
These defects are due to presence of abnormal bacteria in the milk or in products.
The common defects are as follows:
a) Gassy fermentation/Bloats: Formation of gas takes place in cans and barrels
of condensed milk causing bulging or bursting of containers. Gas producing
yeasts are the cause of many types of gaseous fermentation. The source of
contamination may be the raw milk, or inferior quality sugar or unhygienic
factory conditions especially not properly washed and sanitized equipments
and filling machine.
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Concentrated Milks To avoid this defect good quality raw milk and properly preheating temperature
should be used. Only good quality sugar without any yeast contamination should
be selected. Proper sanitary conditions should be maintained during manufacture
and packaging of condensed milk. The containers should be filled fully with
little space for air or oxygen.
(b) Bacterial thickening: Condensed milk gets thickened progressively during
storage. This is due to microorganisms which produce rennin like enzyme.
These organisms are easily destroyed during preheating process. Optimum
sugar ratio (64.5) may inhibit the growth of microorganism. Low temperature
storage also helps in reducing the bacterial thickening.
(c) Mould buttons: This defect occurs during storage due to mould contamination.
Small reddish brown pieces of curd about ¼” to ¾” in diameter are formed on
the surface causing localized coagulation. This defect occurs after storing the
product for some time. The causative mould “Aspergillus repeno” produces a
“clotting enzyme” which causes localized clotting. High temperature storage
also helps in the growth of the organism. The milk may be infected with the
organism during concentration process.
To avoid this defect, scrupulous cleaning and care of dairy equipments is essential.
Since this organism does not grow at low temperature storing of condensed
milk at lower temperature will prevent this defect.
ii. Non Microbial Defects
The non-microbial defects are of chemical or physical origin. These are listed below.
(a) Sandiness: Good quality condensed milk should possess a smooth homogenous
texture and be pleasant to palate. Some times however the milk may be gritty
containing large number large sized hard lactose. The solid particles are of
such size that the product lacks smoothness and grittiness is noticeable, as the
sample is being tasted. This defect is readily detected by an average consumer.
Sandy, rough grainy, granular, and gritty are the term used to describe this
defect.
The sandiness may be due to presence of relatively large size crystals of lactose.
Also if excess amount of sugar is used in manufacture of condensed milk, sugar
particles may also crystallize out and cause sandiness. If manufacturing conditions
are not conducive to the formation of small lactose crystals, large and coarse
crystals are formed. Cooling of condensed milk must be carried out in such a
manner that smooth texture is obtained by the formation of large number of
minute sugar crystals.
High viscosity also delays the crystal formation. It is, therefore, necessary to
rapidly cool the condensed milk in the initial stages.
Correct cooling and induced rapid crystallization with correct amount of seed
lactose will help to avoid this defect. Optimum storage temperature is also
essential to avoid this defect.
(b) Age thickening: Thickened condensed milk is the most common defects seen
in the sweetened condensed milk. This defect varies markedly in its intensity
from slight jelly to a firm and consistency. The defect becomes progressively
more intensive upon storage, especially at room temperature or above.
Preheating temperature of milk and degree to which the milk is concentrated
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have been observed to have profound effect on age thickening. With high pre-
 heating temperatures, there is a greater tendency upon the product to thicken Packaging, Storage and
Common Defects in
early. With increasing concentration of milk solids the thickening tendency Condensed Milks
becomes more marked. In order to avoid early thickening of condensed milk,
optimum pre heating temperature should be maintained. Sugar should only be
added at the end of condensing of milk. The product should preferably be
stored at temperature below 15°C with the addition of proper type of stabilizers
age thickening may be decreased to a great extent.
(c) Brown colour: usually brown colour discolouration is associated with age
thickening, both of which become progressively more intense on storage. The
acidity and temperature of storage are factors, which determine the rapidity of
change. This defect may be avoided if the condensed milk cans are stored at
reasonably low temperatures. Other defects in condensed milk include some
flavour defects such as rancid, tallowy, metallic etc. Following good
manufacturing practices, good quality raw material, good quality milk, good
packaging and storing the product at low temperature may help to avoid the
defect.
(d) Fat separation in condensed milk is rare.
Defects in Evaporated Milk: Evaporated milk is sterilized product. If
sterilization is properly carried out the product will remain in good condition
without any bacterial spoilage during storage. However, if sterilization process
is improperly carried out, some microorganisms and spore may, survive and
cause spoilage, during storage, Gassy fermentation, coagulation, bitterness and
fishy flavour are some of the defects noticed in improperly sterilized evaporated
milk. If the bacterial defect in evaporated milk is to be eliminated, it is essential
that the sterilization process should be carried properly and adequately with
strict cleanliness in the factory.
Chemical/Physical defects in Evaporated Milk
Age thickening
Age thinning
Fat separation
Sediments/mineral deposit
Brown colouration
(a) Age thickening: As in the case of sweetened condensed milk thickening or
high viscosity of the product is due to improper preheating of milk, higher total
solids concentration, inadequate homogenization and storage at higher
temperature.
To eliminate this defect the milk should be heated at optimum preheating
temperatures. The concentrated milk should be homogenized at proper pressure
and the product should be stored at low temperature.
(b) Age thinning/low viscosity: Milk like consistency of evaporated milk indicates
its low viscosity. This defect may be due to insufficient concentration of milk
and inadequate or no homogenization of milk or improper sterilization. This
defect is eliminated by following correct/adequate processing conditions and
storing the product at low temperature.
(c) Fat Separation: A thick, heavy cream layer is noticed at the top of the can
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when it is opened. The cream layer is very dense and will not easily mix with
Concentrated Milks remainder of milk. Even after mixing creamy chunks of butter particles are
noticed floating in the milk of relatively low viscosity. The reasons for this
defect to appear are in adequate homogenization high storage temperature,
long storage period and improper handling during storage. Proper
homogenization, low temperature storage and correct handling of the product
will eliminate this defect. A more viscous is desirable from fat separation point
of view.
(d) Sediments/Mineral deposit: Sediments noticed in evaporated milk cans may
be due to crystallization of some of the calcium and magnesium salts, and
denatured proteins. This gritty sediment formation takes place during prolonged
storage of evaporated milk. The rapidity with which the sediments are formed
is influenced by the nature of the milk, conditions of manufacture and temperature
of storage. Selection of good quality milk, correct processing conditions and
low temperature storage will help to eliminate this defect. Higher viscosity
product is less prone for this defect.
(e) Brown Colour: The brown colour in evaporated milk is associated with high
sterilization temperature, high storage temperature and longer storage period.
The sterilization temperature should be as low as possible with germicidal
efficiency. The brown colour defect in evaporated milk is eliminated by employing
proper preheating temperature, correct sterilization process and low temperature
for storage of the product.

3.6 USES OF CONDENSED MILK AND

EVAPORATED MILK
The concentrated milk is used in a variety of food products. The uses of condensed
milk and evaporated milk are listed below.
i. Condensed Milk finds the following uses
• It is easily reconstituted by dilution with water to the equivalent
concentration of raw milk and used in the preparation many sweetened
milk drinks.
• It is used as sweetening and whitening agent in tea, and coffee beverages.
• It is used in ice cream preparation.
• It is used extensively in the preparation candy, chocolate and other
confectionery products.
• It is used in many types of puddings and prepared foods.
ii. Evaporated Milk finds the following uses
• Because, in its homogenization and sterilization evaporated milk finds use
infant feeding due to formation of soft curd in the stomach.
• It is used for reconstitution into milk with water.
• It is used as an ingredient in the preparation of many types of pudding,
sauces and gravies because of its smooth consistency.
• It is used in the manufacture of ice cream.
• It is used in the preparation of chocolate, bakery and confectionery
44 products.
 • It is used in lieu of cream in coffee, tea, cocoa or chocolate. Packaging, Storage and
Common Defects in
• It is diluted with milk and cream to produce coffee cream. Condensed Milks

Check Your Progress 2

1. What does judging and grading refer to?
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2. How eating quality of dairy products generally determined?
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3. Name two sensory tests, which are considered important in judging and grading
of dairy products.
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4. What items are considered in the score card proposed by American Dairy
Science Association (ADSA) for condensed milk and evaporated milk?
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5. What are the requirements for high grade condensed milk?
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6. What is the requirement for high-grade evaporated milk?
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7. What are the causes of following defects in condensed milk?
a) Gassy fermentation .............................................................................
b) Sandiness ............................................................................................
c) Age thickening .....................................................................................
8. What are the causes of following defects in evaporated milk?
i) Fat separation .............................................................................................
ii) Sediments or Mineral deposit ......................................................................
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iii) Brown colour ..............................................................................................
Concentrated Milks 9. Name any three uses of condensed milk.
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10. Name any three uses of evaporated milk.
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11.7 LET US SUM UP

Sweetened condensed milk is packaged under strict hygienic and sanitized conditions
at the end of the manufacturing process. These packages are not sterilized after
packaging. Evaporated milk is packaged in containers immediately after concentration
under strict conditions of hygiene and then subjected to sterilization along with the
container. In case of Ultra High Temperature (UHT) treated milk, the product is
sterilized and then aseptically packed in suitable containers. Wooden or metal barrels
coated internally with wax or polythene liners are used for bulk packaging of
condensed milk. For retail packaging, cans of various capacity i. e., 200 g to 5 kg or
more are used, which can be filled and sealed manually or by machines. Evaporated
milk is filled by automatic filling machines into open or sanitary type cans and seamed
by an automatic seaming machine, sterilized and stored. Ideal temperature for storing
both condensed and evaporated milk is 10 to 15°C. Very low temperature such as
0°C and below may cause sugar separation and increase in viscosity leading to a
texture defect called ‘sandiness’ in condensed milk. Humidity in the storage room
should be below 50 % to check the spoilage of cans. Evaporated milk is stable for
about two years or more, when stored at 15°C. In general, condensed milk should
have a clean, pleasant aroma, a pronounced sweet taste, smooth and uniform body
and texture and uniform light colour, which should be yellow for cow milk and light
greenish white for buffalo milk. Evaporated milk should have mild pleasant flavour,
a relatively viscous body, smooth texture and uniform colour. Sweetened condensed
milk may develop bacterial defects like gassy fermentation/bloats, bacterial thickening,
mould buttons due to bacterial contamination and sandiness, age thickening, brown
colour and fat separation due non-bacterial caused during storage. Evaporated milk
being a sterilized product may exhibit age thickening, age thinning, fat separation,
sediments/mineral deposit and brown colouration due improper processing and
storage when stored for a long time. Condensed Milk is used for reconstitution and
in the preparation of many sweetened milk products. It is used as a sweetening and
whitening agent in tea and coffee beverages; ice cream, candy, chocolate and other
confectionery products, puddings & prepared foods. On the otherhand, evaporated
milk finds application in infant foods, reconstitution into milk, preparation of puddings,
sauces & gravies, manufacture of ice cream, chocolate, bakery & confectionary
products etc.

11.8 KEY WORDS

Hedonic Scale : is a simple scale which the range from 1-10
for rating of individual attributes of the
46 products.
ADSA Score Card : is a 100 point score card proposed by Packaging, Storage and
Common Defects in
American Dairy Science Association for Condensed Milks
condensed and evaporated milks for rating
their sensory, chemical and microbial
characteristics.
Gassy fermentation/Bloats : is the formation of gas in cans and barrels of
condensed milk causing bulging or bursting
of containers.
Bacterial thickening : is the thickening of condensed milk during
storage due to microorganisms producing
rennin like enzyme.
Mould buttons : is the localized coagulation on the surface of
stored condensed milk and is caused by a
mould namely, ‘Aspergillus repeno’.
Sandiness : sandy, rough grainy, granular, and gritty texture
observed in condensed milk due to presence
of relatively large size crystals of lactose.
Age thickening : slight jelly to a firm curd like consistency
found in condensed milk due to high preheating
temperature of milk, higher degree of
concentration, early addition of sugar during
condensing and storage at temperature above
15°C.
Age thinning : is the lower viscosity of the evaporated milk
due to insufficient concentration of milk or
inadequate or no homogenization of milk or
improper sterilization.

11.9 SOME USEFUL BOOKS

Sukumar, De. (1980) Outline of Dairy Technology Oxford University Press
Nilson, J.A and Trout, G.M (1964) Judging of Dairy Products AVI. Publ Co.
New York

11.10 ANSWERS TO CHECK YOUR PROGRESS

Your answers should include the following points
Check Your Progress I
1) i) Packaging essentially means placing a commodity into a protective
wrapper or container for transport or storage or both.
2) i) The package must provide the following important functions:
• Contain the product.
• Protect the product.
• Help in selling the product.
3) i) For bulk transport condensed milk in filled in barrels of various sizes ranging
47
from 50 kg to 300 kg.
Concentrated Milks 4) i) In order to avoid any contamination after the manufacture of the product
it is essential to maintain sanitary conditions during packaging.
5) i) The room temperature at which condensed milk is stored is a major factor,
which will have definite effect on the keeping quality. Hence conditions
should be maintained such that the product should not deteriorate in quality
during storage.
6) i) The present trend is to store the product around 10-50°C
7) i) Very low temperature storage may cause sugar separation in condensed
milk leading to a defect called sandiness in the product.
Check Your Progress II
1) i) Judging refers to the act of evaluating a dairy product for its eating quality
and grading refers to its classification into different categories or grades.
2) i) The eating quality of a dairy product is generally determined by organoleptic/
sensory tests, which include all the five senses of sight, smell, taste, touch
and sound.
3) i) Taste and smell are the most important in judging and grading.
4) i) Association (ADSA) for condensed milk and evaporated milk?
The scorecard considered such items as
a) flavour and odour; b) body and texture; c) colour; (d) fat content; e)
milk solids; f) bacteria and g) sugar (in case of condensed milk)
5) i) It should have a clean, pleasant aroma, a pronounced sweet taste, smooth
and uniform body and texture and uniform light colour which should be
yellow for cow milk and light greenish white for buffalo milk.
6) i) It should have mild pleasant flavour, a relatively viscous body, uniformly
smooth in texture and uniform colour.
7) i) Defects in sweetened condensed milk.
S. Name of the defect Cause Prevention
No.
1. Gassy • Contamination with Avoid contamination
fermentation/Bloats and growth of yeast with yeast
• Storage at high
temperature
2. Sandiness • Incorrect cooling and • Correct cooling
crystallization and crystallization
• Excessive low • Optimum low
temperature storage temperature
• Excessive sugar ratio storage
• Correct sugar ratio
3. Age thickening • Excessive pre-heating • Optimum
temperature preheating
• Adding sugar before temperature
fore • Adding sugar at
warming/preheating the end of
• Storage at high condensing
temperature • Storage at low
temperature
48 (10°C)
 Packaging, Storage and
8) i) Defects in evaporated milk: Common Defects in
Condensed Milks
S. Name of the defect Cause Prevention
No.
1. Fat separation • Homogenization not • Adequate
proper homogenizati
• Storage at high on
temperature • Storage at low
• Long storage temperature
• Proper
handling
during storage
2. Sediments/ • Crystallization of • Selection of
calcium/Magnesium good quality
Mineral deposit
salts milk
• Denatured proteins • Low
• Long storage temperature
storage
3. Brown colour • Excessive high heat • correct
treatment heating and
• High temperature sterilization
storage process
• Prolonged Storage • Low
temperature
storage
• Shorter
storage period

9) i) Condensed milk is used for

• Coffee and tea preparation.
• Ice cream manufacture.
• Candy and confectionary
10) i) Evaporated milk is used for
• Ice cream manufacture.
• In preparation of bakery and confectionery products.
• In coffee and tea preparation.

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