Dairy Ingredients for Food Processing

Concentrated Fluid Milk Ingredients 125

geenan (150 mg/kg) as a thickener; and leci-

thin as an emulsifi er.

Sweetened condensed milk (SCM), also

called condensed milk, consists of concen-

trated milk solids made by removal of about

60% water from a mixture of milk (whole,

nonfat, or homogenized) and safe and suit-

able nutritive carbohydrates such as sucrose.

It contains not less than 8% milk fat and not

less than 28% total milk solids. The product

is pasteurized and may be homogenized

(21CFR131 : 120). International standards

for sweetened condensed milk require a

minimum fat content of 8% and a minimum

of 28% total milk solids. The minimum sugar

content is not specifi ed but is usually above

40% and should be suffi cient to prevent

spoilage. Addition of fruit juices or concen-

trates, coloring, and natural and artifi cial

fl avors is permitted.

CODEX STAN 282 allows the use of the

following raw materials in SCM: milk and

milk powders, cream and cream powders,

and milk fat products. Other dairy products

used as raw material for protein adjustment

include milk retentate, permeate, and lactose

(also used for seeding). The products are

used in such a way as not to alter the whey

protein:casein ratio in the milk being adjusted.

Permitted ingredients are potable water,

sugar, and sodium chloride. According to the

CODEX standards, the fi nished food con-

tains not less than 8% by weight of milk fat,

and not less than 28% by weight of total milk

solids, and protein not less than 34% of the

solids - not - fat (SNF).

trated whole milk. It is made by removing
about 60% of the water in milk. It contains
not less than 6.5% milk fat, not less than
16.5% milk - solids – not – fat (MSNF), and
not less than 23% by weight of total milk
solids. It contains added vitamin D (25 IU/
fl uid oz, where 1 fl uid oz = 0.0296L). It is
heat sterilized to prevent spoilage. Optional
ingredients may include vitamin A (125 IU
per fl uid ounce), stabilizers, and emulsifi ers
(21CFR131 : 130). International standards
(CODEX STAN 281) (CODEX Alimentarius,
2007 ) specify four types of evaporated milks,
which are given in Table 5.1.
Condensed milk may be produced from
milk and milk powders, cream and cream
powders, and milk fat products. The protein
content is typically adjusted with lactose or
with retentate or permeate obtained from
ultrafi ltration of milk, part skim milk, or skim
milk. Other permitted ingredients include
potable water, sugar, and sodium chloride.
In addition, fi rming agents such as the fol-
lowing may be used at levels permitted by
good manufacturing practices: potassium or
calcium chloride (used at a rate of 2 g/kg
singly or 3 g/kg in combination, expressed as
anhydrous substances); stabilizers (e.g., sodi-
um, potassium, or calcium citrates, used at
the rate of 2 g/kg singly or 3 g/kg in combi-
nation, expressed as anhydrous substances)
or acidifi ers (e.g., carbonates and phos-
phates of sodium, potassium or calcium);
di - , tri - , and polyphosphates (used at the rate
of 2 g/kg singly or 3 g/kg in combination,
expressed as anhydrous substances); cara-

Table 5.1. CODEX standards for different evaporated milks.

Evaporated

milk

Evaporated

skimmed milk

Evaporated partly

skimmed milk

Evaporated

high - fat milk

% Minimum milk fat 7.5 1 More than 1 but

less than 7.5

15

% Minimum milk solids * 25 20 20 11.5

% Minimum milk protein

in milk - solids – not – fat *

34 34 34 34

• Milk solids and milk - solids - not - fat content include water of crystallization of lactose.
  Farkye (2008)