FOOD 2010 Chapter Notes - Chapter 16: Skimmed Milk, Evaporated Milk, Condensed Milk

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Principles of food science chapter #16: milk (pg. Methods of continuous butter making were introduced at the end of the 19th century but their application was very restricted. In the 1940s the work was resumed and resulted in three different processes, all based on the traditional methods: churning, centrifuging, and concentration or emulsifying. Fluid milk contains approximately 88 percent water. Concentrated milk products are obtained through partial water removal. Dried dairy products have even greater amounts of water removed to usually less than 4% The benefits of drying include an increased shelf life, convenience, product flexibility, decreased transportation costs, and storage. Concentrated dairy products include: evaporated skim or whole milk, sweetened condensed milk, condensed buttermilk, condensed whey. Dried dairy products include: milk powder, whey powder, whey protein concentrates. After the raw milk is clarified and standardized, it is given a preheating treatment: lowers the boiling point to approx. Milk is then concentrated at low temperatures by vacuum evaporation.