Production
Raw milk is clarified and standardised, and then is heated to 85-90°C for several seconds. This heating destroys some microorganisms, decreases fat separation and inhibits oxidation. Some water is evaporated from the milk and sugar is added to approximately 45%. This sugar is what extends the shelf life of sweetened condensed milk. Sucrose increases the liquid's osmotic pressure, which prevents microorganism growth. The sweetened evaporated milk is cooled and lactose crystallization is induced.
Read more about this topic: Condensed Milk
Famous quotes containing the word production:
“It is part of the educator’s responsibility to see equally to two things: First, that the problem grows out of the conditions of the experience being had in the present, and that it is within the range of the capacity of students; and, secondly, that it is such that it arouses in the learner an active quest for information and for production of new ideas. The new facts and new ideas thus obtained become the ground for further experiences in which new problems are presented.”
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