Condensed milk has always been unique in its versatility. It is used in a wide variety of dishes - it is added to tea and coffee, and it is used to make various dessert treats. Aren't children its real fans? And we, the adults, are always willing to enjoy this delicacy. It is unlikely that anyone will argue about the taste of this product. Compared to other sweets, condensed milk contains nothing but sugar and milk itself. There are no colourings or flavours. Have you ever thought about its production? Everyone knows that the quality of a product directly depends on the quality of the equipment used to make it.
Today, the market of equipment suppliers has a wide range of offers that can meet the needs of a condensed milk producer. However, when choosing such equipment, you should always keep in mind the stringent requirements for the technical equipment of enterprises. Despite the apparent simplicity of the final product, condensed milk production is a complex and high-tech process. At present, thermal sterilisation and pasteurisation are of practical importance for creating the required optimal storage conditions for condensed milk. It's no secret that condensed milk producers have long understood that in order to produce milk of the right quality with a guaranteed high shelf life, it is necessary to use autoclaves.
Global experience shows that the water cascade technology implemented by STERIFLOW is the most efficient from a technological point of view and the least expensive in terms of maintenance.
Steriflow's industrial autoclaves are recognised and appreciated by their customers for their quality and reliability. In addition, Steriflow continuously supports its customers with various services (calibration, training, maintenance, etc.).
What is the process of producing condensed milk?
Unsweetened or lightly sweetened condensed milk, also known as condensed milk in many countries, is a product made from cow's milk from which 60% of the water content has evaporated. After evaporation, the product is cooled, stabilised, packaged and sterilised. Condensed milk has a light caramelised flavour and is darker in colour than fresh milk. This is the result of the product being exposed to high temperatures during heat treatment.
How to sterilise condensed milk?
Unsweetened or lightly sweetened condensed milk must undergo a sterilisation process, which is not necessary for condensed milk with sugar (sugar increases the shelf life). The unsweetened product is dosed into jars that are sealed and then placed in the autoclave baskets. The jars are then sterilised by the patented Steriflow water cascade process. Stirring the products by rotating the drum inside the steriliser prevents browning at the edges of the packaging and improves their organoleptic quality.
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