Professional Documents
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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
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
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.
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