Condensed Milk Processing Line

Triowin Dairy Equipment Co., Ltd. manufactures and produces condensed milk production line equipment and provides a complete set of turnkey engineering machinery to better meet the needs of modern enterprises for dairy manufacturing.

The key step in the production of sweetened condensed milk is the addition of sugar. The life of the product depends on a sufficiently high osmotic pressure. At least 62.5% sugar must be in the water phase. The different stages of sugar addition affect the viscosity of the product. There are two ways to add sugar:

•1. Addition of dry sugar before heat treatment
•2. Addition of sugar syrup in the evaporator

The stage at which the sugar is added affects the viscosity of the end product. The evaporator is usually of the multistage falling-film type. When sugar is added in the evaporator, the syrup is drawn into the evaporator and mixed with the milk at the half-way stage of the process. Evaporation then continues until the required dry matter content has been reached. The dry matter content is checked continuously by determining the density of the concentrate.

Sweetened condensed milk must be cooled after evaporation. This is the most critical and important stage in the whole process. The water in the condensed milk can only hold half the quantity of lactose in solution. The remaining half will therefore be precipitated in the form of crystals. If the surplus lactose is allowed to precipitate freely, the sugar crystals will be large and the product will be gritty and unsuitable for many applications. It is consequently preferable to control the crystallisation of lactose so that very small crystals are obtained. The required crystallisation is accomplished by cooling the mixture rapidly under vigorous agitation, without air being entrapped. The cooled condensed milk is pumped to a storage tank where it is kept until the following day to allow the crystallisation process to be completed.

Sweetened condensed milk should be yellowish in colour and have the appearance of mayonnaise. Traditionally, it is packed in cans, which in this case must be cleaned and sterilised before filling as no sterilisation takes place after canning. Nowadays it is also possible to pack sweetened condensed milk in aseptic paperboard packages. The product is also packed in big barrels, holding about 300kg, for supply to large-scale users.

▪Large output, low loss
▪Application of high technology to save energy

▪Can be designed according to user's special requirements
▪A wide range of product varieties are available

▪Monitoring system for the entire production process
▪Visual and intuitive display, printing of all process parameters