Sweetened Condensed Milk

Sweetened condensed (SCM) milk is primarily used in the household for the preparation of various foods and as an additive to coffee. The long shelf-life of SCM at ambient temperature makes this product very convenient in places without a refrigerated distribution chain.The composition of SCM also makes it suitable for children. Some producers fortify their SCM with vitamins and others produce flavoured varieties such as coffee or chocolate SCM. Industrial applications include the confectionery industry. Different types of SCM are commonly produced, such as:

Sweetened condensed milk
Sweetened condensed skimmed milk
Sweetened condensed part skimmed milk
Sweetened condensed high-fat milk
All types can be processed from milk directly, or by re-combination of milk powder with water.

ZHM GROUP FLOW’s in-depth knowledge and active involvement in the development of the world’s sweetened condensed milk industry, combined with proven experience in project management of major capital projects makes SPX FLOW the ideal partner for the design and installation of state-of-the-art processing equipment.
Capabilities
The raw materials in the production of sweetened condensed milk are standardised milk, sucrose and lactose. In the production of combined sweetened condensed milk, almost all preserved milk products can be used as raw materials. The fat can be either anhydrous milk fat (AMF) or a locally produced vegetable oil.
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Process Diagram and Benefits:

APV_sweetcondensedprocessdiagram
ZHM GROUP FLOW’s state of the art processing involves heat treatment prior to evaporation, in an infusion plant integrated into the evaporator. This gives superior product quality in terms of colour and age thickening.
Use of APV multi-stage evaporators with thermal vapour recompression, minimises overall energy consumption of the evaporation process.
ZHM GROUP FLOW’s experience in systems design and processing technology ensures that product is produced to a consistently high quality for long production runs.
The combination of vacuum cooling and in-line addition of lactose produces a sweetened condensed milk with a large number of small lactose crystals, resulting in a very smooth product.