Development of village-level processes for the manufacture of sweetened condensed milk
1996
Mariano, K.Y.
Chemical analysis showed no significant differences in the ash, sugar, water and fat contents between the experimental sweetened condensed milk and the control sweetened condensed milk. The titratable acidity and viscosity of the experimental samples were significantly higher than the control. Microbiological examination also showed that the experimental samples contained higher microbial count but were within international limits. Sensory evaluation of the products revealed preference for samples with lower viscosities and smoother texture. There were no significant differences in preference for color, odor and flavor among the experimental samples during storage. Lact ME was rated highest for preference for viscosity, texture and general acceptability. Treatments that used commercial sweetened condensed milk as lactose seed were found to be acceptable by panelists and thus can be used as a substitute for lactose dust
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