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       Yellow sweet condensed milk, with the appearance of mayonnaise, sweet condensed milk traditionally sterilized and filled in the tank after cleaning, so after filling the can is no longer sterile. Modern, sweetened condensed milk can also be filled in aseptic packaging. Sweetened condensed milk and packed in 300kg barrels, the supply of large-scale production use.

Prior to evaporation, the value of fat and non-fat dry solid matter to be standardized milk is heat-treated to destroy microorganisms and enzymes can cause stability problems and protein composition, heat treatment caused the viscosity of the product during storage is very important, especially sweet condensed milk. Sweetened condensed milk production is a critical step in the addition of sugar, the life of the product is determined by the sufficiently high osmotic pressure, the water phase must be at least 62.5 percent sugar. There are two ways to add sugar

● Heat treatment before adding dry sugar

●Was added during evaporation syrup

Affect the viscosity at different stages of sugar products.

General use multi-effect falling film evaporator. In the evaporation process, the sugar was added to the evaporator, and the syrup is mixed with the milk flows into the evaporation proceed until the desired dry matter content of the dry matter can be detected indirectly by detecting the concentrate specific gravity.

After evaporation of sweetened condensed milk must be cooled, which is the whole production process is the most important and most critical step. Condensed milk in liquid water can only hold half of lactose, and the other half will be in crystalline precipitate, if allowed free of excess precipitation of lactose, the lactose crystallization will be great, the gravel of the product and make it unfit for use in many areas . Therefore, it is preferable to control the formation of small crystals of lactose crystals in the crystallization mixture is vigorously stirred to complete the rapid cooling, mixed with air is not allowed. After cooling the milk is pumped to a storage tank, holding a few days, so that the crystallization process is fully complete.

Production line advantages

l  Users can design special requirements

l  In the same production line can produce different end products

l  Available a wide range of product varieties

l  Yield, low loss

l  Application of high technology to save energy

l  The entire production process monitoring systems

l  Image, intuitive display, print all process parameters