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The Use of Corn Sugar in the Manufacture of Sweetened Condensed Skimmilk¹

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

1. Corn sugar is slightly more efficient than cane sugar in preserving power.
   
2. There is no difference in the types of organisms associated with condensed skimmilk sweetened with either dextrose or sucrose.
   
3. Corn sugar may be substituted for one-half of the usual amount of sucrose with no danger of crystallization of dextrose.
   
4. The tendency of corn sugar to cause physical thickening is probably due to the effect of the sugar on the protein. There is also a possibility that the sugar may react with the mineral salts to change the physical stability of the protein.
   
5. Physical thickening may be largely avoided by forewarming the milk and sugar separately.
   
6. The brown discoloration of sweetened condensed skimmilk and possibly many other food products is due to sugar protein condensation products instead of caramelization. Caramelization plays no rôle in the discoloration of dairy products.
   
7. Corn sugar should be added in a concentrated solution at the end of the condensing period.
   

¹ An abstract of a Master's Thesis submitted by R. J. Ramsey as partial fulfillment of the requirements for the degree of Master Science in Dairy Husbandry in the Graduate School of the University of Illinois, 1932.