HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Stebnitz, V. C. Articles by Sommer, H. H. Search for Related Content PubMed Articles by Stebnitz, V. C. Articles by Sommer, H. H.

The Age Thickening of Sweetened Condensed Milk

I. Seasonal Variations^*

Department of Dairy Industry, University of Wisconsin

ABSTRACT

Manufacturers of sweetened condensed milk have frequently found that during storage their product would undergo a thickening to the extent that it no longer remained a syrupy liquid but had the consistency of a custard. In some cases the thickening may have been due to the growth of certain types of bacteria which represented a spoilage of the product, while in other cases the thickening was due to physical or chemical changes which took place on aging but which was not accompanied by any spoilage of the product. Bacterial thickening may be prevented by having the sucrose concentration high enough to inhibit the growth of bacteria. Colloidal or age thickening has been found to be most prevalent during the late spring and early summer. Even though age thickening is not accompanied by the spoilage of the product, such a heavy body is objectionable from the standpoint of the consumer. The factors involved in this type of thickening have not been well understood and manufacturers of this product have refrained from canning the milk for retail trade during the period of the year when the milk was unstable.

^* Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.