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The Manufacture of Sterilized Caramel Milk

Division of Dairy Research Laboratories, Bureau of Dairy Industry, Agricultural Research Administration, U. S. Department of Agriculture

ABSTRACT

A process was developed for the preparation of a caramel-flavored sterilized milk for use as a beverage by the armed forces. The milk was made by mixing a caramel base with plain and concentrated milk to produce a product containing 5 per cent milk fat and 22 per cent total solids. The mixture was canned and processed by the same procedure as is used for evaporated milk. Some caramel milks were more stable than samples of evaporated milk in flavor, viscosity and body during storage for one year at 86° F.