The dairy industry considers as another way to use the cream, this product is concentrated or sweetened milk and cooked as jam, milk, water extraction and concentration of nutrients. The milk powder are a good food when processing is done properly. Sweetened milks are not as susceptible to deterioration from the high concentration of sugar. RAW MATERIAL AND SUPPLIES:
- Milk: Use fresh cow milk, whole and natural. -Sugar: refined white sugar is used.
- Sodium bicarbonate: Lowers acidity of milk during processing.
- Flavoring: Optional, can generally be used when you want to give the product a special flavor, such as vanilla and chocolate.
- Thickener: The commercial white dish containing some type of thickener, often used white navy beans and lima beans.
The thickener is prepared as follows: The legume is soaked in water the day before he peeled, cooked and soft when it melts fine. As a thickener can also use corn starch.
- Preservative: Optional, can use potassium sorbate prevent microbial growth.
EQUIPMENT AND MATERIALS
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Kitchen - Pots
- Strainers
- calico fabric
-
jug -
Workbench - Wooden pallets
Pots - Packaging
INSTRUMENTS:
- Balance
- Density
- Thermometer
DESCRIPTION OF CAPITAL FLOWS:
- RECEPTION:
Milk recepciona in clean, disinfected drinking water which Added 5 drops of bleach per liter. The milk must come from farms that guarantee a healthy milking clean and free of contamination. The milk quality is crucial to obtain a high quality product.
- FILTERING
milk is strained or filtered using a coarse cotton cloth clean and disinfected to remove foreign particles from the milking and poured into a pot of stainless steel or aluminum.
- HEAT TREATMENT:
The milk is heated to 85 ° C before adding 0.5 grams of sodium bicarbonate and 250 grams of sugar per liter of milk. Beat gently until completely dissolved.
- CONCENTRATION I:
The mixture is simmered for 2 hours stirring constantly with a wooden paddle.
- CONCENTRATION II:
more sugar is added in the proportion of 250 grams per liter is stirred gently until dissolved. Then add the flavoring to taste and thickener consisting of white or lima beans, prepared earlier in the ratio of 100 grams per liter of milk or less. Add the potassium sorbate in the proportion of 1 gram per 10 liters of milk. It continues with the concentration boiling, whisking constantly for an hour until the product takes point. This condition is recognized when passing the pallet is the bottom of the pot. It is advisable to perform this operation in a water bath to prevent browning of the product.
- PACKAGING:
is done in clean and sterile when the product was at 85 ° C. Then sealed containers and placed upside down on a table.
- COOL:
the packaged product is cooled to the temperature of the environment
- CONSERVATION:
sweetened milks are not as susceptible to deterioration from the concentration of sugar is high.
QUALITY CONTROL
quality controls are performed with physical and biological analysis. Blancmange quality is dependent on the quality of raw materials, processing techniques employed and personal hygiene and utensils used. Milk is a highly perishable food and is easily contaminated, so it is necessary that the milking and handling dairy products is very careful and hygienic. The milk must come from healthy cows and free of contagious diseases.
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