RECOMBINED SWEETENED MILK

1. WELCOME

2. INTRODUCTION:
Recombination process is applied for production of
most dairy products and it has helped in creating new
foods and formulations.
Recombination is the process of recombining milk fat
and milk solids-not fat (SNF) in one or more of their
various forms with or without water.
This recombination must be made so as to re-
establish the product's specified fat-to-SNF ratio and
solids-to-water ratio.
The recombined process was first used widely during
World War II and then onward spreaded worldwide.
The main advantages derived are:
KARNATAKA VETERINARY ANIMAL AND
FISHERIES SCIENCES UNIVERSITY
BIDAR
DAIRY SCIENCE COLLEGE
KALABURAGI

3. TOPIC: Recombined Sweetened Condensed
Milk
Presented To:
Mr.Shankarlingayya
Asst.Professor of Dairy technology
Dairy science college
Kalaburagi
Presented By:
Chethan N
DGK1303
2nd year 2ndsem

4. INTRODUCTION:
 Recombination process is applied for production of most
dairy products and it has helped in creating new foods and
formulations.
 Recombination is the process of recombining milk fat and
milk solids-not fat (SNF) in one or more of their various
forms with or without water.
 This recombination must be made so as to re-establish
the product's specified fat-to-SNF ratio and solids-to-water
ratio.
 The recombined process was first used widely during
World War II and then onward spreaded worldwide.

5. The main advantages derived are:
1) It gives better opportunities for transfer of raw
material from a surplus area via industrial
manufacturing to fulfill demand in deficiency areas for
local range of milk and milk products.
(2) It supplements and supports local milk and other
products such as vegetable oils and sugars.
(3) It generates possible employment for local
population at dairy as well as with related activities,
and
(4) It creates goodwill and interest with authorities.

6. Add Skim milk powder to the water
[stirr at 50⁰C approximately 20 minutes]
Add the melted fat and other dry ingredients
Deaerate
Preheat to 60° C
Homogenization: 40 kp/cm2.
Pasteurization: 90° C/1 min.
Flash cool to 30° C
Seed with lactose

7. Crystalization
Filling
PROCEDURE:
* Add skim milk powder to the water, while stirring, at
approx. 50° C.
Stir for approx. 20 min.
* Melt the fat.
* Add the melted fat, Palsgaard® DairyEmulsifier 010,
Palsgaard® RecMilk 100
and other dry ingredients to the water phase, while stirring.
* Deaerate.

8. * Preheat to 60° C.
* Homogenization: 40 kp/cm2.
* Pasteurization: 90° C/1 min.
* Flash cool to 30° C, removing 4-6% water.
* Seed with lactose, 0.02%.
* Crystalization for 1-2 hours.
* Filling

9. RSCM Processing:
Mixing :
 Dispersion is effected using a high speed blade, a powder
funnel and centrifugal pump, a powder/liquid blender or
number of other devices designed for the purpose. Care
should be taken to minimize air incorporation or a
deaerator can be used.
 Liquid fat (55-60%) may be added before, after or with
powder to minimize foaming. Uniform dispersion of fat to
maintain protein/fat ratio at homogenization is required
otherwise fat separation results.
 The SMP is dissolved in water heated to 40-50°C first to
give solids concentration of 44%.

10.  After hydration time of about 15 min during which the
dispersed powder completes its dissolution, the sugar can
be added and dissolved (agitation stopped to minimize air
incorporation and to save power).
 During sugar addition, mix is heated to maintain
temperature at 40-50°C. Then previously melted fat (50 °C)
is added while mixing and the mix is further heated to 50-
60°C to facilitate filtration.
 When full cream powder is used, highest possible level of
TS (52%) is used at mixing stage to achieve maximum
economy.

11. Filtration:
Filtration is carried out on duplex-type filters
using a range of filter materials to remove
extraneous material from milk prior to
homogenization.
Preheating:
Preheating to homogenization temperature, 50-60°C is done.
Higher temperature adversely affects heat stability of recombined
evaporated milk.
Homogenization:
 From several systems, high pressure unit using shear type valve
is commonly used for recombined EM preparation. Usual
pressures are in range of 140 – 175 kg/cm2 for first stage, and
35 kg/cm2 on second stage.

12.  Increasing the pressure in first stage may reduce heat
stability of protein. Prior to homogenization, recombined
SCM is deaerated but it may not be followed if vacuum
cooling is applied at the end.
 Homogenization of recombined SCM is usually carried out
at a temperature range of 50-60°C in single stage (70
kg/cm2 / 7 MPa) prior to pasteurization. However better
control of product viscosity is possible if two stage
homogenization (pressure up to 105 kg/cm2 /10 MPa) is
done after pasteurization.
 Use of full cream milk powder requires low pressure (2.8-
0.7 MPa) two stage homogenization to control viscosity.
Unhomogenized product gives high initial viscosity and
accelerated rate of age thickening.

13. Pasteurization and Cooling:
 Recombined EM may be heated to homogenization
temperature or pasteurized to extend its storage life and
cooled to < 5°C. Pasteurization conditions used for
recombined SCM vary in range of 80-90°C for 30 sec to 2
min.
 Use of 91°C for 30 sec gives adequate safety to product
from yeasts without adverse effect on color or flavour.
However, holding the product at higher temperature for
longer period gives discoluration due to Maillard reaction.
 The recombined SCM must be handled aseptically here on.
Cooling in plate heat exchanger up to 50°C and then by
vacuum cooling to 30°C is carried out.

14. Lactose Seeding :
In recombined SCM, formation of greatest number of
small crystals (<10 µ) is required to control large crystal
formation giving sandy mouth feel.
Addition of very finely ground seed lactose powder (300
mesh, ~ 1-10 µ size) with high microbiological standards is
done at a rate of about 0.05 % either as powder or as
slurry. Alternatively, skim milk powder or sweetened
condensed milk of previous batch can be used as seed
material.
After crystallization, further cooling under vacuum leads to
about 10 % moisture evaporation and hence suitable
allowances are made in original mix.

15. Storage, Stabilization and Standardization:
 The viscosity of EM is determined and solids level is
adjusted to required specification.
 Addition of phosphates, citrates and sometimes calcium is
required to stabilize proteins against heat effects during
sterilization but their use should be kept to a minimum to
avoid adverse effect on flavour of the product.
 The level of stabilizer is determined by taking trials and
then whole batch can be standardized for canning.

16. Canning and Sterilization :
The essentials in canning recombined EM are clean, well
made cans, minimum foam, appropriate head space,
correct weight and efficient closure.
Any type of sterilization method employed should be
efficiently performed and rapid cooling should follow to
avoid any defect.
Careful packaging to avoid any contamination from
external sources is required for recombined SCM along
with minimum headspace while filling to prevent growth
of any surviving moulds.

17. TYPICAL COMPOSITION OF RECOMBINED SWEETENED
CONDENSED MILK:
Traditional
Sweetened
Condensed Milk
Recombined
Sweetened
Condensed Milk
Recombined/Filled
Sweetened Condensed
Milk:
Using Vegetable Oil
Fat 8 9 7
Solids-non fat 64.8 33 20
Total solids 72.8 42 Varies