Eagle Brand sweetened condensed milk is made from evaporated whole milk and cane sugar. The milk and sugar are blended and condensed through a vacuum cooking process. It has a high calorie and sugar content. The document provides details on the ingredients, production process, storage, and safety considerations for sweetened condensed milk. Key steps in the production include standardization, pasteurization, addition of sugar, condensing in a vacuum pan, cooling and crystallization, and packaging. Strict sanitation and cleaning procedures are required to ensure safety.

1. EAGLE BRAND
SWEETENED
CONDENSED
MILK
HACCP assignment by Lusine Melikyan

2. Product Description
Eagle Brand® sweetened condensed milk is a
concentrated blend of natural ingredients evaporated
whole milk and cane sugar, condensed by a special
vacuum cooking process. It is entirely different from
evaporated milk and one cannot substitute evaporated
milk for sweetened condensed milk in a recipe. Eagle
Brand® is certified kosher and does not contain gluten
or added preservatives.
Use the remaining milk in recipes, dip for fruit, pour on
oatmeal, spread on toast or add it to coffee and tea. It's
very high in calories: 8 oz has 980 calories and has high
sugar content. Diabetics, kids under 2 and those people
who are lactose intolerant or have allergy from milk
should avoid using this product.

8. Ingredients
CONCENTRATED
MILK, SUGAR,
LACTOSE.

9. Allergen is milk.
A milk allergy is a food allergy, an
adverse immune reaction to one or more of the
constituents of milk from any animal (most
commonly alpha S1-casein,
a protein in cow's milk). This milk-induced allergic
reaction can involve anaphylaxis, a potentially life-
threatening condition.
.

10. The sweetened condensed milk
conditioned in a metal or plastic
container (can). Eagle Brand
Sweetened Condensed milk is
packed in 14 ounces (397 gram)
cans and distributed nationally.

12. Unopened can be stored at room temperature and the shelf life is
about 6 month from the manufacturing date. The preservation of
the milk is obtained through heat treatment (85-90 °C),
condensation, increased sugar content and the air-tightness of the
package. The benefits of this treatment include totally destroying
osmophilic and thermophilic microorganisms and inactivating
lipases and proteases, which decreases fat separation and inhibits
oxidative changes.
Opened canned milk should be immediately transferred to a clean
glass or plastic container, covered and stored in the refrigerator. It
should be used within 3 weeks of opening. If you don’t consume
the opened milk during these weeks, it is possible to freeze it (the
earlier the better). The storage time of frozen milk at –18 °C
amounts approximately 3 months. For reusing defrost milk in the
refrigerator over night. If it contains a lot of fat, it is important
when defrosted to give it a good shake to remix the fatty and
watery parts.

13. Temperature 70°F (21°C) 50°F (10°C) 40°F (4°C)
32°F (0°C)
Storage
Period
A few weeks A few months 6-12 months
1 year+
Freezing Point
Sweetened
Condensed
Milk
5°F (-15°C)
Storage conditions

14. Receiving
milk
Filtration-cp
StandardizationPasteurisation
72 °C 15 seconds-cpp
Addition of Sugar Condensing
CoolingCrystallization
Packaging Storage

15. 1. Receiving Milk : Raw milk received for the
manufacture of condensed milk should be of good
quality. This is important because the quality and
marketability of final product depends upon the
initial quality of raw milk. Great care, therefore,
must be taken to ensure that only good quality
milk is received for processing into sweetened
condensed milk. After the milk has been accepted
on the basis of standards platform tests, it is
weighed, sampled and further processed.

18. 2. Filtration/Clarification: The objective is to
remove visible foreign material. Simple
filtration may remove suspended particles by
straining process while clarification removes
the same by centrifugal sedimentation. Filters
generally, contain cloth or pad of described
pore size, which retain smaller particles,
while clarification removes sediments/slime
much more efficiently than filtration. Clarifiers
remove even finer particles that escape
filters. The clarified milk is then chilled and
stored in large storage tanks until further
processing.

19. Membrane ultra-filtration unit

20. 3. Standardization: The object is to standardize fat
and solids-not-fat in milk to obtain a final product,
which meets the legal standards. This operation is
of considerable importance as the yield and
keeping qualities of the final product are very much
dependent on it. Further it also helps in maintaining
the requirements of legal standards in the final
product. Standardization establishes the desired
ratio of fat: SNF in milk . Standardization of milk
involves addition of sufficient quantity of cream or
skim milk to ensure the resultant product has the
correct fat: SNF ratio to yield the final product of
desired composition.

21. REDA skimming separator

22. 4. Pasteurisation
refers to heating of milk before it is condensed. The object of this
process is to reduce or eliminate bacterial and mould
contamination and to destroy undesired enzymes present in milk
which encourage slow chemical deterioration in the final product
during storage. This treatment exerts an important influence in
controlling the viscosity to avoid age-thickening or age-thinning in
the finished product. Pasteurisation also helps in dissolving the
sugar which is added during the next stage of operation. Sugar
dissolves much more readily in hot milk than in cold milk. Further,
evaporation takes place more rapidly if heated milk is fed into
vacuum pan or evaporator during concentration. In brief
pasteurization helps in the following:
• Destruction of microbial contaminants and enzymes•Control of
storage defects e.g. Age-thickening and Age-thinning.
• Dissolving sugar
•Un-interrupted boiling during evaporation process.
•Improve the heat stability of condensed milk.

23. Pasteurization temperature is determined as to
provide optimum viscosity in the condensed milk
without inducing thickening or thinning during
storage. The temperature-time of pasteurisation
extends over a wide range, such as: HTST(high
temperature short time) milk is heated to 72 °C
(161 °F) for 15 seconds. UHT, (ultra-heat-
treating) holds the milk at a temperature of
140 °C (284 °F) for four seconds.

24. REDA pasteurization unit

25. 5. Addition of Sugar: Sugar is added for the
purpose of preserving condensed milk without
resorting to sterilization by heat. Sucrose is
generally referred as sweetening agent. Refined
cane sugar or beet sugar is used in the
manufacture of sweetened condensed milk. Other
sweetening agents such as glucose dextrose and
corn syrup have been tried to partially replace
sucrose. The disadvantages of these sweetening
agents are their reduced sweetening capacity
compared to sucrose and their adverse effects on
color and the rate of thickening during storage.

27. 6. Condensing: Sweetened condensed milk
is concentrated to a greater degree than is
the case with the unsweetened variety.
Vacuum pan method being usually employed
in most condenseries for condensing milk.

28. Operation of Vacuum pan: The vacuum pan is sterilized
with steam before the operations commence and vacuum
pump is operated until 50-55 cm vacuum is obtained. The
milk inlet valve of the pan is opened slightly and milk is
drawn by the action of reduced pressure. When each
section of the heating coil is covered with milk then the
steam is gradually admitted. When the milk level is
sufficiently high to cover the heating surfaces the milk
inlet is partially closed in order to maintain constant level
of milk. During operation heat is so applied as to ensure
that the milk boils vigorously and a working vacuum 63-
65 cm is attained. The speed with which the milk is
condensed to the desired consistency depends upon the
following factors:
a) Quantity of milk in the pan
b) Area of the heating surface
c) Capacity of the vacuum pump
d) Temperature of condenser

29. Vacuum pan

30. Striking the batch: The term refers to the end of concentration
operation in the vacuum pan as determined by specific gravity or
density tests. The precise point at which the batch should be “struck”
depends largely upon the experience of vacuum pan operators.
Samples are taken at regular intervals by means of the sampling cocks
with which the pans are provided. Baume’hydrometer or a
viscometer is used to determine the progress of concentration.
Baume’Hydrometer test is most commonly used for density tests of
vacuum pan samples.The hydrometer scale may record the density
either directly or indirectly. For condensing milk the
Baume’Hydrometer ranges from 30-37° be at 49°C (120°F). When the
desired concentration as indicated by the Baume’ reading (32°Be’) is
reached, the batch of milk is ready for removal from the pan. This
operation is called striking the batch. The steam is shut-off, the vacuum
broken and the milk run off to cooling tank.

31. viscometer

32. 7. Cooling: Cooling of condensed milk is essential to
control the texture of condensed milk. Sweetened
condensed milk is a highly concentrated solution of
lactose and sucrose. The quantity of sugar which milk
can carry in solution varies according to the
temperature of milk. As the condensed milk is cooled,
lactose which is less soluble than sugar crystallizes
out and if the lactose crystals are small enough these
crystals will not be detected but if they are too large
they will impart sandy texture to condensed milk. If the
crystal size of lactose grows bigger during cooling or
during subsequent storage, gritty texture becomes
apparent in sweetened condensed milk. To avoid this
defect it is necessary to create conditions favorable for
maximum crystallization of lactose.

33. Horizontal Half-Cylindrical Cooling Tank

34. Forced crystallization: The purpose of this
is to produce mass crystallization of lactose.
It is the period in the cooling process when
sweetened condensed milk reaches a
temperature, which is most favorable for
rapid crystallization of lactose. For sweetened
condensed milk of average composition the
temperature of maximum rapidity of
crystallization is around 30°C. This
temperature is optimum for seeding of
condensed milk.

36. Seeding: Crystallization of lactose is usually assisted by the addition of
fine powder of lactose or small quantity of condensed milk from
previous batch in which the lactose crystals are in minute form. Other
alternative is to use spray dried skim milk powder as seed material.
Seeding refers to the introduction of lactose in a very fine powder form
during cooling process to provide nucleic for crystallization. The purpose
is to give lactose, present in the super saturated state, an added
incentive to crystallize. Seeding at an optimum temperature for mass
crystallization with properly prepared lactose and with vigorous
agitation yields large number of small crystals of uniform size. The
recommended amount of finally pulverized lactose for seeding purpose
is 375-500 gm per 1000 kg of initial milk taken or 0.1 to 0.3 percent of
condensed milk. For best result of forced crystallization the hot
condensed milk should be cooled from pan temperature as rapidly as
possible to the seeding temperature.

37. Method of Adding Seed lactose: The required
amount of seed lactose is blended with small
quantity of condensed milk and added to the
batch with vigorous agitation. After seeding
and forced crystallization, further cooling of the
product is continued slowly to 24-25°C for
about an hour or longer when the product is
ready for packaging. The packed condensed
milk is then stored until further use.

38. HAZARDS
Raw milk can carry harmful bacteria and other germs that
can make you very sick or even kill you. While it is possible
to get food born illnesses from many different foods, raw
milk is one of the riskiest of all. Getting sick from raw milk
can mean many days of diarrhea, stomach cramping, and
vomiting. Less commonly, it can mean kidney failure,
paralysis, chronic disorders, and even death.
Brucella spp.,Campylobacter jejuni, Coliforms, Coxiella
burnetii, Escherichia coli O157:H7,Listeria
monocytogenes, Mycobacterium bovis and
tuberculosis,Mycobacterium
paratuberculosis, Psychrotrophic
Bacteria, Salmonella spp., and Yersinia enterocolitica.

39. The survival of pathogenic bacteria through cooking or
pasteurization can cause consumer illness. The primary
pathogens of concern are Clostridium botulinum (C. botulinum),
Listeria monocytogenes (L. monocytogenes), Campylobacter
jejuni (C. jejuni), pathogenic strains of Escherichia coli (E. coli),
Salmonella spp., Shigella spp., Yersinia enterocolitica (Y.
enterocolitica), Staphylococcus aureus (S. aureus), Vibrio
cholera (V. cholera), Vibrio vulnificus (V. vulnificus), and Vibrio
parahaemolyticus (V. parahaemolyticus). Viral pathogens should
be controlled through a rigorous sanitation regime as part of a
prerequisite program or as part of HACCP itself.
https://www.youtube.com/watch?v=YzujEk9V63E

40. SANITATION
Cleaning and Sterilization of Plant: As with all other
plants used in the preparation of food products the
equipments used in the production of condensed
milk should be cleaned and sterilized immediately
after use. All internal surfaces of the plant should be
washed first with cold water, then with detergent
solution, hot water and finally sterilized by means of
live steam. If cleaning-in-place (CIP) system is
available recommended procedures should be
followed for cleaning and sterilization of the plant.

42. SANITARY CONSTRUCTION CONSIDERATIONS
• Most important are drainage and waste disposal.
• Storm and sanitary sewers must be adequate and readily available.
• Dairy processors frequently must provide their own waste disposal facilities.
• An adequate supply of potable water and acceptable drainage and waste
disposal are essential.
• Ventilation is important, especially in areas where excess heat produced
during processing must be removed.
• It is frequently necessary to filter incoming air, especially if the plant is
located in a heavy industrial area. All metal construction should be treated
to withstand corrosion.
• Pipe insulation should be of a material that is resistant to damage and
corrosion, and will endure frequent cleaning.
• Chronic condensation points should be protected by the installation of
a drainage collection system.
• All openings should be equipped with air or mesh screens and tight-
fitting windows.
• Structural finishes should be of materials that require minimal
maintenance. • Walls, floors, and ceilings should be impervious to
moisture.

43. • Floor materials should be resistant to milk, milk acids, grease, cleaning
compounds, steam, and impact damage (Epoxy, tile, and brick).
• Paint should not be used if suitable alternatives exist.
• If paint is applied, it should be of a grade that is acceptable for food
plants.
• Floor drains should be designed to control insect infestation and odors.
• A slope of approximately 2.1 cm/m is recommended to reduce
accumulation of water and waste on the floor, which could hamper the
sanitation and lead to growth of L. monocytogenes.
• Equipment should be designed and oriented for easy cleaning and
reduction of contamination.
• The most critical considerations related to equipment sanitation
include a location to permit sanitary operations between equipment and
walls or partitions, an exterior with an easy-to-clean surface, and a
design to permit effective sanitation between the equipment and floor.
• All equipment should be accessible, easy to clean, and designed for
draining and sanitizing.

44. SANITATION PRINCIPLES
• The major part of the total cleaning cost is labor.
• Therefore, it is important to use appropriate cleaning compounds and equipment
so that the sanitation program can be effectively administered in a shorter period of
time and with less labor.
• Cleaning tasks should be assigned to specific employees, who should be made
responsible for the equipment and area under their care.
• These assignments should be made through official notification or by posting the
cleaning schedule or assignments on a bulletin board.
The following cleaning functions are related to the role of cleaning compounds in
dairy sanitation operations:
1. Pre rinsing is conducted to remove as much soil as possible and to increase the
effectiveness of the cleaning compound.
2. The cleaning compound is applied to the soil to facilitate subsequent removal
through effective wetting and penetrating properties.
3. Solid and liquid soils are displaced through fat saponification, protein peptizing,
and mineral dissolution.
4. Soil deposits are dispersed in the cleaning medium by dispersion, deflocculation,
or emulsification.
5. Effective rinsing is conducted to prevent redeposition of the dispersed soil onto
the cleaned surface.

45. Cleaning Steps
1. Cover electrical equipment. Covering material should be polyethylene, or equivalent.
2. Remove large debris. This task should be accomplished during the production shift
and/or prior to pre rinsing.
3. Disassemble equipment as required. Pre rinse. Pre rinsing can effectively remove up
to 90% of the soluble materials. This operation also loosens tightly bound soils and
facilitates penetration of the cleaning compound in the next cleaning step.
4. Apply cleaning compound. reduction of soil buildup is possible through use of the
minimum required temperature for heating products a minimum amount of time;
cooling product heating surfaces, when practical, before and after emptying of
processing vats; and keeping soil films moist by immediate rinsing of foam and other
products with 40 to 45°C water and leaving it in the processing vats until cleaning.
5. Post rinse. This step solubilizes and carries away soil. Rinsing also removes residual soil
and cleaning compounds, and prevents redeposition of the soil on the cleaned
surface.
6. Inspect. This step is essential to verify that the area and equipment are clean and to
correct any deficiencies.
7. Disinfection. By destruction of microorganisms, the area and equipment contribute
to less contamination of the processed products.

46. CLEANING EQUIPMENT
• The techniques for cleaning dairy plants vary depending
on the plant size.
• The major portion of a large volume plant is cleaned by
CIP system (described earlier). COP Equipment
• The following steps are recommended when COP
equipment is used in dairy plants:
1. A pre rinse with tempered water at 37 to 38°C to
remove gross soil.
2. 2. A wash phase through circulation of a chlorinated
alkali cleaning solution for approximately 10 to 12
minutes at 30 to 65°C for loosening and eradicating soil
not removed during the pre rinse phase.
3. 3. A post rinse with water tempered to 3 to 38°C to
remove any residual soil or cleaning compound.

47. Disinfection
After cleaning, disinfection should be applied to destroy
microorganisms. Hot-Water Water temperature at 80°C for 5
minutes.
• Hot water is relatively inexpensive, easily available, and
effective in microbial destruction as well as having a broad
antimicrobial activity.
• It is generally noncorrosive and provides sufficient heat
penetration into difficult to reach areas such as behind gaskets,
and in threads, pores, and cracks.
• Limitations: it is comparatively slow and requires a lengthy
process involving: heat, hold, and cool down, compared to
chemical sanitizing. it can cause film and scale formation or
heat fixing of any remaining soils, making future cleanup more
difficult.

48. Chemical disinfection
• Pumping an acceptable disinfectant (usually chlorine or iodine compounds)
through the assembly for at least 1 minute.
• For large-volume, mechanized operations, the disinfectant can be applied
through sanitary pipelines by circulation, or pumping of a sanitizing solution
through the system.
• Closed containers, such as tanks and vats, are easily and effectively disinfect
through fogging (The strength of the disinfectant solution should be twice that of
the ordinary use solution and it should be given at least 5 minutes of exposure).
• If a disinfectant is applied through spraying, all surfaces should be contacted and
completely wetted. Disinfected surfaces should not be rinsed with water;
otherwise, equipment and utensils can be recontaminated with aerobic
microorganisms that reduce product stability.
• Cheese ripening rooms possess an environment that encourages mold growth.
• Ozone is effective in the inactivation of airborne molds in this environment, but
not surface molds.

49. Recall of milk products by Agropur Coopérative due to spoilage
Starting date:
October 8, 2014
Type of communication:
Recall
Alert sub-type:
Notification
Subcategory:
Other
Hazard classification:
Class 3
Source of recall:
Canadian Food Inspection Agency
Recalling firm:
Agropur Coopérative
Distribution:
Nova Scotia, Ontario, Quebec
Extent of the product distribution:
Retail
CFIA reference number:
9324

50. Brand name Common name Size
Code(s) on
product
UPC
Irresistibles Bio
Milk Partly
Skimmed 2%
Organic
2 L
2014 OC 18 AGRT
1720
0 59749 90103 1
Irresistibles Bio
Milk Partly
Skimmed 2%
Organic
4 L OC 18 (1720) 0 59749 90105 5
Irresistibles Bio Milk 3.8% Organic 2 L
2014 OC 18 AGRT
1720
0 59749 90104 8
Irresistibles Bio Milk 3.8% Organic 4 L OC 18 (1720) 0 59749 90106 2
Natrel
Fine-Filtered Skim
Milk
1 L
2014 OC27 AGRT
1720
2014 OC29 AGRT
1720
2014 OC31 AGRT
1720
0 64420 01031 5
Natrel
Fine-Filtered Skim
Milk
2 L
2014 OC27 AGRT
1720
2014 OC29 AGRT
1720
2014 OC31 AGRT
1720
0 64420 01032 2
Natrel
Fine-Filtered Skim
Milk
4 L
OC23 (1720)
OC25 (1720)
OC27 (1720)
0 64420 01034 6

51. Natrel
Fine-Filtered 1%
Partly Skimmed
Milk
1 L
2014 OC27 AGRT
1720
2014 OC29 AGRT
1720
2014 OC31 AGRT
1720
0 64420 01021 6
Natrel
Fine-Filtered 1%
Partly Skimmed
Milk
2 L
2014 OC27 AGRT
1720
2014 OC29 AGRT
1720
2014 OC31 AGRT
1720
0 64420 01022 3
Natrel
Fine-Filtered 1%
Partly Skimmed
Milk
4 L
OC23 (1720)
OC25 (1720)
OC27 (1720)
0 64420 01024 7
Natrel
Fine-Filtered 2%
Partly Skimmed
Milk
1 L
2014 OC27 AGRT
1720
2014 OC29 AGRT
1720
2014 OC31 AGRT
1720
0 64420 01011 7
Natrel
Fine-Filtered 2%
Partly Skimmed
Milk
2 L
2014 OC27 AGRT
1720
2014 OC29 AGRT
1720
2014 OC31 AGRT
1720
0 64420 01012 4

52. Natrel
Fine-Filtered 2%
Partly Skimmed Milk
4 L
OC23 (1720)
OC25 (1720)
OC27 (1720)
0 64420 01014 8
Natrel
Fine-Filtered
Homogenized Milk
1 L
2014 OC27 AGRT
1720
2014 OC29 AGRT
1720
2014 OC31 AGRT
1720
0 64420 01001 8
Natrel
Fine-Filtered
Homogenized Milk
2 L
2014 OC27 AGRT
1720
2014 OC29 AGRT
1720
2014 OC31 AGRT
1720
0 64420 01002 5
Natrel
Fine-Filtered
Homogenized Milk
4 L
OC23 (1720)
OC25 (1720)
OC27 (1720)
0 64420 01004 9
Natrel
Organic Fine-
Filtered 1% Partly
Skimmed Milk
1 L
2014 OC31 AGRT
1720
0 55872 50010 3
Natrel
Organic Fine-
Filtered 1% Partly
Skimmed Milk
2 L
2014 OC31 AGRT
1720
0 55872 53517 4
Natrel
Organic Fine-
Filtered 1% Partly
Skimmed Milk
4 L
OC25 (1720)
OC27 (1720)
0 55872 53617 1

53. Natrel
Organic Fine-Filtered
1% Partly Skimmed
Milk
4 L
OC25 (1720)
OC27 (1720)
0 55872 53617 1
Natrel
Organic Fine-Filtered
2% Partly Skimmed
Milk
1 L
2014 OC31 AGRT
1720
0 55872 50020 2
Natrel
Organic Fine-Filtered
2% Partly Skimmed
Milk
2 L
2014 OC31 AGRT
1720
0 55872 52517 5
Natrel
Organic Fine-Filtered
2% Partly Skimmed
Milk
4 L
OC25 (1720)
OC27 (1720)
0 55872 52617 2
Natrel
Organic Fine-Filtered
3.8% Whole Milk
1 L
2014 OC31 AGRT
1720
0 55872 50030 1
Natrel
Organic Fine-Filtered
3.8% Whole Milk
2 L
2014 OC31 AGRT
1720
0 55872 51517 6
Natrel
Organic Fine-Filtered
3.8% Whole Milk
4 L
OC25 (1720)
OC27 (1720)
0 55872 51617 3
PC Organics
2 % Fresh Partly
Skimmed Milk
2 L
2014 OC 18 AGRT
1720
0 60383 00580 1

54. http://en.wikipedia.org/wiki/Milk_allergy#Allergy
http://www.eaglebrand.com/idea-center/uses-for-sweetened-condensed-
milk
http://www.eaglebrand.ca/product-regular.aspx?pid=285
http://www.eufic.org/page/en/page/FAQ/faqid/store-opened-condensed-milk-
cans-fridge/
http://whqlibdoc.who.int/monograph/WHO_MONO_48_(p321).pdf
http://www.livestrong.com/article/267787-sweetened-condensed-milk-
nutrition-information/
http://dairy-technology.blogspot.ca/2014/01/manufacture-of-sweetened-
condensed-milk.html
http://www.foodlinks.eu/docs/cleaning_and_disinfection/hr-3-8-
dairy_plant_sanitation.pdf

55. http://www.cdc.gov/features/rawmilk/
http://www.milkfacts.info/Milk%20Microbiology/Microorganis
ms%20of%20Concern.htm
http://www.fda.gov/downloads/Food/GuidanceRegulatio
n/UCM252435.pdf
http://healthycanadians.gc.ca/recall-alert-
rappel-avis/inspection/2014/41841r-eng.php
https://www.youtube.com/watch?v=YzujEk9V63E