Abstract:
The viscosity is one of the most important quality attributes in sweetened condensed
milk. The low viscosity of the product manufactured during the period of May to
September extended the superheating time in manufacturing process. Therefore this
study was done to find a reason Is for the seasonal viscosity variation in sweetened
condensed milk.
Past data were recorded for the superheating time in batch wise and summarized the
variation through the year 2002 and 2003.Data for the total solid content and the day
old viscosity were recorded and analyzed by linear regression to find whether there is
a correlation between TS and day old viscosity. Besides the data from final products
,fat and Solids non fat percentages in fresh milk during the year 2002 and 2003 were
recorded and graphs were plotted to identify the variation of the fat and solids non
fat.
Fresh milk samples were tested for protein and ash to determine the compositional
variation in milk during a month of period in non-problematic period and analyzed by
linear regression to find whether there is a correlation.
The correlation of fat and protein content in the samples in non-problematic season
revealed the possibility of low protein in milk during the problematic period. This help
to argue that viscosity of products produced from milk of problematic season is due
to the low protein content of milk .because protein is one of the major component
which affect to viscosity of milk.
