EVALUATION OF SEASONAL VISCOSITY VARIATIONS IN SWEETENED CONDENSED MILK

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.