On Needle Crystals found in Sweetened Condensed Milk and Their Relation to the Freshness and Staleness and eeping Quality of Sweetened Condensd Milk

Masayoshi Sato
1929 Nihon Chikusan Gakkaiho  
In order to obtain some data on the keeping qualities of their products immediately after manufacture, various condensed milk factories, mostly in Japan, are now conducting an incubation test1) and, sometimes, a high heat test2) for a short time simultaneously with the incubation test. But these two methods of testing the keeping quality of condensed milk conducted by one factory are only serviceable for ascertaining the keeping quality of its own products, and the results of the tests
more » ... at one factory cannot be applied to those of other factories. This is because the factors affecting the aforementioned two methods of testing are diverse and ramified and differ according to the quality of milk used as material and the disposition of milk used as material previous to its inspissation, particularly, pre-heating temperature, the quantity of sugar added to the material, the addition or non-addition of already manufactured condcnsed milk and viscogen, and the quantity of them, if added, heating surface in the vacuum pan, the conditions of the material, time required in inspissation, the degree of thickness of the product, etc. These factors vary with each factory and, even in the case of the same factory, there may be more or less difference in them. For example, the results of numerous tests carried out by the writer for several years 1) To ascertain from the change in condensed milk immediately after its manufacture by 2) Condensed milk immediately after its manufacture is put in a testtube and dipped in water and its keeping quality is ascertained by the time required in thickening it. That which does not thicken within a fixed period of time is taken as having a high keeping quality.
doi:10.2508/chikusan.4.113 fatcat:rqtwsyqztzckxkdtppgcikgqeq