Factors Influencing the Viscosity of Sweetened Condensed Milk

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Abstract
In preparing sweetened condensed milk for the market it is essential that the viscosity shall not vary beyond certain limits. It must be sufficiently viscous to give the milk a smooth creamy consistency, but should not become, at any stage, so thick that it will not flow freely. There is, however, a tendency for con- densed milk to gradually become thicker on standing until in some cases it acquires a jelly-like consistency and will not flow from the can. Two types of thickening may be distinguished by superficial examination. In one the thickening is not uni- form throughout the can but usually begins at the top and gradually extends downward until the entire can is affected. The curd is of a pasty texture and when mixed with water, remains in the form of insoluble flecks. This type of curd is usually associated with unpleasant changes in flavor and odor and is undoubtedly due to the action of bacteria. In the type of thickening with which this paper is concerned the increase in viscosity proceeds uniformly throughout the can, and there is no marked change in flavor. No real curd is formed and the thickened milk can be mixed with water without the separation of definite flecks. In the earlier stages agitation will restore the milk, partially at least, to its original fluid condition, but in time it takes on a jelly-like consistency which can not be removed. There are many reasons for believing that this slow change which takes place sooner or later in all condensed milk is not due to the growth of bacteria. The fact that no Correlated bacterial multiplication has been detected is not conclusive, although it can be admitted as negative evidence. Other evi- dence which will be brought forward in this paper leads us to

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