Solutions for Your TOUGHEST

MIXING Applications in

FOOD

Manufacture of Sweetened
Condensed Milk

THE FIRST NAME IN HIGH SHEAR MIXERS

Manufacture of Sweetened Condensed Milk

Sweetened condensed milk (SCM) is concentrated milk to which sugar has been
added to act as a preservative. It differs from unsweetened evaporated milk, which is
preserved by sterilization at high temperature after packaging. Typically, SCM contains
around 8% fat, 45% sugar and 20% solids-non-fat. The finished product is mainly
used in the manufacture of confectionery and chocolate.

The Process
Traditionally SCM was produced by adding sugar to whole milk and removing water
by evaporation (fig. 1). Increasingly, SCM is made by addition of skim milk powder
(SMP), butter oil and sugar to milk or water to increase the solids to the desired level.
Depending on the amount added, this can shorten or even eliminate the evaporation
stage (fig. 2).

Evaporation Lactose crystals

water is
evaporated to
Whole Pasteurization
Milk
give the desired Crystallization
solids content To ensure excess sugar (lactose)
forms small crystals, fine “seed Packing
crystals” are added during cooling

Sugar syrup
Dry sugar may may be Dry sugar may
be added prior to or added during or be added after fig. 1 Traditional
heat treatment evaporation evaporation Process

Addition of SMP, full cream milk

powder, butter oil, etc. Lactose crystals

Whole
Milk
Reconstituted
or Crystallization Packing
Concentrated Homogenization Pasteurization
milk
Water

Sugar
fig. 2 Modern Process

The Problem
The process is subject to a number of problems:

• Skim milk powder and full cream milk powder are very cohesive and difficult
to wet out, making handling and controlled powder addition difficult.
• The powders will form agglomerates when added to the liquid. Agitators do
not produce sufficient shear to rapidly break these down.
• Dissolving high concentrations of sugar using agitators is a slow process.
• High pressure homogenization may be required to ensure the product is
agglomerate-free and properly dispersed.
The Solution
These problems can be overcome by using a Silverson mixer. In most cases the sugar
would be added straight into the vessel, being dispersed by a Silverson batch mixer or
a simple agitator working in conjunction with an In-Line mixer. The high shear action
of the rotor/stator workhead accelerates the dissolving process. The milk powder can
be added in the same manner, or, for large volumes, using the Flashmix powder/liquid
mixing system.

These advantages stem from the 3 stage mixing/shearing action generated by the
rotor/stator workhead, which operates as follows:

Stage 1
The high speed rotation of the rotor blades creates a
powerful suction which draws the milk and sugar granules/
milk powder from the vessel into the workhead.

Stage 2
Centrifugal force drives the materials to the periphery
of the workhead where they are subjected to a milling
action in the gap between the rotor and the stator wall.
Agglomerates in the milk powder are broken down as the
powder is finely dispersed into the milk.

Stage 3
The product is forced out through the stator as fresh
materials enter the workhead. In a short mixing cycle all
the material passes through the workhead, progressively
reducing sugar granule size and exposing an increasing
surface area to the milk, accelerating the dissolving
process.
The Advantages
• Agglomerate-free dispersion of milk powder.
• Improved premix quality reduces homogenization time and can eliminate the need
for high pressure homogenization.
• Dramatic reduction in mixing times.
• The high concentration of solids made possible by high shear mixing can eliminate
the evaporation stage.
• The combination of granule size reduction and vigorous mixing greatly accelerates
dissolving of the sugar.

High Shear Batch Mixers

• Suitable for batches of up to 300 US gallons

• Can be used on mobile floor stands
• Can easily be moved from vessel to vessel

High Shear In-Line Mixers

• Ideal for larger batches

• Easily retrofitted to existing plant
• Must be used in conjunction with an efficient
in-tank agitator to wet out powder
• Aeration free
• Self-pumping
• Can be used to discharge vessel
• Ultra Sanitary models available

Silverson Flashmix

• Ideal for larger batches

• Capable of rapidly incorporating very large
volumes of milk powder
• Sugar is then added straight into the vessel.
Recirculation through the In-Line mixer
accelerates the dissolving process
• Minimized aeration
• Minimized cleaning requirements
• Controlled powder addition rate
• Minimum operator input required
• Suitable for higher viscosity mixes
• Suitable for operation at higher temperatures

For more information click here to go to www.silverson.com

Silverson Machines, Inc. 355 Chestnut Street, East Longmeadow, MA 01028
Ph: (413) 525-4825 [email protected]

Information contained in this report is believed to be correct and is included as a guide

only. No warranty is expressed or implied as to fitness for use or freedom from patents.
Issue No. 28MA4
Silverson Machines reserve the right to change product specification without notice.