Study of Production Methods and Storage on the Sensory Properties of Sweetened Condensed Milk

Production of sweetened condensed milk from fresh milk has been studied. Onthe base of addition of the sugar in preparation of sweetened condensed milk twomethods were applied. In the first method dry sugar was added during forewarningof the milk and concentrated on the evaporator. The second method was used 62.5% syrup at the end of evaporation process of the milk. Products were stored threemonths in 4, 25 and 37 °C to study the sensory evaluation of sweetened condensedmilks. The obtained results were analyzed with randomized complete blocks designand split plot design. The formulation and temperature and interactive of thesefactors on variables of texture, color and sweetness showed significant differences.Samples stored at 4 °C received the best score. The type of packaging material andhomogenization method played a role at keeping the samples quality. According toobtained results, packaging in tin had the highest quality.