Como o LEITE CONDENSADO é feito - Processo Industrial
How is Condensed Milk Made?
Overview of Condensed Milk Consumption in Brazil
- Brazilians consume an average of 335 million liters of condensed milk annually, equating to about 6 liters or 19 cans per person.
- Three out of the five most searched dessert recipes by Brazilians on Google include condensed milk as a key ingredient.
Historical Background
- The history of condensed milk dates back to the 10th century in France, where chef Nicholas Appert discovered that boiled milk could be preserved longer when sealed in airtight containers.
- American inventor Gil Borden popularized condensed milk by patenting a vacuum production process in 1856, allowing for long-term storage without refrigeration.
Introduction to Brazil
- Condensed milk was first imported to Brazil from Switzerland in 1890 and was initially consumed by the Portuguese Court.
- The product was originally called "milk made," named after its packaging featuring a woman carrying a bucket; it became branded as "leite moça" only after the establishment of local production in 1921.
Dairy Farming Practices
- Over 9 million cows are managed across approximately 60,000 farms in Brazil to ensure a steady supply of milk for production.
- Modern milking machines have significantly increased efficiency, allowing one machine operator to milk around 100 cows per hour compared to just six manually.
Milking Process and Cow Care
- Advanced technology enhances animal welfare and maximizes productivity; some farms can simultaneously milk up to 80 cows using carousel systems.
- Before milking begins, workers clean the cow's udder with iodine solution for hygiene; milking takes about seven minutes per cow.
Nutritional Aspects and Production Cycle
- Cows consume around 45 kg of feed and drink approximately 300 liters of water daily, producing about 38 liters of milk each week.
- A cow starts producing milk at two years old after giving birth; calves are typically separated shortly after birth to prevent bacterial contamination.
Quality Control Measures
- Raw milk consists mainly (87%) of water and undergoes digestion processes that convert nutrients into absorbable forms before being transformed into actual milk.
- Upon arrival at processing facilities like Nestlé's, raw milk is rigorously tested for quality parameters including fat content and antibiotic presence before storage.
Pasteurization Process
- Pasteurization is crucial for eliminating harmful microorganisms while preserving nutritional properties; this involves heating the milk at specific temperatures for set durations.
- Following pasteurization, standardization adjusts fat content ensuring consistency in final products like condensed milk.
How is Condensed Milk Made?
The Role of Sugar in Condensed Milk
- The addition of sugar to the milk is crucial, providing the characteristic sweetness and creamy texture that people enjoy.
- The amount of sugar varies based on the recipe and desired type of condensed milk, influencing both flavor and consistency.
Evaporation Process
- After sugar incorporation, the milk undergoes evaporation where it is heated in a vacuum system. This reduces atmospheric pressure, allowing water to evaporate at lower temperatures.
- During this process, approximately 60% of the water volume is lost, resulting in a more concentrated and viscous product while preserving nutrients and flavor.
Cooling and Homogenization
- Post-evaporation, rapid cooling occurs to prevent sugar crystal formation, ensuring a smooth and creamy texture.
- The homogenization process follows, breaking down fat molecules into smaller particles to maintain stability and prevent separation.
Packaging for Preservation
- Once prepared, condensed milk is canned in sterilized containers that ensure long-term preservation by sealing out air and microorganisms.
- Canned products are then boxed for distribution to markets and supermarkets before reaching consumers.