Question

The sequence followed in cooling and crystallization of condensed milk.
A. Condensed milk (Discharge from vacuum pan/Superheater)
B. Seeded with 0.1 to 0.3% lactose
C. Quickly cooled to 30$^\circ$C
D. Vigorous stirring and slow cooling for 1 hour till temperature of 15$^\circ$C reached
E. Stirring continued until packaged
Choose the correct answer.

• A. A, B, C, D, E
• B. A, C, B, D, E
• C. A, C, B, D, E
• D. A, B, D, C, E

Hint:

Rapid cooling followed by seeding ensures smooth condensed milk texture.

Answer 1

The Correct Option is B

Concept: Cooling and crystallization in condensed milk is a critical step to control lactose crystallization and avoid grainy texture.

Step 1: Discharge from evaporator.

• Condensed milk exits vacuum pan at high temperature

Step 2: Rapid cooling.

• Quickly cooled to about 30$^\circ$C
• Prevents uncontrolled crystallization

Step 3: Seeding.

• Addition of fine lactose crystals (0.1–0.3%)
• Provides nuclei for uniform crystallization

Step 4: Controlled cooling and stirring.

• Slow cooling with continuous agitation
• Ensures small crystal size formation

Step 5: Final stirring.

• Continued stirring until packaging

Step 6: Sequence.
\[ A \rightarrow C \rightarrow B \rightarrow D \rightarrow E \] Conclusion: Option (2) is correct.