Question

Which of the following statements are true:
(A). The value of the sugar ratio of sweetened condensed milk is 62.5%
(B). To obtain smooth texture in sweetened condensed milk, the desirable lactose crystal size is less than 15 \(\mu\text{m}\)
(C). Age thickening and gelation is the major storage defect in sweetened condensed milk
(D). According to FSSR 2011, milk solids content of sweetened condensed milk should not be less than 28 %
Choose the correct answer from the options given below:

• A. (A), (C) and (D) only
• B. (A), (B) and (D) only
• C. (A), (B), (C) and (D)
• D. (B), (C) and (D) only

Hint:

To remember the standards and defects of Sweetened Condensed Milk:
- Sugar ratio = 62.5% (prevents microbial growth).
- Lactose crystal size \(< 15\ \mu\text{m}\) (prevents sandiness).
- Minimum Milk Solids = 28% (FSSAI standard).
- Primary storage defect = Age thickening/gelation.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Sweetened condensed milk (SCM) is a concentrated dairy product preserved by adding sugar (sucrose).
The high osmotic pressure of the added sugar prevents microbial spoilage without requiring sterilizing heat treatments.

Step 2: Detailed Explanation:
Let us evaluate each of the four statements:
-(A) The value of the sugar ratio... is 62.5%:
This statement is true.
The sugar ratio (or sugar index) represents the concentration of sucrose in the aqueous phase of the condensed milk:
\[ \text{Sugar Ratio} = \frac{\% \text{ Sucrose}}{\% \text{ Sucrose} + \% \text{ Water}} \times 100 \]
To prevent the growth of osmophilic yeasts and bacteria, this ratio must be maintained between 60.0% and 64.0%, with 62.5% being the ideal target.
-(B) ...lactose crystal size is less than 15 \(\mu\text{m}\):
This statement is true.
During cooling, lactose becomes highly supersaturated and is forced to crystallize.
To obtain a smooth texture, the milk is seeded with lactose microcrystals to induce rapid crystallization, keeping the final crystal size below \(15\ \mu\text{m}\) (ideally under \(10\ \mu\text{m}\)) so they cannot be felt on the tongue.
-(C) Age thickening and gelation is the major storage defect...:
This statement is true.
Over time, physicochemical interactions between proteins and sugars can cause the viscosity of SCM to increase, leading to irreversible gelation.
-(D) ...milk solids content ... should not be less than 28%:
This statement is true.
According to FSSAI (FSSR 2011), sweetened condensed milk must contain at least 28.0% total milk solids (including at least 9.0% milk fat).
Therefore, all four statements are true.

Step 3: Final Answer:
The correct option containing all true statements is (A), (B), (C), and (D), which corresponds to Option (C).