Relevant bibliographies by topics / Sweetened condensed milk

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Academic literature on the topic 'Sweetened condensed milk'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Sweetened condensed milk"

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Rahman, MM, M. Miaruddin, MGF Chowdhury, MHH Khan, and Mozahid E. Rahman. "Development of processing method for sweetened condensed corn milk." Bangladesh Journal of Agricultural Research 44, no. 2 (June 16, 2019): 377–85. http://dx.doi.org/10.3329/bjar.v44i2.41825.

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The experiment was undertaken to develop the processing method for sweetened condensed milk from corn to enhance the diversified use of corn. After extracting the milk from milky/dough stage corn (after 5 to 6 weeks of sowing), it was processed into condensed milk. The sweetened condensed corn milk prepared from the combination of 80% sugar of total extracted milk with carboxymethyl cellulose (CMC) at 0.3% of milk obtained the highest acceptability rank (8.67, "like very much" to "like extremely") after 8 weeks of storage at ambient condition. The minimum microbial load was observed in the combination of 85% sugar and 0.3% CMC of corn milk which followed by 80% sugar and 0.3% CMC of corn milk combination during storage. The retention of vitamin C (5.88 mg/100g) and vitamin A (ß- carotene, 6.98 μg/100g) was found better in the condensed corn milk prepared with the combination with 80% sugar and 0.3% CMC of corn milk after 8 weeks. Bangladesh J. Agril. Res. 44(2): 377-385, June 2019
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Kalinina, E. D., E. Yu Porotova, R. A. Filonov, and A. D. Lodygin. "Study of sweetened condensed milk rheological properties." Dairy Industry, no. 2 (2018): 64–66. http://dx.doi.org/10.31515/1019-8946-2018-2-64-66.

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Shimoda, M., Y. Yoshimura, T. Yoshimura, K. Noda, and Y. Osajima. "Volatile Flavor Compounds of Sweetened Condensed Milk." Journal of Food Science 66, no. 6 (August 2001): 804–7. http://dx.doi.org/10.1111/j.1365-2621.2001.tb15176.x.

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Silveira, Michelle Fernandes, Lourdes Maria Pessôa Masson, José Francisco Pereira Martins, Thiago da Silveira Álvares, Vânia Margaret Flosi Paschoalin, César Lázaro de la Torre, and Carlos Adam Conte-Junior. "Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID." Journal of Chemistry 2015 (2015): 1–6. http://dx.doi.org/10.1155/2015/185967.

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Heat treatment is applied to dairy products to ensure microbiological quality and increase the shelf life. However, a suitable control of this process is necessary to guarantee nutritional and sensory quality. The aim of this study is to adapt the high performance liquid chromatography (HPLC) method for determination of lactulose and lactose content in commercial samples of UHT and sweetened condensed milk. The HPLC method used showed a good resolution of the analytes evaluated. The analyzed UHT milk samples presented levels for lactulose in accordance with the limit recommended by the International Dairy Federation. There was no significant variation in lactulose concentration for sweetened condensed milk samples. However, one sweetened condensed milk sample showed lactose level lower than the established values (10–12%).
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Hasrini, Reno Fitri, and Ainun Khoiriyah. "ANALISIS PRODUK KRIMER KENTAL MANIS DALAM RANGKA PENGEMBANGAN STANDAR NASIONAL INDONESIA BARU." Jurnal Standardisasi 20, no. 3 (January 16, 2019): 231. http://dx.doi.org/10.31153/js.v20i3.727.

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<p><em>Currently many milk derivative products are difficult to differentiated, namely sweetened condensed milk (SCM), non dairy sweetened condensed milk (NDSC) and sweetened condensed creamer (SCC). Therefore, it is necessary to mapping the concept of quality requirements for the three products. There are no national and international standards that govern and distinguish the characteristics of the products. To find out the characteristics of local SCC in Indonesia and compare them with imported SCC, it is necessary to analyze various local and imported SCC where circulating in the market. The materials used are local SCC 10 brands and 5 brand imports. The analysis carried out was water content, protein (Nx 6.38%), total fat and sugar content as saccharose. The results of the analysis showed that the local SCC had average of water content, protein (Nx6.38%), total fat and sugar content as saccharose were 22.68 ± 2.51, 2.27 ± 0.14, 10.74 ± 0, 89, and 47.05 ± 1.25%, respectively. Whereas imported SCC had average of water content was 22.68 ± 2.68%, protein (Nx6.38%) was 1.42 ± 0.11%, total fat was 10.33 ± 0.09% and sugar content as saccharose was 50.5 ± 2.77%. Quality requirements for local and imported SCC suitable for the Indonesian National Standard Concept of sweetened condensed cremer and were not suitable with quality requirements of non dairy sweetened condensed milk concept.</em></p><p><em> </em></p><p> </p>
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TEJINDER, S. "FLOW PROPERTIES OF MALT CONCENTRATE-SWEETENED CONDENSED MILK MIXTURES." Journal of Food Process Engineering 23, no. 3 (August 2000): 221–35. http://dx.doi.org/10.1111/j.1745-4530.2000.tb00513.x.

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FARRAG, SEHAM A., FATHY E. EL-GAZZAR, and ELMER H. MARTH. "Fate of Listeria monocytogenes in Sweetened Condensed and Evaporated Milk During Storage at 7 or 21 °C." Journal of Food Protection 53, no. 9 (September 1, 1990): 747–50. http://dx.doi.org/10.4315/0362-028x-53.9.747.

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Sweetened condensed and evaporated milks were inoculated to contain ca. 103 to 107 cells of Listeria monocytogenes (strains Scott A, California, or V7)/ml. Both inoculated products were cooled from 25°C to 21°C in ca. 2 h or to 7°C in ca. 4 h. When inoculated sweetened condensed milk was held at 7°C for 42 d, there was no appreciable decrease in numbers of L. monocytogenes strains Scott A and V7, whereas the population of L. monocytogenes strain California decreased by ca. 1.2 orders of magnitude. Inoculum level had no effect on the magnitude of the decrease. At 21°C, 42 d of storage resulted in a more pronounced decrease in numbers of L. monocytogenes than it did during storage at 7°C, with numbers of the pathogen decreasing by 1.7, 1.6, and 3.4 orders of magnitude for strains Scott A, V7, and California, respectively. All strains of L. monocytogenes not only survived but grew in evaporated milk stored at 7 or 21 °C for 56 or 28 d, respectively.
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Tang, John Yew Huat, Bariah Ibrahim Izenty, Ahmad Juanda Nur’ Izzati, Siti Rahmah Masran, Chew Chieng Yeo, Arshad Roslan, and Che Abdullah Abu Bakar. "Survivability ofVibrio choleraeO1 in Cooked Rice, Coffee, and Tea." International Journal of Food Science 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/581648.

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This study aimed to investigate the survival ofVibrio choleraeO1 in 3 types of preparation for cooked rice,Oryza sativaL., (plain rice, rice with coconut milk, and rice with ginger); coffee,Coffea canephora, (plain coffee, coffee with sugar, and coffee with sweetened condensed milk); and tea,Camellia sinensis, (plain tea, tea with sugar, and tea with sweetened condensed milk) held at room temperature (27°C). The survival ofV. choleraeO1 was determined by spread plate method on TCBS agar. Initial cultures of 8.00 log CFU/mL were inoculated into each food sample. After 6 h incubation, significant growth was only detected in rice with coconut milk (9.67 log CFU/mL;P<0.05). However, all 3 types of rice preparation showed significant growth ofV. choleraeafter 24 h (P<0.05). For coffee and tea preparations,V. choleraesurvived up to 6 h in tea with condensed milk (4.72 log CFU/mL) but not in similar preparation of coffee. This study showed evidence for the survivability ofV. choleraein rice, coffee, and tea. Thus, holding these food and beverages for an extended period of time at room temperature should be avoided.
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Stephani, Rodrigo, and Ítalo Tuler Perrone. "Mass balance applied to the sweetened condensed milk technology: theoretical considerations." Revista do Instituto de Laticínios Cândido Tostes 67, no. 387 (2012): 49–56. http://dx.doi.org/10.5935/2238-6416.20120049.

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NODA, Katsuhiko, Mitsuharu ENDO, and Tsuyoshi TAKAHASHI. "The effect of calcium on the viscosity of sweetened condensed milk." NIPPON SHOKUHIN KOGYO GAKKAISHI 33, no. 8 (1986): 572–78. http://dx.doi.org/10.3136/nskkk1962.33.8_572.

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Dissertations / Theses on the topic "Sweetened condensed milk"

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Schumacher, Andrea Bordin. "Potencial de utilização de análises de imagens e análises térmicas na cristalização de açúcares em leite condensado." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2015. http://hdl.handle.net/10183/131038.

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O leite condensado é um produto amplamente estudado, sendo que os problemas de cristalização ao longo do processo constituem um dos aspectos de interesse quando se considera a produção em escala industrial. No entanto, não foram encontrados estudos que padronizassem técnicas de medida de tamanho de cristais e determinação da cristalinidade total em leite condensado. Este trabalho visa adaptar/desenvolver uma técnica especifica para análise de tamanho de cristais de lactose em leite condensado utilizando de microscopia juntamente com processamento e análise de imagem (software ImageJ). Além disso, acredita-se que o grau de cristalinidade possa se tornar um parâmetro de controle de qualidade em leites condensados, de modo que se propõe o estudo da viabilidade do uso de calorimetria exploratória diferencial para a determinação deste parâmetro. A técnica de processamento e análise de imagem mostrou-se confiável e permitiu realizar comparativo eficiente entre três marcas comerciais de leite condensado. Foi possível, mediante análise estatística, otimizar a metologia existente de preparação de lâminas visando reduzir o tempo e esforço da aplicação da técnica de acompanhamento de tamanho de cristais em ambiente industrial. Para o estudo da viabilidade do uso de analises térmicas para a determinação do grau de cristalinidade em leite condensado foram realizados estudos em térmicos simultâneos (DSC-TGA) e estudos de calorimetria exploratória diferencial em DSC e TMDSC em lactose p.a., sacarose p.a., misturas dos dois açúcares e em leite condensado. Na comparação das técnicas, observou-se que as três apresentam mesmo nível de precisão, porém exatidão distintas. A técnica de DSC foi a que permitiu obter maior definição dos picos identificados ao longo do termograma. Por outro lado, na técnica de MDSC, utilizando porta-amostras com furo, foi possível obter boa repetibilidade também com relação aos processos reversíveis e irreversíveis. A análise quantitativa de cristalinidade a partir de dados de calorimetria para misturas de sacarose e lactose é dificultada pela sobreposição dos picos dos diferentes processos térmicos sofridos pelos dois açúcares e pelo fato que foram encontrados indicativos de efeito sinergético na resposta térmica dos dois carboidratos quando em mistura. Assim como para as misturas de açúcares estudadas, não foi possível determinar o grau de cristalinidade em amostras de leite condensado.
Condensed milk is a widely studied product, given that the crystallization problems throughout the production process constitute one of the aspects of interest as far as the industrial scale production is concerned. However, studies that might enable standardized crystal size measurement techniques and crystallinity determination in condensed milk have not been found yet. This work aims at adapting/developing a specific technique for the analysis of lactose crystals size in condensed milk by using microscopy along with image analysis and processing (ImageJ software). Besides, it is believed that degree of crystallinity may become a quality control parameter in condensed milks, in such a way that it is proposed a viability study of the use of differential exploratory calorimetry for its determination. Processing technique and image analysis have demonstrated to be reliable and allowed to carry out efficient comparison between the three commercially available brands of condensed milk. It was possible, by means of statistical analysis, to optimize the existing thin plate preparation methodology with the aim of reducing time and strain of crystal size monitoring in industrial environment. In view of studying thermal analyses aiming at determining degree of crystallinity in condensed milk, studies in simultaneous thermal instruments (DSC-TGA) along with differential exploratory calorimetry in DSC and TMDSC were carried out in analytical grade sucrose and lactose, mixtures of both sugars and condensed milk. When comparing the techniques, one can observe that all three presented the same level of precision, but different accuracies. DSC technique was the one that allowed higher definition of identified peaks along the thermogram. On the other hand, in MDSC technique, using pierced sample holder, it was possible to obtain good repeatability even in regard to reversible and irreversible processes. Cristallinity quantitative analysis from calorimetry data for sucrose and lactose mixtures is hindered by the superposition of peaks from different thermal processes undergone by both sugars and by the fact that indicatives of synergistic effect were found in the thermal response of the above mentioned carbohydrates when mixed together. As it had occurred for the sugar mixtures studied, it was not possible to determine the degree of crystallinity in condensed milk samples.
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Tonucci, Linda Holstad. "Variations in sweetened condensed milk and the effect on caramel properties." 1986. http://catalog.hathitrust.org/api/volumes/oclc/13462249.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 1986.
Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 70-73).
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Flint, Mandy Pauline. "Comparison of sweetened condensed skim milk and whey protein ingredients in caramels." 2003. http://www.lib.ncsu.edu/theses/available/etd-12032003-140450/unrestricted/etd.pdf.

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Books on the topic "Sweetened condensed milk"

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Inc, Borden. Classic desserts: Eagle brand sweetened condensed milk. Lincolnwood, IL: Publications International, 1989.

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Ltd, Publications International, ed. Borden Eagle brand 1-2-3- dessert: Sweetened condensed milk. Lincolnwood, IL: Publications International, 2005.

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Brand, Eagle. Classic Desserts: Eagle Brand Sweetened Condensed Milk. Random House Value Publishing, 1989.

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Classic Desserts Eagle Brand Sweetened Condensed Milk. Publications International, Ltd., 1986.

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Foods, Eagle Family, and Publications International Ltd, eds. Borden Eagle brand 1-2-3- dessert: Sweetened condensed milk. Lincolnwood, IL: Publications International, 2005.

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Mary Vasek (Compiled by) Wilhelm. Welcome to Happy, Texas "the Town Without a Frown", Country Cooking. Town Without a Frown Publications, 1993.

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Book chapters on the topic "Sweetened condensed milk"

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Oliveira, M. N., A. L. B. Penna, and H. Garcia Nevarez. "Production of Evaporated Milk, Sweetened Condensed Milk and ‘Dulce de Leche’." In Dairy Powders and Concentrated Products, 149–79. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444322729.ch4.

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Sharma, Prateek, Hasmukh Patel, and Ashok Patel. "Evaporated and Sweetened Condensed Milks." In Dairy Processing and Quality Assurance, 310–32. Chichester, UK: John Wiley & Sons, Ltd,, 2015. http://dx.doi.org/10.1002/9781118810279.ch13.

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Farkye, Nana Y. "Evaporated and Sweetened Condensed Milks." In Dairy Processing & Quality Assurance, 309–18. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813804033.ch13.

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Nieuwenhuijse, J. A. "CONCENTRATED MILK PRODUCTS | Sweetened Condensed Milk." In Encyclopedia of Dairy Sciences, 499–503. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00747-1.

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Nieuwenhuijse, Hans. "Concentrated Dairy Products: Sweetened Condensed Milk." In Reference Module in Food Science. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100596-5.00697-1.

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Nieuwenhuijse, J. A. "Concentrated Dairy Products | Sweetened Condensed Milk." In Encyclopedia of Dairy Sciences, 869–73. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00101-1.

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Nieuwenhuijse, Hans. "Concentrated Dairy Products: Sweetened Condensed Milk." In Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00351-2.

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Worrall-Soriano, Brandy Liên. "What Is Passed On (Or, Why We Need Sweetened Condensed Milk for the Soul)." In Flashpoints for Asian American Studies. Fordham University Press, 2017. http://dx.doi.org/10.5422/fordham/9780823278602.003.0017.

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Dialogically fixed to the previous chapter, “On Asian/American Memory, Illness, and Passing” engages the personal as a means of reflecting upon the political. In particular, Worrall-Soriano—whose recently published cancer memoir, What Doesn’t Kill Us (2014) has received much critical acclaim—reflects upon how the field of Asian American studies, notwithstanding its preoccupations with state-authorized conflict and trauma, has historically failed to deal with widespread stigmatizations involving illness. Worrall-Soriano maps these omissions via a creative non-fiction exploration of her familial past; such forays, which assume the form of intergenerational palimpsest, bring to light the degree to which Asian American studies remains—in the face of teleology and despite critical movement—a post-traumatic stressed engagement.
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"Chapter 16. What Is Passed On (Or, Why We Need Sweetened Condensed Milk for the Soul)." In Flashpoints for Asian American Studies, 268–80. Fordham University Press, 2020. http://dx.doi.org/10.1515/9780823278633-017.

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den Hartog, Adel P. "The Discovery of Vitamins and its Impact on the Food Industry: The Issue of Tinned Sweetened Condensed Skim Milk 1890–1940." In Food and the City in Europe since 1800, 131–42. Routledge, 2016. http://dx.doi.org/10.4324/9781315582610-11.

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Conference papers on the topic "Sweetened condensed milk"

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Lumaing, Engeli Yuliana, Isye Junita Melo, Sam J. R. Saroinsong, and Eny Sulistyowati. "Legal protection for consumers of advertisements for sweetened condensed milk." In Proceedings of the 1st International Conference on Social Sciences (ICSS 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icss-18.2018.132.

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Ana S González-Cruz, María Elena Sosa-Morales, and Jorge F Vélez-Ruiz. "Effect of sucrose substitution by low-calorie sweeteners on the characteristics of condensed milk." In 2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2010. http://dx.doi.org/10.13031/2013.30019.

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