Processed Dairy Products

The processed dairy products commonly used in confectionery include sweetened condensed milk, evaporated milk, and dry milk. Each has its own characteristics that make it suited to particular applications.

Sweetened condensed milk, which is frequently used in the production of caramels, is made by adding approximately 18 percent sugar to whole milk, then removing the water under vacuum to half the milk’s original volume. Sweetened condensed milk must contain 8 percent milk fat, 28 percent total milk solids, and, since it is not heat-treated during canning, sufficient sugar to prevent spoilage. Sweetened condensed milk is more resistant to curdling during cooking than either evaporated milk or fresh dairy products. This stability, combined with the milk’s low moisture content, makes it the dairy product of choice in many caramel formulas. Sweetened condensed milk is also available as a fat-free product.