$Refractometer for condensed milk production$

Refractometer for condensed milk production

€0.00

In the production of condensed milk, a refractometer is used to accurately determine the solids content of the product, which is essential for meeting production standards and ensuring compliance with legal regulations.

Sweetened condensed milk is produced by evaporating milk to reduce its water content and adding a sweetener, which can be sucrose, dextrose, or any other natural sugar.

This product was originally invented as a method of preserving milk. The sugar content in sweetened condensed milk increases the osmotic pressure to a level that eliminates most microorganisms.

Sugar is added either as a dry solid before evaporation or as a syrup during the process. Precise control of the added sugar amount is crucial, as the shelf life of the milk depends on maintaining a sufficiently high osmotic pressure. The sugar content in milk typically ranges from 62.5% to 64.5%.

A refractometer is used to standardize the product, ensuring the exact solids content required to meet legal standards. Accurate TDS (Total Dissolved Solids) measurements in fresh milk also help determine the precise amount of sugar that should be added before or during the evaporation stage.

Refractometer readings taken after evaporation can be used to fine-tune the evaporators and achieve the desired milk concentration.

If the production process includes a homogenization stage, a refractometer can also be installed afterward. It detects fat globules when their size is smaller than 6 µm, a threshold that can be reached by adjusting the homogenizer pressure. The recommended primary homogenizer pressure is P1 = 26 MPa (260 bar).

The refractometer can be calibrated to display measurements in either Brix or Total Dissolved Solids (TDS), depending on the factory’s preference. Additionally, it features Ethernet and 4-20 mA output signals, which enable real-time process control.

Refractive index (nD): 1.3200 – 1.5300 (corresponding to 0–100 Brix).