Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges

Sweetened condensed milk is a popular food in various climatic zones, including those regions where average winter temperature falls below –30°C. Such low temperatures can trigger crystallization because they disrupt the native structure of biopolymers. These processes spoil quality sweetened milk. However, no scientific publications feature cryoscopic sweet or systematize data on its low-temperature storage.
 Sugar, sugar-milk, and solutions concentrations were frozen to determine their by thermographic method using Testo 176T4 meter (Germany) with K-type probes (NiCr-Ni) at –78.5°C. The phase transitions studied Mettler Toledo DCS 822e DSC analyzer.
 nucleation temperature, subcooling degree depended concentration type solute. For sugar solutions, varied from –0.4 ± 0.1 –6.4 0.1°C; for sugar-milk it ranged –2.1 –10.9 whole was –4.6 0.1°C. failed obtain transition analogue models loss fluidity about –30°C when storage time exceeded 2 h. This effect comparable 54 min –35°C. differential scanning calorimetry meth od showed that occurred –80°C.
 research opens new prospects studies dairy products.