3. Implementation

The duration of the process, which varies between 40 minutes and 4 hours, depends on the equipment and the amount of heat that is transmitted to the product to obtain the desired dry matter content in relation to the optimum viscosity and color level. The end of the evaporation/cooking process is assessed by measuring the Brix degree, using refractometry.

• Step 1 – Pasteurization of milk

  Raw milk is heat-treated to destroy pathogenic flora and significantly reduce total flora. This operation is carried out continuously in a plate heat exchanger, at a temperature range of 72/74°C, for 15 to 20 seconds.

• Step 2 – Refrigeration and storage

  Pending treatment, pasteurized milk is kept at a temperature ≤ 4°C to limit microbial proliferation....