(5) Breaking or cutting the curd, when applicable.
(6) Cooking the curd, when applicable.
(7) Washing the curd, when applicable.
(8) Cooling the curd.
(9) Creaming and salting, when applicable.
(11) Storage or delivery.
1-28. FRESH CONCENTRATED WHOLE MILK
Concentrated whole milk is a dairy product with a portion of the water removed.
The water is removed by the application of heat (evaporation), usually under a vacuum.
The raw milk used to process concentrated whole milk must comply with the
requirements for No. 2 Milk, Federal Specification C-M-381. The concentrated product
is pasteurized by one of two methods: vat at 155F (68.3C), held continuously for 30
minutes; or HTST at 175F (79.4C), held for 25 seconds. The product may be
homogenized before or after pasteurization. Immediately after pasteurization, the
finished product is cooled to 40F (4.4C) or lower. The desirable storage temperature
is 38 to 40F (3.3-4.4C). The finished product contains at least 9.75 percent butterfat
and 34.50 percent total solids. Concentrated whole milk is used for processing
reconstituted milk, as a substitute for cream, and for baking purposes. Concentrated
whole milk is reconstituted by adding 2 quarts of water to 1 quart of the concentrated
product. No other processing is necessary.
1-29. FILLED MILK
Filled milk is a product manufactured by reconstituting solids-not-fat with water
and adding a vegetable fat (normally soybean fat or coconut oil). The vegetable fat is
used in place of the animal fat (milkfat) of regular milk. The U.S. Government has
several filled milk plants overseas. The plants are furnished with government-owned
equipment, supplied with government-owned ingredients, and normally managed under
contract by a civilian contractor. These plants are established to produce all the troop
issue and commissary resale milk products required.