Milk is warmed firstly inorder to prevent aging. its then placed in a vacuum evaporator to reduce the amount of moisture, sucrose is added about 30%. the milk is then concentrated uΓ±til there is super crystallisation . it is then filled in containers under aseptic condition. no need to sterilise. Excerpts from the book, available at http://amazon.com/author/ifuekoukponmwan Available @ https://www.morebooks.de/gb/search?utf8=%E2%9C%93&q=Ukponmwan+ifueko+oghogho+
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