Abstract: A process whereby sweetened condensed milk (SCM) or sweetened condensed skimmed milk (SCSM) is used as a starting material. The SCM or SCSM is pumped to a stainless steel refrigerated holding tank where it is diluted to 50.degree.-65.degree. brix (solids) with water. The product is then pumped into a continuous vacuum dryer, through a deaerator to control foaming and then into a feed pan. A stainless steel feed roll rotates in the feed pan and pick up SCM or SCSM product which then deposits a uniform layer of the SCM or SCSM on a continuous stainless steel belt. The clearance between the feed roll and the stainless steel belt is 0.015 to 0.025 inches. The SCM or SCSM product then goes through three heat zones at which vapor is driven off. Heat zone 1 preconcentrates and degasses the SCM or SCSM. This increases the area and volume of product so that it can withstand rapid evaporation occurring in heat zone 2. Heat zone 2 includes a hot drum at which a major portion of the drying occurs.

Abstract: A process whereby sweetened condensed milk (SCM) is used as a starting material. The SCM is pumped to a stainless steel refrigerated holding tank where it is diluted to 50.degree.-65.degree. brix (solids) with water. The product is then pumped into a continuous vacuum dryer, through a deaerator to control foaming and then into a feed pan. A stainless steel feed roll rotates in the feed pan and picks up SCM product which then deposits a uniform layer of the SCM on a continuous stainless steel belt. The clearance between the feed roll and the stainless steel belt is 0.015 to 0.025 inches. The SCM product then goes through three heat zones at which vapor is driven off. Heat zone 1 preconcentrates and degasses the SCM. This increases the area and volume of product so that is can withstand rapid evaporation occurring in heat zone 2. Heat zone 2 includes a hot drum at which a major portion of the drying occurs. Heat zone 3 adds additional heat to collapse puff and control final moisture content of the SCM crystals.