| 摘要 |
A brown sugar sweetened condensed milk composition of at least 8.0% milk fat and 28% total milk solids, water, a nutritive carbohydrate sweetener, comprising high ash, unrefined brown sugar solids syrup and sucrose, and sufficient alkaline stabilizer to adjust the pH of the sweetened milk pH to 6.75-6.85 prior to heating the sweetened milk to temperatures above about 180 DEG F. thereby avoiding casein precipitation in a conventional process for preparing sweetened condensed milk.
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