Practical experience has shown that the manufacture of evaporated milk and similar products is subject to certain difficulties. The main problem is precipitation or coagulation. These adverse changes occur usually during the sterilizing process but sometimes during normal heat treatment or after a certain period of storage.

Change in consistency of evaporated milk is very closely linked to the amount of free calcium in the milk. During heating the divalent calcium cations cause the coagulation of the milkprotein (casein). The quantity of free calcium in the milk strongly depends on the quality and condition of the raw milk (bacterial contamination, storage period before, etc.) to be further processed.

Suitable stabilizers, which influence the behaviour of the milk protein, are able to prevent this calcium induced precipitation or coagulation of the casein. JOHA® KM salts are based on a combination of phosphates or phosphates plus citrate, and represent a special kind of highly effective stabilizers protecting evaporated milk from this undesired phenomenon.

JOHA® KM salts are added prior to heat treatment. The recommended dosage rate is between 0.1 and 0.3 %, calculated in finished product (added as a 10 % solution).