HSYL is a professional sweetened condensed milk production line manufacturer and factory, providing custom industrial and commercial dairy processing solutions with precise sugar control, multi-effect evaporation and stable lactose crystallization.
HSYL is a professional sweetened condensed milk production line manufacturer and factory, providing complete and customized dairy processing solutions for industrial and commercial dairy producers worldwide. Our sweetened condensed milk production lines are engineered with advanced process control technology, ensuring precise sugar dosing, stable lactose crystallization, long shelf life, and consistent product quality across every batch.
Sweetened condensed milk is a high-value dairy product widely used in confectionery, bakery, beverage, and food processing industries. Its quality depends heavily on accurate sugar concentration control, evaporation efficiency, and crystallization management. HSYL integrates years of dairy engineering experience with modern automation to deliver reliable, hygienic, and energy-efficient production systems.
Precise sugar addition and solids control
Stable lactose crystallization for smooth texture
Multi-effect falling film evaporation technology
Customizable capacity and automation level
Food-grade stainless steel construction
Compliance with international food safety standards
The production of sweetened condensed milk requires strict control of both chemical composition and physical structure. Sugar not only contributes to sweetness but also acts as a natural preservative by increasing osmotic pressure and reducing water activity.
HSYL production lines are designed to manage every critical control point, from milk pretreatment to final cooling and storage.
Fresh raw milk is delivered to the processing facility and undergoes initial filtration and clarification to remove impurities.
Main operations:
Raw milk receiving
Filtration and clarification
Fat and solids standardization
Temporary chilled storage
Proper standardization ensures consistent fat and protein content, which is essential for stable evaporation and crystallization behavior.
Before concentration, milk is pasteurized to eliminate pathogenic microorganisms and improve product safety.
HSYL offers:
Plate pasteurization systems
Tubular pasteurization systems
Pasteurization parameters are optimized to preserve milk flavor while ensuring microbial safety.
Sugar addition is the most critical step in sweetened condensed milk production. HSYL supports two industry-proven sugar dosing methods:
Granulated sugar is added directly to milk before pasteurization. This method allows early dissolution but requires precise temperature and mixing control to prevent caramelization.
In this method, sugar is dissolved into syrup and added during the evaporation stage. This is the preferred industrial method due to superior control and uniform mixing.
HSYL systems use high-precision dosing pumps and inline mixing technology to ensure accurate sugar concentration and uniform distribution.
After sugar addition, the milk-sugar mixture enters the multi-effect falling film evaporator, where water is removed under vacuum conditions.
Key features of HSYL evaporators:
Energy-efficient multi-effect design
Short heat exposure time
Minimal product fouling
Stable dry matter concentration
The condensed milk is concentrated to the required total solids content. Dry matter concentration is indirectly monitored by measuring the specific gravity of the concentrate, ensuring accurate control.
Cooling after evaporation is a critical quality control stage. Excess lactose, if allowed to crystallize uncontrollably, can form large crystals that cause a sandy or gritty texture.
To prevent this, HSYL applies:
Rapid cooling systems
Controlled agitation during cooling
Precise temperature management
This process promotes the formation of small, uniform lactose crystals, maintaining a smooth and creamy mouthfeel.
After cooling, the sweetened condensed milk is pumped into holding tanks and allowed to rest for several days. This holding period ensures that lactose crystallization is fully completed under controlled conditions.
During this stage:
Crystal size stabilizes
Texture becomes uniform
Product viscosity reaches target range
Finished sweetened condensed milk has a characteristic yellow color and custard-like appearance. It can be packaged in multiple formats:
Sachets
Pouches
Tin cans
Bulk containers
HSYL integrates filling and packaging systems according to customer requirements.
Insulated stainless steel tanks
Accurate fat and solids control
Plate or tubular pasteurizers
Automatic temperature control
CIP-ready design
Sugar dissolving tanks
Syrup preparation units
Precision dosing pumps
High evaporation efficiency
Low energy consumption
Uniform heat distribution
Rapid cooling heat exchangers
Agitated crystallization tanks
Controlled temperature profiles
Hygienic stainless steel design
Gentle agitation
Temperature stabilization
Sachet filling machines
Can filling and seaming machines
Optional labeling and coding systems
HSYL sweetened condensed milk production lines are equipped with intelligent monitoring systems that allow real-time tracking of:
Temperature
Sugar concentration
Evaporation rate
Dry matter content
Crystallization parameters
Automation improves consistency, reduces operator dependency, and enhances production efficiency.
As a direct sweetened condensed milk processing equipment factory, HSYL provides full customization:
Production capacity (small to large scale)
Automation level (semi-automatic to fully automatic)
Packaging formats
Factory layout and utilities integration
Compliance with local electrical and food regulations
All HSYL equipment is manufactured according to international dairy hygiene standards:
HACCP
GMP
ISO 22000
Key hygienic design features include:
Smooth internal surfaces
Sanitary welding
CIP (Clean-In-Place) systems
Food-grade stainless steel (SUS304 / SUS316)
HSYL production lines support manufacturers serving:
Dairy product factories
Confectionery producers
Bakery ingredient suppliers
Beverage manufacturers
Export-oriented dairy brands
Direct factory manufacturing
Proven dairy engineering expertise
Turnkey project delivery
Stable long-term operation
Professional after-sales service
Sugar concentration is controlled through precision dosing systems and real-time monitoring of dry matter content during evaporation.
Cooling controls lactose crystallization. Rapid and controlled cooling prevents large crystal formation that causes sandy texture.
Yes. HSYL systems support both methods, with sugar syrup addition during evaporation being the most commonly used.
The line can be configured for sachets, pouches, tin cans, or bulk containers.
Yes. HSYL designs systems for small-scale, medium, and large industrial production.
Absolutely. All equipment meets HACCP, GMP, and ISO dairy processing requirements.
Yes. We offer installation guidance, commissioning, operator training, and ongoing technical support.
Raw material washing, grading, and pre-treatment
High-speed precision cutter
Cooking, baking, or sterilization
Rapid cooling with precise temperature control
Automated packaging, sealing, and labeling