Sweetened condensed.

CFR · 2024-01-01 · US · Title 7

After condensing, the sweetened condensed product should be cooled rapidly to about 85 °F to induce crystallization of the oversaturated lactose. When the desired crystallization is reached further cooling is resumed to 68°-70 °F.

official document · source cfr-2024 · id 7:§ 58.925