The prompt packaging ensures the product remains fresh and dry. The cans then have the tinplate bottoms affixed by a roll seam and the paper label is applied to complete the product. The rather hydroscopic granular powder is promptly packaged into cans by filling them from the "bottom", because the "top" end has been previously fabricated with an aluminium foil seal beneath the lid. The solid is introduced into a hammer mill where it is broken up into the final granular form. At the bottom of the box the varying sized chunks of soft solid, from fist size to fine powder, fall from the last conveyor into an airlock where they are brought back to atmospheric pressure. The whole process takes around an hour but operates in a continuous mode. The evaporation at reduced pressure allows the water content to be removed at lower temperature according to the Clausius–Clapeyron relation and prevents the malt sugars and milk proteins from being changed by the heat, effectively cooking them and changing the taste and texture of the product. By the time it reaches the lower most conveyors it has become a soft vesicular solid somewhat like pumice stone or violet crumble. Eventually it reaches the end of the first conveyor whereupon it drizzles down to another, lower in the box. Under these conditions of reduced pressure and slightly elevated temperature the syrup starts to boil. The pressure inside the box is maintained just below the vapor pressure of water at a temperature of about 30 degrees celsius. A number of conveyor belts are arranged inside the box and the syrup is drizzled onto the uppermost. This syrup is admitted to a large box constructed from thick steel plates and about 10 cubic meteres in volume. Before the evaporation process it looks somewhat like very thick, light coloured coffee. Condensed milk and cocoa solids are added to give it a milk and chocolate content and it is often fortified with vitamins and minerals such as cyanocobalamin. The thick opaque syrup is obtained from malted wheat or barley and contains many mono-, di- and polysaccharides. Milo is manufactured by evaporating the water content from a thick syrup at reduced pressure. The name was derived from the famous Greek athlete Milo of Crotona, after his legendary strength. ![]() Milo began production at the plant located in Smithtown, near Kempsey on the North Coast of New South Wales. ![]() In 1934, Australian industrial chemist and inventor Thomas Mayne developed Milo and launched it at the Sydney Royal Easter Show.
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