Nutritional value (100) Glycemic index 80 (high)

Condensed milk(colloquial. condensed milk) - concentrated milk, usually with sugar. Initially, it was stored in cans, but now it is found in other containers - glass and plastic bottles, tubes, etc.

Creation

The first plant for the production of condensed milk in Russia appeared in Orenburg in 1881. ...

Condensed milk can

Condensed milk produced in the USSR was packed in cans with white-blue-blue paper labels. This image was so constant from decade to decade that its design is still used as a kind of "brand". At the same time, there are variations of boiled condensed milk, also using the original packaging design, but colored in brown (according to the color of boiled condensed milk) color scheme.

To supply northern and other hard-to-reach territories, condensed milk was produced in cans with a volume of 3 liters. The shape of the can and the design of the label were the same.

Varieties

With added sugar

Popular term condensed milk refers to concentrated milk with added sugar.

No added sugar

Condensed milk without added sugar is usually called simply concentrated milk.

With added chicory

It is made from normalized cow's milk, sugar, chicory. The taste is sweet, with a bitter aftertaste and aroma of chicory with milk. Fat content - 7%.

With the addition of cocoa or coffee

Since Soviet times, sweetened condensed milk with the addition of cocoa or coffee has also been produced under various names, such as "Condensed milk with cocoa" and "coffee with condensed milk and sugar".

In the post-Soviet period, Russia also began offering combined vegetable and dairy products (with the addition of vegetable oil and other components) under the names "Condensed milk and coffee" and "Condensed milk and cocoa".

Boiled condensed milk

Boiled condensed milk - a thick brown-yellow product with a caramel flavor - is obtained by heat treatment of condensed milk. In composition and taste it resembles milk toffee sweets.

In Soviet times, caramelized ( boiled) Condensed milk with sugar was not industrially produced, but was prepared at home by additional cooking of ordinary condensed milk (right in a jar in a water bath for several (usually 2-3) hours. When water boils, cans usually explode.

In post-perestroika times boiled condensed milk began to be produced industrially.

Surrogates

There are also products that deviate from the requirements of GOST - along with condensed milk, vegetable oils and other vegetable products (often based on vegetable oil and artificial additives) are added to reduce the cost of production. Legally defined [ where?], that the presence of vegetable fats is not allowed in the jar with the inscription "Condensed milk". Therefore, manufacturers of surrogates call their products "Condensed milk", "Varenka", "Special condensed milk", "Natural milk product" and other names not protected by law.

TU and GOST

According to the new standard, only raw milk and cream, sugar and water can be used for the production of condensed milk and cream. Only ascorbic acid can be added as an antioxidant, and derivatives of sodium and potassium can be added as a stabilizer. Depending on the proportion of fat in the product, the new GOST divides condensed milk into skim milk (no more than 1%), ordinary (no less than 8.5%) and cream (no less than 19%). Moreover, any of the three types of condensed milk should contain at least 34% protein. A product of a heterogeneous mass, with perceptible crystals of milk sugar, will be considered to be of poor quality. The taste and smell of the product should be milky, sweet, clean, the color can be from perfectly white to white with a creamy shade. However, a slightly bluish tint is allowed in skim milk. GOST requires that cans, into which condensed milk is poured, do not emit toxic metals and do not contaminate the product.

Some manufacturers, keeping the usual label design, the number of their modified technical specifications, and information about the replacement / addition of individual components, deliberately write in small, hardly distinguishable letters and numbers. Also, manufacturers can place on the packaging the inscription "boiled condensed milk" and GOST R ISO 2006, which is not directly related to the product contained, but is a sign of confirmation of the production system as a whole.

The second line on the top cover of the cans contains the assortment code. The first character of the code, the letter M, is the milk symbol. The next two digits are the manufacturer's code. Then there are two or three numbers, this is the assortment code of the product. Condensed milk with sugar without any additives is designated by the number 76.

Use

During the food shortage of the end of the USSR, condensed milk (in all its varieties), along with stew, was included in holiday food sets distributed according to coupons and lists in individual organizations, as well as to some categories of citizens who have benefits by law (participants and invalids of the Great Patriotic War and etc.). According to the lists from store warehouses, it was received by those going to the field season on scientific and industrial expeditions, young tourists at children's tourist stations, going on hikes, etc.

Production technology

There are several technologies for the production of condensed milk:

• Traditional technology involves the evaporation of water at a temperature of about 60 ° C under a slight vacuum.
• At present, membrane technologies are widely used to concentrate proteins and sugars from milk, as well as from whey.
• An important point in the technology is the creation of a stable structure of condensed milk. To prevent non-uniform crystallization of sugars, lactose microcrystals are introduced into the product.
• Condensed milk is obtained by evaporating whole milk with or without the addition of 12% crystalline sugar.

see also

Notes (edit)

Links

• What loses milk when it becomes condensed milk (TV show "About the most important thing")

Milk and products based on it
Dairy products	Ayran Acidophilus Varenets Katyk Yogurt Kefir Matsun Reverse Buttermilk Sour milk Ryazhenka Condensed milk Snowball Cream Butter Sour cream Milk powder Whey Cheese Cottage cheese Cottage cheese Baked milk Shubat

Such a product as condensed milk is familiar to us, and since then it has not lost its position among consumers. Many condensed milk producers still have not abandoned the classic packaging, which invariably can be used to determine what exactly is in a sealed can, without even studying the information indicated on it.

This packaging preserves the taste of condensed milk for a long time, and also prevents spoilage processes. In addition, it is convenient to transport it in an iron can, nothing happens to the packaging, and for convenient use it is enough to simply open it. The tin can has proven itself in the best possible way.

And almost every manufacturer says that his product complies with GOST. But what is GOST for pasteurized condensed milk? How to determine whether it is worth buying a product from this or that manufacturer? And, most importantly, what is the technology for the production of pasteurized condensed milk? All these and other questions will be discussed in detail in this article, which will help not only to understand the intricacies of the preparation and packaging of the product, but also how not to make a mistake when choosing it.

Production technology

Several versions of condensed milk can be seen on the market today. This:

• whole condensed, that is, traditional;
• low-fat condensed with sugar;
• with sugar and filler, coffee, cocoa or fruit additives can be taken as fillers;
• condensed cream with sugar.

All these products are generally prepared using the same technology. Milk is selected, condensed, fat content and other parameters are regulated in the product. If necessary, sugar and fillers are added in appropriate proportions.

In this case, let's take a closer look at the process of producing whole condensed milk with sugar:

In this process, the preparation of condensed milk can be considered complete. After that, it is packed in cans and sterilized. The shelf life of such a product in this package is 1 year. In plastic packaging or plastic cups, the product is stored much less.

Salts and stabilizers are sometimes added to the product after seeding. These components are not used by every manufacturer.

Why is condensed milk sterilized?

Pasteurization is a prerequisite for the preparation of condensed milk. Pasteurization is necessary to achieve the following goals:

• prevention of desolation during storage;
• stabilization of the physicochemical properties of milk;
• destruction of pathogenic microorganisms in the product and prevention of their further appearance.

During pasteurization, the product is heated to 90-95 degrees. From this we can judge that milk is not brought to a boil, while all its useful components are preserved.

GOST condensed milk with sugar

Real condensed milk has only one GOST. This is the standard established by the Russian Federation in 2009. This is GOST R 53436 - 2009. This document prescribes the composition of condensed milk and cream, as well as the complete technology for its production. If the products are manufactured in accordance with this standard, the GOST name will be indicated on the packaging.

Traditional condensed milk with sugar is not the only canned milk product, on the label of which you should look for the designation of GOST. Products manufactured according to this standard include whole sweetened condensed milk, skimmed sweetened condensed milk, sweetened condensed cream.

The modern market offers the consumer a wide variety of canned milk. Unfortunately, not all manufacturers are responsible for the quality of their products, adding various preservatives, flavorings, thickeners and colorants to the product. In accordance with the approved standard, such additives should not be in it. Therefore, you should pay special attention to the information indicated on the package.

What is in condensed milk?

Among other things, you need to pay attention to what is indicated in the column "Product composition". These should be:

• cow's milk and cream;
• sugar;
• drinking water (not in all cases);
• ascorbic acid as an acidity stabilizer;
• some industrial sodium and potassium stabilizers as stabilizers.

As for fats, not all manufacturers indicate their content on the packaging in the composition of the product. It is important to know that condensed milk can contain only milk fats; it should not contain any plant and animal components.

Unacceptable components also include:

• Palm oil;
• pectin;
• starch;
• chemical components under the index E;
• synthetic colors and flavors.

Product properties

You can also determine the quality of condensed milk by the contents of the package. Unfortunately, not every manufacturer indicates on the label those components that are actually included in the product. In addition, the production technology may be violated, which will significantly affect not only the properties of the product, but also its safety when used. For example, canned milk was not subjected to proper heat treatment, as a result of which pathogens began to multiply inside the package.

First of all, you should pay attention to the consistency of the dairy product. It should be smooth without any lumps or crystals. In addition, the consistency should not taste starchy. If you feel small powdery particles that do not dissolve, then extra thickeners in the form of potato, corn starch or wheat flour have been added to the product.

Dietary properties of the product

Many people believe that condensed milk is not a dietary product. It contains a lot of sugar and fat and is also high in calories. Nevertheless, even a small amount of the product leads to quick satiety, but after consuming it, the feeling of hunger returns pretty soon.

The satiety of the product is influenced by such an indicator as density. The less fibers and solid particles in the product, the lower its density. For example, cabbage, spinach, lettuce, whole grains, bran, nuts have a low density. The density index of condensed milk with sugar 50 ° C is equal to 1280-1320 kg / m3.

This is a fairly low figure, which means little benefit of the product for the body. Therefore, it should not be abused, even taking into account that it has a fairly high energy value, a high content of proteins and healthy fats.

The glycemic index is another indicator that should be considered when consuming certain foods. It affects the body's production of a substance such as insulin. After eating a food with a high glycemic index, the pancreas dramatically increases the production of insulin.

Why should it be considered? First, if you constantly consume food with a high glycemic index, it can lead to the rapid deposition of fat in the body. Secondly, such food is dangerous for people with diabetes. In addition, food with a high score is beneficial for athletes when consumed immediately before exercise, accompanied by significant physical activity.

• a glycemic level of about 10 is a low indicator;
• 40-70 - medium;
• but above 70 is already a fairly high figure.

The glycemic level of condensed milk with sugar is 80. From this we can judge that it should be consumed in moderation.

How many calories in condensed milk

Sterilized condensed milk is a fairly high-calorie product. Depending on whether the canned milk contains sugar or not, milk or cream was used in the manufacture, as well as the fat content of the product, this indicator may differ. For example, sugar-free condensed skim milk has the lowest calorie content compared to other types of condensed milk.

If we consider condensed milk with sugar, that is, the classic, most familiar version of the product, then its calorie content will be 320 Kcal per 100 g. This is a significant indicator. But, again, manufacturers do not necessarily adhere to the recipe in accordance with GOST, therefore this indicator may fluctuate in one direction or another.

But, in any case, the calorie content of the product will be indicated on the package. By the way, one teaspoon of condensed milk contains 40 calories.

In addition, you should know that 100 gr. the product contains 7.2 g of proteins, 8.5 g of fat and 56.0 g of carbohydrates.

The calorie content of boiled condensed milk is 323 Kcal.

Storage period

As you know, condensed milk is stored in a tin can for a long time. Nevertheless, you need to pay attention to the timing, since an expired product may lose its beneficial properties over time, in addition, pathogens are often formed in it, and metal oxidation occurs, which contributes to the production of toxins in the product.

The shelf life of condensed milk in a metal can is 12 months. If it comes out, the use of the product is not recommended. For more information about who can and who is not recommended to consume condensed milk, visit the section section.

Package

Classic packaging for condensed milk with or without sugar is a metal can. Other types of packaging cannot preserve the properties of canned food and such a long shelf life to the same extent.

A sealed can of condensed milk has a weight of 380 gr. The volume of a can of condensed milk is 330 ml. These indicators are needed in order to be able to follow a clear recipe during the preparation of confectionery products containing condensed milk.

Manufacturers

Popular manufacturers of condensed milk:

• Alekseevskoe
• Vologda dairy products
• Glavprodukt
• Gustiyar
• Ostankino 1955
• Rogachev
• Ruslada
• Soviet

If you like this simple delicacy, then do not rush to the store and buy a canned product, because home-cooked condensed milk is much better.

Homemade condensed milk is a natural product made by hand. You can be sure of the quality of the result, but only if you purchased high-quality milk.

Required Ingredients:

• two glasses of good whole milk;
• one and a half glasses of sugar.

Cooking process:

1. Pour the indicated amount of milk into a saucepan or any other container suitable for heating.
2. Turn on a medium heat on the stove and wait until the milk is warm, but be careful not to boil.
3. Add sugar, stirring constantly. Cook the mixture for about 60 minutes, until the mixture is the desired consistency. However, do not bring it to a boil.

From dry milk product

You can also make condensed milk at home from a dry product, and it turns out to be no less tasty.

Required Ingredients:

• one glass of sugar;
• a spoonful of water;
• a glass of powdered milk and the same amount of regular milk;
• 50 grams of butter.

Cooking process:

1. Pour the indicated amount of water into the container, put sugar, stir. Heat the mixture over low heat until the sweet granules are completely dissolved and caramel forms.
2. Send butter into it, bring to a liquid state and pour in heated milk
3. Stir constantly, wait until the composition is homogeneous and add milk powder.
4. Cook for about three more minutes, cool and the boiled condensed milk is ready.

With cream

Required Ingredients:

• 300 grams of sugar;
• 0.3 liters of cream of any fat content.

Cooking process:

1. Pour the cream into a container suitable for heating, add the specified amount of sugar there.
2. We mix the components, heat and wait for the composition to boil.
3. Constantly stirring the mass, keep it on fire for about ten minutes. During this time, it will become thick enough. Cool down and enjoy the delicacy.

Condensed milk in a multicooker

If you often use this device, then you will probably be interested in how to cook condensed milk in a multicooker. This is no more difficult to do than on a stove.

Required Ingredients:

• 200 grams of sugar;
• powdered milk - about 150 grams;
• 300 milliliters of whole milk.

Cooking process:

1. Pour milk powder and sugar into the blender bowl, turn on the device and interrupt the mixture for a few seconds.
2. Pour in regular milk there and beat the contents again until it becomes completely even.
3. The mass should come out not too thick. Pour it into a multicooker and turn on the "Porridge" mode for 30 minutes. You can also use the manual program, leaving the same time, and the heating level is 90 degrees.
4. For half an hour, while the cooking process is in progress, the contents of the bowl must be constantly stirred.
5. After the end of the operating mode, you might think that the condensed milk came out too liquid, but this is not so - just let it cool down and it will become thick enough.

In a bread maker

It turns out that you can make condensed milk in a bread maker, and it is very convenient - there is no need to constantly stir the mass, it is enough for the device to have the "Jam" mode.

Required Ingredients:

• 350 grams of sugar;
• a pinch of baking soda;
• one liter of milk.

Cooking process:

1. To begin with, place all the indicated components from the list in a saucepan. Putting baking soda is optional, but it will protect the milk from curdling.
2. Stir this mass, put on the stove and heat, but do not bring to a boil.
3. Transfer it to the bread maker and turn the device into jam mode.
4. After the program ends, you need to run it two more times, or even three. It all depends on the model and power of the device. Only after a few boils will the condensed milk be of the desired density. Note that cooled food will also thicken than hot food.

How to cook condensed milk at home

To get a really decent and quality product, it is very important to take good milk. It should be quite bold - at least 2.5%. Better yet, use a proven quality farm product.

For a richer taste, mix regular milk with dry milk in a 1: 1 ratio.

And to make boiled condensed milk, just increase the heat treatment process by about one and a half times.

• a liter of fat milk;
• half a kilogram of sugar;
• 50 milliliters of water;
• half tsp soda.

Cooking process:

1. Pour sugar into a saucepan and fill it with the specified amount of water. Simmer over low heat until the sugar is practically dissolved and forms something like a syrup.
2. Pour milk there, be sure to bring it to room temperature, and wait until the contents boil.
3. Heat it low, add baking soda, stir quickly until the mixture settles, and cook for about 60 minutes.
4. After this time, the composition will slightly change its color. If you want a delicacy with a liquid consistency, you can already remove it from the heat. If you need a thicker mass, then cook it for another 30 minutes.

You can also make a thick "boiled milk" from ready-made condensed milk. To do this, it is enough to choose a quality product. There can be no consensus on how much to cook condensed milk in a jar - it all depends on the method of heat treatment. In a water bath, milk will languish for up to 3 hours, and in a microwave oven - literally a few minutes.

20 grams of butter.

Cooking process:

1. Pour the amount of milk indicated in the list into a container suitable for heating on the stove. Pour the powder there and put the oil.
2. Mix the ingredients slightly. Please note that both milk and butter must be at room temperature.
3. We send the container to the stove, turn on a fairly low level of heating and wait for all the contents to melt and turn into a homogeneous mixture.
4. Bring the mass to a boil, and as soon as a foam forms on the surface, immediately make the fire a little stronger, to medium.
5. We continue to cook for no more than ten minutes and move the container to another dish with cold water. We are waiting for the condensed milk to cool down and see that it has become much thicker.

Quick condensed milk in 15 minutes

Condensed milk in 15 minutes is ideal for those who are in a hurry or want to serve a sweet treat for breakfast, because there is no need to stand at the stove for an hour or even more.

Required Ingredients:

• three tablespoons of butter;
• one glass of milk;
• about a glass of sugar and to your liking.

Cooking process:

1. Warm the milk slightly so that it is barely warm. We pour sugar there and stir constantly until it practically dissolves.
2. All this should take place over low heat. As soon as the sugar melts, add the specified amount of butter and, continuing to stir the mass, wait for it to become liquid and homogeneous.
3. We turn on a stronger heating level, bring the composition to a boil and then cook for exactly ten minutes more.
4. Remove the finished product from heat, let it cool. When condensed milk becomes colder, it thickens significantly, so do not be alarmed if at first it seemed liquid to you.

As you can see, making homemade condensed milk yourself is not so difficult. And if you also use a quick recipe, then the process itself will not take much time and you can serve such a delicacy almost immediately for breakfast along with pancakes or pancakes.

Many people think that condensed milk is a recent invention, but in fact this product appeared in Great Britain in the middle of the 19th century. The main idea was the possibility of long-term storage Already in 1858 "condensed milk" was launched into mass production. Now it is a favorite product of many, which can be eaten both separately and as a dessert sauce, or added to cakes and pastries.

By the way, the name "condensed milk" describes only canned milk, to which sugar is added. In addition, there are other varieties. The sugar-free version is essentially just concentrated milk. Another popular version is boiled condensed milk, obtained using heat treatment. Previously, boiled condensed milk was made at home, but now manufacturers have put this product on stream. They also produce milk with the addition of coffee and cocoa.

Since 2013, this product has been subject to GOST 31688-2012. High-quality condensed milk made in accordance with GOST contains only natural cow's milk, sugar and sometimes water. There can be no preservatives in it, as in other canned foods.

Considering the rather large amount of sugar in this favorite delicacy of many, the calorie content of condensed milk is 323 kcal per 100 grams of product. On average, it contains 56 g of carbohydrates, 8 g of fat and 7 g of protein. Due to the high calorie content and a large amount of sugar, this product should not be eaten in large quantities by children and people.It must be borne in mind that foods with a high sugar content can cause allergies in babies.

However, condensed milk also has enough useful properties. It, like other dairy products, contains a lot of vitamins and useful microelements. Among them are vitamin A, phosphorus, potassium, calcium, sodium, magnesium, fluorine.

Condensed milk can be stored in cans for up to 12 months. In other containers, for example, plastic, much less.

Nutritional value (100) Glycemic index 80 (high)

Condensed milk(colloquial. condensed milk) - concentrated milk, usually with sugar. Initially, it was stored in cans, but now it is found in other containers - glass and plastic bottles, tubes, etc.

Creation

The first plant for the production of condensed milk in Russia appeared in Orenburg in 1881. ...

Condensed milk can

Condensed milk produced in the USSR was packed in cans with white-blue-blue paper labels. This image was so constant from decade to decade that its design is still used as a kind of "brand". At the same time, there are variations of boiled condensed milk, also using the original packaging design, but colored in brown (according to the color of boiled condensed milk) color scheme.

To supply northern and other hard-to-reach territories, condensed milk was produced in cans with a volume of 3 liters. The shape of the can and the design of the label were the same.

Varieties

With added sugar

Popular term condensed milk refers to concentrated milk with added sugar.

No added sugar

Condensed milk without added sugar is usually called simply concentrated milk.

With added chicory

It is made from normalized cow's milk, sugar, chicory. The taste is sweet, with a bitter aftertaste and aroma of chicory with milk. Fat content - 7%.

With the addition of cocoa or coffee

Since Soviet times, sweetened condensed milk with the addition of cocoa or coffee has also been produced under various names, such as "Condensed milk with cocoa" and "coffee with condensed milk and sugar".

In the post-Soviet period, Russia also began offering combined vegetable and dairy products (with the addition of vegetable oil and other components) under the names "Condensed milk and coffee" and "Condensed milk and cocoa".

Boiled condensed milk

Boiled condensed milk - a thick brown-yellow product with a caramel flavor - is obtained by heat treatment of condensed milk. In composition and taste it resembles milk toffee sweets.

In Soviet times, caramelized ( boiled) Condensed milk with sugar was not industrially produced, but was prepared at home by additional cooking of ordinary condensed milk (right in a jar in a water bath for several (usually 2-3) hours. When water boils, cans usually explode.

In post-perestroika times boiled condensed milk began to be produced industrially.

Surrogates

There are also products that deviate from the requirements of GOST - along with condensed milk, vegetable oils and other vegetable products (often based on vegetable oil and artificial additives) are added to reduce the cost of production. Legally defined [ where?], that the presence of vegetable fats is not allowed in the jar with the inscription "Condensed milk". Therefore, manufacturers of surrogates call their products "Condensed milk", "Varenka", "Special condensed milk", "Natural milk product" and other names not protected by law.

TU and GOST

According to the new standard, only raw milk and cream, sugar and water can be used for the production of condensed milk and cream. Only ascorbic acid can be added as an antioxidant, and derivatives of sodium and potassium can be added as a stabilizer. Depending on the proportion of fat in the product, the new GOST divides condensed milk into skim milk (no more than 1%), ordinary (no less than 8.5%) and cream (no less than 19%). Moreover, any of the three types of condensed milk should contain at least 34% protein. A product of a heterogeneous mass, with perceptible crystals of milk sugar, will be considered to be of poor quality. The taste and smell of the product should be milky, sweet, clean, the color can be from perfectly white to white with a creamy shade. However, a slightly bluish tint is allowed in skim milk. GOST requires that cans, into which condensed milk is poured, do not emit toxic metals and do not contaminate the product.

Some manufacturers, keeping the usual label design, the number of their modified technical specifications, and information about the replacement / addition of individual components, deliberately write in small, hardly distinguishable letters and numbers. Also, manufacturers can place on the packaging the inscription "boiled condensed milk" and GOST R ISO 2006, which is not directly related to the product contained, but is a sign of confirmation of the production system as a whole.

The second line on the top cover of the cans contains the assortment code. The first character of the code, the letter M, is the milk symbol. The next two digits are the manufacturer's code. Then there are two or three numbers, this is the assortment code of the product. Condensed milk with sugar without any additives is designated by the number 76.

Use

During the food shortage of the end of the USSR, condensed milk (in all its varieties), along with stew, was included in holiday food sets distributed according to coupons and lists in individual organizations, as well as to some categories of citizens who have benefits by law (participants and invalids of the Great Patriotic War and etc.). According to the lists from store warehouses, it was received by those going to the field season on scientific and industrial expeditions, young tourists at children's tourist stations, going on hikes, etc.

Production technology

There are several technologies for the production of condensed milk:

• Traditional technology involves the evaporation of water at a temperature of about 60 ° C under a slight vacuum.
• At present, membrane technologies are widely used to concentrate proteins and sugars from milk, as well as from whey.
• An important point in the technology is the creation of a stable structure of condensed milk. To prevent non-uniform crystallization of sugars, lactose microcrystals are introduced into the product.
• Condensed milk is obtained by evaporating whole milk with or without the addition of 12% crystalline sugar.

see also

Notes (edit)

Links

• What loses milk when it becomes condensed milk (TV show "About the most important thing")

Milk and products based on it
Dairy products	Ayran Acidophilus Varenets Katyk Yogurt Kefir Matsun Reverse Buttermilk Sour milk Ryazhenka Condensed milk Snowball Cream Butter Sour cream Milk powder Whey Cheese Cottage cheese Cottage cheese Baked milk Shubat