Condensed milk. Condensed milk (condensed milk) The use of condensed milk in terms of medicine

03.12.2021Heading: The buildings

Condensed milk or condensed milk is concentrated milk that usually contains sugar. Condensed milk is used both for the preparation of various confectionery products, drinks and cocktails, and is consumed separately, for example, with tea or coffee. Condensed milk is eaten with pancakes, pancakes, cheesecakes, cottage cheese pancakes, cottage cheese or bakery products.

Now in Russia, condensed milk is produced according to the national GOST R 53436-2009 “Canned milk. Milk and cream condensed with sugar. Specifications". Condensed milk made according to GOST has a sweet taste with the smell of pasteurized milk or cream. Condensed milk is a homogeneous and viscous mass. According to GOST, the color of whole sweetened condensed milk should be white with a creamy tint, and skimmed sweetened condensed milk should be pure white or white with a slightly bluish tint.

According to GOST, the product is called “condensed milk”, manufacturers call condensed milk a surrogate dairy product that may contain palm oil and other vegetable oils - such a product is not made according to GOST, but according to TU and it usually has worse taste and is harmful to health. Also, condensed milk is often called condensed milk in a colloquial form, because such a name is shorter, but as a rule, in such cases, a person means ordinary condensed milk with sugar according to GOST.

Composition of condensed milk or condensed milk with sugar:

100 grams of sweetened condensed milk contains:

8.5 grams of fat;
7.2 grams of proteins;
56 grams of carbohydrates;
43.5 grams of sucrose.

The composition of condensed milk with sugar includes carbohydrates, proteins, fats, organic and fatty acids, water, cholesterol, ash, saccharides. Despite the processing of dairy products during the production of condensed milk, it retains the vitamins contained in milk, such as A, B (B1, B2, B3, B6, B12), C, D, E, H, PP. Condensed milk with sugar contains the following macro and microelements - calcium, potassium, magnesium, iron, manganese, zinc, iodine, sodium, phosphorus, sulfur, choline, chlorine, fluorine, copper, selenium, cobalt.

Regular condensed milk contains at least 8.5% fat, and skimmed milk does not exceed 1%. The calorie content of condensed milk with sugar is 329 kcal per 100 grams of product. The calorie content of condensed milk is distributed as follows: 222 kcal give carbohydrates, 77 kcal fats, 30 kcal proteins.

Types and classification of condensed milk:

By fat content, condensed milk is divided into:

Whole sweetened condensed milk - this classic condensed milk is used everywhere in cooking, in colloquial speech it is called condensed milk. The composition of the product includes at least 8.5% fat and at least 28.5% milk solids, with a mass fraction of protein in them of at least 34%.
Skimmed sweetened condensed milk - this condensed milk, which consists of not more than 1% fat and not less than 26% of milk solids, with a mass fraction of protein in them not less than 34%.

By composition, condensed milk is divided into:

Sweetened condensed milk is a classic condensed milk that is discussed in this article.
Condensed milk without added sugar - This product is usually referred to as condensed milk.
Condensed milk with the addition of cocoa or coffee - it can be like real condensed milk with cocoa or coffee, or vegetable-dairy products called "Condensed Milk and Cocoa" or "Condensed Milk and Coffee".
Condensed milk with the addition of chicory - 7% fat condensed milk, in which, among other things, chicory is added.

By consistency, condensed milk is divided into:

Ordinary condensed milk - condensed milk of the usual consistency with or without sugar, which is discussed in this article.
Boiled condensed milk is a type of condensed milk that has a thicker consistency and is obtained by additional heat treatment. Boiled condensed milk has a caramel flavor and a brownish color.

Technology for the production of condensed milk with sugar:

The condensed milk production process consists of 10 stages:

Reception and purification of milk - the stage at which the quality of milk is checked, it is cleaned and cooled.
Normalization of milk for fat and dry matter - at this stage, the level of fat content and dry matter is given in accordance with GOST. If necessary, the fat content of milk is increased by adding cream or reduced by diluting it with skim milk.
Pasteurization - at this stage, milk is pasteurized at a temperature of 90 - 95 degrees Celsius, which allows you to kill harmful microorganisms in milk and stabilize the physico-chemical properties of milk, which further ensures its thickening.
Cooling up to 75 degrees Celsius.
Storage before thickening.
Sugar addition - the stage at which sugar is added to milk in the form of syrup with 70% sugar content or in solid form.
Milk thickening is the stage at which the mixture is placed in a vacuum evaporator, in which the mixture is intensively mixed, it immediately boils and moisture evaporates.
Cooling of condensed milk - the stage at which hot condensed milk is sent to cool to 20 degrees Celsius in 20 minutes, while it is constantly stirred, which allows you to maintain the uniformity of condensed milk.
A seed is added to condensed milk - the stage of adding lactose to condensed milk, which prevents the formation of large crystals in it.
Packing and storage of condensed milk - the stage at which condensed milk is packed either in cans, or in polypropylene cups or in plastic packaging. In an ordinary tin can, 380 grams of condensed milk. In cans, condensed milk is stored for 1 year, and in plastic packaging from 2 months to a year, depending on the manufacturer, see the details on the packaging.

How to make condensed milk at home:

The recipe for making condensed milk at home is very simple, and at the same time, homemade condensed milk sometimes turns out to be tastier than store-bought. To prepare condensed milk at home, you need to purchase sugar and natural village milk, since nothing will come of it from the store. Homemade condensed milk is a natural and healthy food product, as it contains only sugar and natural milk.

Ingredients for making condensed milk at home:

1 liter of natural village milk;
1 glass of granulated sugar.

Recipe for making condensed milk at home:

Take an enamel pot.
Pour 1 liter of milk into a saucepan and put on fire.
Pour 1 cup of granulated sugar and mix well.
Cook, stirring constantly, until the milk has boiled down to about two-thirds of its original volume.
As soon as the mass thickens a little and becomes creamy, you can remove the condensed milk from the heat.

You made condensed milk with your own hands - bon appetit!

How to replace condensed milk:

For the preparation of a confectionery product, condensed milk cannot always be replaced with another product. In some recipes, condensed milk can be replaced with regular milk, sour cream or cream with sugar, but the product will not have the original taste conceived by the author of the recipe. In the absence of condensed milk, it is better to make it at home with your own hands, as mentioned above, but for this you need natural rustic milk and granulated sugar.

Benefits of condensed milk:

Classical condensed milk prepared in accordance with GOST has almost all the useful properties of milk. The benefit of condensed milk is that it is well absorbed and enriches the human body with nutrients, vitamins, macro- and microelements.

Useful substances contained in condensed milk improve brain function, strengthen bone tissue and have a positive effect on cell metabolism. One of the beneficial elements of condensed milk is calcium, which strengthens bones and teeth. The benefit of condensed milk also lies in the fact that it restores blood, improves immunity, and normalizes hormonal levels. Condensed milk in as soon as possible can replenish the supply of vitamins and minerals in the human body, raise the tone and provide a surge of strength.

But the presence of useful properties in condensed milk does not mean at all that it should be eaten in cans, since excessive consumption of condensed milk can harm the human body.

Harm of condensed milk:

Condensed milk, along with useful ones, also has harmful qualities. Condensed milk is a very high-calorie product and if it is not consumed moderately, a person can develop obesity and diabetes mellitus, which entail serious consequences for the body. Condensed milk can also harm human teeth, as it contributes to the development of caries.

To maintain health and figure, it is not recommended to consume more than 2-3 tablespoons of condensed milk per day. Also, condensed milk is not recommended for people with lactose intolerance. With special care, condensed milk should also be consumed by nursing mothers, since with milk it can enter the body of a baby in high concentration, which is not yet adapted to the absorption of this product, which can lead to stomach upsets and allergic reactions. Healthy children can start to give condensed milk only after 2 years and only without sugar and in strictly limited quantities.

Which condensed milk is better:

It is best to take condensed milk according to GOST, it is called "Condensed whole milk with sugar" or "Skimmed whole milk with sugar", and everything else is not real condensed milk, but a dairy product containing food substitutes. You should not take a product called "Condensed milk", "Condensed milk", "Condensed milk with sugar" and so on - all this is a low quality product. The best condensed milk is in normal, undeformed cans and other packages, the slightest leakage or denting of the package indicates a violation of the technology for the production and storage of condensed milk, which worsens its quality. Alekseevskoye, Rogachev and Glavprodukt can be distinguished from the best producers of condensed milk.

A product such as condensed milk is familiar to us, and since then it has not lost its position among consumers. Many manufacturers of condensed milk have not yet abandoned the classic packaging, by which it is invariably possible to determine what exactly is in a sealed jar without even studying the information indicated on it.

This package retains the taste of condensed milk for a long time, and also prevents spoilage. In addition, it is convenient to transport it in an iron can, nothing will happen to the packaging, and for convenient use, just open it. The tin can has proven itself in the best 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 of a particular 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

Today on the market you can see several options for condensed milk. 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 prepared in general using the same technology. Milk is selected, thickened, fat content and other indicators 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 production process of whole condensed milk with sugar:

In this process, the preparation of condensed milk can be considered complete. After that, it is packaged 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.

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

Why is condensed milk sterilized?

Pasteurization - necessary condition cooking condensed milk. Pasteurization is necessary to achieve the following goals:

prevention of startup during storage;
stabilization of physico-chemical properties of milk;
destruction of pathogenic microorganisms in the product and prevention of their further occurrence.

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

GOST of condensed milk with sugar

Real condensed milk has only one GOST. This is the standard set 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 name of the GOST will be indicated on the packaging.

Traditional condensed milk with sugar is not the only canned milk on the label of which you should look for the GOST designation. Products that are 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 products. Unfortunately, not all manufacturers are responsible for the quality of their products by adding various preservatives, flavors, thickeners and dyes 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 packaging.

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 as part of the product. It is important to know that condensed milk can contain only milk fats, it should not contain any vegetable or animal components.

Other unacceptable ingredients 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 part of 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 products were not subjected to proper heat treatment, as a result of which pathogenic microorganisms began to multiply inside the package.

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

Dietary properties of the product

Many believe that condensed milk is a product that is far from dietary. It contains a lot of sugar and fat, and also has a high calorie content. However, even a small amount of the product leads to rapid satiety, but after consuming it, the feeling of hunger returns pretty soon.

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

This is a fairly low figure, which means a little benefit of the product for the body. Therefore, it is not worth abusing it, 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 insulin production.

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

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

The glycemic level of sweetened condensed milk 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 rather high-calorie product. Depending on whether 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, condensed skimmed milk without sugar 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 in 100 gr. the product contains 7.2 g of protein, 8.5 g of fat and 56.0 g of carbohydrates.

Calorie content of boiled condensed milk - 323 Kcal.

Shelf life

As you know, condensed milk in a can is stored for quite a long time. However, you need to pay attention to the timing, since an expired product may lose its beneficial properties over time, in addition, pathogens often form 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 is released, the use of the product is not recommended. For more information about who can and who is not recommended to use condensed milk, visit the section section.

Package

The 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 producers of condensed milk:

Alekseevskoe
Vologda dairy products
Glavproduct
Gustiar
Ostankinskoe 1955
Rogachev
Ruslada
Soviet

Condensed milk with sugar is not only tasty, but also quite nutritious, useful product, obtained from whole cow's milk by partial evaporation of moisture from it and further processing of raw materials. Even under the condition of thermal exposure necessary to thicken milk, the beneficial properties of the product are preserved. The use of condensed milk in the food industry is popular, especially in dairy and confectionery - for the preparation of all kinds of desserts.

Species and varieties

Depending on the fat content, condensed milk is:

1% fat free;
8.5% whole, considered a classic version of condensed milk.

In composition:

Classic version with sugar;
Concentrated milk without sugar;
Condensed milk with cream;
Condensed milk with coffee or cocoa;
Condensed milk with chicory;
A separate line is boiled condensed milk.

The calorie content of condensed milk per 100 grams is 320 kcal. The basis in condensed milk is pasteurized milk, also, it can be cream or skim milk, sugar acts as a preservative. Condensation of milk with sugar is often produced directly at confectionery factories. When the problem arises of buying condensed milk in bulk or making it yourself, of course, it is more expedient to purchase the product if the budget issue is not acute.

Product quality requirements

Whole condensed milk has a sweet taste and clean smell, sterilized milk without sugar has a sweet-salty taste. As for the organoleptic characteristics, condensed milk should be homogeneous, glossy and viscous, the presence of grains and lumps indicates that the storage conditions of the product are violated. Condensed milk should be white or white-cream of a uniform color, non-fat milk may have a bluish or brownish tint. For sweet milk, lactose sediment and flouriness are allowed.

Correct storage conditions: the product must be stored at t=0-10°C and air humidity for whole milk - no more than 85%, for non-fat milk - no more than 75%; in a sealed container for no more than a year, in a non-hermetic container - about 8 months.

How to check the quality?

Before you buy condensed milk in large quantities, you need to check the quality of the purchased products. It is necessary to take a teaspoon of milk and raise it above the jar, right product will descend in a thin continuous stream. High-quality condensed milk should not contain vegetable oils, their absence is evidenced by the average density of the product (not thick and not liquid), good compliance during mixing, strong density after cooking.

Beneficial features

Due to the fact that the temperature of transformation of milk into condensed milk does not exceed +60°C, all useful vitamins, minerals and microelements are preserved in the final product to the maximum. The main difference lies in the fat content and the presence of sugar. Thus, it has been established that daily consumption of high-quality condensed milk in the amount of one spoon has a positive effect on strengthening the immune system and protective functions organism. The calcium contained in the product strengthens teeth and bones, stimulates cell metabolism and strengthens muscles, vitamin A improves vision, phosphorus salts have a good effect on brain function and are involved in hematopoiesis, potassium supports the cardiovascular system.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A delicacy familiar from childhood is condensed milk, which you can not only buy in the store, but also cook it yourself at home. Sweet, viscous, healthy treat can be eaten with a spoon, added to pastries, served with pancakes. Unlike the store-bought condensed product, there are no harmful ingredients in the homemade product - only natural ingredients. Treat yourself and your family to a delicious treat by cooking it in a saucepan on the stove, bread maker or autoclave.

How to make condensed milk at home

Store shelves offer a wide range of condensed milk. A delicious treat in a tin can was produced in different parts of the world. The modern economy has relaxed the requirements for the quality of the condensed product produced. An industrial dessert is prepared with both palm oil and dairy products, and not at all from tasty and healthy cow's milk. To avoid non-uniform crystallization of sugars and to achieve a stable structure, microcrystals of lactose are added to the product.

Housewives are looking for recipes for home cooking without harmful additives. The production technology in an ordinary kitchen is not difficult, you can cook a delicious treat without much hassle. The cooking procedure and recipe change only slightly. The dairy product is boiled with granulated sugar over low heat to the desired consistency. There are several secrets for making the perfect condensed product:

Use milk only with a high fat content of at least 3% (with the exception of low-calorie condensed milk).
If the freshness of raw materials is in doubt, add a little soda. This component will not allow the milk to curdle.
Dessert will not burn if you take a pan with a thick bottom to cook condensed milk. You need to stir the mass constantly so that the milk does not run away or burn.
Thickening of the treat occurs after cooling, so do not overcook it. Hot condensed milk will be semi-liquid.

What does condensed milk mean according to GOST

High requirements for condensed milk back in 1952 are not met today. This product contained only thoroughly purified and tested whole milk and sugar. As a result of boiling, condensed milk with a fat content of 8.5% came out. A special production technology made it possible to preserve the maximum amount of useful substances in the final product even during prolonged heat treatment.

Features of the technological process

The main secret of the technological process is long-term pasteurization at a temperature of 60 to 65 degrees. Such heat treatment does not destroy valuable macro- and microelements, vitamins, proteins, milk fats contained in a whole dairy product. Thanks to modern kitchen appliances (multi-cookers, pressure cookers), you can follow this technology at home. Even in the absence of special devices, there are methods that will not allow milk to flow onto the stove, but the temperature will have to be adjusted manually.

Condensed milk recipe

Among homemade recipes, there are many ways to cook condensed milk. Modern recipes are prepared not only on the whole product, but also on powdered milk or take infant milk formula as a basis. From natural additives, coffee or cocoa are used, which give the dessert a special taste. You can prepare a healthy treat without harmful ingredients. Follow the instructions, keep the proportions so that the treat comes out flawless. Do not increase the cooking time. In a digested dish, the process of crystallization of sugars will begin in a few days.

Classic condensed milk according to GOST

Time: 3 hours.
Calorie content of the dish: 164 kcal / 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

The recipe for condensed milk without extraneous additives according to GOST is suitable for true connoisseurs of the taste and quality of this sweet delicacy. Sugar in the recipe plays the role of a preservative. Even an opened jar can be stored in the refrigerator for 30 days. The cooking process is long, but you can prepare the product for the future. Condensed milk at home is prepared faster from a high-fat product. If you want a thick product, replace regular sugar reed. It is characterized by strong crystallization and will make the consistency denser.

Ingredients:

sugar - 250 g;
milk - 0.5 l;
water - 50 ml;

Cooking method:

Boil the sugar syrup using a heavy bottomed saucepan.
Gradually add milk to the sugar mass.
Cook for 2-3 hours until desired consistency over very low heat.
You can make blanks with classic condensed milk if you pour it into sterile jars and roll it up.

Condensed milk powder at home

Time: 1 hour.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

To express the milky taste, sometimes condensed milk is prepared at home with the addition of dry concentrate. Do not use water to dissolve - only whole milk. When buying a concentrate, pay attention to its composition. Avoid low-quality products with vegetable oils and preservatives. In order for the dry powder to dissolve well, set the liquid to the correct temperature - about 60 degrees. In cold or too hot milk, the powder will not disperse, lumps may form.

Ingredients:

dry and whole milk - 300 g each;
sugar - 300 g.

Cooking method:

Place a pot of milk in a water bath.
When the temperature approaches 60 degrees, start gradually pouring in the concentrate. Stir while cooking to prevent lumps from forming.
Boil the mixture for about an hour, stirring occasionally with a whisk.

From cream

Time: 1-1.5 hours.
Calorie content of the dish: 387 kcal / 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

Condensed milk is a versatile product that can be taken with you on a trip, served with tea, pancakes, used to make various creams. For those who are on a diet, even the right condensed milk is not recommended. The product has a high calorie content, so it can adversely affect the figure. If the number of calories does not scare you, use the recipe with cream. Your loved ones will no longer want to eat a purchased product, because homemade treats are much tastier.

Ingredients:

cream 30% fat - 1 l;
sugar - 1.2 kg;
dry milk - 0.6 kg.

Cooking method:

Take a saucepan with a thick bottom. Pour sugar, add cold water (about 50 ml).
Heat the mass over high heat, but do not bring to a boil. Sugar should not completely dissolve.
Put cream on a steam bath, add sugar syrup there.
Gradually pour the concentrate into the liquid.
To obtain a homogeneous mass of solids and liquids, stir the contents of the pan constantly for the first 15 minutes.
Evaporation time - about 1 hour. The longer the cooking process, the higher the density of the finished product.

Time: 1 hour.
Number of servings: 7-8 persons.
Calorie content of the dish: 134 kcal / 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

For lovers of condensed milk with chocolate flavor, you will like the product prepared according to the following recipe. Use for cooking the milk component, in which the proportion of fat is maximum (3.5-4%). So the finished treat will come out with a rich creamy taste. Don't expect skim milk good result. For cooking, take a pan with a thick bottom. Carefully grease its walls with butter - so your condensed milk will not run away when boiling.

Ingredients:

milk - 1 l;
sugar - 200 g;
cocoa - 3 tbsp. l.

Cooking method:

Mix dry ingredients.
Pour milk into a saucepan, put on fire.
Add mixture, stir.
Boil until the volume is reduced by 2/3 of the original. Don't forget to stir.

Recipe for homemade condensed milk in a bread machine

Time: 3 hours.
Servings: 5-6 persons.
Calorie content of the dish: 192 kcal / 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

Homemade condensed milk made from milk and sugar, cooked in a bread machine, will come out white without a creamy tint. The delicacy has high nutritional qualities and incredible taste. Do not be afraid that milk will run out of the bread machine bowl. The blade will constantly stir the delicacy, preventing it from burning or rising. The taste and texture of the condensed product is similar to a quality product from the store, but it does not contain harmful additives and artificial preservatives. 2-3 spoons per day of such a delicacy will benefit the body, cheer you up and strengthen your immune system.

Ingredients:

milk - 2 tbsp.;
cream - 1 tbsp.;
sugar - 3 tbsp.;
water - 0.5 tbsp.;
salt - a pinch;
soda - on the tip of a knife.

Cooking method:

Mix milk and cream, add baking soda and bring to a boil using a saucepan.
In another container, boil the syrup from sugar and water. Boil until sugar dissolves.
Mix both mixtures in the bowl of the bread maker.
Add salt.
Set the mode to Jam. When the program is over, let the oven cool down for 15 minutes, then turn on the “Jam” mode again.
After two cycles, pour the mass into a jar, let cool, then place on the shelf of the refrigerator. After 12 hours, the dessert will acquire the desired consistency.

In a slow cooker

Time: 1 hour.
Servings: 3-4 persons.
Calorie content of the dish: 312 kcal / 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

Homemade food is always healthier and tastier than store bought. Sweet viscous delicacy, cooked in a slow cooker, contains only natural products. Preparing it is quite simple. Combine all the products, and your kitchen assistant, the slow cooker, will do the rest of the work for you. Do not use a substitute for milk powder - only with a natural product will condensed milk acquire a creamy taste.

Ingredients:

dry and whole milk - 250 g each;
sugar - 250 g.

Cooking method:

Combine sugar and dry milk powder, then gradually pour milk into the mixture, stir with a whisk.
When the dry ingredients are completely dissolved, pour the mass into the multicooker bowl.
Set the "Extinguishing" mode to 60 minutes.
Stir the mixture periodically so that it does not burn.

in an autoclave

Time: 1 hour.
Number of servings: 7-8 persons.
Calorie content of the dish: 175 kcal / 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

If you are a happy owner of modern kitchen appliances, use it to make delicious and healthy condensed milk. The process will take you a few minutes, and the result of simple work will delight the household. Delicate, viscous, sweet delicacy is loved by children and adults. The main difficulty is to buy good ingredients. Poor quality milk can spoil the product. Be sure to take the main ingredient fresh, with high fat content.

Ingredients:

milk - 1 l;
sugar - 500 g.

Cooking method:

Dissolve the sugar completely in the liquid.
Pour the mixture into jars, roll up.
Put the container in the autoclave, set the temperature to 120 degrees and cook for 30 minutes.
To get a creamy condensed milk, increase the time by 20 minutes.

Time: 20 minutes.
Servings: 2-3 persons.
Calorie content of the dish: 62 kcal / 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: easy.

For those who are on a diet or cannot eat the usual sweets for any reason, you can prepare a special version of condensed milk. An interesting coffee taste and low calorie content make this product a worthy delicacy for diabetics and those who lose weight. You can prepare it in a few minutes. As a sweetener, a sugar substitute is used, vary its amount according to your taste.

Ingredients:

skimmed milk powder - 3 tbsp. l.;
corn starch- 1 tbsp. l.;
instant coffee - 1 tsp;
skimmed milk - 200 ml;
sugar substitute - to taste.

Cooking method:

Warm the milk a little, dissolve the sugar in it.
Mix the rest of the ingredients with the coffee and milk mixture.
Put the dishes with the components in the microwave. Set the power to 800W. Boil the condensed milk 5 times for 1 minute. Stir after each boil.
Cool the finished product, store in the refrigerator.

Benefits of condensed milk

Condensed milk product is a delicacy that is loved by adults and children. Not only excellent taste characteristics make it valuable for human nutrition. When it comes to a natural product made from cow's milk and sugar, it is difficult to overestimate its beneficial properties. The product contains the following substances:

vitamin D - necessary for the formation of bone tissue;
magnesium, calcium - necessary for the normal functioning of the heart and blood vessels;
phosphorus - for good blood circulation and brain activity;
glucose - will help restore strength and energy reserves;
vitamin C - to strengthen the immune system.

Due to the high calorie content of the product, nutritionists recommend limiting consumption to 2-3 teaspoons per day. Even this small amount of treats will strengthen your teeth, bones and hair due to the high content of calcium and fluoride. There is a lot of glucose in condensed milk, which will cheer you up, increase physical and mental activity, and improve your emotional state. Experts recommend introducing a high-quality condensed product into the daily diet of nursing mothers as a means of increasing the amount of milk produced.

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Due to the popularity of the product, the benefits and harms of condensed milk are an important issue for the buyer. This article discusses everything related to condensed milk: properties, features of use, benefits, harms, contraindications.

What is condensed milk

Condensed milk is a healthy food product consisting of a mixture of milk and sugar. Condensed milk is made by evaporating or concentrating milk. 11% sugar is also added to the composition of the liquid, due to which it reaches a uniform consistency. The color is white and brown.

The composition and calorie content of condensed milk

The health benefits and harms of condensed milk are due to its chemical composition. According to GOST, condensed milk should include milk fats - 8.6%.

B class vitamins and vitamins A, D, PP, C, E, H.

Useful minerals:

iron;
magnesium;
sulfur;
phosphorus;
potassium;
calcium;
selenium.

In a standard bank 1220 kcal (330 kcal per 100 grams).

Useful properties of condensed milk

The beneficial properties of condensed milk are explained by the huge amount of minerals and vitamins. If you eat it every day in small quantities (100 grams), the body's immunity will be strengthened in a few days.

The benefits of condensed milk in moderation are not exaggerated, but if you eat whole cans, then only to your detriment.

Important! Condensed milk restores the body well after long physical or mental stress.

Potassium has a positive effect on the functioning of the cardiovascular system, and chlorine relieves edema.

Condensed milk is useful, almost the same as milk, but if it is boiled, it is absorbed by the body much faster. For vision, teeth and bone tissue, it will also benefit.

Is it possible to condensed milk for pregnant and lactating women

Nutritionists during pregnancy forbid eating a lot of sweets, and condensed milk is no exception. Therefore, 100 grams per day is more than enough. It can provide the body with useful minerals and vitamins, as well as strengthen the immune system.

During feeding in one day, more than two teaspoons of condensed milk is harmful. After all, everything that a mother eats enters the child's body with milk. In case of stomach problems in a mother’s child, a treat is contraindicated, as it can cause gas formation and harm the baby.

There are benefits from its use, but the main reason for the restriction in both cases is the content in a high concentration of sucrose. So a dairy dessert will be useful only in small quantities.

With diabetes, it is better to forget about condensed milk.

Comment! One can of condensed milk contains 1220 kcal. During breastfeeding, it leads to weight gain in the mother and negatively affects the health of the child.

At what age can condensed milk be given to children

Compared to sweets and chocolates, which only bring harm, this sweet is healthier due to the absence of dyes and flavor enhancers in it. A child can use it from 3-4 years. But only in small portions: no more than 100 grams per day. If more, then this is no longer a benefit, but a harm, due to which the child will be provided with caries, diabetes and obesity in the future. But concentrated milk will not bring any benefit to children.

Condensed milk for gastritis and pancreatitis

Permission to eat sweets with gastritis depends on the stage of development. At the last stage, you can’t eat condensed milk because of its fat content.

At any other stage, its use is allowed, and there will be benefits to the body only if there are limited portions.

With pancreatitis, one should also distinguish between periods of exacerbation and remission. Since during an exacerbation of pancreatitis the pancreas is vulnerable and requires rest and exclusion of stress, it is harmful to consume condensed milk at this time.

During the period of stable remission of pancreatitis, fats and carbohydrates should be limited, so eating condensed milk is also harmful.

If you really want to, you can eat 100 grams of condensed milk, but it’s better not to.

The most common reason for the prohibition of this product during illness and not only is not so much the calorie properties and high concentration of sugar, but the way the goods are manufactured by manufacturers. If you choose a fake, condensed milk may not be beneficial, but harmful to the health of the body.

Condensed milk for gout can and should be eaten, because it belongs to alkalizing foods and its presence in the diet is mandatory. Therefore, the benefits of the properties of this delicacy are obvious.

Condensed milk for weight loss

Important! The calorie properties of condensed milk are completely unsuitable for people who are on a diet or follow a healthy diet.

This product can be consumed during weight loss, but only in strictly limited portions. With a healthy diet or diet, it is not permissible to consume more than 2 teaspoons per day. One jar is enough to instantly gain 1220 calories. It is better to add a treat to tea, coffee or cocoa instead of sugar.

How to cook condensed milk at home

Everyone can quickly cook condensed milk. The whole process will take only 15 minutes. Despite the speed of cooking, all properties correspond to store ones. It is also cheaper and more natural than usual, and the benefits of condensed milk with sugar are home recipe more. For everything to work out correctly, you must follow the instructions.

The result is a serving of 520 ml.

Ingredients:

400 g of powdered sugar;
40 g of oil;
400 g milk.

Cooking:

Mix all the ingredients and place them in a saucepan.
Turn on low heat and stir the liquid until the ingredients are completely dissolved.
When the liquid begins to boil and foam appears, it is necessary to add fire and, stirring, boil the mixture. It will foam, and if it starts to run away from the pan, you need to make the fire smaller.
From the moment when the mixture began to boil, cook for 11 minutes.
After that, cool the pan in water to a warm temperature.
When the homogeneous mass becomes warm, pour it into a jar and close. After cooling, it will become thick and take on a familiar look.

Which condensed milk is more useful: regular or boiled

Boiled condensed milk has almost the same properties as regular. But some of the minerals and vitamins are lost during cooking.

The main difference between boiled condensed milk and ordinary one is its high nutritional value and ease of assimilation of all useful elements by the body.

Boiled condensed milk contains a huge amount of calcium, which is very useful for teeth and bones.

Important! There are so many useful substances in the delicacy that they can improve the body's metabolism, brain performance, increase immunity, fill the body with vitamins and nutrients.

What do you eat condensed milk with?

For combination, you can use pastries, as well as tea and other hot drinks. Any healthy flour or cereal product can be combined with condensed milk.

It is also added to cakes, pastries,. Very tasty is the cake "Anthill" with condensed milk. In the morning you can eat with condensed milk.

Harm of condensed milk and contraindications

Condensed milk has a very high concentration of sugar, due to which it is high-calorie and harmful in large quantities.

Contraindications:

completeness;
pancreatitis at almost all stages of development;
gastritis in the last stage;
diabetes.

Counterfeiting can only bring harm. Such products contain dye E171 - a caustic substance, harmful fats, vegetable oil and food additives that worsen the properties of condensed milk and greatly harm the body. Therefore, when choosing a product, you need to carefully look at the presence of the GOST inscription on the bank and the composition of the product. If it has anything other than normalized milk and sucrose in it, it's fake.

How to choose and store condensed milk

For the right choice of condensed milk, you need to know certain criteria and properties by which you can find a real product.

Signs of a quality product:

Name on the label: "Whole condensed milk with sugar".
Regulation GOST 2903-78 and GOST R53436-2009.
Producer choice: The larger and more reputable the manufacturer, the better.
Composition and properties: there should be nothing except sugar and milk, if there is, then this is a fake, from which there will only be harm.
Metal can in a blue wrapper. It is better not to take broken or bent cans.
After opening the jar, you need to pay attention to the properties: the presence of sugar lumps is a sweetener; an unnatural color means the presence of harmful components.
If the condensed milk looks heterogeneous, there is little milk in it.
Don't forget about the expiration date.

You can store condensed milk for several months in a dry place. For long storage refrigerator is better. She stays there for a whole year.

Conclusion

Due to the valuable properties, the benefits and harms of condensed milk are unequal. The product is rich in nutrients, therefore it is recommended for a healthy diet. But the caloric content limits the consumption of treats to 100 grams per day. In the presence of gastrointestinal diseases and obesity, it is better to exclude milk dessert from the diet: it will bring little benefit, but it can cause significant harm.

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