Condensed milk

Condensed milk – the product received by way of evaporation of water from milk and addition of sugar. Сгущенное молоко с сахаром By industrial production it is most often packed into metal cans though also other options of a container are allowed.

In 1856 American Gale Borden patented condensed milk manufacturing techniques, and in 1881 in Orenburg the Russia's first plant making condensed milk commercially opened.

There are several kinds of condensed milk which differences are caused by auxiliary ingredients of a product. There are options with sugar and without sugar. Condensed milk meets chicory, cocoa and coffee. Independently there is a boiled condensed milk which has characteristic caramel smack. Initially boiled condensed milk was cooked in the conditions of home cuisine, leaving not opened to bank on the water bath at several o'clock. In the subsequent also industrial options of boiled condensed milk began to be issued.

Now it is important to be able to distinguish the real condensed milk from the products imitating its taste and a look.

Standards of production of condensed milk are regulated by GOST P 53436-2009. This document rigidly regulates structure of condensed milk, and also formulates the main classification positions of a product. According to state standard, allocate the fat-free condensed milk, with fat content to 1%, usual condensed milk (fat content of 8.5% and more) and the condensed cream (19% of fat content and more). At the same time have all three appearance of condensed milk the fixed percent of protein which has to be not lower than 34%. GOST in detail describes outward of a product, its tastes, and also characteristics of packaging in which condensed milk has to spread. The real condensed milk has to have a homogeneous consistence. Color can fluctuate from absolutely white to cream. The fat-free condensed milk can have a subtle bluish shade.

Unfortunately, in the territory of Russia the products imitating the real condensed milk have wide circulation. Vegetable fats, and also various flavoring additives are their part. Substitutes have smaller nutritional value and concede to the original on tastes. The main motive for release of these products is the aspiration of businessmen to reduce production cost. At the same time most of producers, without having an opportunity to call the product condensed milk, use various other names masking their products under the condensed milk produced in accordance with GOST. Upon purchase it is necessary to study the label attentively.

Калорийность сгущенного молока - 320 ккал на 100 г Condensed milk can act as an independent product, and also is widely used at production of confectionery.

Advantage of condensed milk

The real condensed milk has the mass of useful qualities. The advantage of condensed milk relies on useful properties of its main component – cow's milk. Condensed milk is rich with calcium which plays an important role in formation and functioning of a bone tissue, and also takes part in recovery of elements of blood. Condensed milk is rich with protein and has big caloric content. 2-3 teaspoons of condensed milk a day help to strengthen immunity, to improve work of a brain and to fill the need of an organism for energy.

Speaking about advantage of condensed milk, it is necessary to remember that it is necessary to approach the use of this product reasonably. Condensed milk contains a large amount of fats and sugar that causes its high caloric content. Usual condensed milk with a mass fraction of fat of 8,5% contains 320 kcal on 100 grams of a product. The excessive use of condensed milk in food can become one of the reasons of obesity, a diabetes mellitus and to provoke development of caries.

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