Condensed milk has long been considered a favorite treat for both children and adults. The benefits, harms and other features of this product will be discussed in this article.

Calorie content and composition

This product is made from whole cow's milk by heat treatment. Despite this, all the beneficial properties of milk are preserved. In the manufacture of a large amount of sugar is added, so the product is considered high in calories and will not work for those who follow a diet. Conventional condensed milk has 328 kcal, boiled - 315 kcal.

Nutritional value of the product:

• water - 67 g;
• saccharides - 55 g;
• cholesterol - 30 g;
• saturated fatty acids - about 5 g;
• ash - 1.75 g;
• organic acids - 0.4 g.

Also, condensed milk contains:

• vitamin A;
• vitamin B1;
• vitamin B2;
• vitamin B12;
• vitamin A.

Macro and microelements:

• potassium - 371.0 mg (7.9% of the daily norm);
• calcium - 284.0 mg (28.4%);
• phosphorus - 253.0 mg (36.1%);
• sodium - 127.0 mg (9.8%);
• magnesium - 26.0 mg (6.5%);
• zinc - 0.9 mg (8.50%);
• iron - 0.2 mg (1.9%);
• selenium - 14.8 mcg (26.9%).

The benefits of condensed milk

If we compare condensed milk with other sweets, then it only includes milk and sugar, since it is made according to GOST. From this point of view, condensed milk is more beneficial than waffles or sweets, which include harmful components.

• strengthening muscles and bone tissue;
• increased brain performance;
• increases blood formation;
• high nutritional value;
• improves eyesight;
• improvement of the nervous system.

Did you know? The idea of \u200b\u200bcooking the product belongs to the French chef N. Uper.

Harm

Given the high calorie content of the product, do not eat condensed milk to people with excessive weight. Due to the presence of a large amount of sugar, it is contraindicated for people suffering from diabetes. Also, a poor-quality or non-GOST product containing palm oil, preservatives, white dye E171 (very toxic, used in the manufacture of paints, solar panels) can be hazardous to health.

Is it possible to condensed milk

Many are interested in the question whether condensed milk can be used during breastfeeding, for pregnant women, as well as for other special conditions.

With GV

All specialists recommend this product to nursing mothers, but in small portions. It will be enough for a nursing mother to add a teaspoon of goodies to tea, which is favorable for increasing lactation.
   It is necessary to introduce condensed milk during breastfeeding gradually, preferably in the first half of the day, and monitor the condition of the baby. It is worth noting that nursing mothers need to eat only fresh, high-quality condensed milk, prepared according to standards, without lumps and chemical additives. Failure to use the product for nursing mothers will be the appearance of an allergic reaction in the child.

Pregnant

There are no strict contraindications to the use of condensed milk by pregnant women, you only need to stick to moderate servings. With a tendency to obesity or fear of gaining excess weight, it is better to completely abstain from it. It is also worth abandoning this delicacy if there are digestive problems or individual intolerance of condensed milk components.

Did you know? The first condensed milk factory opened in the USA in 1858.

With gastritis

People with gastritis can also consume condensed milk in small quantities. The main thing is that these should be products of verified brands manufactured in accordance with GOST and without additional flavoring additives. In any case, it is better to consult with your doctor to avoid any complications.

With pancreatitis

For people suffering from pancreatic inflammation, this treat is forbidden. Condensed milk is a hard-to-digest product, therefore, even when remission is achieved, it should not be consumed.

How to make condensed milk

Nowadays, a huge amount of this product is presented on the shelves of supermarkets. But you can cook this delicacy yourself, so we offer a recipe that will allow you to quickly and easily prepare condensed milk at home.

For cooking you will need:

• 1 liter of milk;
• 180 g of sugar.

1. Take a small bowl and add the ingredients to it.
2. We place the container on the stove and bring to a boil while stirring.
3. Cook over low heat until the mass decreases to 400 g.
4. The resulting mixture must be filtered and cooled. Condensed milk is ready.

Video: How to Make Condensed Milk

How to store

The packaging method contributes to the long-term storage of the product. The temperature should be from 0 to 10 ° C, humidity - 75%. If you cook condensed milk, then its shelf life will not decrease. Keep an open container in the refrigerator for no more than a week, then it will retain its taste and healthy qualities. It is advisable to transfer the product to another container with a plastic lid, as the metal can can oxidize and give the treat an unpleasant aftertaste.
   Condensed milk is very tasty and healthy. It is better to use it in a small amount. It is also worth adhering to certain rules when storing it.

Condensed milk with sugar is a product into which fresh milk is converted, no less popular as cottage cheese, butter and cheese. Favorite delicacy of adults and children, a place which can be found in high and in home cooking.

Unmatched taste and benefits of condensed milk

For the preparation of condensed milk from milk, moisture is evaporated for a long time at a certain temperature, thickened to a state of a uniform creamy white viscous mass.

Depending on the details of the particular manufacturing technology and the possible use of additional ingredients, several varieties of condensed milk may ultimately be obtained.

Concentrated milk without any additives;

Condensed milk produced with the addition of exclusively sugar;

Condensed milk with coffee or cocoa;

Condensed milk with chicory and sugar.

The latter product is characterized by a sweet taste with a characteristic bitterness of chicory flavor and a touch of its aroma. They use it like condensed milk with cocoa and coffee.

Condensed milk is also classified by fat content.

In fat-free fat fraction should not exceed 1%;

Classic condensed milk contains about 8.5% of them;

Condensed cream reaches a fat content of 19%.

By consistency, it is divided into simple and boiled - the first can be poured from a spoon, and the second is very thick.

The experiments on preserving dairy products began as early as the end of the 18th century, but it was only in 1856 that the American industrialist Gale Borden patented the invention of condensed milk and, after some thirty years, condensed milk was among the most popular products in the world.

Condensed milk with sugar is eaten as a treat in its purest form, makes it an ingredient for cakes, cakes and other pastries, prepare creams and desserts with it, add it to tea and coffee, complement it with pancakes and fruit salads.

Condensed milk with coffee or cocoa is used in a similar way and diluted with water for drinks.

Simple concentrated milk without additives is in demand as a full-fledged substitute for fresh milk - you can cook porridge on it, put the dough, prepare gravy for meat.

As a rule, condensed milk is made from cow's milk, but it can also be obtained from goat's milk. Experiments in the preparation of condensed milk with sugar at home are usually successful. But much more often, the housewives take on the conversion of shop condensed milk into boiled condensed milk, for which condensed milk with sugar is boiled for several hours in a pan on the stove.

Most of the useful properties of condensed milk directly stem from the similar characteristics of fresh milk, because it, turning into condensed milk, practically does not lose any of them.

So, vitamins A, C, E, H, PP and B vitamins are stored in it, as well as high levels of the content of a number of macro- and micronutrients - iron, iodine, potassium, calcium, cobalt, magnesium, manganese, copper, sodium, selenium , sulfur, phosphorus, fluorine, chlorine, choline and zinc.

One of the main elements of dairy products - calcium, in alliance with vitamin D, is actively involved in the formation and strengthening of bone tissue, including jaws and teeth.

How else is the benefit of condensed milk

Due to the fact that condensed milk is well and completely (unlike milk!) Absorbed by the human body, its positive effect does not have to wait long.

Adding condensed milk to the regular dessert menu has a positive effect on metabolism, restoration of body energy and muscle tone after intense physical exertion and protracted diseases, and the weakening of the manifestations of chronic diseases is not excluded.

One spoonful of condensed milk per day significantly strengthens the immune system.

Glucose, which is abundant in condensed milk, enhances brain activity and helps to memorize, assimilate, and analyze new information, so that condensed milk can be recommended to students and scientists.

In addition, condensed milk affects the following aspects of health:

Supports the work of the cardiovascular system;

Improves vision and reduces eye fatigue behind a computer monitor;

Normalizes the hormonal background, preventing its malfunctions;

Promotes blood renewal.

Exceptional benefits of condensed milk and for nursing mothers. Just a spoonful of condensed milk per day helps to enhance lactation, while not causing a single drop of doubt about the safety of such an enrichment of the mother’s diet for the baby, sensitive to everything that happens to her body.

If you compare the assortment on an imaginary showcase, among cakes, sweets and other desserts, then the condensed milk’s benefit will be nothing to compare with - it’s the most useful delicacy that does not contain yeast, dyes and flavorings, stabilizers and other tricky additives. Finally, it improves chocolate mood no worse than chocolate, contributing to the production of endorphins (hormones of joy).

It is important to note that all of the above applies only to natural condensed milk, produced without such excesses as flavorings, emulsifiers and so on.

Harmful condensed milk - why it is dangerous and who should not eat it

It is important to remember that condensed milk is not ragweed and it has its drawbacks.

The main ones are the stunningly high content of sugars and calories.

If for 100 g of condensed milk with sugar there are 320 kcal, then for a standard jar with a blue and white label, all 1200 kcal. What can I say, for example, about the calorie content of the cake, layered with condensed milk with butter!

Therefore, nutritionists insist on the reasonable, moderate use of condensed milk and dishes cooked with it.

But if we talk about concentrated milk without additives at all, its energy value is very moderate - only 75 kcal per 100 g of product.

All sweetened types of condensed milk should not be carried away by people prone to fullness and those who are actively involved in sports to pump up muscles and keep their weight normal.

Excess sugar in its composition is contraindicated in patients with diabetes mellitus.

And it, in combination with lactic acids, with the regular use of condensed milk, provokes a deterioration of tooth enamel and the development of caries. Therefore, after treating with condensed milk, it is reasonable to brush your teeth or at least rinse your mouth with water.

Condensed milk harm - how to avoid it by choosing a quality product and observing storage conditions

In addition to tin cans known to everyone, condensed milk is also produced in plastic bags, glass and plastic containers, but this is all for factory production, and you can also buy it for bottling.

According to GOST, real condensed milk consists only of milk with sugar and can not be called otherwise than “Whole condensed milk with sugar”. This marking is a lot of evidence of the excellent quality of condensed milk, which, in general, is absolutely true.

This does not mean at all that manufacturers, guided by their own specifications (labeled as TU), produce condensed milk of inappropriate quality, but it is useful to know the difference between these designations.

It is condensed milk of all varieties with the TU mark that can contain vegetable fats, emulsifiers, flavorings, milk powder and other additives.

A can with condensed milk should not be deformed, should not have traces of rust, and in no case should it be swollen.

Liquid condensed milk of any kind (simple, with cocoa) should be uniform, without lumps.

Grains in condensed milk, found in small quantities, do not mean that condensed milk is harmful. But they demonstrate that before its expiration date there was little left, or that its storage conditions were violated and condensed milk stood in the heat or frost.

To preserve the benefits and use of condensed milk without harm, it is important to observe the conditions for its storage.

The temperature varies from 0 ° to + 10-22 ° C;

Relative humidity should not exceed 75-85%;

The expiration date from the date of production is 12 months for tin containers and plastic bags;

An open can of condensed milk can be stored in the refrigerator for just a day or two and the shelf life of the condensed milk purchased for bottling is also short-lived (literally several days).

It is now very difficult to imagine life without everyone’s beloved condensed milk. Despite the fact that it was used most actively among compatriots, in fact, the idea of \u200b\u200bcreating condensed milk belongs to the French confectioner Nicolas Upper, who was the first in the history of culinary to offer the original idea: to store in cans. At first it was just milk, since it was stored in a tin dish longer and did not absorb extraneous odors.

Production process

In the process of production of condensed milk, fatty cow milk is processed at a temperature of about 60 degrees, which allows, on the one hand, to evaporate excess moisture, and on the other hand to preserve the maximum amount of beneficial properties of natural milk. In the process, sugar is added to milk, and condensed milk is obtained, which not only preserves all the beneficial properties of ordinary milk, but is also much better absorbed by the body due to the fact that it does not, unlike ordinary milk. In addition, the shelf life is significantly increased: condensed milk can be stored for about a year, while natural milk can’t stand this much. During the entire storage time, condensed milk retains all useful vitamins and minerals, as well as trace elements. Truly high-quality condensed milk acts not only as a good dessert, but also as an excellent substitute for pure dairy products.

Story

For the first time, the idea of \u200b\u200bpasteurization of milk and its storage in the form of canned food was thought about when an unpleasant case of milk poisoning of children occurred. It was then that the confectioners first thought about how to create such milk that would be a safe and at the same time useful product. In addition, the resulting product had to fulfill a very important function: it should be suitable for use by people who cannot tolerate dairy products.

Only in the middle of the 19th century, the American Gail Borden gave the world the condensed milk that was familiar to us, creating the first apparatus at that time in the world that allowed condensing milk by adding sugar to it. After just a little more than 20 years, a plant was already built and launched in Russia, which produced condensed milk in closed cans. Since then, since 1881, condensed milk has very firmly entered our lives and we cannot imagine a country without this product.

In Belarus, in the city of Rogachev, there is a real monument to condensed milk. This monument was erected when the plant, which produced canned milk, turned 75 years old. The so-called time capsule was put into the base of the monument, which was bequeathed to be opened when the plant celebrates its centenary.

The composition of condensed milk

The main advantage of condensed milk is that it is both a natural and very nutritious product. It is obtained from whole cow's milk, which is subjected to heat treatment to evaporate excess moisture. Despite this, condensed milk retains all the same beneficial properties that natural milk has. Of course, in this case it is necessary to choose an exclusively natural product made from whole milk.

Condensed milk is based on a combination of milk itself and a large amount of sugar, so this is a very high-calorie product that is completely unsuitable for those who are on a diet or follow their diet for medical reasons. Naturally, it should be avoided by those who have diabetes. All the rest can only rejoice that condensed milk is not only very sweet and tasty, but also healthy. Perhaps, it can rightfully be considered one of the most useful and delicious sweets in the world, including due to the fact that children enjoy it with great pleasure.

Calcium contained in condensed milk contributes to the normal development of bones and teeth, supports the normal functioning of cells and strengthens muscles. maintains normal vision and improves its condition. Phosphorus, which is also found in condensed milk, improves brain function and supports the nervous system, and also stimulates the restoration of blood cells.

How to choose the right

In order for condensed milk to bring you exclusively benefits, you need to choose it correctly. Give preference to proven producers, remember that a really good product can’t be cheap, because a lot of milk is needed to produce condensed milk.

Condensed milk is divided into several types:

1. With the addition of sugar, the popular term “condensed milk” refers to it.
2. No added sugar, i.e. just concentrated milk.
3. From pure cow's milk with sugar and (it has a bitter taste).
4. Condensed milk with cocoa or.
5. Boiled condensed milk with caramel flavor, which is obtained after heat treatment of ordinary condensed milk.

Modern manufacturers often make condensed milk from vegetable fats with the addition, so be sure to read the composition before buying something.

In terms of medicine

If you consume condensed milk in moderation, about 1 or 2 teaspoons a day, this will be extremely beneficial. The substances contained in the condensed milk help to stimulate the immune system, have a comprehensively positive effect on the body. However, it is important to remember that, like any other product containing sugar, condensed milk causes a sharp jump in blood sugar, gives a surge of energy, which then drops sharply. That is why it is recommended to use it in very metered quantities in order to avoid unpleasant jumps in blood sugar. But if your work is connected with severe intellectual or physical stress, a small amount of condensed milk will only benefit, as it very quickly restores the energy potential of the body, improves performance and, thanks to its taste, improves mood.

Is it possible to eat condensed milk on a diet

Many are interested in whether condensed milk can be on a diet. Unfortunately, despite a wide range of useful properties, condensed milk has been and remains an extremely high-calorie product, which is absolutely contraindicated for those people who are watching their figure or want to lose weight. This is due to the high sugar content in condensed milk, so if you are on a diet, you should pick up some other dessert that contains fewer calories. Of course, if you add a couple teaspoons of condensed milk to yourself, nothing bad will happen. However, a diet usually involves eating a lower amount of calories than the body needs. The body needs about 1400 calories per day, while in a bank of condensed milk they contain 1200, so it is absolutely not suitable for those who are losing weight.

Low calorie condensed milk recipe

However, if you really want to, you can prepare an analog of condensed milk, only from skim milk. This is a good alternative to this product. To create a dietary condensed milk, you must:

• 150 grams of milk powder;
• milk with minimal fat content (0.5-1%);
• sugar substitute to taste;
• corn starch - 1 tbsp

All ingredients must be thoroughly mixed, and then simmer on low heat for 2 hours, until the resulting mixture thickens. After cooling, pour it into another container and refrigerate. Naturally, this condensed milk will not be as tasty and definitely not as useful as natural, but it contains much less calories. She will help to cope with the diet for those who love sweets and can not deny themselves for a long time.

Application in cosmetology

It is difficult to imagine, but in fact, condensed milk is often used in cosmetology. For example, one well-known London hairdresser very often uses condensed milk for his work. According to him, the use of condensed milk when coloring hair helps to avoid drying out and serious damage.

Of course, dyeing hair using condensed milk requires a certain skill, but you can make masks from condensed milk even at home. For example, if you are tormented by dryness and peeling of the skin, you can use the following recipe: take one tablespoon of berry or fruit juice, and add 1 tablespoon of condensed milk there. The resulting mass should be applied to those areas of the skin that are particularly affected by dryness and peeling, leave for 15 minutes, and then rinse well.

You can even use hair masks based on condensed milk. To do this, you need to take one, grind it in a blender, add a little natural oil, preferably wheat germ oil, one teaspoon, a teaspoon and the same amount of condensed milk. This sweet tasty mixture must be applied to the hair, wrap your head well and warm your hair, you can use a hairdryer. Hold the mask for 30 minutes and then rinse off warm. Hair will be grateful to you.

Condensed milk is a sweet, tasty and beloved by all children product. The composition of condensed milk is quite simple - sugar and cow's milk. Recently, they began to sell condensed milk in a variety of containers: in 400-gram cans, in plastic and glass cans, in tubes and hard bags.

The calorie content of condensed milk is very high - 320 kcal per 100 g of product. At the same time, condensed milk contains 34% protein.

Condensed milk is eaten as an independent sweet product, and is also added to pastries, tea and coffee.

The benefits of condensed milk

Condensed milk has all the beneficial qualities of cow's milk. If it is done qualitatively, the body completely assimilates it and is enriched with the beneficial substances contained in it.

Calcium helps strengthen bones, nails and teeth, improves vision. In addition to calcium, condensed milk contains phosphorus salts, which are responsible for brain activity and blood recovery.

Condensed milk harm

When using condensed milk, it is important to remember a sense of proportion. Drinking more than 3 tablespoons per day can lead to obesity, diabetes and tooth decay.

The benefits and harms of condensed milk directly depend on the composition of this product. How not to make a mistake and choose a pleasant delicacy, rather than a dangerous fake? First of all, you should pay attention to the name. “Whole condensed milk with sugar” is the name of condensed milk according to GOST. The fat content of condensed milk should not be lower than 8.5%. In the composition of condensed milk, only cow fat is permissible. It is worth to be careful if palm oil is part of condensed milk - such a product will definitely not contribute to your health. If at the opening of condensed milk a heterogeneity of the structure - lumps was discovered, it is better to throw it out, it may be too dangerous for health.

Related Articles:

Condensed milk with sugar is a product into which fresh milk is converted, no less popular as cottage cheese, butter and cheese. Favorite delicacy of adults and children, a place which can be found in high and in home cooking.

Unmatched taste and benefits of condensed milk

For the preparation of condensed milk from milk, moisture is evaporated for a long time at a certain temperature, thickened to a state of a uniform creamy white viscous mass.

Depending on the details of the particular manufacturing technology and the possible use of additional ingredients, several varieties of condensed milk may ultimately be obtained.

Concentrated milk without any additives;

Condensed milk produced with the addition of exclusively sugar;

Condensed milk with coffee or cocoa;

Condensed milk with chicory and sugar.

The latter product is characterized by a sweet taste with a characteristic bitterness of chicory flavor and a touch of its aroma. They use it like condensed milk with cocoa and coffee.

Condensed milk is also classified by fat content.

In fat-free fat fraction should not exceed 1%;

Classic condensed milk contains about 8.5% of them;

Condensed cream reaches a fat content of 19%.

By consistency, it is divided into simple and boiled - the first can be poured from a spoon, and the second is very thick.

The experiments on preserving dairy products began as early as the end of the 18th century, but it was only in 1856 that the American industrialist Gale Borden patented the invention of condensed milk and, after some thirty years, condensed milk was among the most popular products in the world.

Condensed milk with sugar is eaten as a treat in its purest form, makes it an ingredient for cakes, cakes and other pastries, prepare creams and desserts with it, add it to tea and coffee, complement it with pancakes and fruit salads.

Condensed milk with coffee or cocoa is used in a similar way and diluted with water for drinks.

Simple concentrated milk without additives is in demand as a full-fledged substitute for fresh milk - you can cook porridge on it, put the dough, prepare gravy for meat.

As a rule, condensed milk is made from cow's milk, but it can also be obtained from goat's milk. Experiments in the preparation of condensed milk with sugar at home are usually successful. But much more often, the housewives take on the conversion of shop condensed milk into boiled condensed milk, for which condensed milk with sugar is boiled for several hours in a pan on the stove.

Most of the useful properties of condensed milk directly stem from the similar characteristics of fresh milk, because it, turning into condensed milk, practically does not lose any of them.

So, vitamins A, C, E, H, PP and B vitamins are stored in it, as well as high levels of the content of a number of macro- and micronutrients - iron, iodine, potassium, calcium, cobalt, magnesium, manganese, copper, sodium, selenium , sulfur, phosphorus, fluorine, chlorine, choline and zinc.

One of the main elements of dairy products - calcium, in alliance with vitamin D, is actively involved in the formation and strengthening of bone tissue, including jaws and teeth.

How else is the benefit of condensed milk

Due to the fact that condensed milk is well and completely (unlike milk!) Absorbed by the human body, its positive effect does not have to wait long.

Adding condensed milk to the regular dessert menu has a positive effect on metabolism, restoration of body energy and muscle tone after intense physical exertion and protracted diseases, and the weakening of the manifestations of chronic diseases is not excluded.

One spoonful of condensed milk per day significantly strengthens the immune system.

Glucose, which is abundant in condensed milk, enhances brain activity and helps to memorize, assimilate, and analyze new information, so that condensed milk can be recommended to students and scientists.

In addition, condensed milk affects the following aspects of health:

Supports the work of the cardiovascular system;

Improves vision and reduces eye fatigue behind a computer monitor;

Normalizes the hormonal background, preventing its malfunctions;

Promotes blood renewal.

Exceptional benefits of condensed milk and for nursing mothers. Just a spoonful of condensed milk per day helps to enhance lactation, while not causing a single drop of doubt about the safety of such an enrichment of the mother’s diet for the baby, sensitive to everything that happens to her body.

If you compare the assortment on an imaginary showcase, among cakes, sweets and other desserts, then the condensed milk’s benefit will be nothing to compare with - it’s the most useful delicacy that does not contain yeast, dyes and flavorings, stabilizers and other tricky additives.

Finally, it improves chocolate mood no worse than chocolate, contributing to the production of endorphins (hormones of joy).

It is important to note that all of the above applies only to natural condensed milk, produced without such excesses as flavorings, emulsifiers and so on.

Harmful condensed milk - why it is dangerous and who should not eat it

It is important to remember that condensed milk is not ragweed and it has its drawbacks.

The main ones are the stunningly high content of sugars and calories.

If for 100 g of condensed milk with sugar there are 320 kcal, then for a standard jar with a blue and white label, all 1200 kcal. What can I say, for example, about the calorie content of the cake, layered with condensed milk with butter!

Therefore, nutritionists insist on the reasonable, moderate use of condensed milk and dishes cooked with it.

But if we talk about concentrated milk without additives at all, its energy value is very moderate - only 75 kcal per 100 g of product.

All sweetened types of condensed milk should not be carried away by people prone to fullness and those who are actively involved in sports to pump up muscles and keep their weight normal.

Excess sugar in its composition is contraindicated in patients with diabetes mellitus.

And it, in combination with lactic acids, with the regular use of condensed milk, provokes a deterioration of tooth enamel and the development of caries. Therefore, after treating with condensed milk, it is reasonable to brush your teeth or at least rinse your mouth with water.

Condensed milk harm - how to avoid it by choosing a quality product and observing storage conditions

In addition to tin cans known to everyone, condensed milk is also produced in plastic bags, glass and plastic containers, but this is all for factory production, and you can also buy it for bottling.

According to GOST, real condensed milk consists only of milk with sugar and can not be called otherwise than “Whole condensed milk with sugar”. This marking is a lot of evidence of the excellent quality of condensed milk, which, in general, is absolutely true.

This does not mean at all that manufacturers, guided by their own specifications (labeled as TU), produce condensed milk of inappropriate quality, but it is useful to know the difference between these designations.

It is condensed milk of all varieties with the TU mark that can contain vegetable fats, emulsifiers, flavorings, milk powder and other additives.

A can with condensed milk should not be deformed, should not have traces of rust, and in no case should it be swollen.

Liquid condensed milk of any kind (simple, with cocoa) should be uniform, without lumps.

Grains in condensed milk, found in small quantities, do not mean that condensed milk is harmful. But they demonstrate that before its expiration date there was little left, or that its storage conditions were violated and condensed milk stood in the heat or frost.

To preserve the benefits and use of condensed milk without harm, it is important to observe the conditions for its storage.

The temperature varies from 0 ° to + 10-22 ° C;

Relative humidity should not exceed 75-85%;

The expiration date from the date of production is 12 months for tin containers and plastic bags;

An open can of condensed milk can be stored in the refrigerator for just a day or two and the shelf life of the condensed milk purchased for bottling is also short-lived (literally several days).

Condensed milk, the benefits and harms of how to cook

Sep-15-2016

What is condensed milk?

What is condensed milk, benefits and harms for the human body, as well as what are its medicinal properties and what exactly is this product useful for human health? These questions often arise for those who care about their health, lead a healthy lifestyle, and show interest in alternative methods of treatment. And this interest is understandable. Maybe in this article, to some extent, you can get the answer to these questions.

Ah, what a sweet word - "condensed milk." For many of us in childhood, it personified complete happiness. We could eat it with banks (if allowed) and at any time! And now we often want to treat ourselves to this sweet delicacy and with it help, as it were, to return to a serene childhood.

Condensed milk was invented at the beginning of the 19th century by the Frenchman Upper, and for the first time it went on sale in America in 1856.

In Russia, it began to be produced in a small factory near Orenburg in 1881. Thus, condensed milk is more than 200 years old!

The composition of this product is very simple - only milk and sugar. Sugar is dissolved in milk, and then evaporated for a long time at a temperature of no higher than 50 degrees until the necessary density is obtained. The result is a product with a moisture content of up to 26%, sugar in an amount of 43.5% and a fat content of 8.5% or more. One can of milk contains 1200 kcal. In accordance with GOST, condensed milk should not contain any other components, because this is a baby food!

Condensed milk is divided by:

Fat:

Whole condensed milk with sugar - this classic condensed milk, which is used everywhere in cooking, is colloquially 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 condensed milk with sugar - this condensed milk, which contains not more than 1% fat and not less than 26% milk solids, with a protein mass fraction of at least 34%.

Composition:

Condensed milk with sugar is a classic condensed milk, which is discussed in this article.

Condensed milk without added sugar - this product is usually called concentrated milk.

Condensed milk with the addition of cocoa or coffee - it can be either real condensed milk with cocoa or coffee, or vegetable and dairy products called “Condensed milk and cocoa” or “Condensed milk and coffee”.

Condensed milk with the addition of chicory - condensed milk of 7% fat, to which chicory is added, among other things.

Consistency:

Conventional condensed milk - condensed milk of usual consistency with or without sugar, which is discussed in this article.

Boiled condensed milk is a type of condensed milk with a thicker consistency and obtained by additional heat treatment. Boiled condensed milk has a caramel flavor and a brownish color.

Beneficial features:

Condensed milk is considered the most healthy sweet because it contains a lot of calcium and other healthy minerals and vitamins, but unlike other sweet foods (cakes, marmalade, sweets and other confectionery) it does not contain yeast or food additives. Thus, natural condensed milk has many useful properties inherent in fresh milk.

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

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

Real condensed milk should be white, with a light cream tint, uniform, thick and have a creamy taste.

Condensed milk, although it is canned, is very demanding on the conditions and shelf life. It should be stored in the refrigerator at a temperature of 0 to 10 degrees and not more than 12 months.

Any violation of these rules (increased or decreased storage temperature), violation of the tightness of the packaging or the duration of storage makes this product unfit for food.

If, opening a can of condensed milk, you notice that it has begun to crystallize, lumps or mold appear in it, and the can itself is swollen, immediately discard it! Eating such spoiled milk, you risk being in a hospital bed for a long time and significantly undermine your health.

Dietitians advise eating condensed milk not as an independent product, but in combination with other products, such as pancakes or fruits, and drink it with unsweetened tea.

Know the measure! Many of us are accustomed to eating condensed milk in large spoons and in plenty, but meanwhile, the daily intake of condensed milk is only 2 tablespoons!

Contraindications:

There is a lot of sugar in condensed milk, and, of course, it is very high in calories.

Condensed milk is contraindicated:

• overweight people;
• with obesity;
• diabetes mellitus. Excessive consumption of condensed milk can cause tooth decay.

Condensed milk, alas, is the most falsified dairy product - more than two-thirds of condensed milk is a fake!

According to GOST, real condensed milk is called “Whole condensed milk with sugar” and cannot be called in any other way. If you see jars on the shelves with the name: “Condensed milk with sugar”, “Condensed milk” or “Condensed milk with sugar” (many options), despite the blue-and-white label familiar from childhood, you should know that this is a fake!

In order to reduce the cost of such condensed milk, instead of natural milk fat, various vegetable fats are added, for example palm oil, which is harmful to the human body, as well as various nutritional supplements.

In a laboratory study, in some types of condensed milk, the white dye E171 was discovered - titanium dioxide, a very toxic substance that is used in the manufacture of paints (titanium white), in the manufacture of ceramics and solar cells.

In addition, real condensed milk should only be packed in cans, no other packaging — plastic tubes, cups, etc. — is allowed.

To protect yourself as much as possible from fakes and not harm your body, carefully read the label. Remember, if the composition of the product, except milk and sugar, includes anything else - it is a harmful product!

How to choose in the store:

In order to purchase a jar of real condensed milk, you need to pay attention to the following points when buying:

Title. It should begin with the word “Milk”, and not with the words “condensed”, “boiled”, “present”, “condensed milk” - these and similar words in the names should alert you.

Under the word "milk" is the transcript "whole condensed with sugar."

On the label you need to carefully study the composition. If the product is genuine, it complies with GOST 2903–78 - for Russia, DSTU 4274: 2003 - for Ukraine. This is indicated on banks or soft packs in which it is now not forbidden to release this product.

The abbreviation TU on the packaging indicates that the production meets the technical conditions, but there are vegetable fats in the composition. And as we know, they should not be in real condensed milk.

The genuine product contains only sugar and whole cow's milk, without any "esche": thickeners, stabilizers, dyes, vegetable fats, starch.

These simple rules will help you choose a real healthy condensed milk. Also today you can find varieties of condensed milk with the addition of cocoa, coffee, cream and sterilized.

According to GOST, they have such "correct" names that will help distinguish from fakes:

"Cocoa with whole condensed milk with sugar",

“Natural coffee with condensed milk and sugar”,

"Condensed cream with sugar",

"Sterilized condensed milk in a jar" (product without sugar).

You should be aware that open condensed milk can be stored for no more than 5 days.

Homemade Condensed Milk Recipe

To prepare homemade condensed milk, you will need only two ingredients, a pan, a spoon and about an hour and a half time. Milk and sugar should be taken in the following proportions:

• Milk - 1 liter;
• Sugar - 1 cup.

When you buy milk, pay attention to the shelf life, it should not be large. Also try to use milk fatter (3.5%), from it condensed milk tastes better.

To make condensed milk, follow these instructions:

• Pour milk into a saucepan and set on low heat;
• We heat it almost to a boil and take from the pan about 1 glass of milk;
• Dissolve all sugar in a hot glass of milk;
• Pour milk with sugar into the pan and continue to keep it on low heat;
• Reduce the heat to a minimum when the mass begins to boil;
• Constantly stir the milk so that it does not stick to the pan;
• We cook milk until one third of its original volume remains. In this case, condensed milk begins to acquire a creamy tint. To do this, you need from 40 minutes to 1 hour;
• Pour the condensed milk into a jar and put in the refrigerator for the night.

At first, condensed milk will seem liquid, but after a night in the refrigerator it becomes viscous.

In order for the condensed milk to have a homogeneous mass without lumps, be thick and tasty, you need to know the small secrets of its preparation:

Condensed milk is best boiled in a stainless steel pan: it does not burn in it. If there is no such pan, then use any other pan with a thick bottom;

Instead of sugar, it is best to use powdered sugar, it is from the store, and not homemade. Some housewives believe that the low starch content in powdered sugar gives condensed milk a better consistency;

Condensed milk should be fresh. Do not use sterilized milk, in extreme cases - pasteurized;

Carefully monitor the volume of milk. If you remove the pan from the fire before two-thirds of its part is evaporated, the condensed milk will not be viscous, and if you overexpose it, it will be caramel;

To cook boiled condensed milk, transfer the condensed milk into a jar and tightly close the lid, dip in a saucepan with cold water so that the water completely covers the jar. Put the pot on the fire and bring its contents to a boil. Note for 2 hours and after them take out the jar: the boiled condensed milk is ready.

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More on the same topic:

The first who invented the apparatus for the production of condensed milk with sugar was the North American Gail Borden in 1858. And in 1879 in Russia in a small factory they began to produce condensed milk.

Condensed milk ... Everyone at the mention of this phrase has a tin jar in front of their eyes, in which there is a present treat. For some, these are memories of delicious pastries from childhood, and someone associates condensed milk with the army, where condensed milk was an integral addition to dry rations.

Useful properties and calorie content of condensed milk

The main component is cow's milk and sugar, so condensed milk is a very high-calorie product. It consists of 8.4% of saturated saturated acids, 33% of milk. The moisture content is not more than 26%.

100 grams contains fat (8.7 g), carbohydrates (53 g), protein (7 g), this sweet product is not recommended for people with diabetes, and besides those who follow a diet. The energy value of condensed milk is 330 kcal per 100 g. Of these, 30 kcal - from proteins, 80 kcal - from fats, 219 kcal - from carbohydrates. The good news is that, unlike many goodies, condensed milk is very useful.

The process of converting milk into condensed milk occurs at a temperature of 55-60 degrees, which does not destroy, but rather maintain the maximum number of vitamins, trace elements held in the original product.

Therefore, it is no less useful than whole milk. The only difference is the fat content, the presence of sugar and the fact that condensed milk is better absorbed by the body than whole milk, which contains lactose. Condensed milk can retain its necessary characteristics of trace elements and vitamins for about 1 year.

Real condensed milk replaces dairy products, supplying our body with the necessary substances. Increasingly today, in the production of condensed milk, they depart from stereotypes and prepare it from cheap vegetable oil and non-natural ingredients. Such a product does not bring benefits, but damage to health.

Condensed milk in medicine and cosmetology

If you eat 1-2 tablespoons of condensed milk every day, this helps to strengthen the entire immune system and increases the body's resistance against various diseases.

The minerals and vitamins that are in the composition instantly replenish reserves in the body, which helps to restore strength after intense intellectual or physical work. A large number of balanced salts of phosphorus, which enter the composition of condensed milk, improve the activity of our brain and are responsible for the restoration of blood.

The famous colorist stylist in London, Lea Harrison, often uses condensed milk in her own work. It prevents hair overdrying and softens the scalp better when stained. Few people can afford to be served in a London salon, but everyone can cook a mask.

An excellent product is prepared on the basis of condensed milk, which eliminates peeling of the skin. To do this, take 1 tbsp. l juice of sweet fruits (apple or gooseberry), add 1 tsp. condensed milk. Apply the mass on flaky areas of the face and after 15 minutes. rinse off with hot water.

Can condensed milk be consumed while losing weight?

Condensed milk is a bad sweet for the figure. It is not advised to use more than 2 tsp. per day to those who monitor their own weight. Even the fact that milk is its main component does not save the whole situation. It is concentrated in condensed milk and increases its nutritional value by at least 4 times! Also in the product is sugar.

Eating 1 can of condensed milk, you instantly gain 1150 calories, which are not recommended for weight loss. Nutritionists do not recommend eating condensed milk as a separate treat. It would be more correct to add 1-2 tablespoons of condensed milk instead of sugar.

For the manufacture of dietary condensed milk in domestic circumstances, you will need:

Mix everything and cook for about 2 hours. Allow to cool, then refrigerate to thicken. Such condensed milk is less calorie, but it is not as useful as natural.

Good to know

Today you can find a large selection of this delicacy. But how to buy not only mouth-watering, but also a good, high-quality product? Having examined the condensed milk, Rospotrebnadzor found that 85% of the goods were fakes. It turns out that you can make this dairy product without the necessary ingredients - milk and sugar!

Whole milk includes good digestible fat, which gives taste and smell. The composition of the fake includes palm vegetable fat. It almost does not dissolve, but settles on the walls of internal organs, while disrupting the digestive tract, therefore it is very dangerous for any organism. Why add it?

This is beneficial: condensed milk based on palm fat is 2 times cheaper than milk based.

Milk is a seasonal product, which is less in winter. To ensure that production is constantly profitable, the necessary ingredients must always be at hand.

There is an opinion that condensed milk helps to establish lactation. But there are opponents of the use of this delicious product by nursing mothers. Let's try to figure out whether the condensed milk is useful or harmful during breastfeeding.

The benefits and harms of condensed milk while breastfeeding

About 25 years ago in maternity hospitals they strongly advised to drink tea with condensed milk to improve lactation. Our mothers, and many doctors even now believe that a milk treat must be included in the diet of lactating women. Before you know how this opinion corresponds to the truth, you need to have an idea of \u200b\u200bwhat they are selling to us with labels that say “Condensed milk”.

Real condensed milk - medium-thick product in white or cream color

In addition to the main component of cow's milk, condensed milk contains sugar. According to technological conditions (TU), some manufacturers add in a small amount of sodium and potassium for stabilization, as well as a little ascorbic acid to avoid oxidation.

The natural product has a uniform consistency in white, sometimes with a cream tint. Dyes and preservatives are not included in the formulation of real condensed milk. Distinguishing low-quality products from natural condensed milk is very simple - too thick or too liquid definitely has undesirable additives.

Most of the reasons why a lactating mother cannot be condensed are based on the abundance of fake products in our stores.

Video: how is condensed milk obtained and is it possible to make it at home

The high content of sugar and milk fat in condensed milk is the main reason for the ban by nutritionists to uncontrollably use this delicacy. Despite the fact that the composition of condensed milk is less harmful than most cakes or sweets, an adult should not eat more than two tablespoons (about 40 grams) per day, even with good health.

In infants, allergies are manifested by red, itchy skin rashes.

Table: arguments for and against consuming condensed milk in lactation

The effect on lactation of milk condensed with sugar, which is added to tea, is greatly exaggerated.  Absolutely all the products included in the diet of a lactating woman affect the fat and nutritional value of breast milk. And the volume increases due to hot drinks, causing increased work of the mammary glands.

But it is indisputable that during breastfeeding, if you want to eat something sweet, it is best to replace sweets and other confectionery products with a teaspoon of relatively safe condensed milk. The main thing is not to exceed the allowed 40 grams per day (2 tablespoons).

Video: Breastfeeding Myths

The use of condensed milk in the first month after childbirth

In the first month, modern breast-feeding consultants do not recommend drinking tea with condensed milk. The body of a newborn is just beginning to adapt to milk, and traces of sugar and lactose in human milk can lead to a dangerous malfunction in the digestive system of the baby.

Experts advise the introduction of condensed milk during lactation into your diet not earlier than the second, but better from the third month after the birth of the baby. During this period, the work of the intestines of the baby is adjusted and the digestive system is ready for new dishes of the mother's menu.

So that condensed milk during breastfeeding does not cause health problems in the baby, follow the recommendations when introducing this product into the diet:

• before trying condensed milk, nursing mothers must be sure of the normal perception of cow's milk as a component of their mother’s diet;
• start eating condensed milk a little bit. For the first time, you can try a treat at the tip of a teaspoon and then for 2–3 days observe the condition of children's skin and the nature of the baby’s stool;
• experts recommend consuming condensed milk while breastfeeding in the morning. So it is more convenient to track a possible negative response from the baby and quickly take action in case of severe allergies;
• when observing negative reactions, it is better to stop eating sweets when breastfeeding. You can try to diversify your diet with condensed milk again after 1.5–2 months.

How to breastfeeding mom choose a healthy condensed milk

When choosing a milk treat while breastfeeding, follow these guidelines:

• pay attention to the cost of the product. Promotional or simply low price indicates a low quality product. He either spent a long time on the shelves of the store, or the quality was initially low. Such condensed milk usually contains ingredients that are not part of the original recipe - preservatives, palm oil and flavorings;
• watch the expiration date. Expired goods are not uncommon in our distribution networks, but it is better to refuse products whose expiration date is about to expire. Such condensed milk has practically deteriorated if it does not contain preservatives, and it should not have them in its composition. If the product does not sell out for a long time, it makes you think about its taste and nutritional value. Good products on the shelves do not stale;
• buy condensed milk made exclusively according to the GOST standard (P 53436-2009). Manufacturers using a strict formulation do not mix sweeteners and stabilizers in their products. In addition to natural cow's milk and granulated sugar, there should be no other ingredients, then condensed milk will be useful, and the possible harm will be significantly reduced.

GOST on the label should contain the standardization serial number - R 53436–2009 (Russian) or 31688–2012 (international)

I would like to add from myself - I really love condensed milk and have been faithful to one producer for many years. When for some reason I can’t find a familiar product, I choose a similar one. Firstly, I don’t buy in plastic containers, I’m somehow used to the fact that real condensed milk is sold in cans. Secondly, I follow that the standard of quality of the goods is not just an element of the decoration of the package. More than once I noticed in huge letters GOST on the front side of the tank, and TU on the back side. Even if completely harmless ingredients are added according to the TU, an unscrupulous manufacturer can easily remain silent about other additives, and the consequences of this negligence will affect the health of the consumer. And yet, I definitely check out a new product at home. I just cook in a jar over low heat for two hours. If the varenika is viscous and homogeneous, then the next time I take this condensed milk without fear, paying attention only to the expiration date. And I remember the stratified product and continue to bypass it. I came across not a bit that had not changed in two hours of cooking, but it was not bought by me, and in terms of composition I assumed an approximate result. It seems to me that condensed milk should be tasty and healthy, especially on the menu of nursing mothers, where there is no place for poor-quality products.

Yes, on the packaging of a real treat, familiar from childhood, no names are allowed except “Skimmed milk condensed with sugar”, “Whole milk condensed with sugar” or “Condensed cream”. The clarifications “with coffee”, “with cocoa”, “with chicory” or “boiled” are allowed. Other options do not apply to a natural product.

Video: how to choose a real condensed milk

Is it possible for nursing mothers to eat boiled milk and with the addition of cocoa or coffee

Many mothers are interested in what to do with boiled condensed milk, is it possible during lactation. The usual evaporation of milk with sugar occurs at 60 ° C, and it is boiled at a temperature close to boiling. High temperatures kill the beneficial properties of any product, and condensed milk is no exception.

There is boiled condensed milk, of course, but not earlier than six months after giving birth.  By this time, the children's digestive system is ready to adequately absorb cow protein, the concentration of which increases during heat treatment. And with observance of the norms of use, the likelihood of allergies or problems with the intestines is significantly reduced.

Milk with the addition of coffee is allowed in small doses in the fourth month of breastfeeding.  It’s not that it’s useful, but for mothers who love coffee taste, and the diet prohibits the use of caffeine, it will be easier to tolerate the ban. After all, the jar contains a meager percentage of coffee, unable to have a negative effect on lactation and the general well-being of a nursing woman.

From the fifth month of breastfeeding, you can sometimes pamper yourself with condensed milk with natural cocoa.  Up to four months, cocoa is included in the list of undesirable products of the mother's diet due to allergenicity, but even after it should be used with caution.

Coffee lovers will like condensed milk with a distinct coffee flavor, but less harmful than the original drink. Sweet mass, which can be diluted with boiling water in a small amount, and used as a drink from the fifth month after delivery

Opinion Komarovsky about condensed milk during breastfeeding

The famous pediatrician Yevgeny Komarovsky enjoys authority among colleagues and young parents who willingly listen to his opinion. In his articles and telecasts, Evgeny Olegovich pays considerable attention to breastfeeding and nutrition of mothers at this time.

Dr. Komarovsky believes that adding condensed milk to lightly brewed black or green tea will not harm the mother and child. The main thing is to introduce this sweet treat gradually and monitor the baby’s reaction to the new component of mother’s milk. And, of course, do not exceed the established norm, which by 5 months is 70 grams per day, but in no case should you eat the entire allowed amount in one go. It is advisable not to eat a pure product, but to breed tea or just hot water.

Video: Evgeny Komarovsky on the nutrition of a nursing woman