What can you eat condensed milk. Nutritional value of the product

Condensed milk - favorite treat many people, regardless of age category. It is a self-sufficient dessert either tasty supplement to invigorating morning drinks. So is this traditional ingredient for aesthetic and taste decoration of cakes and pastries.

Package

A tin can is considered the usual type of packaging, but in Lately store shelves are full of a variety of plastic packaging, glass jars and tubes with sweetness.

Historical data

Contrary to popular belief, condensed milk is not a product of Soviet industry. According to unverified reports, this dessert was invented by french pastry chef Upper in the first half of the 19th century, commissioned by Napoleon. The French were reserved about dessert, unlike the British. This method of preserving milk was patented by Peter Durant, and the use of cans can also be attributed to his idea. Officially, the time of discovery of this product falls on 1810, and only a quarter of a century later the idea came to enrich the taste of a viscous creamy liquid with sugar (1826).

Gale Borden, a true businessman, took advantage of the skills and work of the pioneers and refined the method. The entrepreneur was distinguished by an irresistible thirst for discoveries. Milk aroused interest in itself with a short shelf life. Having created a vacuum installation, he began to evaporate excess moisture from the product, increasing the concentration. The output turned out to be a thick, viscous product, and, having included sugar in the composition, “Condensed Milk”. The modified product was officially registered in 1856. The ingenious decision to prepare milk in this way came to the “capitalists”. The sweets were made in the state of New York.

Development, advertising and promotion was facilitated by a mass order for the needs of the army during the American Civil War of 1861. Later, publicity stunt with labels depicting happy children consuming the product, coordinated a focus on the baby food market.

There is also a version that condensed milk appeared 5000 years ago and was first prepared in India. In Russia, the product began its life activity in 1881. A real unadulterated product is not just a sweet substance. In essence, this cow's milk with evaporated excess moisture and extended shelf life.

The traditional composition of condensed milk

Squirrels.
Fats.
Carbohydrates.
Di-monosaccharides.
Cholesterol.
Saturated fatty acid.
organic acids.
Choline.
B vitamins (B1, B2, B5, B6, B12).
Ascorbic acid.
Vitamin RR.
Vitamins A, E, D.
Vitamin H
Minerals (Se, Co, F, Ca, Mg, Na, K, Cu, Zn, Mn, I, Fe).

Useful properties of the product

Easy digestibility. Outperforms whole milk.
High nutritional value. As a result of preparation, biologically active substances are not lost.
modeling feature. Speeds up construction processes and growth of muscle tissue. Contributes to the creation of beautiful reliefs.
Active growth muscle mass. Valuable nutrition for bodybuilders.
A positive effect on the structure of bone tissue due to the high content of calcium was noted.
hematopoietic function. Normalizes the structure of the blood.
A mentally stimulating sweet.
An immunomodulatory property was noted - a storehouse of vitamins and micro-macroelements that contribute to the formation of protective barrier functions of the body.
Nutritious. High high-calorie product used for food in the field by tourists, soldiers. At times Soviet era all dry rations were completed with a can of condensed milk.
The tonic property is also inherent in this product - it improves general state organism. Excellent source positive mood.

Any food product has contraindications, various reasons can serve this, first of all they are associated with health problems.

When using this product, you must comply with the measure. Nutritionists recommend eating up to three tablespoons of dessert. When overconsumption you can count on the acquisition of diabetes, tooth decay, caries, obesity. This is explained big amount sugar in the composition, as well as high calorie product. You should completely abandon condensed milk for diabetics and people with cholecystitis.

To avoid problems with digestion, poisoning, it is necessary to pay attention to the integrity of the packaging and composition. Unfortunately, there are often facts of falsification of a popular, affordable and loved by all product. Statistics say that more than half of the proposed brands violate the technology and go beyond the requirements of GOST.

Marking - what to look for?

The container must be intact with no visible damage.
The implementation period should not go beyond the declared date on the package. If it is plastic, then from the moment of production to opening, the product can be stored for up to three months. In cans, provided that the storage temperature does not exceed +10 degrees, they are stored for up to a year. Having opened the can, the contents are recommended to be immediately transferred to a glass container. When buying goods for bottling in kiosks and shops, its storage is limited to five days.
On the label, the name of the product must fully correspond to the inscription “Whole condensed milk with sugar”. Other variations and permutations of words do not guarantee compliance with the requirements of GOST.
The description of the composition on the label can tell about the naturalness of the product and about additives that are not beneficial. The list of ingredients should not contain fat plant origin, only natural milk fat.
Unscrupulous manufacturers often use titanium dioxide E171 to give more white color. It is used to make paints, batteries and ceramics. This substance, although added within the normal range, is not useful for the body, and the understanding that titanium dioxide is a poison makes the product not attractive to the consumer.
One of the quality criteria is tin packaging. Being in search of a natural GOST product, you can safely pass by plastic bags and tube.

How to cook real condensed milk at home

Classic variant. Milk (2 cups), sugar (one and a half cups) are combined in an enameled container and heated until smooth. Cook until viscous, thick. The whole process is accompanied by stirring. Milk (2 cups), sugar (one and a half cups) are added to the blender bowl, beat until smooth. Cook in the "quenching" mode in a slow cooker (2 hours). This is a recipe that does not require presence, allowing you to get habitual taste. In the absence of a slow cooker, a homogeneous composition whipped with a blender is poured into heat-resistant dishes and simmered in an oven at 160 degrees.
For food connoisseurs. Quick option(20 kcal per 100 g). Fiber thickener (xanthan gum), sweetener (stevia), skimmed milk(1 liter). All ingredients are mixed in a bulk enameled container, punched with an immersion blender. The mixture is similar to soufflé, but wins with its calorie content.
Condensed milk based on soy milk. Soy milk (1 liter), agar-agar, sweetener, vanilla extract, vegan dessert flavor, soy protein (2 tablespoons). Milk is whipped with a blender, protein is added, agar-agar is diluted according to the recommendations on the package. All components are combined, whipped (12 minutes). After the components increase in volume, put in the cold for several hours.
Dietary product with a familiar taste. Milk (glass), SOM (2 tablespoons), corn starch (1 spoon), sugar substitute. Using a blender, mix all the ingredients, cook in a slow cooker for 7 minutes in the “steamer” or “stewing” mode, mix, cook for another 7 minutes. Cook in 7 minute intervals until desired consistency.

Buying tasty and useful product“Whole milk condensed with sugar”, it is important to understand that natural composition includes nothing but milk and sugar. There is no need for additional components.

Video: what is the use of condensed milk?

Almost all women of the older generation are convinced that tea with the addition of condensed milk - better remedy to increase lactation, especially in the first days after the birth of the baby. This opinion is actively instilled in young mothers, as a result, many of them lean on delicious dessert. We will figure out how justified it is and whether it is harmful to the child.

After giving birth, I really want to eat something tasty, for example, condensed milk

Product feature

Condensed milk is a product of processing (evaporation) of whole cow's milk. According to state quality standards, it should include only milk, sugar, water and not a large number of additional substances – ascorbic acid(antioxidant), as well as potassium and sodium (stabilizers). However, there are many surrogates on the market that are made with the addition of vegetable oils and synthetic components. They are distinguished by a thicker or liquid texture, the presence of lumps in the composition, and a pronounced unnatural smell.

Authentic condensed milk has the following properties:

color - white or cream;
consistency - homogeneous, without impurities;
smell - milky;
taste is sweet.

Natural condensed milk - more healthy treat than cakes or sweets. However, it is high in sugar and fat. Nutrition experts recommend not to abuse this product, limiting the daily dose to 40 grams, i.e. 2 tablespoons. This rule applies to adults without pathologies.

Good condensed milk must be made in accordance with GOST. In this case, it does not contain substances harmful to the health of the mother.

Is it possible for nursing mothers to have condensed milk?

The advice of nutritionists regarding the use of concentrated milk by women during lactation is contradictory. At the same time, adherents of various theories give a number of reasonable arguments.

Useful properties of condensed milk during breastfeeding:

the presence of vitamins - groups B, A, PP, D, E;
increased protein concentration - 35%;
naturalness - in this product there are no preservatives, flavors, dyes and other additives harmful to mother and child.

Possible harm of condensed milk when breastfeeding:

high calorie content (320 kcal per 100 g) - a delicacy contributes to weight gain;
high likelihood of allergies in infants;
an abundance of sugar can provoke metabolic disorders in a woman and a child;
The presence of lactose can cause lactose intolerance.

Possible harm

The beneficial qualities of concentrated milk are undeniable. However, when analyzing the possibility of its use during breastfeeding, it is worth considering the potential harm in more detail.

In the first three weeks after childbirth, nursing mothers are advised to give up highly allergenic foods, which include condensed milk.

Also on this list are citrus fruits, honey, chocolate and some other delicacies (we recommend reading:). An allergic reaction can be caused by any condensed milk - regular or boiled. There is no fundamental difference in composition and properties between them.

If the baby has an allergic rash, then the product should be abandoned for a while

The second danger posed by the use of concentrated milk for a nursing woman is the risk excess weight. One standard can of dessert (370 g) contains about 1200 kcal. Almost all of them are sugar and fat. After childbirth, the rate of metabolic processes changes. If a mother does not eat in moderation, she may gain weight or have difficulty getting her body in shape.

The enzymatic system of the baby in the first months of life is imperfect. Some products of his gastrointestinal tract are not fully digested. These include cow's milk, which contains proteins and lactose ( milk sugar). They easily pass into milk during breastfeeding. If a woman eats condensed milk with HS, the child may experience lactase deficiency.

Myth debunking

As already mentioned, in the post-Soviet space, the myth that tea with condensed milk helps to increase lactation and increase fat content, and hence the nutritional value of milk, is very common. Modern research does not confirm it.

The amount of milk produced depends to a greater extent on the number of attachments to the breast and emotional state mothers. You can positively influence its composition by adhering to the rules healthy eating and drinking plenty of fluids. Any hot drink (water, compote, tea) during breastfeeding leads to the fact that there is a rush of milk.

Quantity breast milk the mother does not depend on the use of condensed milk. This fact has been scientifically proven.

Rules for introducing into the diet

After reading the information above, a nursing woman may come to the conclusion that condensed milk is a forbidden product for the entire lactation period (see also:). You shouldn't get upset. Doctors say that if the baby does not have a tendency to allergies, a treat can be introduced into the mother's diet when the baby is three months old.

Concentrated milk should be eaten in the morning, starting with a small amount. It is important to observe the reaction of the child. In the absence of signs of allergy, the rate can be gradually increased to 2 tablespoons per day.

Excess sugar negatively affects the health of mother and baby. If a nursing woman eats condensed milk daily, other sweet foods should be limited.

Condensed milk is a tasty and healthy product. When breastfeeding, you can start using it three months after the birth of the baby (we recommend reading:). It is important to observe the measure and control the reaction of the baby's body to this highly allergenic delicacy.

Condensed milk is excellent valuable product loved by both adults and children. However, the pleasure of taste does not play the most important role in a person, especially if he cares about his health. In order not to subsequently seize your favorite treat with pills and not drink potions, you need to know about its properties for the body.

The composition and calorie content of the product

Condensed milk is called concentrated milk with a significant addition of sugar. The product has gained great popularity in Russia and is widely used in the preparation of various confectionery, cocktails and drinks. Many lovers drink it with tea or coffee. Condensed milk is great addition to cheesecakes, pancakes and pancakes for the sweet tooth.

Today, there are several types of condensed milk on sale, depending on:

From fat content: fat-free, with a fat content of less than 1% and regular, in which at least 8.5% fat.
From additives: concentrated (without sugar), condensed milk with sugar, boiled, with the addition of chicory, coffee and cocoa.

A product with sugar includes fats, proteins, organic and fatty acids, water, cholesterol, ash and saccharides. Regardless of the heat treatment in the production of condensed milk, it retains quite a lot of vitamins: A, E, H, PP, C, D and group B, as well as macro and microelements - calcium, iron, potassium, manganese, zinc, iodine, sodium, phosphorus, sulfur, choline, chlorine, fluorine, copper, selenium and cobalt.

And yet, you should not equate the advantages of condensed milk with the beneficial properties of dairy products such as kefir or yogurt. Because of great content sugar and high fat, she is inferior to them in many ways.

The calorie content of one hundred grams of condensed milk with sugar is about 315 kcal, without sugar - 75. Therefore, nutritionists advise using this product in limited quantities, no more than two tablespoons per day.

To do this, mix 0.5 kg of sugar with 100 grams of water and melt to a syrup state, then pour in a liter of milk and simmer until the product thickens to desired consistency. In still cold milk, it is recommended to dilute a pinch of soda, then it will definitely not curdle during prolonged heat treatment.

The cooking process will definitely take some time. But do-it-yourself condensed milk is always tastier and safer: a nursing mother will know for sure that there are no ingredients harmful to the baby.

Canned condensed milk quality

Condensed milk is in great demand among consumers, and therefore often becomes the subject of fraud. What unscrupulous manufacturers do not try to add to their fakes: coconut and Palm oil, emulsifiers, thickeners, dyes, etc.

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 in accordance with GOST has 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 surrogate milk product, which 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 the worst taste qualities and 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 mass fraction protein in them is not less than 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 classic condensed milk which 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 more thick consistency and 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 physicochemical characteristics 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.
Condensation of milk - the stage at which the mixture is placed in a vacuum evaporator, in which the intensive mixing mixture, its instant boiling and evaporation of moisture.
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.
Packaging and storage of condensed milk - the stage at which condensed milk is packaged 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 packaging for details.

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 for the body, since 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 glass 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 regular milk, sour cream or cream with sugar, but the product will not have 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. nutrients, vitamins, macro- and microelements.

The beneficial substances contained in condensed milk improve brain function, strengthen bone tissue and have a positive effect on cell metabolism. One of useful elements 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 background. 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 condensed milk useful properties does not mean at all that it should be eaten in jars, 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 shape, 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 upset and allergic reactions. Condensed milk can be given to healthy children 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 poor quality product.The best condensed milk is in normal, not deformed 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. the best manufacturers condensed milk can be distinguished "Alekseevskoe", "Rogachev" and "Glavprodukt".

Condensed milk is a sweet, tasty and favorite product for all children. The composition of condensed milk is quite simple - sugar and cow's milk. Recently, condensed milk has been sold in a variety of containers: in 400-gram cans, in plastic and glass jars, in tubes and rigid packages.

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 on its own. sweet product, and also added to pastries, tea and coffee.

The benefits of condensed milk

Condensed milk has everything useful qualities cow's milk. If it is made with high quality, the body completely absorbs it and enriches it with useful substances contained in it.

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

Harm of condensed milk

When using condensed milk, it is important to remember the sense of proportion. Eating more than 3 tablespoons a day can lead to the development of obesity, diabetes and caries.

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, and not 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%. As part of condensed milk, only cow fats are allowed. You should beware if condensed milk contains palm fat - such a product will definitely not contribute to your health. If, when opening the condensed milk, a heterogeneity of the structure was found - lumps, it is better to throw it away, it may be too dangerous for health.

Why is black caviar useful?

The high cost of black caviar in itself implies the undoubted benefits of this delicacy. Our article will tell you what this product is useful for and what useful substances it contains.

Salaka - benefit and harm

Baltic herring is a fairly popular fish, largely due to the low cost and content in it. useful substances. Learn more about the benefits and possible harm we will tell about this fish in our article.

Liver sausage - benefits and harms

If during manufacture liver sausage all rules were followed and products were used High Quality, there is no doubt about its usefulness. This article will talk about the benefits of liverwurst and what makes it unhealthy.

Condensed milk - calories

Condensed milk is loved not only by children, but also by adults. This article will talk about the calorie content of condensed milk, the beneficial properties of this product and the possible harm from its use.

Condensed milk with sugar is a product into which fresh milk is turned, no less popular than cottage cheese, butter and cheese. A favorite delicacy of adults and children, a place that can be found in haute cuisine and home cooking.

Unsurpassed taste and benefits of condensed milk

To prepare condensed milk from milk, moisture is evaporated for a long time at a certain temperature, it is condensed to a state of a homogeneous creamy-white viscous mass.

Depending on the details of a specific manufacturing technology and possible use additional ingredients, in the end, several varieties of condensed milk can be obtained.

Concentrated milk without any additives;

Condensed milk produced with the addition of sugar only;

Condensed milk with coffee or cocoa;

Condensed milk with chicory and sugar.

The latter product is characterized by a sweet taste with a characteristic bitter taste of chicory and a hint of its aroma. Use it similarly to condensed milk with cocoa and coffee.

Condensed milk is also classified by fat content.

In skimmed fat, the proportion of fat should not exceed 1%;

Classical 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.

Experiments on the preservation of dairy products began at the end of the 18th century, but only in 1856 the American industrialist Gail Borden patented the invention of condensed milk, and after some thirty years condensed milk became one of the most popular products in the world.

Sweetened condensed milk is eaten as a treat pure form, make it an ingredient for cake layers, cookies 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 on the preparation of sweetened condensed milk at home are usually successful. But much more often, housewives take on the transformation of store-bought condensed milk into boiled condensed milk, for which condensed milk with sugar is boiled for several hours in a saucepan on the stove.

Most of the beneficial properties of condensed milk directly stem from similar characteristics. fresh milk, because it, turning into condensed milk, practically loses none of them.

So, it retains vitamins A, C, E, H, PP and vitamins of group B, as well as high levels of a number of macro- and microelements - 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 is 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!) Assimilated by the human body, its positive impact don't have to wait long.

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

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

Glucose, which is in excess in condensed milk, enhances brain activity and helps to remember, 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 failures;

Promotes blood renewal.

The benefits of condensed milk are also exceptional for nursing mothers. Just a spoonful of condensed milk a day helps to increase lactation, while not causing a single drop of doubt about the safety of such an enrichment of the mother’s diet for the baby, who is sensitive to everything that happens to her body.

If you compare the assortment on an imaginary showcase, among cakes, sweets and other desserts, then there will be nothing to compare the benefits of condensed milk with - it is the most healthy delicacy that does not contain yeast, dyes and flavors, stabilizers and other tricky additives.

It is, finally, no worse than chocolate improves mood, 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 flavors, emulsifiers, and so on.

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

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

The main ones are amazing. high content sugars and calories.

If there are 320 kcal per 100 g of sweetened condensed milk, then a standard jar with a blue-white label already has 1200 kcal. What can we say, for example, about the calorie content of a cake layered with condensed milk and butter!

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

But if we talk about concentrated milk no additives at all energy value very moderate - only 75 kcal per 100 g of product.

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

Excess sugar in its composition is contraindicated in patients diabetes.

And he, in combination with lactic acids, with regular use condensed milk provokes a deterioration in the condition 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.

Harm of condensed milk - how to avoid it by choosing a quality product and observing storage conditions

In addition to the well-known cans, condensed milk is also produced in plastic bags, glass and plastic container, but that's all for the factory release, and you can also buy it on tap.

According to GOST, real condensed milk consists only of milk with sugar and cannot be called otherwise than “Whole condensed milk with sugar”. This marking seems to many 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 (marked as TUs), produce condensed milk of inappropriate quality, but it is useful to know the difference between these designations.

It is in condensed milk of all varieties with the TU mark that vegetable fats, emulsifiers, flavors, powdered milk and other additives.

The condensed milk tin must not be deformed, must not show signs of rust, and in no case must it be swollen.

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

Grains in condensed milk found in a small amount, do not mean that condensed milk is harmful. But they demonstrate that there is not much left before its expiration date, or that the conditions for its storage were violated and the condensed milk stood in the heat or in the cold.

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

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

Relative air humidity should not exceed 75-85%;

The expiration date from the date of production is equal to 12 months for cans and plastic bags;

An open can of condensed milk can be stored in the refrigerator for literally a day or two, and the shelf life of condensed milk bought on tap is also short (just a few days).

Condensed milk, benefits and harms, how to cook

Sep-15-2016

What is condensed milk?

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

Oh what a sweet word - "condensed milk". For many of us in childhood, it represented complete happiness. We could eat it in jars (if allowed) and whenever we wanted! And now we often want to pamper ourselves with this sweet delicacy and with its help, as it were, return to serene childhood again.

Condensed milk was invented in early XIX century Frenchman Upper, and for the first time it went on sale in America in 1856.

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

The composition of this product is very simple - only milk and sugar. Sugar is dissolved in milk, and then long time evaporated at a temperature not exceeding 50 degrees until the required density is obtained. The result is a product with a moisture content of up to 26%, sugar in the amount of 43.5% and a fat content of 8.5% or more. One can of milk contains 1200 kcal. Condensed milk, according to GOST, should not contain any other components, because it is a baby food product!

Condensed milk is divided into:

Fat content:

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%.

Ingredients:

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.

Consistencies:

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.

Beneficial features:

Condensed milk is considered the most healthy sweetness because it contains a lot of calcium and other useful minerals and vitamins, but unlike other sweet foods (cakes, marmalade, sweets and other confectionery products), it does not contain yeast and 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 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 the shortest possible time 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.

Real condensed milk should be white, with light cream tinged, 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 no more than 12 months.

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

If, upon opening a can of condensed milk, you notice that it has begun to crystallize, lumps or mold have appeared in it, and the can itself is swollen, throw it away immediately! By eating such spoiled milk, you run the risk of being in a hospital bed for a long time and significantly undermine your health.

Nutritionists 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 used to eating condensed milk big spoons and a lot, but meanwhile daily rate eating condensed milk is only 2 tablespoons!

Contraindications:

Condensed milk has a lot of sugar, and, of course, it is very high in calories.

Condensed milk is contraindicated:

overweight people;
with obesity;
with diabetes. Excessive consumption of condensed milk can cause caries.

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 otherwise. If on store shelves you see jars with the name: “Condensed milk with sugar”, “Condensed milk” or “Condensed milk with sugar” (there are many options), despite the blue and white label familiar from childhood, know that this is a fake!

In such condensed milk, in order to reduce its cost, instead of natural milk fat various vegetable fats are added, such as palm oil, which is harmful to the human body, as well as various food additives.

At laboratory research in some types of condensed milk, white dye E171 was found - titanium dioxide, a very toxic substance that is used in the manufacture of paints (titanium white), in the manufacture of ceramics and solar batteries.

In addition, real condensed milk must be packed only 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 product contains anything else besides milk and sugar, this 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:

Name. It should begin with the word "Milk", and not with the words "condensed", "boiled", "real", "condensed milk" - these and similar words in the names should alert you.

Under the word "milk" is the decoding "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 cans or soft packs, which are currently not prohibited from releasing this product.

The TU abbreviation on the packaging indicates that the production complies specifications, but contains vegetable fats. And as we know, they should not be in real condensed milk.

The composition of a genuine product includes only sugar and whole cow's milk, without any "yes": thickeners, stabilizers, dyes, vegetable fats, starch.

These simple rules help you choose the right useful 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 to distinguish from fakes:

"Cocoa with whole milk condensed with sugar",

"Natural coffee with condensed milk and sugar",

"Condensed cream with sugar"

"Condensed milk sterilized in a jar" (a product without sugar).

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

Recipe for making condensed milk at home

For cooking homemade condensed milk you only need two ingredients, a saucepan, a spoon and about an hour and a half of time. Milk and sugar should be taken in the following proportions:

Milk - 1 liter;
Sugar - 1 glass.

When you buy milk, pay attention to its shelf life, it should not be long. Also try to use fatter milk (3.5%), it makes condensed milk tastier.

To prepare condensed milk, follow these instructions:

Pour milk into a saucepan and put on low heat;
We heat it almost to a boil and take about 1 cup of milk from the pan;
In a hot glass of milk, dissolve all the sugar;
Pour milk with sugar into a saucepan and continue to keep it on low heat;
Reduce the heat to the minimum when the mass begins to boil;
Constantly stir the milk so that it does not burn to the pan;
Boil milk until one third of its original volume remains. At the same time, condensed milk begins to acquire a creamy hue. This takes from 40 minutes to 1 hour;
Pour the condensed milk into a jar and refrigerate overnight.

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

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

Condensed milk is best boiled in a saucepan of of stainless steel: it will 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, namely from the store, and not homemade. Some housewives believe that a small amount of starch in the store powdered sugar gives condensed milk a better consistency;

Milk for condensed milk must be fresh. Do not use sterilized milk, in extreme cases - pasteurized;

Keep a close eye on the amount of milk. If you remove the pan from the heat before two-thirds of it has evaporated, then the condensed milk will not be viscous, and if you overcook it, then it will be caramel;

To prepare boiled condensed milk, transfer the condensed milk to a jar and tightly close the lid, dip into a saucepan with cold water so that the water completely covers the jar. Put the pot on the fire and bring the contents to a boil. Detect 2 hours and after them pull out the jar: boiled condensed milk ready.

Share the article with your friends on social networks!

Useful properties and calorie content of condensed milk

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

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

The process of converting milk into condensed milk takes place at a temperature of 55-60 degrees, which does not destroy, but rather preserves the maximum number of vitamins and microelements contained in the original product.

Therefore, it is no less useful than whole milk. The difference is only in 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 their desired characteristics 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 deviate 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, then this helps to strengthen the entire immune system and increases the body's resistance against various diseases.

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

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

On the basis of condensed milk, an excellent remedy is prepared that eliminates peeling of the skin. To do this, you need to take 1 tbsp. l. juice of sweet fruits (apple or gooseberry), add 1 tsp. condensed milk. Apply the mass to the flaky areas of the face and after 15 minutes. rinse with hot water.

Is it possible to use condensed milk for weight loss?

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

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

To make dietary condensed milk in domestic circumstances, you will need:

All you need to mix and cook for about 2 hours. Let cool and then refrigerate to thicken. Such condensed milk is lower in calories, but it is not as useful as natural.

Good to know

Today you can meet big choice this delicacy. But how to buy not only appetizing, but also good, high quality product? Having examined condensed milk, Rospotrebnadzor found that 85% of the goods are fake. It turns out that you can make this dairy product without the right ingredients- milk and sugar!

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

It's profitable: condensed milk on the base palm oil costs 2 times cheaper than milk-based.

Milk - seasonal product, which is less in winter. In order for production to constantly make a profit, they must be at hand necessary ingredients Always.