Condensed milk - product obtained by evaporating water from milk and added sugar.
In the industrial production often packed in metal cans, although other options allowed packaging.
In 1856, American Gail Borden patented manufacturing technology of condensed milk, and in 1881 in Orenburg, opened its first plant in Russia that produces condensed milk on an industrial scale.
There are several varieties of condensed milk, which are due to differences accessory ingredients of the product. There are variants with sugar and sugarless. Meets condensed milk with chicory, cocoa and coffee. Of special note is boiled condensed milk, which has a distinctive caramel flavor. Initially, condensed milk was prepared in a home kitchen, leaving unopened jar in a water bath for several hours. In the following were produced and industrial versions of boiled condensed milk.
Currently, it is important to distinguish the present condensed milk products by mimicking its taste and appearance.
Standards for the production of condensed milk are regulated by GOST R 53436-2009. This document strictly regulates the composition of condensed milk, and formulates the basic positions of the classification of the product. According to state standards, emit low-fat evaporated milk with a fat content of up to 1%, normal condensed milk (8.5% fat or more) and condensed cream (19% fat or more). Moreover, all three types of condensed milk have a fixed percentage of the protein which should not be below 34%. Standard details the appearance of the product, its taste and characteristics of the packaging, which should be poured condensed milk. The present condensed milk should have a uniform consistency. The color can vary from pure white to cream. Skim evaporated milk can have easy bluish tint.
Unfortunately, in Russia are widespread products that mimic present condensed milk. They include vegetable fats, as well as various flavoring. Surrogates have less nutritional value and inferior to the original in taste. The main motive for the production of these products is the desire of businessmen to reduce the cost of production. The majority of producers, not being able to call their product condensed milk, use a variety of other names, masking their products under condensed milk issued in accordance with GOST. When you purchase should carefully study the label.
Condensed milk can act as a stand-alone product, but is also widely used in the manufacture of confectionery.
The use of condensed milk
The present condensed milk has a lot of useful features. Use of condensed milk is based on the beneficial properties of the underlying component - cow milk. Condensed milk is rich in calcium, which plays an important role in the formation and functioning of bone tissue, and is also involved in the restoration of blood. Condensed milk is rich in protein and has a higher caloric value. 2-3 teaspoons of condensed milk a day to help strengthen the immune system, improve brain function and make up the body's need for energy.
Speaking about the benefits of condensed milk, it is necessary to remember that to the use of this product should be approached wisely. Condensed milk contains large amounts of fat and sugar, which leads to its high caloric content. Average condensed milk fat mass fraction of 8, 5% contains 320 calories per 100 grams of product. Excessive consumption of condensed milk food can be one of the causes of obesity, diabetes and cause tooth decay.