Condensed milk
Condensed milk is a product obtained by evaporating water from milk and adding sugar. In industrial production, it is most often packed in metal cans, although other packaging options are also allowed.
In 1856, the American Gail Borden patented the technology for the production of condensed milk, and already in 1881 in Orenburg, the first Russian plant producing condensed milk on an industrial scale was opened.
There are several varieties of condensed milk, the differences of which are due to the auxiliary ingredients of the product. There are sugar-free and sugar-free options. There is condensed milk with chicory, cocoa and coffee. Boiled condensed milk stands apart, which has a characteristic caramel flavor. Initially, boiled condensed milk was prepared in a home kitchen, leaving an unopened jar in a water bath for several hours. Subsequently, industrial versions of boiled condensed milk began to be produced.
Nowadays, it is important to be able to distinguish real condensed milk from products that imitate its taste and appearance.
Condensed milk production standards are regulated by GOST R 53436-2009. This document strictly regulates the composition of condensed milk, and also formulates the main classification positions of the product. According to the state standard, skim condensed milk with a fat content of up to 1%, ordinary condensed milk (fat content 8.5% or more) and condensed cream (19% fat content or more) are distinguished. Moreover, all three types of condensed milk have a fixed percentage of protein, which must be at least 34%. GOST describes in detail the appearance of the product, its taste, as well as the characteristics of the packaging into which condensed milk should be poured. Real condensed milk must have a uniform consistency. The color can range from completely white to cream. Skimmed condensed milk may have a slight bluish tinge.
Unfortunately, on the territory of Russia there are widespread products that imitate real condensed milk. They are composed of vegetable fats, as well as various flavors. Surrogates have less nutritional value and are inferior to the original in taste. The main motive for the release of these products is the desire of entrepreneurs to reduce the cost of production. At the same time, most manufacturers, not being able to call their product condensed milk, use various other names that mask their products as condensed milk produced in accordance with GOST. When buying, you must carefully study the label.
Condensed milk can act as an independent product, and is also widely used in the manufacture of confectionery.
The benefits of condensed milk
Real condensed milk has a lot of useful qualities. The benefits of condensed milk are based on the beneficial properties of its main component - cow's milk. Condensed milk is rich in calcium, which plays an important role in the formation and functioning of bone tissue, and also takes part in the restoration of blood elements. Condensed milk is rich in protein and has a high calorie content. 2-3 teaspoons of condensed milk a day helps to strengthen the immune system, improve brain function and replenish the body's need for energy.
Speaking about the benefits of condensed milk, it must be remembered that the use of this product must be approached reasonably. Condensed milk contains a large amount of fat and sugar, which leads to its high calorie content. Ordinary condensed milk with a fat mass fraction of 8.5% contains 320 kcal per 100 grams of product. Excessive consumption of condensed milk in food can become one of the causes of obesity, diabetes mellitus and provoke the development of caries.
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