2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Condensed milk is condensed, partially dehydrated milk with a fat content of not less than 7.5 percent. The dry matter in the substance should not be less than 25 percent. In this form, the milk is stored and transported more easily. Condensed milk is also known as condensed milk and dulce de leche. It may or may not contain sugar.
This dairy product is colored in light yellow to caramel. Its consistency is thick, creamy. The taste is delicate, sweet (when the milk is sweetened) and pleasant. The scent is gentle and subtle. Condensed milk is a product that is very common in confectionery. Specialists often use creams, cakes and other sweet temptations.
History of condensed milk
The history of condensed milk is very curious. Its appearance is not related to any culinary purposes at all. It turns out that it was made to keep the soldiers of Napoleon Bonaparte's army in good shape.
According to legend, condensed milk is the work of culinary and merchant Nicola Aper. The soldiers liked his milk very much and this did not go unnoticed by the emperor. Very soon he himself rewarded Aper's efforts with a reward. Napoleon did not fail to mention to the father of condensed milk the great qualities of his invention.
Milk was especially valued because it is a storehouse of many nutrients. During the world wars, cans of condensed milk were given not only to soldiers but also to the wounded so that they could recover faster.
Composition of condensed milk
As part of condensed milk a certain amount of carbohydrates, fats and proteins are present. It is a source of calcium, iron, phosphorus, potassium and sodium. In it you will also find vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin C, vitamin D and vitamin E.
Types of condensed milk
As already mentioned, condensed milk can be sweetened or sugar-free. The production process of both types includes several main stages. Unsweetened condensed milk is made from fresh milk. It is purified from mechanical impurities and pasteurized for ten minutes. In this way the vegetative forms of the microorganisms are removed.
The milk is then thickened so that more than half of the water in it is removed. When the resulting product has cooled, it is time to fill it in cans. They are closed and sterilized. Boil for no more than 20 minutes at a temperature of 110-115 degrees. There are salty notes in this milk, and the consistency is similar to that of cream.
Sweetened condensed milk is obtained identically, but with the proviso that after pasteurization of the liquid sugar is included. In addition, some additional odor or color can be added to this type of dairy product by adding coffee or cocoa. In this case, there is a homogeneous, creamy substance.
Selection and storage of condensed milk
A wide variety of condensed milk. It is available in cans that are of different sizes and are hermetically sealed. Before you buy milk, be sure to check if it has expired. It is usually fit for consumption up to 6-7 months after the date of manufacture.
Otherwise, in terms of storage, you should know that the milk should be refrigerated, especially after opening. In both types of milk, defects can occur, including cross-linking of casein, darkening of the milk substance, the appearance of a metallic taste during long-term storage with cans.
Cooking condensed milk
The thick and creamy consistency of condensed milk allow it to be used in various culinary experiments. As a rule, however, it is most often used in the preparation of various desserts. The preferred product is in many creams, puddings, ice creams, mousses, cakes, cheesecakes, rolls and more.
It is used for compacting all kinds of fruit salads, as well as for watering waffles and pancakes. Lovers of hot drinks prefer it to soften coffee or cappuccino. It is also used in making milk sauces or mashed potatoes, carrots, zucchini and other vegetables.
Benefits of condensed milk
Scientists claim that condensed milk is useful and nutritious, as it is a source of saturated fatty acids and trace elements. As we have already established, condensed milk is a source of vitamins from groups A, B, C, D and E, which provide us with energy, health and beauty. Condensed milk is recommended especially for vegetarians, as it has the ability to compensate for the absence of meat in the menu.
Harm from condensed milk
Although condensed milk considered useful, excessive consumption of the sweetened variety may cause undesirable consequences. Nutritionists warn that excessive and long intake of dairy products with sugar can cause overweight. Dentists warn that the same milk substance can cause tooth decay.
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