Condensed (condensed) milk is very popular. It can be added to soups and sauces. Condensed milk in a carton is most often added to coffee, while it is in the tube that diversifies the composition of desserts. Check what is the composition of condensed milk, what properties it has, how many calories it has and whether it is he althy.

Condensed (condensed) milkis a product made by partially removing water from standard milk (with a specific fat content). Cow's milk is concentrated by evaporation of water. Condensed milk is a thick liquid with a creamy color and a smooth, flowing consistency.

Condensed (condensed) milk - composition, types, price

Polish standards define the parameters that should be met by milk to be called condensed. Unsweetened condensed milk must contain 25% dry matter, including 7.5% fat. The sweetened condensed milk contains at least 44.5% of sucrose, 28% of milk components, including 8% of fat.

Condensed milk is available in stores in several variants and types of packaging:

1. unsweetened

  • in a can - its price ranges from PLN 6 to PLN 8
  • in a box - costs about 3-5 PLN
  • in a box with reduced fat content - approx. PLN 4-5
  • in a box with magnesium or fiber - about PLN 4-5

2. sweetened

  • in a can - its price ranges from PLN 6 to PLN 8
  • in a box - costs about PLN 3-4 for 500 g
  • in a tube (caramel, cocoa, vanilla) - costs about PLN 3
  • butterscotch mass (fudge, vanilla) - the price ranges from PLN 6 to PLN 9 for approx. 500 g

Condensed (condensed) milk - nutritional values, calories

Condensed unsweetened milk has a similar composition to cow's milk, but the concentration of individual nutrients in it is slightly more than 2 times higher, which results from the process of water evaporation. The sweetened condensed milk additionally contains a lot of sugar, which is almost half of all ingredients.

Condensed milk is more caloric than regular milk. It contains more protein and fat. It is a good source of vitamin B2, calcium and potassium. However, at the same time, it contains a lot of phosphorus, which disrupts the absorption of calcium and dramatically reduces its beneficial effectof this element on the skeletal system.

Sweetened condensed (condensed) milk, unsweetened versus regular milk

Condensed unsweetened milkSweetened condensed milkMilk 3,2%
Calorific value [kcal]13432160
Protein [g]6,87,93,2
Fat [g]7,68.73,2
Carbohydrates [g]1054,45,3
Cholesterol [mg]293410 (3%)

Vitamin content in sweetened, unsweetened and plain cow condensed milk

Condensed unsweetened milkSweetened condensed milkMilk 3,2%
Vitamin A [IU]233 (5% )267 (5%)102 (2%)
Vitamin C [mg]1.9 (3%)26 (4%)0 (0%)
Vitamin D [IU]No datan.a.40 (10%)
Vitamin E [mg]0.1 (1%)0.2 (1%)0.1 (0%)
Vitamin K [mcg]0.5 (1%)0.6 (1%)0.2 (0%)
Vitamin B1 [mg]0.05 (3%)0.1 (6%)0.05 (3%)
Vitamin B2 [mg]0.3 (19%)0.4 (24%)0.2 (11%)
Niacin [mg]0.2 (1%)0.2 (1%)0.1 (1%)
Vitamin B6 [mg]0.1 (3%)0.2 (3%)0.05 (2%)
Folic acid [mcg]8 (2%)11 (3%)5 (1%)
Vitamin B12 [mcg]0.2 (3%)0.4 (7%)0.4 (7%)
Pantothenic acid [mg]0.6 (6%)0.7 (7%)0.4 (4%)
Choline [mg]31.889,114,3

The content of minerals in sweetened, unsweetened and ordinary cow's condensed milk

Condensed unsweetened milkSweetened condensed milkMilk 3,2%
Calcium [mg]261 (26%)284 (28%)113 (11%)
Iron [mg]0.2 (1%)0.2 (1%)0 (0%)
Magnesium [mg]24 (6%)26 (6%)10 (2%)
Phosphorus [mg]203 (20%)253 (25%)91 (9%)
Potassium [mg]303 (9%)371 (11%)143 (4%)
Sodium [mg]106 (4%)127 (5%)40 (2%)
Zinc [mg]0.8 (5%)0.9 (6%)0.4 (3%)
Copper [mg]0.05 (1%)0.05 (1%)0.05 (1%)
Selenium [mcg]2.3 (3%)14.8 (21%)3.7 (5%)
Fluoride [mcg]8.5n.a.n.a.

% of the daily requirement for an adult with a reference diet of 2000 kcal

Worth knowing

Condensed (condensed) milk, pasteurized and UHT

Pasteurized milk is cow's milk that has passed the stage of normalization, i.e. reaching the desired dry matter and fat content, and then pasteurized - heated to a temperature of about 70 degrees C. This process inactivates some of the microorganisms in the milk. Pasteurized milk has a short shelf life and must be stored in the refrigerator. It breaks down faster because bacteria can grow in it more easily.

UHT milk, in addition to pasteurization, is additionally subjected to UHT (Ultra High Temperature) sterilization at a temperature of about 140 degrees C, which is done by injecting hot steam into the milk vat.

This process is deadly for most microorganisms that can multiply in milk, hence the very long shelf life of the milk in the carton and the possibility of storing it outside the refrigerator. UHT milk is considered worse than pasteurized because of the use of high temperature.

It turns out, however, that the process does not significantly change the nutritional value of milk. The content of vitamin B1 and B2 drops slightly, and some of the whey proteins are denatured, which, however, is not a big disadvantage, because the protein in the digestive tract is broken down into amino acids anyway. Some sources even indicate it as an advantage, as it increases the digestibility of milk.

Condensed milk is pasteurized and sterilized, and additionally concentrated by evaporation of water. Hence its higher calorific value and protein and fat content than in fresh milk.

  • CALORIES TABLE: milk and milk products. Check how many calories dairy products have!

Condensed (condensed) milk - is it he althy?

It is quite difficult to answer the question whether any milk is he althy. Milk is a very common product in the Polish diet, and at the same time very controversial. On the one hand, "Drink milk, you will be great", on the other - "Drinkmilk, you'll be crippled. "

It's safe to say that sweetened condensed milk is unhe althy. It is a product composed mainly of simple sugars - added sucrose and lactose naturally present in milk, which together account for more than half of the composition of sweetened milk. This makes it very caloric (321 kcal / 100g).

The sugar content means that the minerals and vitamins present in milk cease to be of importance, because the harmful effect of sugar on the body prevails (intensification of inflammation, atherogenic processes, disturbances in carbohydrate metabolism, weight gain and others).

Condensed milk should be included among sweets. Giving it to children should be avoided. It is not recommended in the case of insulin resistance, diabetes and other carbohydrate metabolism disorders, as well as problems with the intestinal microflora, irritable bowel syndrome and ongoing diseases with low-intensity chronic inflammation.

Condensed unsweetened milk is much more like whole milk. It has about 2 times more total nutrients, which is due to the manufacturing process. But is it he althy?

In my opinion, it is neutral for the body. The addition of unsweetened condensed milk to coffee or home-made cake should not harm anyone, but it will also not bring he alth benefits. Personally, after analyzing the results of studies that show the association of high consumption of dairy products with more frequent bone decalcification, I do not consider milk as a valuable source of calcium.

This is due to the large amounts of phosphorus, which block the absorption of calcium, and even force the body to take it from the skeleton in order to equalize the concentrations of both elements in the blood to the right proportions. Condensed milk contains more milk sugar than regular milk, therefore it should be avoided by people with lactose intolerance.

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Condensed (condensed) milk - use in the kitchen

Condensed milk is primarily used by amateurs of white coffee. Thanks to its addition, the drink is more silky and creamy than coffee with regular milk. However, people who prepare desserts like to use them for ice cream, creams of various flavors, homemade butterscotch or shortcrust pastry, cakes, milkshakes andcertain drinks with alcohol. In industrial production, condensed milk is used to make chocolates, bars, candies, especially caramel ones, and ice cream.

Condensed milk is easy to store, does not need to be kept in the refrigerator, and even it is not recommended before opening due to thickening and precipitation. The optimal storage temperature for unsweetened condensed milk is 7 - 18 degrees C, and for sweetened milk - below 25 degrees C. This product is more durable than fresh milk.

Canned milk can be stored for 4 to 9 months. During long-term storage, milk may thicken, fat stratification and separation, and precipitation of sugar, proteins and mineral s alts. To prevent this from happening, it is advisable to turn the cans upside down from time to time. Shelf life of milk in other packages is 2 - 4 months.

Condensed (condensed) milk - how is it made?

Condensed (condensed) milk is produced in dairies from raw milk delivered daily to farms. Production steps include:

1. Testing raw milk samples for the presence of microorganisms and antibiotics and to check all the characteristics determining the production usefulness of milk. 2. Cooling of raw milk to the temperature of 4 degrees C. 3. Normalization (the cream is centrifuged and milk with the desired fat content is obtained). 4. Pasteurization (heating the milk to 75 degrees C in order to inactivate microorganisms). 5. Sweetening the milk with a syrup with a sucrose concentration of 70-80% (only in the case of sweetened concentrated milk). 6. Concentration (water is evaporated in vacuum evaporators until obtaining the appropriate amount of dry matter and fat in the processed milk). 7. Sterilization (heating the milk to a temperature of about 140 degrees Celsius for a few seconds in order to kill any microorganisms even more effectively). 8. Packing.

Condensed milk is a marginal element of the dairy market, but it has a loyal audience. Only a few dairy plants in Poland produce condensed milk.

Condensed milk (condensed) - homemade condensed milk

Ingredients for about 500 g of condensed milk:

  • 800 ml milk 3.2%
  • 300 g sugar
  • 40 g butter

Pour the milk into a deep frying pan with a thick bottom. Add sugar. Simmer until boiling and from then on for another 50 minutes. Stir very often so that the milk does not burn. Then add the butter and cook for a further 5-10 minutes, until the contents of the pan are thickened and are yellow-brown in color.

Continuouslymix. The longer the cooking time after adding butter, the greater the density of the mass and the more caramel in color. Pour the condensed milk into a jar, after cooling, keep it in the refrigerator for a few weeks. Before using them again, warm them up, as they solidify in the refrigerator.

Sources:

1. Chojnacka U., Condensed milk: Not only for coffee, Forum Dleczarskie Handel 5/2016 (78), https://www.forummleczarskie.pl/RAPORTY/584/mleko-zageszczone/ 2. Factories in Poland, How is milk produced concentrated, https://www.youtube.com/watch?v=IHkDFtr5laU 3.http: //www.uwm.edu.pl/kmizj/wp-content/uploads/2012/04/cwiczenie-5.pdf 4. https://www.newfoodmagazine.com/article/8203/uht-processing-of-milk/ 5. https://nutritiondata.self.com/facts/dairy-and-egg-products/88/2 6.https : //nutritiondata.self.com/facts/dairy-and-egg-products/87/2 7. https://nutritiondata.self.com/facts/dairy-and-egg-products/69/2 8. https : //foodsafety.foodscience.cornell.edu/sites/foodsafety.foodscience.cornell.edu/files/shared/documents/CU-DFScience-Notes-Milk-Pasteurization-UltraP-10-10.pdf 9. https: // www.przyslijprzepis.pl/przepis/slodzone-mleko-skondensowane-3

About the authorAleksandra Żyłowska-Mharrab, dietician Food technologist, dietitian, educator. A graduate of Biotechnology at the Gdańsk University of Technology and Nutritional Services at the Maritime University. A supporter of simple, he althy cuisine and conscious choices in everyday nutrition. My main interests include building permanent changes in eating habits and individually composing a diet according to the body's needs. Because the same thing is not he althy for everyone! I believe that nutritional education is very important, both for children and adults. I focus my activities on spreading knowledge about nutrition, analyze new research results, and make my own conclusions. I adhere to the principle that a diet is a lifestyle, not strict adherence to meals on a sheet of paper. There is always room for delicious pleasures in he althy and conscious eating.

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