These two kinds of condensed milk in addition to the price difference, from the composition of the most direct difference is the ratio of milk and sugar, compared to the Panda condensed milk milk milk and sugar ratio, Nestle condensed milk sugar content is lower, cow's milk content is high.

Condensed milk to eat:

1, condensed milk fruit ice: frozen ice cubes with fruit juice, the top poured with condensed milk, with fruit

2, ice fruit salad: fruit, good salad, and ice, poured with condensed milk

3, honey beans and mango to fish: acacia beans (red beans), cut pieces of mango, condensed milk

4, sweet tortoise shell paste: each small package of tortoise shell paste powder (10 grams) in a bowl, add 2 tablespoons of cold water into a paste, and then use boiling water while stirring about nine full (by the pot boiling better). (If it's too much trouble, you can buy ready-made tortoise jelly.) When it cools down, add condensed milk and honey to it, and refrigerate it for better flavor.

Expanded:

Production:

Take the production of sweetened condensed milk as an example

1, Selection: fresh whole milk or skimmed milk.

2, preheating sterilization: at a temperature of 80 ℃, preheating 10 to 15 minutes sterilization. Kill bacteria, yeast, molds and enzymes in raw milk and other harmful microorganisms to product quality. Preheating is also to meet the temperature requirements of the vacuum concentration process.

3, add sugar: generally in the concentration before the first to add 15 ~ 16% of the source milk sugar, to choose dry, white, odorless crystalline cane sugar or high quality beet sugar. Such as 2,000 milliliters of raw milk, can add 0.32 kg of sugar, can also be concentrated about 65% of the sucrose solution (pre-sterilized at 87 ℃ temperature), poured into the end of the concentration of the raw milk is about to be concentrated, and stirred thoroughly, or sucked into the vacuum concentration tank.

4, concentration: the conditions of the township enterprises can use the coiled tube concentration tank for vacuum concentration under reduced pressure, can improve product quality, the concentration of control conditions for 45 ~ 60 ℃, vacuum 60 ~ 720 mm Hg, heating steam pressure 0.5 ~ 2 kg / cm 2. If the home production, you can use the concentration of aluminum pots and pans, the higher the better the fire, and constantly stirring, to avoid the material milk into a thin skin sticking to the bottom of the pot. The bottom of the pot. To be concentrated to about 40% of the ceasefire.

5, cooling. Sugar condensed milk in the concentration, do not start with low temperature cooling. To concentrate the first tank (aluminum pot) in the condensed milk has been concentrated pour out, while stirring and quickly cooled to 28 ~ 30 ℃, and keep about 1 hour, and then further cooled to 12 ~ 15 ℃.

6, canning: hand-loaded canned condensed milk need to be left to stand for 12 hours, to be discharged after the vapor bubble canning. Special attention should be paid to hygiene to prevent hand contact with the product. The cans or bottles of condensed milk should be steam sterilized at a temperature of 90 ℃ or higher for 10 minutes, or can be sterilized by this method after canning.

(Source: Baidu Encyclopedia: Condensed Milk)