Condensed milk is a kind of dairy products, which is a beverage made of fresh milk or goat milk after disinfection and concentration. It is characterized by long-term preservation.
It is usually made by removing most of the moisture in fresh milk by vacuum concentration or other methods, concentrating it to about 25% ~ 40% of the original volume of dairy products, and then adding 40% sucrose to cans. Condensed milk is too sweet and must be diluted with 5-8 times of water.
But when the sweetness meets the requirements, the concentration of protein and fat is often reduced by half compared with fresh milk. If water is added to condensed milk to make the concentration of protein and fat close to that of fresh milk, the sugar content will be higher.
Extended data:
nutritional ingredient
Condensed milk contains more carbohydrates and ascorbic acid (vitamin C) than milk powder, while other ingredients, such as protein, fat, minerals and vitamin A, are less than milk powder. Condensed milk is not a fermented product, and its nutrients are not easily digested and absorbed by human body.
Purchase instructions
The color of condensed milk should be uniform milky white or light yellow, shiny and have the inherent taste and smell of condensed milk. Full-fat condensed milk with sugar has pure sweetness, delicate taste, uniform texture and moderate viscosity.
Inferior condensed milk will have the following situations:
Lactose crystals grow or precipitate during storage. The temperature of sweet condensed milk changes too much during storage, which may increase the crystallization of lactose. Because when the temperature rises, the lactose solution changes from saturated state to unsaturated state, which makes fine crystals dissolve, and when the temperature drops, it becomes supersaturated solution, which makes the lactose crystals increase.
The formation of buttons. Due to the action of mold, white, yellow or reddish brown cheese-like clots may be produced in condensed milk, which are shaped like buttons, which makes the product have the taste of metal or cheese.
Fat separation. When the viscosity of condensed milk is too low, fat separation sometimes occurs. At rest, a part of the fat will gradually float up, forming an obvious yellowish pasty fat layer. Due to the vibration and shaking in the process of handling and loading and unloading, a part of the fat layer will be mixed again, and it will show a spotted or striped appearance after opening the can.
References:
Baidu encyclopedia-condensed milk