Everyone knows such a product as condensed milk. However, many are not aware of the technology of its production, composition, as well as the positive and negative effects on the body. The information below will help a person understand what they actually eat.
Kinds
Depending on the manufacturing technology, the following varieties of canned milk are distinguished:
- Abiosis This is the thermal sterilization of raw materials. This type includes sterilized condensed milk of medium and low fat content, milk with the addition of food additives, etc.
- Anabiosis. This is a thickening of raw materials. This includes condensed skim milk, buttermilk and whey, condensed milk with sugar, coffee and cocoa with condensed milk, condensed buttermilk with sugar, etc.
- Xeroanabiosis. In other words, these are dry canned milk. Xeroanabiosis products include 20% and 25% fat milk powder, dairy products with vegetable oil, etc.
The technology of canned milk consists in concentrating the initial product. A feature of this process is the processing of raw materials while fully preserving it in a reversible state.
Storage rules
Storage rules for canned milk can vary depending on their type.
Thus, condensed milk with sugar should be kept in airtight packaging at a temperature of not more than ten degrees of heat. The shelf life of the product will be a maximum of 12 months. Storage rules for coffee with condensed milk are identical. However, if the temperature of the chamber where it is located is not regulated, then the shelf life is reduced to 3 months.
Sterilized milk should be stored at a relative humidity of 80-85% and at a temperature of 0 ° C to + 10 ° C. Shelf life is 12 months.
It is allowed to keep canned milk in production facilities for no more than four weeks at temperatures from 0 ° C to +10 ° C, and no more than two at 10-20 ° C.
Assessment of the quality of raw materials
The safety of the product depends on milk, as well as on the correctness of its processing.
First of all, the original product should not have a specific smell or taste. Special requirements are also imposed on the heat resistance of milk, which should have high rates. This indicator is measured by an alcohol test. Heat resistance is important in the manufacture of condensed milk. Thanks to her, experts determine the quality and naturalness of the original product.
Attention is paid to the ratio of proteins, fats and carbohydrates in milk. Less attention is paid to fats. However, their ratio with proteins should be approximately 0.4-0.42. A product with lower performance is considered more suitable for preservation, but not for thickening or drying.
Condensed milk canned food: GOST
Canned milk based products are subject to special technical requirements (GOST), which include the following items:
- Characteristics. This paragraph indicates all organoleptic (taste, smell, color, appearance) and physico-chemical (mass fraction of fat, moisture, sucrose, etc.) product indicators.
- Requirements for raw materials. All that is used in the manufacture of canned milk, first of all, must comply with the current consumer goods regulations (technical normative legal act) of the Russian Federation. In the production of the product, the use of raw materials of both domestic and foreign production is allowed.
- Marking. It is applied on consumer and transport packaging, group packaging and on a transport package. In addition, the product undergoes transport marking, where the mark "protect from moisture" is applied to the packaging.
- Packaging. Those materials that are used in the process of packaging the product must comply with special documentation, as well as ensure the safety of the quality of the product during its transportation, storage and sale.
Compliance with GOST during the manufacturing process is of great importance. Its violation will lead to a decrease in the quality and other indicators of the product.
What determines the color, smell and other parameters of the product?
The parameters of the final product depend on:
- quality of raw materials used;
- technological parameters;
- quality fillers, additives and packaging materials;
- timing and storage technology.
In appearance and color, canned milk is a clean and glossy surface. The color of the product is directly affected by the quality of milk, fillers and additives used in the manufacture.
The structure and consistency depend on the degree of dispersion of fat globules and protein, the dry matter content of the product, its acidity, pasteurization temperature, homogenization efficiency, temperature and duration of thickening, as well as on cooling conditions.
The smell and taste of canned milk in its organoleptic properties should approximately resemble fresh pasteurized milk. During thickening, the content of volatile elements contained in it is reduced to 15%, which improves the taste characteristics of the final product.
Beneficial features
Canned milk is considered one of the most useful sweet foods, as they contain a lot of calcium, vitamins, minerals and other useful substances.
Other sweets also possess such properties. However, unlike the same condensed milk, in the production of yeast, as well as a large number of food colors and additives are added to them.
By the presence of useful substances, many experts compare condensed milk with ordinary cow's milk, which during the condensation process has lost a small part of its positive properties. Calcium contained in the product improves bone and dental tissue. And balanced phosphorus salts will help improve the functioning of the circulatory system and the brain.
Possible harm to the body
The main harm to human health is sugar, which is simply a huge amount in canned milk. Thus, those people who consume the product in large quantities are at risk of irreparable harm:
- To the teeth. As you know, sugar is a favorite food of bacteria that accumulate on tooth enamel. Over time, pathogens will make tooth enamel thinner until caries appear.
- Skin. An abundance of this product in the diet will lead to the appearance of bacteria in the gastrointestinal tract. These microorganisms themselves will cause various kinds of rashes on the face, chest, back and other parts of the body.
- To the body as a whole. With the constant use of the product in large quantities, a person will begin to have problems with the cardiovascular and nervous systems (due to an excess of glucose in the blood), there will be a risk of allergic reactions, etc.
We can conclude that the use of canned milk does not harm your health if you use them in the right amount. Experts do not recommend exceeding the daily allowance of 2-3 tablespoons.