Man and woman 

Condensed milk: benefits and harms. Condensed milk. The healthiest sweet. Can you drink condensed milk?

Condensed milk is a favorite delicacy of many people, regardless of age category. This is a self-sufficient dessert or a delicious addition to invigorating morning drinks. It is also a traditional ingredient for the aesthetic and tasteful decoration of cakes and pastries.

Package

The usual type of packaging is a tin can, but recently store shelves are full of a variety of plastic packaging, glass jars and tubes with sweets.

Historical data

Contrary to popular belief, condensed milk is not a product of Soviet industry. According to unverified data, this dessert was invented by the French pastry chef Appert in the first half of the 19th century, by order of Napoleon. The French were reserved about dessert, unlike the British. This method of preserving milk was patented by Peter Durant, and his idea also includes the use of tin cans. Officially, the discovery of this product dates back to 1810, and only a quarter of a century later the idea came to enrich the taste of the viscous creamy liquid with sugar (1826).

Gail Borden, a true businessman, took advantage of the skills and labors of the pioneers and refined the method. The entrepreneur was distinguished by an uncontrollable thirst for discovery. Milk aroused interest in itself due to its short shelf life. Having created a vacuum installation, he began to evaporate excess moisture from the product, increasing the concentration. The result is a thick, viscous product, and by including sugar in the composition - “Condensed milk”. The modified product was officially registered in 1856. The ingenious decision to prepare milk in this way came to the “capitalists”. The sweets began to be produced in New York State.

Development, advertising and promotion were facilitated by a massive order for the needs of the army during the American Civil War of 1861. Later, a promotional gimmick with labels depicting happy children devouring the product coordinated its targeting of the baby food market.

There is also a version that condensed milk appeared 5000 years ago and was first prepared in India. In Russia, the product began its life activity in 1881. A real, unadulterated product is not just a sweet substance. In essence, it is cow's milk with excess moisture evaporated and an extended shelf life.

Traditional composition of condensed milk

  • Squirrels.
  • Fats.
  • Carbohydrates.
  • Di-monosaccharides.
  • Cholesterol.
  • Saturated fatty acids.
  • Organic acids.
  • Choline.
  • B vitamins (B1, B2, B5, B6, B12).
  • Ascorbic acid.
  • Vitamin RR.
  • Vitamins A, E, D.
  • Vitamin H.
  • Minerals (Se, Co, F, Ca, Mg, Na, K, Cu, Zn, Mn, I, Fe).

Useful properties of the product

  1. Easy to digest. Wins in comparison with whole milk.
  2. High nutritional value. As a result of cooking, biologically active substances are not lost.
  3. Modeling feature. Accelerates construction processes and muscle tissue growth. Helps create beautiful reliefs.
  4. Active growth of muscle mass. Valuable nutrition for bodybuilders.
  5. A positive effect on the structure of bone tissue due to the high calcium content was noted.
  6. Hematopoietic function. Normalizes blood structure.
  7. Mentally stimulating sweetness.
  8. It has been noted to have an immunomodulatory property - a storehouse of vitamins and micro-macroelements that contribute to the formation of protective barrier functions of the body.
  9. Nutritious. A high-calorie product used as food in the field by tourists and soldiers. During the Soviet era, all dry rations were supplied with a tin of condensed milk.
  10. The tonic property is also inherent in this product - the general condition of the body improves. An excellent source of positive mood.

Any food product has contraindications; there may be various reasons for this, primarily related to health problems.

When consuming this product, you must observe moderation. Nutritionists recommend eating up to three spoons of dessert. In case of excessive consumption, you can count on diabetes, tooth decay, caries, and obesity. This is explained by the large amount of sugar in the composition, as well as the high calorie content of the product. Diabetics and people with cholecystitis should completely avoid condensed milk.

To avoid digestive problems and poisoning, you need to pay attention to the integrity of the packaging and composition. Unfortunately, there are often cases of falsification of a popular, affordable and beloved product. Statistics claim that more than half of the proposed brands violate technology and go beyond the requirements of GOST.

Labeling - what to look for?

  1. The container must be intact without visible damage.
  2. The sales period should not go beyond the stated date on the packaging. If it is plastic, then from the moment of production until opening, the product can be stored for up to three months. In tin cans, provided that the storage temperature does not exceed +10 degrees, they are stored for up to a year. After opening a tin can, it is recommended to immediately transfer the contents into a glass container. When purchasing a product for bottling in kiosks and stores, its storage is limited to five days.
  3. On the label, the name of the product must fully correspond to the inscription “Whole condensed milk with sugar.” Other variations and rearrangements of words do not guarantee compliance with GOST requirements.
  4. The description of the composition on the label can tell you about the naturalness of the product and about additives that are not beneficial. The list of ingredients should not contain fats of vegetable origin, only natural milk fat.
  5. Unscrupulous manufacturers often use titanium dioxide E171 to give it a whiter color. It is used to make paints, batteries and ceramics. This substance, although added within normal limits, is not beneficial for the body, and the understanding that titanium dioxide is poison makes the product unattractive to the consumer.
  6. One of the criteria confirming quality is tin packaging. When looking for a natural GOST product, you can safely walk past plastic bags and tubes.

How to make real condensed milk at home

  1. Classic option. Milk (2 cups) and sugar (one and a half cups) are combined in an enamel container and heated until smooth. Cook until viscous and thick. The whole process is accompanied by stirring. Add milk (2 cups) and sugar (one and a half cups) into a blender bowl and beat until smooth. Cook in the “stew” mode in a slow cooker (2 hours). This is a recipe that does not require presence, allowing you to get the usual taste. If there is no multicooker, the homogeneous mixture whipped with a blender is poured into a heat-resistant container and simmered in the oven at 160 degrees.
  2. For connoisseurs of dietary nutrition. Quick option (20 kcal per 100 g). Thickener containing fiber (xanthan gum), sweetener (stevia), skim milk (1 liter). All ingredients are mixed in a large enamel container and punched with a submersible blender. The mixture is similar to a soufflé, but benefits from its calorie content.
  3. Condensed milk based on soy milk. Soy milk (1 liter), agar-agar, sugar substitute, vanilla extract, vegan dessert flavoring, soy protein (2 tablespoons). Beat the milk with a blender, add the protein, and dilute the agar-agar according to the recommendations on the package. Combine all ingredients and beat (12 minutes). After the ingredients have increased in volume, place them in the cold for several hours.
  4. Dietary product with familiar taste. Milk (glass), SOM (2 tablespoons), corn starch (1 spoon), sugar substitute. Using a blender, mix all the ingredients, cook in a multicooker for 7 minutes in the “steam” or “stew” mode, mix, cook for another 7 minutes. Cook in 7 minute intervals until required consistency.

When purchasing a tasty and healthy product “Whole condensed milk with sugar”, it is important to understand that the natural composition does not include anything other than milk and sugar. There is no need for additional components.

Video: what are the benefits of condensed milk?

Many people's favorite condensed milk is one of the sweetest foods. It consists of sugar and concentrated cow's milk. You can often find condensed milk on store shelves in tin cans. And they usually weigh up to four hundred grams. But now you can already find other condensed milk, which is sold in plastic or glass jars, and sometimes in tubes. This product is extremely nutritious and high in calories. It is distinguished by its snow-white or slightly creamy hue and the highest protein content. The excellent gastronomic qualities of the product, coupled with its beneficial properties, have made condensed milk incredibly popular and one of the most favorite sweets of all those people who love to enjoy such desserts. And in the culinary sphere, condensed milk has found such wide application that even listing it all, you can get tired. Many confectionery products acquire their unusually sweet taste thanks to condensed milk.

Useful properties of condensed milk:

To be honest, this food product is essentially the same as cow's milk, only with a longer shelf life. For this reason, the benefits of this food product will be similar to the beneficial properties of ordinary milk, but in smaller quantities. But, if the condensed milk is of high quality, it will be completely and completely absorbed by the human body, enriching it with useful substances. Due to the presence of calcium in this product, condensed milk will be useful as a means of strengthening teeth and bone tissue, as well as improving human vision. It has been proven that ordinary condensed milk contains a huge amount of balanced phosphorus salts, which are responsible for brain activity and the process of blood restoration.

Medicinal properties of condensed milk:

In fact, this delicacy is the healthiest of the huge number of sweets. It must be said that condensed milk can help strengthen the human immune system. In principle, it is not enough to talk about special medicinal properties in this case, but some definite benefit, despite the obvious harm, can still come from this product. All lovers of this delicacy can even talk about the improvement in visual processes, which was mentioned above. Among other benefits, thanks to the consumption of condensed milk, you can even strengthen your nails! It seems surprising, but it is true. However, it should be remembered that only a limited amount of such sweetness can be beneficial for nails, bones and teeth. Otherwise, you should pay attention to the contraindications and harm of this product. Calorie content per hundred grams – 328 calories.

Contraindications to drinking condensed milk:

So, now about the disadvantages, of which there are still more advantages, because condensed milk is usually eaten by true sweet tooths, and such people cannot stop at eating a moderate amount of the product. If you allow yourself more than three spoons of condensed milk in one day, there is a possibility of actively developing obesity, caries and diabetes. Parents should be especially careful and should not allow their children to eat condensed milk in cans. So, unfortunately, the baby will not grow up healthy and beautiful. And it will all most likely start with problems associated with excess weight. At the very least, this will be most noticeable to the parents themselves and other people around them.



Condensed milk with sugar is a product into which fresh milk is converted, no less popular than cottage cheese, butter and cheese. A favorite delicacy for adults and children, which has a place in high-end and home kitchens.
Unsurpassed taste and benefits of condensed milk

To prepare condensed milk from milk, the moisture is evaporated for a long time at a certain temperature, and it is thickened to a homogeneous creamy-white viscous mass.

Depending on the details of the specific manufacturing technology and the possible use of additional ingredients, several types of condensed milk can ultimately be obtained.

  • concentrated milk without any additives;
  • condensed milk produced with the addition of only sugar;
  • condensed milk with added coffee or cocoa;
  • condensed milk with chicory and sugar.

The latter product is characterized by a sweet taste with a characteristic bitter taste of chicory and a hint of its aroma. It is consumed similarly to condensed milk with cocoa and coffee.

Condensed milk is also classified by fat content.

  • in low-fat, the proportion of fat should not exceed 1%;
  • classic condensed milk contains approximately 8.5%;
  • Condensed cream reaches a fat content of 19%.

According to consistency, it is divided into simple and boiled - the first can be poured from a spoon, and the second is very thick.

Experiments on preserving dairy products began at the end of the 18th century, but only in 1856 the American industrialist Gale Borden patented the invention of condensed milk, and after another thirty years, condensed milk became one of the most popular products in the world.

Condensed milk with sugar is eaten as a delicacy in its pure form, it is used as an ingredient for cake layers, cookies and other baked goods, creams and desserts are prepared with it, it is added to tea and coffee, and it is added to pancakes and fruit salads.

Condensed milk with coffee or cocoa is used in a similar way and diluted with water for drinks.

Simple concentrated milk without additives is in demand as a complete substitute for fresh milk - you can cook porridge with it, make dough, or prepare gravy for meat.


Typically, condensed milk is made from cow's milk, but it can also be made from goat's milk. Experiments on making sweetened condensed milk at home are usually successful. But much more often, housewives take on the task of turning store-bought condensed milk into boiled condensed milk, for which they boil the condensed milk with sugar for several hours in a saucepan on the stove.

Most of the beneficial properties of condensed milk directly stem from the similar characteristics of fresh milk, because when it turns into condensed milk, it loses practically none of them.

Thus, it retains vitamins A, C, E, H, PP and B vitamins, as well as high levels of a number of macro- and microelements - iron, iodine, potassium, calcium, cobalt, magnesium, manganese, copper, sodium, selenium , sulfur, phosphorus, fluorine, chlorine, choline and zinc.

One of the main elements of dairy products is calcium, which, in conjunction with vitamin D, is actively involved in the formation and strengthening of bone tissue, including jaws and teeth.
How else are the benefits of condensed milk manifested?

Due to the fact that condensed milk is well and completely (unlike milk!) absorbed by the human body, its positive effect does not have to wait long.

Adding condensed milk to a regular dessert menu has a positive effect on metabolism, restoration of body energy and muscle tone after intense physical activity and protracted illnesses, and it is possible that the manifestations of chronic diseases can also be weakened.


One spoon of condensed milk a day significantly strengthens the immune system.

Glucose, which is in abundance in condensed milk, enhances brain activity and helps to remember, assimilate and analyze new information, so condensed milk can be recommended to students and scientists.

In addition, condensed milk affects the following aspects of health:

  • supports the functioning of the cardiovascular system;
  • improves vision and reduces eye fatigue while watching a computer monitor;
  • normalizes hormonal levels, preventing disruptions;
  • promotes blood renewal.

Condensed milk is also extremely beneficial for nursing mothers. Just a spoonful of condensed milk a day helps to enhance lactation, without raising the slightest doubt about the safety of such enrichment of the mother’s diet for the baby, who is sensitive to everything that happens to her body.

If you compare the assortment on an imaginary display case, among cakes, sweets and other desserts, then the benefits of condensed milk will have nothing to compare with - it is the healthiest delicacy that does not contain yeast, dyes and flavors, stabilizers and other tricky additives. Finally, it improves mood just as well as chocolate, promoting the production of endorphins (hormones of joy).


It is important to note that all of the above applies only to natural condensed milk, produced without such frills as flavorings, emulsifiers, etc.
The harm of condensed milk - why it is dangerous and who should not eat it

It is important to remember that condensed milk is not ambrosia and it has its drawbacks.

The main ones are the amazingly high content of sugars and calories.

If 100 g of sweetened condensed milk contains 320 kcal, then a standard can with a blue and white label already contains 1200 kcal. What can we say, for example, about the calorie content of a cake layered with condensed milk and butter!

Therefore, nutritionists insist on reasonable, moderate consumption of condensed milk and dishes prepared with it.

But if we talk about concentrated milk without any additives at all, its energy value is very moderate - only 75 kcal per 100 g of product.

People who are prone to obesity and those who are actively involved in sports should not get carried away with all sweetened types of condensed milk in order to pump up muscles and maintain normal weight.

Excess sugar in its composition is contraindicated for patients with diabetes.

And it, in combination with lactic acids, with regular consumption of condensed milk provokes a deterioration in the condition of tooth enamel and the development of caries. Therefore, after treating yourself to condensed milk, it is wise to brush your teeth or at least rinse your mouth with water.

Harm from condensed milk - how to avoid it by choosing a quality product and observing storage conditions

In addition to the well-known tin cans, condensed milk is also produced in plastic bags, glass and plastic containers, but this is all for factory production, and it can also be bought on tap.

According to GOST, real condensed milk consists only of milk with sugar and cannot be called anything other than “Whole condensed milk with sugar.” This marking seems to many to be evidence of the excellent quality of condensed milk, which, in general, is absolutely true.


This does not mean at all that manufacturers guided by their own technical specifications (labeled as TU) produce condensed milk of inappropriate quality, but it is useful to know the difference between these designations.

It is condensed milk of all varieties with the TU sign that may contain vegetable fats, emulsifiers, flavors, milk powder and other additives.

A tin can of condensed milk should not be deformed, should not have traces of rust, and in no case should it be swollen.

Liquid condensed milk of any kind (plain, with cocoa) should be homogeneous, without lumps.

Grains in condensed milk, found in small quantities, do not mean that condensed milk is harmful. But they demonstrate that there is not much left before its expiration date, or that the storage conditions were violated and the condensed milk was left in the heat or cold.

To preserve the benefits and use condensed milk without harm, it is important to comply with its storage conditions.

  • temperature varies from 0° to +10-22 °C;
  • relative air humidity should not exceed 75-85%;
  • shelf life from the date of production is 12 months for tin containers and plastic bags;
  • An open can of condensed milk can be stored in the refrigerator for literally a day or two, and the shelf life of condensed milk purchased on tap is also short (literally a few days).

Condensed milk is one of the favorite treats not only for children, but also for many adults. But you should choose this product very carefully to avoid buying a low-quality analogue. Only if you consume classic condensed milk without additives and in proper packaging can you experience the full flavor and benefits of the product.

What it is?

Condensed milk (or condensed milk) is concentrated milk, to which manufacturers most often add sugar. This delicacy can be consumed on its own or added to the preparation of various confectionery products or drinks. The product is also used as a sauce for pancakes or cheesecakes and other similar delicacies, and combined with fruit.


The idea of ​​​​preparing the dessert belongs to the Frenchman Appert, who failed to patent the developed composition, which was later carried out by Peter Durant. It was he who came up with the classic form of storing whole condensed milk - in cans. This event occurred in the middle of the 19th century.

The composition of the original product includes only sugar and milk. At the initial stage of the cooking process, sugar is diluted in milk, after which the mixture is evaporated until it thickens. The consistency is a viscous liquid of white or cream color. All these conditions are specified in a special national GOST of the Russian Federation.


The main stages of mass production of a classic product:

  • cleaning and subsequent cooling of milk;
  • ensuring appropriate indicators of fat and other elements in milk, prescribed in GOST of the Russian Federation;
  • pasteurization of milk in order to remove microorganisms that can harm human health and optimize physical and chemical characteristics (carried out at temperatures reaching almost 100 degrees);
  • cooling the liquid to 75 degrees;
  • adding sugar or 70% sugar syrup;
  • thickening in a special unit, where the prepared mixture is mixed and subjected to the boiling process;
  • cooling to 20 degrees with constant stirring of the composition;
  • adding a primer (lactose);
  • packaging of the product and its subsequent storage.


Condensed milk is the official name of this product, but people often shorten it to “condensed milk.” Although condensed milk is actually a surrogate product with additional components that can be harmful to human health. These components include various oils of plant origin (for example, palm), as well as dyes and preservatives. The taste of such products is much worse than the original.


Condensed milk differs according to the following criteria:

  • fat content;
  • compound;
  • consistency.

A classic product implies a fat content of at least 8.5%, milk solids of at least 28.5% and protein with a mass fraction of at least 34%.

There is also a low-fat type of treat with fat levels up to 1%, milk solids - at least 26% and protein with a mass fraction of at least 34%. If we talk about the composition, then there is a version of the product without sugar (it is also called concentrated milk). Manufacturers may also add coffee, cocoa or chicory when making condensed milk. All subtypes of products have a similar consistency, unless we are talking about boiled condensed milk. It is a thicker mass with a brownish tint and a caramel aftertaste. This look is obtained using special heat treatment.


Benefit

Unlike other sweets, be it various candies, chocolates, cakes or pastries, whole condensed milk has many beneficial properties due to its fairly high content of vitamins and minerals. The classic product with sugar in its composition does not imply any food additives. Of particular note are the following elements beneficial to the human body:

  • calcium, which helps strengthen the body’s skeletal system;
  • fluoride, which has a beneficial effect on human teeth;
  • potassium and magnesium, which improve the functioning of the cardiovascular system;
  • phosphorus, which serves to improve blood circulation and optimize human mental activity;
  • vitamin D, which helps rejuvenate the body;
  • vitamin C, which strengthens the immune system and improves tone;
  • glucose, which helps restore strength after physical training or illness.

Consumption of condensed milk also helps to optimize a person’s hormonal levels, increases lactation, which is very good for mothers during breastfeeding, and helps to quickly gain muscle mass. Therefore, for men who go to the gym or play various sports, this product will be a good bonus.


Despite the fact that the product has a whole range of useful elements, you should not get too carried away with it. Overuse of treats can have a negative impact on human health. Nutritionists recommend that adults consume no more than two tablespoons of the treat per day.

It should also be noted that only an original, high-quality product that does not contain questionable additives can provide a positive health effect. Storage conditions are also an important factor when choosing a treat. The treat should be kept in an open package in the refrigerator for no more than six months. If the seal of the packaging is initially broken or the storage conditions do not meet the stated requirements of the manufacturer, the product can be considered unfit for consumption.

Harm

But almost any delicacy also has negative properties that can harm the human body. Very frequent eating of sweets usually leads to a problem such as tooth decay. For prevention purposes, it is worth brushing your teeth and rinsing your mouth after eating condensed milk.


Due to its high calorie content, the product is contraindicated for people who are prone to obesity, as well as those suffering from diabetes and lactose intolerance.

The product is highly not recommended for those who suffer from diseases of the pancreas (pancreatitis), since condensed milk is quite difficult to digest by the body. Very often, in order to reduce the cost of condensed milk, various vegetable fats and harmful food additives are added to its composition. One of these is the white dye E171 (titanium dioxide), which is a strong poison and is used in industrial production, for example, added to paints.

Acceptable packaging for condensed milk is only a tin can labeled “Whole condensed milk with sugar.” It is the product with this inscription that will comply with national GOST.

You should not buy a product packaged in other containers (plastic containers and glasses). You should avoid purchasing expired products to avoid food poisoning.

How to use?

In order to get the maximum benefit from consuming condensed milk and, in addition, avoid negative consequences, you need to consider some important points. You should not exceed the daily intake of the product, equal to two tablespoons for an adult and two teaspoons for a child (starting from two years). The best option is to add condensed milk to tea or coffee, as well as use it in combination with various fruits. For children, it is better to dilute the product in a glass of boiled water.

If there are lumps, mold formation or crystallization of the product, it is strictly not recommended to use it. To avoid purchasing low-quality products, it is best to prepare condensed milk yourself. The classic recipe is simple: you only need a glass of sugar or powdered sugar and a liter of milk. Steps for making your own delicacy:

  • pour milk into a saucepan, turn on low heat;
  • bring almost to a boil and remove one glass of milk, in which then dissolve sugar or powder;
  • pour the mixture back into the pan;
  • after boiling, select the minimum heat setting;
  • stir the mixture throughout the cooking process;
  • keep on the stove until the volume of the mass is reduced by three times (about an hour).



After the creamy tint appears, remove the mixture into any container and leave it in the refrigerator for several hours, where it will acquire the desired consistency. Special recommendations for obtaining the desired result:

  • It is better to use a pan made of stainless steel or with a thick bottom (otherwise the milk may burn);
  • It is better to use powdered sugar instead of regular sugar;
  • use only fresh milk with a short shelf life, but not too low a percentage of fat content.

We can conclude that with the right choice and optimal dosage, condensed milk can have a positive effect on the human body. Otherwise, your health may suffer significantly.

Do not forget about the individual properties of the body and adhere to the recommendations and contraindications of doctors.

For a recipe for making condensed milk at home, watch the following video.

Condensed milk - perhaps the world would never have met it if the tragedy had not happened. In the 19th century, US inventor Gale Borden traveled on a ship and witnessed the death of children fed milk from sick cows. Then Borden decided that it was necessary to come up with a way to preserve the product.

History of condensed milk

An American researcher, officially recognized as the inventor of the delicacy, took 6 years to create the final version of the product. In 1856, canned milk was patented, and 2 years later the first condensed milk production plant appeared in the United States. The production was not unprofitable, but it did not gain much popularity at that time.

Condensed milk began to be produced in significant volumes only with the beginning of the Civil War. The only plant supplied the army of the North with 300 thousand gallons of product annually.

The war ended, but condensed milk remained beloved by former soldiers and their families. Borden opened new factories and became a millionaire.

In Russia, production of the delicacy began in 1881. The product had no fans, and the first plant quickly closed.

War again helped the spread of condensed milk, this time the Great Patriotic War. Soviet medicine considered sugar indispensable in the diet of soldiers. A limited production of canned milk was launched especially for the army: the extremely sweet, shelf-stable product suited the defenders like no other.

After the war, condensed milk began to be produced en masse. Tin cans with a blue and white label in which milk was sold remain the most popular container for treats in the 21st century.

The opinion that in Russia they counterfeit everything they can, and in Europe they only sell originals, turned out to be wrong with regard to condensed milk. The Germans, who have long fallen in love with Russian blue-and-white banks, are often sold counterfeits that arrived from the Baltic states and Ukraine.

Composition and calorie content of condensed milk

The product is made from two main ingredients: milk and sugar. Condensed milk necessarily contains protein, sugars and fats. The presence of flavor enhancers and flavorings in the delicacy indicates the low quality of the product. The fat content of condensed milk is 4-15%, calorie content is 320 kcal per 100 g.

Boiled condensed milk consists only of milk and sugar, differs from the classic product in its thicker consistency and darker color. The boiled version of canned milk contains less liquid, therefore it is more concentrated: there is more sugar in the package, and the amount of fat is higher.


The benefits of condensed milk

The product is considered useful even by nutritionists. But the daily norm of sweetness, from the point of view of experts, cannot exceed two spoons, and the milk itself must be made in compliance with GOST rules.

Useful properties of condensed milk:

  • calcium in the composition strengthens bone tissue;
  • high protein content has a beneficial effect on the condition of muscle tissue;
  • healthier than other sweets due to the absence of food additives;
  • vitamin A and minerals strengthen the immune system;
  • digests faster than unconcentrated milk.

Condensed milk, thanks to its composition, helps restore strength in a short time. For this advantage, the delicacy is loved not only by military personnel, but also by travelers and summer residents.

Harm of condensed milk

The product contains a lot of sugar: excessive indulgence in delicacy is dangerous for health. The high calorie and fat content of condensed milk will also turn out to be a disadvantage if the product is consumed excessively. Those with a sweet tooth who don't know how to take precautions run the risk of damaging their teeth, gaining weight, and even developing diabetes.

Nutritionists advise not to consume the treat in its pure form. A morning cup of coffee with condensed milk will not spoil your health, but will lift your spirits.

Another danger is making the wrong choice. The sweets on store shelves are presented by different manufacturers, and not all packages meet the requirements for condensed milk. When choosing a product, you should pay attention to the composition: the list of ingredients should not contain vegetable fats, milk powder, or flavorings.

Condensed milk for women

Nursing mothers and pregnant women are often advised to introduce condensed milk into their diet. Sometimes doctors, on the contrary, do not recommend indulgence in sweets while carrying a baby and breastfeeding.

In general, the delicacy has a positive effect on hormonal levels and can benefit a woman at any age.


During pregnancy

Healthy nutrition, especially important for pregnant women, can be supplemented with condensed milk with a reasonable approach.

Benefits of the product for expectant mothers:

  • relatively low lactose content;
  • promotes fetal growth;
  • the phosphorus salt contained in condensed milk has a beneficial effect on the brain functions of mother and baby;
  • calcium helps the formation of fetal bone tissue;
  • Vitamins in canned milk are good for vision.

Doctors prohibit women prone to and suffering from diabetes from including condensed milk in their menu. It is better for pregnant women not to consume the product in its pure form: you can add the treat to tea.

It is especially important for expectant mothers to pay attention to the naturalness of the composition: the chosen jar should not contain an abundance of preservatives and stabilizers. A tendency to allergies is a reason to refuse treats during pregnancy.

Pregnant women are better off choosing a classic product or one with added cocoa. Condensed milk is not recommended for pregnant women.

For nursing mothers

The widespread opinion about the usefulness of treats during lactation is not true. Any warm liquid promotes the flow of breast milk: tea, cocoa, water.

Despite the benefits of condensed milk relative to other sweets, the product is not recommended for nursing mothers. The sugar in the composition can cause allergies in the baby, and due to the high calorie content of the treat, the young mother runs the risk of gaining excess weight. Pediatricians include condensed milk in the list of undesirable foods when feeding along with citrus fruits, chocolate,.

Condensed milk for men

Representatives of the stronger sex often love sweets no less than women. Men can consume condensed milk daily, the recommended dose is no more than 3 tablespoons.

Product benefits:

  • high protein content helps build muscle mass (of course, only in combination with training);
  • Condensed milk contains enough carbohydrates to restore strength;
  • amino acids in canned milk have a positive effect on potency;
  • Lactose in the product stabilizes the nervous system.

For men who are prone to obesity, it is better to avoid condensed milk. The product should not be included in the diet if you are allergic to milk protein.


Condensed milk for children

The sweet, prepared according to the classic recipe, without preservatives or dyes, can be enjoyed by children over 2 years old. When there is a risk of an allergic reaction, it is better to postpone introduction to condensed milk until 4-5 years.

Benefits of canned milk for children:

  • glucose promotes recovery and athletic achievements;
  • ascorbic acid strengthens the immune system;
  • phosphorus is good for the brain;
  • vitamin B2 is essential for vision;
  • calcium forms the skeleton;
  • Magnesium is good for the heart muscle.

The maximum daily dose of condensed milk for a child is 2 tablespoons. The product should not be consumed in its pure form due to the high concentration of sugar. Children can be offered with condensed milk, added to tea or mixed with fruit.

Excessive consumption of the product can provoke obesity and the development of diabetes. Excessive consumption of sweets is also harmful to children's teeth.

Condensed milk prepared according to GOST is healthier for young sweet tooths than cakes and candies. It is easy to avoid possible troubles by not exceeding the daily dose of the product and maintaining oral hygiene. Timely brushing and rinsing will help keep children's teeth healthy.

Selection and storage

Counterfeiting of condensed milk is a common phenomenon in Russian stores. When choosing a treat, it is useful to pay attention to 5 factors:

  1. Date of manufacture. The healthiest milk is summer milk, so you should give preference to packages released in June, July or August.
  2. The ingredients must contain only milk or cream and sugar.
  3. Names of the natural product: “Sweetened condensed milk”, “Boiled condensed milk”, “Whole condensed milk with sugar”. All other variations probably hide harmful additives in the composition.
  4. It is better to choose products from a well-known manufacturer. In large factories, as a rule, quality is monitored carefully.
  5. Condensed milk is usually packaged in cans or plastic packaging. You can purchase any option, the main thing is to ensure that the container is not damaged.

Opened condensed milk should not contain any noticeable lumps of sugar or mold. The greenish color and mealy consistency are reasons to immediately stop using the product.

The shelf life of unopened condensed milk is necessarily indicated on the packaging and is 8-12 months. The jar or package should be stored at a temperature of 0…+10 °C and air humidity of 75%.

The opened treat is stored in the refrigerator. It is better to first place the milk in a glass, tightly closed container. Refrigerated product is good for 5 days.

Recipe for making condensed milk at home

Housewives who do not trust store-bought products prefer to prepare condensed milk themselves. Three proven recipes:

  1. 1 liter of milk with a fat content of 3.2% is mixed with 1 glass of sugar. The composition is placed in a saucepan and brought to a boil. The mixture is cooked over low heat with occasional stirring. Thickened, creamy milk indicates the delicacy is ready. Before removing the pan from the stove, you will need to add 0.5 tsp to the resulting mass. vanilla sugar. Condensed milk is consumed cold.
  2. 500 g of sugar are mixed with 0.5 cups of water, syrup is prepared from the resulting mass in a saucepan. The product is poured with 1 liter of milk with a fat content of 3.2% and cooked for 2 hours over low heat. The finished delicacy thickens and becomes creamy in color.
  3. Mix 375 g of milk, 40 g of butter and 500 g of powdered sugar in a saucepan. The composition is brought to a boil with constant stirring, and cooked over medium heat for another 10 minutes. The cooled product is placed in the refrigerator overnight.

Condensed milk compares favorably with most inexpensive desserts due to its natural composition. It’s easy to get only the benefits from treats without getting too carried away with sweet products and choosing a reliable manufacturer.