Skim condensed milk. Whole condensed milk with sugar

The classic recipe for condensed milk, which appeared in the middle of the 19th century, is extremely simple: only natural ingredients are used as the starting ingredients for preparing the delicacy, and there are only two of them - cow's milk and sugar or sugar syrup. As a result of the thickening process, this seemingly simple composition turns into an incredibly tasty product with a unique creamy taste. This taste is familiar to every person since childhood, and in our country it is clearly associated with the nostalgic concept of “Soviet condensed milk.” Soviet condensed milk is the most delicious and rare sweetness at that time, which both children and adults ate with pleasure. Soviet condensed milk is a kind of standard of taste, in comparison with which the quality of condensed milk bought in a store is measured today.

Composition of condensed milk: modern variations

Nowadays, condensed milk is often produced, the composition of which differs from the traditional one: such sweetness can be made not only from natural ingredients, but also using “chemistry”. Manufacturers, in pursuit of profit, save on natural raw materials, add vegetable fats, dyes, preservatives, taste improvers and other additives that are sometimes harmful to health. This composition of condensed milk directly affects the taste of the product. Calling such a sweet “Soviet condensed milk” or “delicious, like in childhood” will no longer work, this condensed milk is not the same - neither in taste, nor in color, nor in aroma, nor in consistency! The consumer should carefully study the label: the best condensed milk, the composition of which is only milk and sugar, and nothing else! Today you need to be able to choose real condensed milk!

Composition of condensed milk according to GOST

Since ancient times, the composition of condensed milk has been determined by GOST. Condensed milk, according to the requirements of GOST 2903-78, adopted in Soviet times, had to be packaged only in cans and contain only milk fats (fat content 8.5%), have a sweet milky taste, uniform consistency and white-cream color. By complying with these requirements, the manufacturer could put the GOST marking on the label; condensed milk of such production was guaranteed to be tasty and real. If these requirements were violated, condensed milk was produced according to various technical conditions - specifications, about which a corresponding note was made on the can of sweets. At the beginning of 2011, a new state standard, condensed milk, came into force, according to which it must be made from milk, cream, sugar, and water. The composition of condensed milk allows for the presence of ascorbic acid and derivatives of sodium and potassium. According to GOST, condensed milk can be low-fat (less than 1%), regular (8.5%) and fatty (more than 19%). All these types of condensed milk must contain at least 34% protein. The requirements for color, taste, and consistency of the product remain the same, with minor adjustments to the color of low-fat condensed milk - it may be bluish. Today, many types of condensed milk are produced not according to GOST, but according to technical specifications, that is, using various additives not provided for in the classic delicacy recipe. When choosing a sweet, you should pay attention to the label: if there is GOST, the condensed milk will be tasty.

Types of condensed milk and their composition

Today, condensed milk is produced not only with sugar, but also in other forms, regulated by GOST since ancient times: condensed milk with cocoa (“cocoa with whole condensed milk with sugar”), with coffee (“natural coffee with condensed milk and sugar”), condensed milk without sugar, with cream (“condensed cream with sugar”), concentrated milk (“sterilized condensed milk”). If the listed types of condensed milk have names that are given in brackets, then it is a natural product, the composition of which complies with GOST. These types of condensed milk will not only delight with their quality and taste, diversifying the lives of those with a sweet tooth, but will also bring health benefits!

A product such as condensed milk is familiar to us, and since then has not lost its position among consumers. Many manufacturers of condensed milk have still not abandoned the classic packaging, by which you can invariably determine what exactly is in the sealed jar, without even studying the information indicated on it.

This packaging preserves the taste of condensed milk for a long time, and also prevents spoilage. In addition, it is convenient to transport it in an iron can, nothing will happen to the packaging, and for convenient use you just need to open it. The tin can has proven itself to be the best.

And almost every manufacturer says that their product complies with GOST. But what is GOST for pasteurized condensed milk? How to determine whether a product from a particular manufacturer is worth buying? And, most importantly, what is the technology for producing pasteurized condensed milk? All these and other questions will be discussed in detail in this article, which will help not only to understand the intricacies of preparing and packaging the product, but also how not to make a mistake when choosing it.

Production technology

Today you can see several options for condensed milk on the market. This:

• whole condensed, that is, traditional;
• low-fat condensed with sugar;
• with sugar and filler; coffee, cocoa or fruit additives can be used as fillers;
• condensed cream with sugar.

All these products are prepared using generally the same technology. The milk is selected, condensed, the fat content and other indicators in the product are regulated. If necessary, sugar and fillers are added in appropriate proportions.

In this case, let’s take a closer look at the process of producing whole condensed milk with sugar:

At this point, the preparation of condensed milk can be considered complete. After this, it is packaged in cans and sterilized. The shelf life of such a product in this package is 1 year. In plastic packaging or plastic cups, the product is stored for much less time.

Sometimes salts and stabilizers are added to the product after seeding. Not every manufacturer uses these components.

Why is condensed milk sterilized?

Pasteurization is a necessary condition for preparing condensed milk. Pasteurization is necessary to achieve the following goals:

• prevention of neglect during storage;
• stabilization of the physical and chemical properties of milk;
• destruction of pathogenic microorganisms in the product and prevention of their further appearance.

During pasteurization, the product is heated to 90-95 degrees. From this we can judge that the milk is not brought to a boil, while all its beneficial components are preserved.

GOST sweetened condensed milk

Real condensed milk has only one GOST. This is a standard established by the Russian Federation in 2009. This is GOST R 53436 - 2009. This document prescribes the composition of condensed milk and cream, as well as the complete technology for its production. If the product is manufactured in accordance with this standard, the name of GOST will be indicated on the packaging.

Traditional condensed milk with sugar is not the only canned milk product on the label of which you should look for the GOST designation. Products manufactured according to this standard include whole sweetened condensed milk, skim sweetened condensed milk, and sweetened condensed cream.

The modern market offers consumers a wide variety of canned milk. Unfortunately, not all manufacturers are responsible for the quality of their products, adding various preservatives, flavoring additives, thickeners and dyes to the product. In accordance with the approved standard, there should be no such additives in it. Therefore, you should pay special attention to the information indicated on the packaging.

What is included in condensed milk?

Among other things, you need to pay attention to what is indicated in the “Product Composition” column. These should be:

• cow's milk and cream;
• sugar;
• drinking water (not in all cases);
• ascorbic acid as an acidity stabilizer;
• some industrial sodium and potassium stabilizers as stabilizers.

As for fats, not all manufacturers indicate their content on the packaging of the product. It is important to know that condensed milk can only contain milk fats; it should not contain any plant or animal components.

Unacceptable components also include:

• palm oil;
• pectin;
• starch;
• chemical components under the index E;
• synthetic dyes and flavors.

Product properties

You can also determine the quality of condensed milk by the contents of the package. Unfortunately, not every manufacturer indicates on the label those components that are actually included in the product. In addition, the production technology may be violated, which will significantly affect not only the properties of the product, but also its safety when consumed. For example, canned milk was not subjected to proper heat treatment, as a result of which pathogenic microorganisms began to multiply inside the packaging.

First of all, you should pay attention to the consistency of the dairy product. It should be homogeneous, without any lumps or crystals. In addition, the consistency should not taste starchy. If you feel small powdery particles that do not dissolve, it means that excess thickeners in the form of potato, corn starch or wheat flour have been added to the product.

Dietary properties of the product

Many people believe that condensed milk is a far from dietary product. It contains a lot of sugar and fat, and is also high in calories. However, even a small amount of the product leads to rapid satiety, but after consuming it, the feeling of hunger returns quite quickly.

The satiety of a product is influenced by such an indicator as density. The fewer fibers and solid particles in a product, the lower its density. For example, cabbage, spinach, lettuce, whole grains, bran, and nuts have a low density. The density of condensed milk with sugar at 50 °C is 1280-1320 kg/m3.

This is a fairly low indicator, which means little benefit of the product for the body. Therefore, you should not abuse it, even taking into account that it has a fairly high energy value, high content of proteins and healthy fats.

The glycemic index is another indicator that should be taken into account when consuming certain foods. It affects the body's production of a substance called insulin. After eating a product with a high glycemic index, the pancreas sharply increases insulin production.

Why should it be taken into account? Firstly, if you constantly consume foods with a high glycemic index, this can lead to rapid deposition of fat in the body. Secondly, such food is dangerous for people with diabetes. Additionally, high-value foods are beneficial for athletes when consumed immediately before vigorous exercise.

• a glycemic level of about 10 is low;
• 40-70 - average;
• but above 70 is already a fairly high figure.

The glycemic level of sweetened condensed milk is 80. From this we can judge that it should be consumed in moderation.

How many calories are in condensed milk

Sterilized condensed milk is a fairly high-calorie product. Depending on whether canned milk contains sugar or not, milk or cream was used in production, and also the fat content of the product, this indicator may differ. For example, condensed low-fat milk without sugar has the lowest calorie content compared to other types of condensed milk.

If we consider condensed milk with sugar, that is, the classic, most familiar version of the product, then its calorie content will be 320 Kcal per 100 g. This is a significant indicator. But, again, manufacturers do not necessarily adhere to the recipe in accordance with GOST, so this indicator may fluctuate in one direction or another.

But, in any case, the calorie content of the product will be indicated on the packaging. By the way, one teaspoon of condensed milk contains 40 calories.

In addition, you should know that in 100 gr. The product contains 7.2 g of protein, 8.5 g of fat and 56.0 g of carbohydrates.

Calorie content of boiled condensed milk is 323 Kcal.

Shelf life

As you know, condensed milk in a tin can is stored for quite a long time. However, you need to pay attention to the timing, since an expired product may lose its beneficial properties over time; in addition, pathogenic microorganisms often form in it, and metal oxidation occurs, which contributes to the production of toxins in the product.

The shelf life of condensed milk in a metal can is 12 months. If it comes out, using the product is not recommended. For more detailed information about who can and who is not recommended to consume condensed milk, visit the section.

Package

The classic packaging for condensed milk with or without sugar is a metal can. Other types of packaging cannot preserve the properties of canned food to the same extent and such a long shelf life.

An airtight can of condensed milk weighs 380 grams. The volume of a can of condensed milk is 330 ml. These indicators are needed in order to be able to follow a clear recipe when preparing confectionery products containing condensed milk.

Manufacturers

Popular producers of condensed milk:

• Alekseevskoe
• Vologda dairy products
• Glavproduct
• Gustiyar
• Ostankino 1955
• Rogachev
• Ruslada
• Soviet

There is hardly a person who has never tried condensed milk in his life. This is a favorite treat of children of all times in different countries. It became popular immediately after its appearance and is still successful to this day.

History and geography of the product

Apper boiled the milk in an open container for a long time, achieving “shrinkage” of a third of it. After this, he poured the finished product into glass bottles, capped them and subsequently sterilized them. Condensed milk was appreciated because it not only had a long shelf life, but was thicker and sweeter than regular milk. Appert received a reward from Napoleon for his invention. Since then, the product has been produced not only for the army, but also sold in Apper’s own shop.

Today condensed milk is popular in all countries of the world. It comes in different forms. For example, in Russia and Thailand the product is sold in cans, on which a blue and white label is considered traditional. Moreover, in Russia, only the packaging of condensed milk in cans meets GOST requirements, although it is also sold in other packaging.

In France, the product is produced in tubes similar to food for astronauts. In Germany, cardboard boxes with condensed milk up to 1 liter are popular. In the US, the product is also packaged in cans.

Types and varieties

Skim condensed milk contains only 1% fat.
Whole condensed milk has a fat content of 8.5%. This product is widespread everywhere and is considered a classic condensed milk.

If initially the product was made only from milk and sugar, then later other components began to be added to it. Thus, in terms of its composition, condensed milk can be:
With sugar- This is a classic sweet condensed milk.
No sugar, or concentrated milk.
With cream.
With coffee or cocoa– it can be a high-quality natural product with the addition of these components or a surrogate.
With chicory– this product has a bitter taste and a specific aroma.

Separate line boiled condensed milk. It has a thicker consistency, creamy caramel taste and brown color. Boiled condensed milk today can be bought in any store; it is produced industrially through additional heat treatment.

Useful properties

Condensed milk contains::
Amino acids
Vitamins A, PP, group B, E, choline
Microelements calcium, potassium, sodium, phosphorus, magnesium, sulfur.

Vitamins in the product are preserved, since the conversion of milk into condensed milk occurs at a temperature no higher than 60 degrees. Thus, the original composition of the initial raw materials remains virtually unchanged. The difference is the fat content and the presence of sugar. All microelements retain their beneficial properties for a year from the date of manufacture.

Condensed milk is well digestible, it enriches the body with vitamins and nutrients. Consumption of the product helps improve brain activity and speeds up metabolism. Due to its high calcium content, condensed milk, like all dairy products, is extremely beneficial for bone tissue, as calcium improves the condition of teeth, nails, hair and strengthens bones.

The substances contained in condensed milk strengthen the immune system, normalize hormonal levels, and are able to restore blood after a long illness. Its use helps to increase the tone of the whole body and quickly restore strength. That is, real condensed milk made using the correct technology is quite capable of replacing any other dairy products.

Taste qualities

Use in cooking

Using condensed milk you can prepare delicious fruit desserts, but their calorie content will increase due to the high sugar content in the product. Condensed milk is added to milkshakes instead of sugar and used to make dough. Baking with condensed milk has an individual taste and appetizing aroma. Condensed milk can be added not only to dough, but also to make delicious creams and impregnations for cakes and layer pies based on it.

It is almost impossible to replace condensed milk with other products. In some cases, you can use whole milk or sour cream diluted with sugar. However, in this case, the taste of the finished dish will change dramatically. Condensed milk itself can easily replace regular milk in the preparation of almost any sweet dishes; you just need to dilute it with water. But do not forget that this product is very sweet, so you need to reduce the amount of sugar provided in the recipe.

What would we do without the French confectioner Nicolas Appert, who, after observations, found out that milk in sealed tins lasts longer? His idea was improved by the American Gail Borden, who invented the first machine for producing sweetened condensed milk in 1858. It is to him that we should be grateful that in 1881 in Russia near Orenburg, a small factory began producing condensed milk in cans. Since then, this product has become a favorite among our people and remains so today.

Condensed milk... At the mention of this word, everyone sees before their eyes a small tin jar with a label that is certainly white and blue, in which a real delicacy is safely hidden, the sweet taste of which does not leave anyone indifferent! For some, these are unique memories of baking from childhood, for others it means gatherings near the university fire, while others associate this sweet delicacy with the army, where condensed milk was a mandatory addition to dry rations.

Compound

It is a very healthy nutritious food product which is obtained from whole cow's milk by removing some of the water from it and further processing it. Condensed milk retains all the beneficial properties of milk, despite the fact that it is subjected to heat treatment for condensation.

The composition of condensed milk is rich in important amino acids and vitamins; 100 g of product contains:

• PP (0.2 mg),
• B2 (0.2 mg),
• B3 (0.8 mg),
• B6 (0.1 mg),
• B9 (2 mg),
• B12 (0.4 mg),
• E (0.2 mg),
• choline (29 mg).

Microelements are preserved in condensed milk (per 100 g):

• potassium (318 mg),
• phosphorus (224 mg),
• sodium (124 mg),
• calcium (282 mg),
• magnesium (30 mg),
• sulfur (69 mg).

Calorie content of condensed milk

The main components of this food product are cow's milk and sugar, so condensed milk is a very high-calorie product. It consists of 8.5% saturated fatty acids and 35% milk. The moisture content is no more than 26.5%.

Due to the high content of fat (8.5 g), carbohydrates (56 g), and protein (7.2 g) in 100 grams, this sweet product is not recommended for people with diabetes, as well as those on a diet.

The energy value of condensed milk is 328 kcal per 100 g. Of these, 29 kcal are from proteins, 77 kcal are from fats, 222 kcal are from carbohydrates. The good news is that, unlike many sweets, condensed milk is very healthy.

Useful properties

The process of converting milk into condensed milk occurs at a temperature of 60 degrees, which allows the maximum amount of vitamins and microelements contained in the original product not to be destroyed and preserved. Therefore, it is no less useful than whole milk. The difference between them is in fat content, the presence of sugar, shelf life, but most importantly, condensed milk is better absorbed by the body than whole milk containing lactose.

In addition, microelements and vitamins retain their beneficial properties for a long time (1 year). Real condensed milk replaces whole milk products, supplying the body with the necessary nutrients.

Unfortunately, nowadays, in the production of condensed milk, they increasingly deviate from standards and prepare it from skimmed milk powder, cheap vegetable oil, and unnatural ingredients. Such a product is not beneficial, but harmful to health.

Consumption of condensed milk from a medical point of view

1. Daily consumption of 1-2 spoons of this delicacy helps strengthen the immune system and increases the body's resistance to diseases.

2. The minerals and vitamins included in the composition quickly replenish the missing reserves in the body, which contributes to the rapid restoration of strength after intense mental or physical work.

3. Calcium strengthens teeth and bone tissue, has a positive effect on cellular metabolism, and strengthens muscles.

4. Vitamin A improves vision. 5. A large amount of balanced phosphorus salts, which are part of condensed milk, improve brain activity, are responsible for the formation of tissues, restoration of blood.

Can condensed milk be consumed when losing weight?

How we would like to find information that condensed milk is an easily digestible dietary product that promotes weight loss, but the answer from expert nutritionists is disappointing: condensed milk is a harmful delicacy for the figure. It is not recommended to consume more than 2 tsp. per day for those who are watching their weight. Even the fact that its main component is milk does not save the situation. It is concentrated in condensed milk, which increases its calorie content by at least 5 times!

In addition, this product contains sugar. By eating 1 can of condensed milk, you will immediately gain 1200 calories out of 1400 per day, which are recommended for weight loss. So nutritionists do not recommend consuming condensed milk as a separate treat. If you really want something sweet, it’s better to add 1-2 tablespoons of condensed milk instead of sugar.

The use of condensed milk in cosmetology

Famous stylist-colorist of a prestigious beauty salon in London, Leah Harrison, often uses condensed milk in her work. He assures that it prevents hair from drying out and softens the scalp when dyeing. Not all of us can afford to go to a London salon, but everyone can prepare masks containing condensed milk.

1. Based on condensed milk, an excellent product is prepared that eliminates flaking of the skin. To do this you need to take 1 tbsp. l. juice of sweet fruits or berries (cherries, apples, gooseberries), add 1 tsp. condensed milk. Apply the mixture to flaky areas of the face and rinse with warm water after 15 minutes.

2. You can revive your hair, give it shine and strength with the help of a hair maxi. Mash a banana in a blender, add wheat germ oil, a spoonful of yogurt, honey, and condensed milk. Apply the resulting mass to damp hair, insulate the top with polyethylene and a terry towel. After 30 minutes, rinse everything off with warm water. Good to know

Today you can find a huge selection of this sweet delicacy on the shelves. But how to buy not only a tasty, but also a healthy, high-quality product? Having examined the condensed milk that is available for sale, Rospotrebnadzor found that 90% of the products are fake.

There is actually no milk in this condensed milk. It turns out that you can prepare this dairy product without the main ingredients - milk and sugar!

Whole milk contains healthy, easily digestible fat, which gives the taste and smell of condensed milk. The composition of “pseudo-condensed milk” includes solid palm vegetable fat. It does not dissolve, is not absorbed by the body like milk, but settles on the walls of internal organs, disrupts the functioning of the gastrointestinal tract, and is therefore dangerous for the body, especially for children. Why is it added?

Firstly, it is profitable: condensed milk based on palm fat costs the manufacturer 2-2.5 times cheaper than condensed milk based on milk.

Secondly, milk is a seasonal product, which is less available in winter. In order for production to generate income all year round, the necessary payable ingredients must always be on hand. Moreover, their cost should not change, as this will be unprofitable.

In order to get fake condensed milk, in addition to palm fat, milk powder, food white (titanium dioxide - E171), adhesive substance (E466), sugar substitutes (they need less than sugar to make the product sweet) and water are added. In appearance, the resulting product is virtually no different from the natural one.

But the “pseudo-condensed milk” does not have a pleasant soft smell, it is mucus-like, watery or, on the contrary, falls off in pieces and does not stretch. If you get your fingers wet in it, they won't stick together. But most importantly, this imitation of condensed milk will not bring the benefits that a natural product can give to the body.

How to choose real, healthy condensed milk in the store. In order to purchase a can of real condensed milk, you need to pay attention to the following points when purchasing:

1. Title. It should begin with the word “Milk”, and not with the words “condensed”, “boiled”, “real”, “condensed milk” - these and similar words in the names should alert you. Under the word “milk” there is a decoding of “whole condensed with sugar."

2. You need to carefully study the composition on the label. If the product is real, it complies with GOST 2903–78 for Russia, DSTU 4274:2003 for Ukraine. This is indicated on cans or soft packaging, in which this product is not currently prohibited from being produced.

3. The abbreviation TU on the packaging indicates that the production complies with the technical conditions, but the composition contains vegetable fats. And as we know, they should not be in real condensed milk.

4. The genuine product contains only sugar and whole cow’s milk, without any “food”: thickeners, stabilizers, dyes, vegetable fats, starch. These simple rules will help you choose real, healthy condensed milk. Also today you can find varieties of condensed milk with the addition of cocoa, coffee, with cream and sterilized.

According to GOST, they have the following “correct” names that will help distinguish them from fakes:

1. “Cocoa with whole condensed milk with sugar”,

2. “Natural coffee with condensed milk and sugar”,

3. “Condensed cream with sugar”,

4. “Sterilized condensed milk in a can” (sugar-free product). You should know that opened condensed milk can be stored for no more than 5 days.

How to make condensed milk at home

You can be confident in the quality of condensed milk if you prepare it at home.

1. You just need to cook 1 liter of milk with 0.5 kg of sugar over low heat or a water bath, stirring occasionally. In about an hour and a half, the condensed milk will be ready.

2. Condensed milk prepared in a bread machine turns out very tasty. You need to take 1 liter of milk, 300 - 400 g of sugar. Bring the milk to a boil, pour into a bread pan, add sugar and cook on the “Jam” mode, turning it on again 2-3 times until the mass thickens.

They say that Napoleon himself presented the French pastry chef Nicolas with a prize and awarded the title “Benefactor of Humanity,” noting the amazing taste of canned milk. But the patent for the production of condensed milk was received in 1853 by the American Gail Borden, who added sugar to the composition. This event happened on May 14th. Since then, this day has been considered the birthday of condensed milk!

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Condensed milk with sugar, 8.5% fat, whole".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Energy value is 328 kcal.

• Tablespoon ("with top" except for liquid products) = 30 g (98.4 kcal)
• A teaspoon ("with top" except for liquid products) = 12 g (39.4 kcal)

Main source: Skurikhin I.M. and others. Chemical composition of food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

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HEALTHY PROPERTIES OF CONDENSED MILK WITH SUGAR 8.5% FAT, WHOLE

Condensed milk with sugar 8.5% fat, whole rich in vitamins and minerals such as: vitamin B2 - 21.1%, vitamin B5 - 16%, vitamin B12 - 16.7%, potassium - 14.6%, calcium - 30.7%, phosphorus - 27.4% , cobalt - 20%

What is useful for Condensed milk with sugar 8.5% fat, whole

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
calorie content 328 kcal, chemical composition, nutritional value, vitamins, minerals, health benefits Sweetened condensed milk 8.5% fat, whole, calories, nutrients, beneficial properties Sweetened condensed milk 8.5% fat, whole

Energy value, or calorie content- this is the amount of energy released in the human body from food during the digestion process. The energy value of the product is measured in kilocalories (kcal) or kilojoules (kJ) per 100 grams. product. The kilocalorie used to measure the energy content of food is also called a "food calorie", so the prefix kilo is often omitted when reporting caloric content in (kilo)calories. You can see detailed energy value tables for Russian products.

Nutritional value- content of carbohydrates, fats and proteins in the product.

Nutritional value of food product- a set of properties of a food product, the presence of which satisfies the physiological needs of a person for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.