Canned milk: classification, production technology, GOST

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Everyone knows such a product as condensed milk. However, many do not know about 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 are actually eating.

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Depending on the manufacturing technology, the following types of canned milk are distinguished:

• Abiosis. It is heat sterilization of raw materials. This type includes sterilized condensed milk of medium and low fat content, milk with the addition of food additives, etc.
• Suspended animation. This is the thickening of raw materials. These include condensed skimmed milk, buttermilk and whey, sweetened condensed milk, coffee and cocoa with condensed milk, sweetened condensed buttermilk, etc.
• Xeroanabiosis. In other words, these are dry canned milk. Xeroanabiosis products include whole milk powder 20% and 25% fat, dairy products with vegetable oil, etc.

Technology of canned milk is the concentration of the original product. A feature of this processis the processing of raw materials while fully preserving them in a reversible state.

Storage rules

Storage rules for canned milk products may vary depending on their type.

Thus, sweetened condensed milk should be kept in sealed packaging at a temperature of no more than ten degrees Celsius. The shelf life of the product in this case will be a maximum of 12 months. The rules for storing 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 - 12 months.

In the production premises, canned milk is allowed to be kept for no more than four weeks at a temperature of 0 ° C to +10 ° C, and no more than two - at 10-20 ° C.

Raw material quality assessment

The safety of the product directly depends on the milk, as well as on the correct processing of it.

First of all, the original product should not have a specific smell or taste. Special requirements are also imposed on the thermal stability of milk, which must have high rates. This indicator is measured by an alcohol test. Thermal stability is important in the manufacture of condensed milk. Thanks to it, experts determine the quality and naturalness of the original product.

Attention is paid to the ratio of proteins, fats and carbohydrates in milk. Fats receive less attention. However, theythe ratio to proteins should be about 0.4-0.42. A product with lower values is considered more suitable for preservation, but not for thickening or drying.

Condensed canned milk: GOST

Milk-based canned food has special technical requirements (GOST), which include the following items:

1. Characteristics. This paragraph indicates all organoleptic (taste, smell, color, appearance) and physico-chemical (mass fraction of fat, moisture, sucrose, etc.) indicators of the product.
2. Requirements for raw materials. Everything that is used in the manufacture of canned milk must first of all comply with the current TNLA (technical regulatory legal act) of the Russian Federation. In the production of the product, it is allowed to use raw materials, both domestic and imported.
3. Marking. It is applied to consumer and transport containers, group packaging and to the transport package. In addition, the product undergoes transport marking, where the sign "keep away from moisture" is applied to the packaging.
4. 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 in the manufacturing process is of great importance. Its violation will lead to a decrease in 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 of fillers, additives and packaging materials;
• terms and storage technology.

In appearance and color, canned milk presents a clean and glossy surface. The color of the product is directly affected by the quality of the milk used in the manufacture of fillers and additives.

Structure and consistency depend on the degree of dispersion of fat globules and protein, dry matter content in the product, its acidity, pasteurization temperature, homogenization efficiency, temperature and duration of thickening, as well as cooling conditions.

The smell and taste of canned milk in their 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 of the final product.

Useful properties

Canned milk is considered one of the he althiest sweet foods, as it contains a lot of calcium, vitamins, minerals and other useful substances.

Other "sweets" have the same properties. However, unlike the same condensed milk, yeast is added to them during production, as well as a large amount of food colorings and additives.

By the presence of useful substances, many experts compare condensed milk with ordinary cow's milk, which in the process of condensinglost a small part of the positive properties. The calcium contained in the product helps to improve bone and dental tissues. And balanced phosphorus s alts will help improve the functioning of the circulatory system and the brain.

Possible harm to the body

The main harm to human he alth is sugar, which is simply a huge amount in canned milk. Thus, those people who consume the product in large quantities run the risk of causing irreparable harm:

• Teeth. As you know, sugar is the favorite food of bacteria that accumulate on tooth enamel. Over time, pathogenic microorganisms will make tooth enamel thinner until caries appears.
• 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 start having 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

It can be concluded that the use of canned milk will not harm your he alth if you use them in the right amount. Experts do not recommend exceeding the daily allowance of 2-3 tablespoons.