Concentrated milk

Concentrated milk comes in two types - with and without sugar, and both products are produced the same way - by sterilization. In the process of manufacture (during milk heat treatment), a significant increase in the shelf life of this milk product is achieved, while the nutritional value and taste properties of the initial raw materials are preserved. The caloric content of concentrated milk is approximately 138 kcal per hundred grams of product.

Concentrated milk has a pleasant cream color, a brackish-sweet taste and a slightly sticky consistency. Milk fat in the composition of this product is distributed evenly. By the way, for the industrial production of concentrated milk, exclusively milk is used, which is characterized by increased heat resistance. The technological operations of producing concentrated milk include the following steps: drying the milk, thickening it and sterilizing it.

Concentrated milk is a multi-purpose product. It can be diluted with boiled water and consumed as plain milk as a drink. Some prefer to add it to coffee or tea, as well as cook all kinds of dishes based on it. Thanks to its long shelf life and convenient packaging (tin can), concentrated milk is a food that is simply indispensable on expeditions and tourist trips.

Benefits of concentrated milk

Like dairy products in general, the benefits of concentrated milk are difficult to overestimate, because this is a source of many vital elements for the human body. For example, for patients suffering from osteoporosis, the beneficial properties of this product are contained in a large content of calcium, which is absorbed by about 97 percent. Due to this feature of concentrated milk, this product comes first in diseases characterized by brittle bones, which is due to the washing out of calcium from them.

In addition, the benefits of concentrated milk for colds are obvious, since its milk protein is absorbed much easier than the same substance from meat or other protein food. To fight infection, the body needs immunoglobulins, which are formed from milk protein.

In heartburn, concentrated milk is also useful, as it can lower the acidity of gastric juice. Those suffering from vitamin deficiency also appreciate this product for its high content of vitamins, the amount of which is at least 20. Most of all, in concentrated milk, vitamin V2, which is responsible for energy metabolism: transforms carbohydrates and fats into energy, while further improving the condition of the skin.

Due to the sufficiently high calorie content of concentrated milk, the use of this dairy product is shown to athletes, since it is a natural anabolic. It has been proven that 30 minutes after ingestion, it contributes to a surge in protein formation in the body, so if you drink such milk after training, you can increase the desired muscle mass.