Many people believe that condensed milk is a recent invention, but in fact this product appeared in Great Britain in the mid-19th century. The main idea was the possibility long-term storage Already in 1858, “condensed milk” was launched into mass production. Now this is a favorite product of many, which can be eaten either separately or as a dessert sauce, or added to cakes and pastries.

By the way, the name “condensed milk” exclusively describes canned milk, to which sugar has been added. Besides this, there are other varieties. The sugar-free option is essentially just concentrated milk. Another popular version is boiled condensed milk, obtained by heat treatment. Previously, boiled condensed milk was made at home, but now manufacturers have put this product on stream. They also produce milk with the addition of coffee and cocoa.

Since 2013, GOST 31688-2012 has been in force for this product. High-quality condensed milk made in accordance with GOST contains only natural cow's milk, sugar and sometimes water. There cannot be any preservatives in it, just like in other canned foods.

Considering the rather large amount of sugar in this favorite delicacy, the calorie content of condensed milk is 323 kcal per 100 grams of product. On average, it contains 56 g of carbohydrates, 8 g of fat and 7 g of protein. Because of high calorie content And large quantity Sahara this product not worth it large quantities eat for children and people, It is imperative to keep in mind that children have foods with high content sugars can cause allergies.

However, condensed milk also has enough beneficial properties. It, like other dairy products, contains many vitamins and useful microelements. Among them are vitamin A, phosphorus, potassium, calcium, sodium, magnesium, fluorine.

Condensed milk in cans can be stored for up to 12 months. In other containers, for example, plastic, there is much less.

Composition according to GOST

low-fat condensed milk with sugar

condensed milk with sugar and fillers (fruit additives, cocoa, coffee)

condensed cream with sugar.

Technology

• First, milk is received and its quality is assessed, followed by cooling, storage and cleaning.
• Normalization for dry matter and fat. In a normalized mixture, the fat content is calculated using the following formula: F cm = F pr * SOMO cm / SOMO pr (where F cm and F pr are the percentage fat content of the mixture and product; SOMO cm and SOMO pr are the percentage of skim milk solids in the mixture and product ).
• In order to increase the fat percentage whole milk it is normalized by adding milk fat or cream. In order to reduce the amount of fat in whole milk, it is added skimmed milk. If necessary, stabilizer salts are added
• Pasteurization. The process of high-temperature pasteurization, which occurs at a temperature of 90-95°C, leads to the destruction of pathogenic microorganisms and allows stabilization physicochemical characteristics, preventing milk from thickening during long-term storage.
• Cooling to a temperature of 70-75°C.
• Intermediate storage until thickening begins.
• Adding sugar. Sugar is added to milk in solid form or in the form of 60-70% syrup. Cooking technology sugar syrup: sifted sugar is added to water heated to 60°C, dissolved, then the prepared syrup is heated to 95-99°C without using soaking. Before adding to milk, the sugar syrup is filtered. It is added to milk before the thickening process, either by mixing or in a stream.
• Thickening. The resulting mixture of milk and sugar syrup is sent to a vacuum evaporation unit for thickening, where moisture evaporates during vigorous boiling. The degree of product readiness is determined by the content of dry substances, by density or by a refractometer
• Cooling. Hot products transferred to crystallizers, in which it is cooled to 20° (20-25 min) in a vacuum environment, under constant mechanical action. This helps prevent the formation large crystals and prevent the appearance of sandiness.
• Adding seed. Lactose, ground to a powdery state, is used as a seed, leading to the creation of many crystallization centers. This prevents the formation of larger crystals.
• Packing, storage. Usually sweetened condensed milk is packaged in cans. The permissible shelf life in such containers is 1 year. In recent years, polystyrene or polypropylene cups and other small containers approved for use have been used much more often for these purposes. The shelf life in this package is 3 months.

Vacuum evaporation units are used to boil and evaporate liquids at pressures below atmospheric. In such equipment, boiling of products occurs at a temperature significantly less than 100°, which reduces losses nutrients starting raw materials. The evaporation process in a vacuum installation occurs much faster than the same volume of moisture at atmospheric pressure.

Vacuum evaporators are used in Food Industry for the production of jams, condensed milk, sauces, confitures, vegetable, fruit purees, jam, baby food, as well as in the chemical and cosmetic industries.

The process of preparing condensed milk lasts 2-2.5 hours.

Condensed milk is one of the most popular products among the population, as a raw material it is widely used in the confectionery industry. Due to its increased shelf life, sweetened condensed milk is strategic product. All this indicates the high profitability and liquidity of the product.

High quality condensed milk

Eurocubes and barrels for condensed milkWonderful taste and numerous beneficial features Condensed milk makes this product the best of its kind. No dish can compare with its high nutritional properties. We offer to buy the best condensed milk in bulk. After all, its unique sweet notes will remind you of simple joys life and will give you a large supply Have a good mood. In addition, condensed milk has a positive effect on the main functions human body. For example, children in need of calcium prefer mineral-rich condensed milk instead of other dairy products. Condensed milk will ideally restore strength and return spent energy. Available to you here the best condensed milk wholesale from Eco-MolProduct.
Condensed milk itself is extremely useful product and has a distinct taste. This combination of qualities is rarely found in natural products. And knowing this, the EcoMolProduct company supports the production of traditional whole milk, preserving and maintaining its unique nutritional properties. We produce everything existing species condensed milk, from whole product with sugar, to instant condensed milk with cocoa and chicory. We also manufacture and boiled condensed milk. The process of preparing these products is regulated by domestic technologies and production methods, and our condensed milk is strictly controlled. As a result, we offer high-grade condensed milk in bulk, at affordable prices. Evaluate our superiority for yourself and see the undeniable quality of EcoMolProduct products.

Technology for preparing condensed milk

Condensed milk (condensed milk) is concentrated milk, usually with sugar. Initially it was stored in cans, but is now also found in other containers - glass and plastic bottles, tubes, etc.
The technology for making condensed milk was patented on August 19, 1856 by American inventor Gale Borden.

Borden's goal was to come up with a way to store food for the long term. Experiments with milk were preceded by attempts to thicken juice, tea, and meat. In 1850 Borden created the “meat cracker”, and in 1851 he was invited to a trade exhibition in London. While returning, he witnessed the death of several children due to poisoning with poor quality milk from sick cows. From that moment on, Borden began condensing milk.

In 1858, the world's first condensed milk production plant opened in the United States, and with the outbreak of the Civil War, the product began to be produced in huge quantities to supply them to the soldiers of the North. Borden's post-war fame allowed him to organize several new factories, pass on a prosperous company to his sons, and end his days in a small Texas town named Borden in his honor.

The first plant for the production of condensed milk in Russia appeared in Orenburg in 1881.

GOST

Until 2011, the main GOST according to which condensed milk was produced was GOST 2903-78.
On January 1, 2011, GOST R 53436-2009 “Canned milk products” was introduced. Milk and cream condensed with sugar. Specifications" According to this standard, for the production of condensed milk and cream it is allowed to use only raw milk and cream, sugar and water. Only ascorbic acid can be added as an antioxidant, and derivatives of sodium and potassium can be added as a stabilizer. Depending on the proportion of fat in the product, the new GOST divides condensed milk into skim (no more than 1%), regular (no less than 8.5%) and cream (no less than 19%). Moreover, in any of three types Condensed milk should contain at least 34% protein. A product of heterogeneous mass, with visible crystals, is considered to be of poor quality. milk sugar. The taste and smell of the product should be milky, sweet, clean, the color can be from perfectly white to white with a creamy tint. Skim milk may have a slightly bluish tint. GOST requires that cans, into which condensed milk is poured, did not emit toxic metals and did not contaminate the product.

The second line on the top lid of the cans contains the assortment code. The first character of the code, the letter M, is the sign of milk. The next two digits are the manufacturer's code. Next come two or three numbers, this is the product assortment code. Condensed milk with sugar without any additives is designated by the number 76.

Condensed milk (see picture condensed milk) is one of the most popular products among the population; as a raw material it is widely used in the confectionery industry. Due to its increased shelf life, sweetened condensed milk is a strategic product. All this indicates the high profitability and liquidity of the product. Condensed milk production technology: condensed milk is produced by evaporation from fresh milk part of the water and adding beet or cane sugar. Canning is based on the principle of osmoanabiosis and is achieved by increasing the concentration of milk solids and adding sucrose to increase osmotic pressure. The preservation effect is also achieved through heat treatment and sealed packaging. Options: Whole condensed milk with sugar (see photo of condensed milk and production diagram)

Condensed milk (see picture of condensed milk) one of the most popular products among the population, as a raw material it is widely used in the confectionery industry. Due to its increased shelf life, sweetened condensed milk is a strategic product. All this indicates the high profitability and liquidity of the product. Condensed milk production technology: Condensed milk is produced by evaporating some of the water from fresh milk and adding beet or cane sugar to it. Canning is based on the principle of osmoanabiosis and is achieved by increasing the concentration of milk solids and adding sucrose to increase osmotic pressure. The preservation effect is also achieved through heat treatment and sealed packaging. Options: Whole condensed milk with sugar (see. photo of condensed milk and production schemes). Composition according to the standard: water - 26.5...25.8%; fat - 8.5-8.8%; (m.d.SV 29-29.5%); protein - 8.8-8.9%; lactose - 11.6-11.8%; sucrose - 43.5-44.8%. Low-fat condensed milk with sugar. Condensed milk with sugar and fillers (coffee, cocoa, fruit additives). Condensed cream with sugar (fat content 19%). Technology for the production of sweetened condensed milk (for more details, watch the video how to make condensed milk)

1. Acceptance and assessment of milk quality; cooling; reservation; milk purification. 2. Normalization of milk by fat and dry substances The fat content of a normalized mixture is calculated using the formula: Zhsm = Zhpr * SOMOsm / SOMOpr (where Zhpr and Zhsm are the fat content of the product and mixture, %; SOMOpr and SOMOsm are the content of dry skim milk residue in the product and mixture, %). For example: Zhsm=7.8*8.7/17.7=3.83%. To increase the fat content of whole milk, it is normalized by adding cream or milk fat. To reduce the fat content of whole milk, skim milk is added. Adding, if necessary, stabilizer salts. 3. Pasteurization High-temperature pasteurization (at 90-95C) ensures the destruction of pathogenic microflora and stabilizes the physicochemical properties of milk, as a result of which milk thickening during storage is prevented. 4. Cooling to 70-75 C. 5. Intermediate storage before thickening. 6. Adding sugar It is added to milk in solid form or in the form of syrup with a sugar content of 60-70%. The syrup is prepared as follows: A) heat the water to 60C. B) sift and dissolve the sugar; C) the resulting syrup is heated to 95-99C (without holding). Before adding to milk, the syrup must be filtered. The syrup is most often added before thickening, by mixing or in a stream. 7. Condensation of milk The resulting mixture is sent for condensation to a vacuum evaporation unit. When hot milk is introduced into the apparatus, it boils instantly and violently, intensively mixing particles and evaporating moisture. The readiness of the product is determined by the content of dry substances, using a refractometer or by density. 8. Cooling condensed milk Hot product sent to crystallizers, where in an environment of vacuum and constant mechanical action, it is cooled to 20C within 20-25 minutes. All these manipulations are necessary in order to avoid the formation of large crystals of lactose, which leads to the formation of such a defect as sandiness. 9. Adding the seed Lactose ground into dust is used as a seed. The purpose of the operation is to create many lactose crystallization centers, which in turn prevents the formation of large crystals. 10. Packaging and storage Sweetened condensed milk is packaged: In tin or laminated cans (shelf life 1 year) In polypropylene or polystyrene cups (shelf life 3 months).

Condensed milk - beneficial properties.

Condensed milk was invented by the Frenchman Upper at the beginning of the 19th century, and it first went on sale in America in 1856.
In Russia, it began to be produced at a small factory near Orenburg in 1881. Thus, condensed milk is already over 200 years old!

The composition of this product is very simple - only milk and sugar. Sugar is dissolved in milk and then long time evaporate at a temperature not exceeding 50 degrees until the required thickness is obtained. The result is a product with a moisture content of up to 26%, sugar in the amount of 43.5% and a fat content of 8.5% or more. One can of milk contains 1200 kcal. Condensed milk, according to GOST, should not contain any other components, because it is a baby food product!
The benefits of condensed milk
Condensed milk is considered the most healthy sweetness because it contains a lot of calcium and other useful minerals and vitamins, but unlike other sweet products (cakes, marmalade, sweets and others confectionery) it does not contain yeast and food additives. Thus, natural condensed milk has many beneficial properties inherent in fresh milk.
Real condensed milk should be white, with a light creamy tint, homogeneous, thick and have a creamy taste.
...
Condensed milk, although it is canned, is very demanding in terms of storage conditions and shelf life. It should be stored in the refrigerator at a temperature of 0 to 10 degrees and for no more than 12 months.
Any violation of these rules (increased or decreased storage temperature), violation of the tightness of the packaging or storage duration makes this product unsuitable for food.
If, upon opening a can of condensed milk, you notice that it has begun to crystallize, lumps or mold have appeared in it, and the can itself is swollen, throw it away immediately! By consuming such spoiled milk, you risk ending up in a hospital bed for a long time and significantly compromising your health.

Nutritionists advise eating condensed milk not as an independent product, but in combination with other products, such as pancakes or fruit, and wash it down with unsweetened tea.
Know your limits! Many of us are accustomed to eating condensed milk in large spoons and in large quantities, and yet daily norm consumption of condensed milk is only 2 tablespoons!
Harm of condensed milk
Condensed milk contains a lot of sugar, and, naturally, it is very high in calories.
Condensed milk is contraindicated:
overweight people;
for obesity;
with diabetes mellitus.
Excessive consumption of condensed milk can cause tooth decay.

...
Condensed milk, alas, is the most falsified dairy product - more than two-thirds of condensed milk is fake!
According to GOST, real condensed milk is called “Whole condensed milk with sugar” and cannot be called anything else. If on store shelves you see jars with the name: “Sweetened condensed milk”, “Condensed milk” or “Sweetened condensed milk” (there are many options), despite the blue and white label familiar from childhood, you should know that this is a fake!
In such condensed milk, in order to reduce its cost, instead of natural milk fat, various vegetable fats, For example Palm oil, which is harmful to the human body, as well as various food additives.
During laboratory testing, some types of condensed milk were found to contain white dye E171 is titanium dioxide, a very toxic substance that is used in the manufacture of paints (titanium white), in the production of ceramic products and solar batteries.
In addition, real condensed milk must be packaged only in cans; no other packaging - plastic tubes, cups, etc. - is allowed.
To protect yourself as much as possible from counterfeits and not cause harm to your body, read the label carefully. Remember, if a product contains anything other than milk and sugar, it is a harmful product!

Varieties of condensed milk

With added sugar

The popular term condensed milk refers to concentrated milk with added sugar.
No added sugar
Condensed milk without added sugar is usually simply called concentrated milk.
With added chicory

Made from normalized cow's milk, sugar, chicory. The taste is sweet, with a bitter aftertaste and the aroma of chicory with milk. Fat content - 7%.
With added cocoa or coffee

Since Soviet times, sweet condensed milk with the addition of cocoa or coffee has also been produced under various names, such as “Condensed milk with cocoa” and “coffee with condensed milk and sugar.”

In the post-Soviet period, combined vegetable and dairy products (with the addition of vegetable oil and other components) under the names “Condensed milk and coffee” and “Condensed milk and cocoa”.
Boiled condensed milk

Boiled condensed milk - a thick brown-yellow product with a caramel flavor - is obtained by heat treatment of condensed milk. The composition and taste resembles “milk toffee” candies.

IN Soviet time caramelized (boiled) condensed milk with sugar was not produced industrially, but was prepared at home by additionally boiling regular condensed milk (directly in a jar in a water bath for several (usually 2-3) hours. (When the water boils, the jars can explode.)

In the post-perestroika period, boiled condensed milk began to be produced industrially.

Economic indicators of the workshop for the production of condensed milk, located on 50 square meters. m. and, subject to registration of the premises for rent and equipping it with three main automatic installations.

Condensed milk, perhaps favorite treat most children and adults, so this product is in constant demand. This allows us to judge the prospects of the business associated with its production. But in order to make a profit from the production of condensed milk, it is important to produce only a high-quality product that meets the state standard.

To do this, it is necessary to conduct a competent analysis of this market segment, as well as develop a thorough organizational plan and make preliminary calculations economic efficiency potential business.

Market analysis

The modern market for the production of canned milk containing milk in Russia is rapidly developing, which leads to an increase in sales volumes of these products, especially ready-made condensed milk. Positive changes in this market segment are explained by an increase in consumer demand for this product from organizations involved in the production of confectionery products.

In fact, condensed milk is concentrated milk with added sugar. Modern technologies made it possible to expand the range of these products, so on store shelves you can find copies with various additives:

• cocoa;
• coffee;
• fruits;
• berries and other ingredients.

In addition, if previously condensed milk was only canned product, packed in special tin can, then today manufacturers use the following as containers:

• glass and plastic bottles;
• tubes;
• plastic packaging and more.

But when analyzing this market segment, you need to remember the main nuance of condensed milk production, which is that sales volumes quality product A strong influence is exerted by the abundance of similar but low-quality products on retail display windows. In other words, a product that does not comply with GOST, but is manufactured according to specifications, but has a lower cost.

The fact is that manufacturers strive to save money and therefore, instead of natural raw materials, they use surrogate products, such as:

1. Stabilizers.
2. Emulsifiers.
3. Vegetable fats.

This circumstance opens up prospects for novice entrepreneurs who have decided to start producing high-quality condensed milk.

Registration and organization of business

To open your own condensed milk production business, it is important to carefully think through all the nuances of its organization in advance. In addition, any business must exist legally, and therefore, first of all, an entrepreneur must register his business with the Federal Tax Service. To open such an activity, an individual entrepreneur or LLC is suitable.

Required Documentation

To run a business you will need the following list of necessary documentation:

• certificate of registration with the Federal Tax Service as an individual entrepreneur or legal entity;
• permitting documents of Rospotrebnadzor: product quality certificates;
• GOSTs, technical specifications and a collection of sanitary and epidemiological standards.

Premises and equipment

When choosing a premises for organizing the production of condensed milk, it is important to consider that it must comply with all sanitary and hygienic standards enshrined in current legislation. In addition, when choosing it, it is worth considering the following nuances:

Concerning necessary equipment, then its appearance will depend on the chosen production method:

1. If you plan to organize a small workshop that will produce condensed milk made from whole milk, then you will need several (2-3) USM-4 installations. She is capable of:

• produce up to 11 kg of finished products in one four-hour cycle;
• It has low power and weight, which does not require large territorial areas.
• One employee is enough to operate the unit.

1. As an alternative or additional option An entrepreneur can use powdered milk when producing condensed milk. In this case, he will have to purchase a special line VSM-100. Of course, its cost is almost 10 times more expensive than the USM-4, and the mass is much greater, but the device itself also does not require a significant area (1.2 sq. m.).

In addition to the above installations, to organize uninterrupted production, you need an apparatus for cooling the finished mixture and a special packaging line for packaging finished products in containers.

Raw materials

The main raw material for condensed milk is whole milk; in addition, according to technology, sugar is also needed for its production. So, to produce 1 kg of finished product you need:

• 2.5 liters of whole milk with a fat content of 3.5%;
• 0.5 kg sugar.

But even at the initial stages of starting a business, it is worth considering a number of difficulties that arise with whole raw materials:

1. The need for stable and permanent suppliers.
2. Ensuring that the product is delivered to the processing site and is properly stored.
3. Seasonality. In the autumn-winter period, milk is a scarce product, the prices of which increase significantly.

Due to the absence of whole milk on the raw materials market during the cold season or its high cost, which increases the cost of production, it can be used as a substitute. powdered milk. There will be no problems with its supply at all, since it is abundant in the modern market.

The composition of 3.5% milk powder is no different from the whole product, but condensed milk prepared on its basis will have a characteristic taste.

Production technology

The entire technological process for the production of a condensed product from a whole product consists of passing raw materials through a certain sequence of stages:

If production operates on the basis of milk powder, then, first of all, from technological process the stage of liquid evaporation is eliminated. In this case, to get finished product, the raw material is diluted warm (40 degrees) drinking water, and the resulting mixture is passed through a filter and cooled.

The resulting product is kept for several hours to allow the proteins to swell, after which a similar sequence of actions is carried out with it as in the case of whole milk.

Staff

As for the technological process, only a professional should manage it. One specialist will be required to work on each automatic installation. In any case, the list and number of production personnel directly depends on the selected equipment and volume self made. In addition, medium-sized production may require warehouse workers:

• accountant;
• raw materials purchasing manager;
• finished product sales manager;
• cleaners.

Advertising and sales market

Well-established production can bring the entrepreneur stable volumes of finished products, but in order to start making a profit from your business, you need to competently organize its implementation.

As a rule, the optimal distribution channels for condensed milk are:

To establish sales relationships with buyers, it is also important to take care of advertising own production. Therefore, as part of the marketing policy, it is worth considering the following activities:

• placement of information about the company and the advantages of its products in the media and print publications;
• creation of an official website;
• placement of banners and advertising posters in busy areas of the city.

You can also prepare booklets and business cards so that you can clearly introduce customers to the benefits of a particular company’s condensed milk.

Financial component of business

In addition to the organizational plan for future production, the entrepreneur must also make the necessary calculations of its economic efficiency. In other words, calculate the estimated amount of initial investment, current production costs and future income.

Cost of opening and maintaining

Suppose a decision is made to open a workshop for the production of condensed milk, equipped with three units for processing whole raw materials and one unit for working with the original product in dry form. For this purpose, a suitable room with an area of ​​50 square meters has been selected. m., which will be issued for long-term lease. Then the amount of initial capital will be about 1.2 million rubles.

Subsequently, the enterprise will be forced to produce running costs for payment:

• rent;
• utility bills;
• employee salaries and deductions from it;
• purchase of raw materials;
• maintaining advertising.

On average, the amount of monthly costs will be 150 thousand rubles.

Amount of future income

To calculate the amount of future production income, you first need to decide on its work schedule. If it is planned that the workshop will operate 30 shifts per month, and the production day will be 8 hours, then taking into account the daily productivity of one installation (2 cycles - 22 kg), the volume of production will be 1980 kg per month.

Today, the wholesale price of 1 kg of condensed milk is 100 rubles, therefore, the amount of potential revenue per month will be 200 thousand rubles.

Payback period

From the previous paragraph it follows that the approximate amount of monthly profit is 50 thousand rubles. This allows us to determine that the initial investment will pay off in at least two years of uninterrupted production operation.

Opening a condensed milk production business is a promising idea for aspiring entrepreneurs. It does not require huge financial investments, in addition, finished products Such production is in constant demand. But in order to receive a stable profit and have a good reputation in this market segment, it is worth producing the highest quality product.