Sweetened condensed milk. 

The industrial process of condensed milk is quite simple as fresh whole milk is homogenized, so a pasteurization process is initiated. 

That process will make it stable and prepared for a long shelf life. Sugar shall be included in the final stage.

Then this compound is evaporated in vacuum condition at a temperature of about 55 degrees. This procedure is necessary because it allows the milk to keep its sensory characteristics intact.

It is also called concentrated milk because, with industrial process, evaporated water is reduced to about 1/3 of that present at the beginning of processing.

The final product is useful as an energy drink and in the preparation of sweets, puddings etc.

Cow's milk is used in many applications:

• uman nutrition
• animal nutrition
• food industry
• cosmetics
• medicine

With regard to  human nutrition, cow's milk is treated industrially with the pasteurization process to destroy pathogenic bacteria that can cause risks to human health.

We find it on the market as:

• Fresh whole milk 67 kcal/100g

pasteurized within 48 hours of milking

• Fresh pasteurized whole milk 67 kcal/100g

pasteurized several times after 48 hours of milking

• Skim milk 38 kcal/100g

degreased

• Partially skimmed milk 48 kcal/100g

Partially degreased

• ESL milk

microfiltered

• UHT milk

homogenized and preheated to 135 degrees

The industry uses cow’s milk mainly in these forms:

• Milk powder

dehydrated

• Whole milk powder

dehydrated

• Skim milk powder

dehydrated

• Dehydrated skim milk

dehydrated

• Rehydrated skim milk

dehydrated and subsequently rehydrated

The most natural form of cow's milk is raw milk, directly harvested after milking, which must be immediately stored in the refrigerator and drunk only after boiling to eliminate microbiological risks.

The advantages (for those who are not allergic) of cow's milk are manifold as cow's milk is a source of carbohydrates, calcium, proteins and other interesting nutrients that can lead to an increase in the concentration of amino acids resulting in improved muscle function (1).

Consumption of 500 mL milk attenuated losses in muscle function following repeated sprinting and jumping and thus may be a valuable recovery intervention for female team-sport athletes following this type of exercise (2).

Milk consumption on bone and fracture incidence: studies on the effects of milk or whey extracts show positive effects on bone health or risk of hip fracture. Nevertheless a few contradictory epidemiological studies showed an increased risk of hip fractures in subjects drinking higher quantities of milk (3).

Rural life is considered a promising system against asthma and allergies. Although this associative mechanism has not been fully clarified, this study presents an up-to-date under standing of the protective effect of raw milk on allergies and asthma (4).

Allergy to cow's milk.

This allergy is widespread especially in childhood and afflicts 2% to 5% of newborns in some countries (5).

Cow's milk studies

Cow's milk allergy studies

References_______________________________________________________________________

(1) Rankin P, Lawlor MJ, Hills FA, Bell PG, Stevenson EJ, Cockburn E.  The effect of milk on recovery from repeat-sprint cycling in female team-sport athletes.   Appl Physiol Nutr Metab. 2018 Feb;43(2):113-122. doi: 10.1139/apnm-2017-0275.

(2) Rankin P, Landy A, Stevenson E, Cockburn E. Milk: An Effective Recovery Drink for Female Athletes.    Nutrients. 2018 Feb 17;10(2). pii: E228. doi: 10.3390/nu10020228.

(3) The effect of milk consumption on bone and fracture incidence, an update.  Fardellone P.  Aging Clin Exp Res. 2019 Jun;31(6):759-764. doi: 10.1007/s40520-019-01192-9.

(4) Sozańska B. Raw Cow's Milk and Its Protective Effect on Allergies and Asthma.    Nutrients. 2019 Feb 22;11(2). pii: E469. doi: 10.3390/nu11020469. Review.

(5) Alessandro Fiocchi, (Chair), Jan Brozek, Holger Schünemann, (Chair), Sami L. Bahna, Andrea von Berg, Kirsten Beyer, Martin Bozzola, Julia Bradsher, Enrico Compalati, Motohiro Ebisawa, Maria Antonieta Guzman, Haiqi Li, Ralf G. Heine, Paul Keith, Gideon Lack, Massimo Landi, Alberto Martelli, Fabienne Rancé, Hugh Sampson, Airton Stein, Luigi Terracciano, and Stefan Vieths  World Allergy Organization (WAO) Diagnosis and Rationale for Action against Cow's Milk Allergy (DRACMA) Guidelines   World Allergy Organ J. 2010 Apr; 3(4): 57–161.  10.1097/WOX.0b013e3181defeb9