Baked milk ( stewed milk ) is a dairy product that is made from whole milk by boiling it and subsequent prolonged uniform heating.
This is a traditional dish of Russian , Belarusian and Ukrainian cuisine, which was prepared in a Russian oven . It is practically unknown in non-Slavic countries. In English there is not even a direct analogue for translation. Offer to use English. baked milk (baked milk), but in practice this term is almost never found. The Turkic peoples make katyk from the analogue of baked milk. The main difference is that the baked milk is kept for several hours in a very hot state without constant boiling, often in a sealed container, and the skeleton blank is subjected to prolonged boiling in an open container, which contributes to intensive evaporation up to 1/3 of the original volume.
The product has a beige color, characteristic smell and taste. Baked milk is well stored, does not turn sour longer in comparison with whole or boiled milk.
Baked milk is consumed mainly in the form of a drink. It is also used for making jam , fermented baked milk and in cooking ( cookies , pies , creams).
Manufacturing
Industrial production involves preliminary pasteurization of milk, which is then kept at a temperature of 85–99 ° C in closed containers for at least three hours to achieve specific organoleptic qualities [1] . In this case, the milk is mixed to prevent the appearance of a layer of fat and protein accumulations on its surface. After heating, milk in the same tank is cooled with constant stirring to 40 ° C. Then the milk is sent to the cooler and poured into containers.
At home, baked milk can be obtained if boiled milk is poured into a thermos rinsed with hot water and left for 4-6 hours. You can also heat in a sealed container for at least 1.5 hours. At the same time, there is a danger that due to uneven heating the milk may froth (“run away”) or the protein will start to break down locally (“burn”), so the procedure should be carried out in a water bath, for example, using a milk jug .
Chemical Features
With prolonged heating, lactose interacts with the amino acids of proteins ( Maillard reaction ), resulting in the formation of melanoidin compounds, which give the milk a creamy tint and caramel flavor. In addition, amino acids change with the formation of reactive sulfide groups that interact with certain components of milk to form compounds with a specific taste and smell.
During heating, moisture partially evaporates, which leads to a change in the mass fractions of the composition. Baked milk differs from pasteurized milk with a high content of fat (6% versus 2.5-3.5%), calcium (124 mg versus 115 mg), iron (0.1 mg versus 0.06 mg), vitamin A (0.04 mg vs 0.025 mg). However, due to the prolonged heat treatment, it contains significantly less vitamins C (4 times) and B1 (2 times) than in pasteurized milk.
Notes
- ↑ National Standard of the Russian Federation GOST R 52738-2007 “Milk and milk processing products” .