Can condensed milk go bad? (3 Factors that make a difference)
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question, can condensed milk go bad? We will discuss the reasons that make condensed milk go bad or prevent it from going quickly. We will shed light on different types of condensed milk and their respective shelf lives.
Can condensed milk go bad?
Yes. Both unsweetened and sweetened condensed milk have the potential to go bad due to the continuous risk of post-processing contamination in all sterilized milk products.
This risk arises from various factors such as micro leaks in the cans or during the filling process. Contamination sources can include raw milk, low-quality sugar, and unhygienic factory conditions, such as improperly cleaned and sanitized equipment and filling machines. (1)
How does condensed milk go bad?
Contamination of condensed milk can occur through micro leaks in the cans or during the filling process. One significant cause of product defects is the growth of Bacillus Stearothermophilus, a thermophilic spore-forming bacteria, in the evaporator.
This issue is often linked to prolonged running time of the evaporator or improper equipment cleaning, leading to a notable spore count in the concentrated milk.
The sterilization process may not entirely inactivate these spores, and in tropical countries where storage temperatures can exceed 40°C, the residual spores may germinate and grow, further compromising the product’s quality. (1)
The high sugar content in sweetened condensed milk makes it less susceptible to spoilage, but it remains vulnerable to osmophilic organisms. To ensure its preservation, maintaining strict plant and manufacturing hygiene is crucial for success. (2)
What is condensed milk shelf life?
Both sweetened condensed milk and evaporated milk can achieve an adequate keeping quality of up to 12 months. However, the longevity of their shelf life greatly relies on the storage conditions employed.
When stored at temperatures above 25°C, both the aging process and associated physical and sensory defects manifest more rapidly in the product.
In the case of recombined products, their shelf-life stability, without significant deviations from the original appearance and quality, is reduced by approximately half compared to fresh-milk products. (2)
Is there a difference between condensed milk and sweetened condensed milk?
Yes. There are some major differences between these products.
Sweetened condensed milk.
To produce sweetened condensed milk, sugar is added to whole milk, and the water is subsequently removed, reducing the milk to approximately half of its original volume.
This condensed mixture is then packaged in cans or other containers without undergoing sterilization, as the added sugar serves as a natural preservative.
To meet international standards, sweetened condensed milk must have a minimum milk fat content of 8% and a minimum milk solids content of 28%.
Unsweetened condensed milk.
Evaporated milk is created by evaporating the water from milk without adding any sugar or other preservatives. The resulting product is then canned and subjected to heat sterilization at temperatures ranging from 118°C to 122°C for several minutes.
Alternatively, it can be packed in other sterilizable containers. To comply with international standards, evaporated milk must contain a minimum milk fat content of 7.5% and a minimum milk solids content of 25.0%. (2)
How to store condensed milk to maintain its quality?
To maintain the quality of condensed milk during storage for an extended period, specific conditions are crucial. One of the major factors impacting shelf life is the storage temperature. Typically, condensed milk and evaporated milk (EM) are stored at temperatures around 10–15°C.
However, extremely low temperatures, such as 0°C or below, can result in sugar separation within condensed milk, leading to a sand-like texture caused by the formation of large lactose crystals.
While low storage temperatures can increase the viscosity of the product, which may be beneficial to some extent, it can also affect the overall body and texture characteristics.
To preserve the product further, it’s essential to maintain low humidity levels (below 50%) in the storage space to prevent spoilage of cans and labels. Additionally, inverting the cans during storage helps minimize fat separation in EM, contributing to a better-quality product over time. (1)
What are the signs of sweetened condensed milk spoilage?
The main signs of spoilage are:
Mold buttons:
This defect arises during storage due to mold contamination. It appears as small reddish-brown pieces of curd, forming on the surface of the product, leading to localized coagulation.
Storage at high temperatures promotes the growth of this organism, and it may contaminate the milk during the concentration process.
Preventing this defect requires meticulous cleaning and maintenance of dairy equipment. As the organism does not thrive at low temperatures, storing condensed milk at a lower temperature will effectively avoid this problem.
Gassy fermentation/bloats:
Cans and barrels of condensed milk can develop gas, leading to bulging or bursting. The formation of gas is often due to gas-producing yeasts, which are responsible for various gaseous fermentations.
This contamination can originate from different sources, including raw milk, low-quality sugar, or unhygienic conditions within the factory (such as improperly cleaned and sanitized equipment and filling machines).
Bacterial thickening:
During storage, condensed milk undergoes a gradual thickening process due to the presence of microorganisms that produce rennet-like enzymes. However, these microorganisms are effectively eliminated during the preheating process.
An optimal sugar ratio plays a vital role in inhibiting the growth of these microorganisms. Furthermore, storing the condensed milk at low temperatures also aids in reducing bacterial thickening, contributing to the preservation of its desired consistency. (1, 2)
What are the health implications of consuming spoiled condensed milk?
Consuming spoiled condensed milk can lead to food poisoning, presenting symptoms such as nausea, vomiting, diarrhea, abdominal cramps, fever, weakness, headaches, and dehydration.
Typically, mild food poisoning may last for about a day or two, while more severe cases can persist for up to 10 days.
If the symptoms worsen or if diarrhea and vomiting continue for more than 3 days, it is crucial to seek medical assistance promptly. (3)
Other FAQs about Milk that you may be interested in.
Does McDonald’s Have Almond Milk
Citations
- Kalyankar, Shrikant & Deshmukh, Mahesh & Khedkar, Chandraprakash. Condensed milk. 2016.
- Hess, H. J. CONDENSED MILK. Encyclopedia of Food Sciences and Nutrition, 1574–1581. 2003.
- Lu, M., & Wang, N. S. Spoilage of Milk and Dairy Products. The Microbiological Quality of Food, 151–178. 2017.
