Can I substitute condensed milk for regular milk?
Author 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 article, we will answer the question “Can I substitute condensed milk for regular milk?”, and what are the other substitutes for regular milk?
Can I substitute condensed milk for regular milk?
No, condensed milk cannot be substituted for regular milk. It is because regular milk and condensed milk differ a lot in terms of taste, flavor, and consistency. 100 grams of condensed milk is concentrated 2.1 times and contains 7.8 g of fat and 18.1 g of other milk solids other than fats,and has a cooked or caramelized taste to it. However, there are plenty of other options available if you run out of fresh milk.
Concentrated milks are liquid milks preserved by reduction of water contents to extend the shelf life and/or to improve its value. To achieve these aims, water is removed by evaporation, leading to a product called evaporated milk, or by creating conditions that do not allow the growth of microorganisms. The addition of a large quantity of sucrose and exclusion of oxygen result in a product called sweetened condensed milk (2).
In 2015, the EU farm milk accounted for 155.3 billion liters, by 10.92 % more than in 2013 (140.1 billion liters). About 83 % of this milk production in the EU is achieved by the main producing countries: Germany, France, United Kingdom, Netherlands, Denmark. Germany and France together carried out 39 %, meaning 54.2 billion liters of the total EU milk production (1).
What is condensed milk?
Condensed milk is a milk product that is prepared by removing water from dairy milk. For this, milk is heated at about 85-90°C temperature. Other technologies, such as evaporation under vacuum conditions that enable boiling at moderate temperatures and membrane filtration are also used, and different qualities of condensed milk are produced (2). Sucrose may be added to milk till approximately half the ratio of sugar to milk is achieved. Sucrose acts as a preservative by increasing the osmotic pressure of the fluid, thus, preventing microbial growth.
Uses of condensed milk
Condensed milk is a staple ingredient of some desserts, some of which are described below.
Coconut Flan
Condensed milk is used along with coconut milk to make coconut flan. With a hint of cinnamon, vanilla, and nutmeg, this dessert is an absolute delight.
Key lime pie
This pie has a crunchy graham cracker base and is topped with condensed milk flavored with lemon or lime zest, juice, and fused with egg yolks. Play around with the crust and do not hesitate to experiment with a cookie dough base.
Coffee ice pops
The popsicle is made of a rich amalgam of cream and condensed milk and is drenched in coffee to give a caffeine boost.
Tres leches cake
A plain vanilla sponge is poked with a small skewer to make holes and a mixture of condensed milk and regular or coconut milk is poured onto the cake. When the milk is absorbed fully, it is topped off with caramel or whipped cream.
Brigadeiro
These are small orbs of condensed milk that are coated with unsweetened cocoa powder and rolled onto desiccated coconut or chocolate or colorful sprinkles.
Fudge
Chocolate chips with 70% cocoa combined with marshmallows and peanut butter for a salty hint make for a perfect treat for fudge lovers.
Banoffee pie
Banoffee pie is made with caramelized condensed milk which is poured onto a buttery graham cracker base and is topped off with bananas and whipped cream.
Dairy substitutes for regular milk
Evaporated milk
Evaporated milk is made by dehydrating fresh milk. Add water to evaporated milk to reconstitute fresh milk according to your recipe.
The nutritional value of evaporated milk is different from whole milk due to the heat treatment. In-bottle treatment destroys up to 10% of the available lysine, about half of the vitamins B1, B12 and C, smaller proportions of vitamin B6 and folic acid (2).
Cream
Cream is a high-calorie dairy-based substitute for fresh milk. It has a high-fat content and a thick consistency. Add water to adjust the fluidity according to your recipe.
Heavy cream contains a fat amount of 36–45 % and therefore, provides many health benefits related to the milk lipids, including anticarcinogenic, antiatherogenic, antidiabetogenic, immunomodulating and bone growth–enhancing properties related to the bioactive component in milk fat is conjugated linoleic acid (3).
Part this Part that
If you do have milk but not enough of it, then try mixing it with cream until you achieve the desired consistency.
Milk powder
Milk powder is made by dehydrating fresh milk to a water level of 5%. Add water to it to reach the desired consistency to reconstitute fresh milk.
Spray drying is one of the most common preservation methods, resulting in low water activity (aw). Dry milk products contain less than 4 g per 100 g of water, which also means decreased volume and weight of the product, ease of handling and reduced cost of storage and transport (2).
Other FAQs about Milk which you may be interested in.
Can evaporated milk be substituted for condensed milk?
How to tell if almond milk is bad?
How much is 100g of milk in cups?
Non-dairy substitutes for regular milk
Soya milk
Soy milk is a good non-dairy alternative for evaporated milk. Soya milk has a similar composition and appearance to regular dairy milk. Use soya milk by evaporating some of the water.
Soy protein is, after cow’s milk protein, the most widely used protein for infant formulae. The protein has to be isolated from the soya bean in order to remove undesirable components, such as oligosaccharides, fibers, saponins and phytoestrogens. The amino acids profile of soya protein isolates is deficient in sulfur-containing amino acids, and supplementation with L-methionine is, therefore, required (2).
Avoid using if you have a soy allergy or refrain from using products made from genetically engineered crops.
Rice milk
Rice milk has a pleasant sweet taste and is made by filtering the leftover water from grinding soaked rice. This low fat and low protein alternative can be heated to the desired consistency or add cornflour or cornstarch to it. People with diabetes should not go for this option because of its high GI(Glycemic Index) value. Rice milk has a GI of 87, while cow milk has a GI of 39 (5).
Rice is suggested to take along with the bran as it contains the beneficial polyphenols (phenolic acids, anthocyanins, proanthocyanidins consisting of catechin and epicatechin). However, this is rarely possible, especially for products like rice milk, to achieve a good sensory profile. Iron, an essential element, present in rice, where more than 85% is seen in the bran (4).
Nut milk
Nut milk extracted from nuts like almonds, cashews, and hazelnut is very popular.
Almonds are considered as one of the “brain-foods” (while others are hazelnut and walnut) as they ensure a healthy brain by promoting mental alertness, concentration, recall skills, memory and helps to get good sleep when taken at night (4).
Avoid using it if you have a nut allergy.
Coconut milk
Coconut milk is an excellent non-dairy alternative. This high calorie and high protein milk is made by grinding coconut fruit and is a rich source of minerals and lauric acid.
Presence of medium-chain triglycerides makes coconut milk an easily digestible nondairy substitute. Unlike other milk analogs containing long chain fatty acids, coconut contains medium-chain fatty acids (MCFAs) that can be easily absorbed and metabolized by the liver to convert into ketone compounds, which are useful in brain functioning and to relieve memory impairment like Alzheimer (4).
Oat milk
Oat milk is made by grinding oats with water. This alternative is packed with fiber and beta-glucans which promote digestive health and fight bad cholesterol.
Oats are rich in antioxidants and polyphenols with macromolecules in different proportions i.e. highest proportion of starch (60%) with a relatively balanced protein content (11–15%) and lipids (5–9%) besides, oats are also a good source of dietary fibers (2.3–8.5) and calcium content (0.54%) (4).
Conclusion
In this article, we answered the question “Can I substitute condensed milk for regular milk?”, and what are the other substitutes for regular milk.
References
- Popescu, Agatha. Trends in milk market and milk crisis impact in Romania. Scientific Papers. Univ. Agricultural Sciences & Veterinary Medicine, 2017, 17, 281-9.
- Oliveira, Maricê Nogueira de, Ana Lúcia Barretto Penna, and H. Garcia Nevarez. Production of evaporated milk, sweetened condensed milk and ‘Dulce de Leche’. Dairy powders and concentrated products, 2009, 149-179.
- Huppertz, T., A. L. Kelly, and P. F. Fox. Milk lipids—Composition origin and properties. Dairy fats and related products, 2009.
- Paul, Anna Aleena, et al. Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Crit rev food sci nutr, 2020, 60, 3005-3023.
- Atkinson, Fiona S., Kaye Foster-Powell, and Jennie C. Brand-Miller. International tables of glycemic index and glycemic load values: 2008. Diab care, 2008, 31, 2281-2283.
