How to use condensed milk in place of milk?
By
Dr Tayse Ferreira F. Da Silveira PhD
| Reviewed by
Dr Tayse Ferreira F. Da Silveira PhD
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Tayse has extensive experience in Food Science, especially through studying the chemical composition and stability of foods, as well as their bioactive properties. She writes and reviews content on these topics.
Dr Tayse da Silveira´s Highlights:
- Lecturer at the State University of São Paulo (Unesp), Brazil, for Food Engineering students
- Post-doctorate in Food Science, with a one-year training period at Cirad – France.
- PhD in Food Science, with a one-year scholarship at the University of Reading/United Kingdom.
- Bachelor of Food Engineering at the Federal University of Pará, Brazil.
“Food Science is exciting because it touches our lives in such personal and intimate ways. Understanding food systems and gaining knowledge of how to manipulate them, helps society evolve as a whole” – Dr Tayse da Silveira.
Professional experience:
In her doctorate at the University of Campinas, Dr Tayse studied the effect of emergent preservation techniques, such as high-pressure processing, on the chemical and microbial properties of foods.
After completing her doctorate, Tayse da Silveira worked as a postdoctoral fellow in the Pharmaceutical Science Department at the University of São Paulo (USP), with a one-year training at CIRAD, Montpellier, France.
During this period, Dr Tayse worked on the development and evaluation of innovative antioxidant molecules for the preservation of fatty food products.
Dr Tayse also taught in public and private universities in Brazil for Nutrition, Food Engineering, and Enology students, always on food science and food technology-related subjects, including microbiology, milk technology, and wine-making technology.
She has also been involved in a number of studies evaluating the chemical composition and bioactive properties of food products, with emphasis on the development of analytical techniques to achieve that.
Currently, Dr Tayse works at the Centro de Investigação de Montanha (MRC), Portugal. She continues to work on the study of the chemical composition of foods, with a focus on identifying and isolating molecules with potential for application as food ingredients.
In her research, she targets molecules able to provide health and nutritional improvement, and antioxidant and antimicrobial properties (natural food additives).
She regularly publishes in high-impact, specialized scientific journals in her field, and feels encouraged to expand her knowledge domain by doing new scientific partnerships.
Education
- 2017 – PhD in Food Science at the University of Campinas Brazil, with a one-year training period at the University of Reading/United Kingdom.
- 2013 – Master’s Degree in Food Science at the University of Campinas, Brazil.
- 2011 – Bachelor of Food Engineering at the Federal University of Pará, Brazil.
Relevant Published work
- Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 2021;86(2):411-9.
- de Moraes MR, da Silveira TFF, Coutinho JP, Souza DS, Duarte MCT, Duarte RT, et al. Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021;41:101036.
- Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, et al. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT. 2021;141:110892.
- da Silveira TFF, Cajaíba LM, Valentin L, Baréa B, Villeneuve P, Castro IA. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 2020;309:125586.
- Roschel GG, da Silveira TFF, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. European Journal of Lipid Science and Technology. 2019;121(5):1800459.
- da Silveira TFF, Cristianini M, Kuhnle GG, Ribeiro AB, Filho JT, Godoy HT. Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019;55:88-96.
- da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT. White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017;36:215-23.
You can view some of Dr Tayse´s work below and links to her professional profile:
ResearchGate: https://www.researchgate.net/profile/Tayse-Ferreira?ev=hdr_xprf
Scopus: https://www.scopus.com/authid/detail.uri?authorId=55901968900
Google Scholar: https://scholar.google.com/citations?user=l4zi0d8AAAAJ&hl=pt-PT
Linkedin: https://www.linkedin.com/in/tayse-ferreira-a2311947/
Reviewer bio
Dr Tayse has extensive experience in Food Science, especially through studying the chemical composition and stability of foods, as well as their bioactive properties. She writes and reviews content on these topics.
Dr Tayse da Silveira´s Highlights:
- Lecturer at the State University of São Paulo (Unesp), Brazil, for Food Engineering students
- Post-doctorate in Food Science, with a one-year training period at Cirad – France.
- PhD in Food Science, with a one-year scholarship at the University of Reading/United Kingdom.
- Bachelor of Food Engineering at the Federal University of Pará, Brazil.
“Food Science is exciting because it touches our lives in such personal and intimate ways. Understanding food systems and gaining knowledge of how to manipulate them, helps society evolve as a whole” – Dr Tayse da Silveira.
Professional experience:
In her doctorate at the University of Campinas, Dr Tayse studied the effect of emergent preservation techniques, such as high-pressure processing, on the chemical and microbial properties of foods.
After completing her doctorate, Tayse da Silveira worked as a postdoctoral fellow in the Pharmaceutical Science Department at the University of São Paulo (USP), with a one-year training at CIRAD, Montpellier, France.
During this period, Dr Tayse worked on the development and evaluation of innovative antioxidant molecules for the preservation of fatty food products.
Dr Tayse also taught in public and private universities in Brazil for Nutrition, Food Engineering, and Enology students, always on food science and food technology-related subjects, including microbiology, milk technology, and wine-making technology.
She has also been involved in a number of studies evaluating the chemical composition and bioactive properties of food products, with emphasis on the development of analytical techniques to achieve that.
Currently, Dr Tayse works at the Centro de Investigação de Montanha (MRC), Portugal. She continues to work on the study of the chemical composition of foods, with a focus on identifying and isolating molecules with potential for application as food ingredients.
In her research, she targets molecules able to provide health and nutritional improvement, and antioxidant and antimicrobial properties (natural food additives).
She regularly publishes in high-impact, specialized scientific journals in her field, and feels encouraged to expand her knowledge domain by doing new scientific partnerships.
Education
- 2017 – PhD in Food Science at the University of Campinas Brazil, with a one-year training period at the University of Reading/United Kingdom.
- 2013 – Master’s Degree in Food Science at the University of Campinas, Brazil.
- 2011 – Bachelor of Food Engineering at the Federal University of Pará, Brazil.
Relevant Published work
- Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science. 2021;86(2):411-9.
- de Moraes MR, da Silveira TFF, Coutinho JP, Souza DS, Duarte MCT, Duarte RT, et al. Bioactivity of atemoya fruits and by-products. Food Bioscience. 2021;41:101036.
- Ferreira da Silveira TF, Laguerre M, Bourlieu-Lacanal C, Lecomte J, Durand E, Figueroa-Espinoza MC, et al. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT. 2021;141:110892.
- da Silveira TFF, Cajaíba LM, Valentin L, Baréa B, Villeneuve P, Castro IA. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry. 2020;309:125586.
- Roschel GG, da Silveira TFF, Cajaiba LM, Castro IA. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil. European Journal of Lipid Science and Technology. 2019;121(5):1800459.
- da Silveira TFF, Cristianini M, Kuhnle GG, Ribeiro AB, Filho JT, Godoy HT. Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization. Innovative Food Science & Emerging Technologies. 2019;55:88-96.
- da Silveira TFF, de Souza TCL, Carvalho AV, Ribeiro AB, Kuhnle GGC, Godoy HT. White açaí juice (Euterpe oleracea): Phenolic composition by LC-ESI-MS/MS, antioxidant capacity and inhibition effect on the formation of colorectal cancer related compounds. Journal of Functional Foods. 2017;36:215-23.
You can view some of Dr Tayse´s work below and links to her professional profile:
ResearchGate: https://www.researchgate.net/profile/Tayse-Ferreira?ev=hdr_xprf
Scopus: https://www.scopus.com/authid/detail.uri?authorId=55901968900
Google Scholar: https://scholar.google.com/citations?user=l4zi0d8AAAAJ&hl=pt-PT
Linkedin: https://www.linkedin.com/in/tayse-ferreira-a2311947/
In this brief guide, we are going to answer the question “How to use condensed milk in place of milk?”. We will also discuss what can be used as a substitute for whole milk, and the potential advantages and drawbacks of consuming condensed milk
How to use condensed milk in place of milk?
Condensed milk can be used in place of milk to bring sweetness, flavor, and creamy texture to a number of recipes, such as desserts, drinks, and baked goods.
Condensed milk differs a lot from milk in terms of taste, flavor, sweetness, and consistency, so you need to be attentive if modifications are necessary for recipes when using it instead of milk.
- Baked goods
In these products, condensed milk lends tenderness, aromas, and flavors, and contributes to a shiny crust [1].
Cakes and cupcakes are examples of baked goods where the substitution of milk with condensed milk is welcome.
Here are some tips for using condensed milk instead of milk in the bakery:
- You can use a one-to-one ratio when substituting: one cup of milk can be replaced with one cup of condensed milk.
- Caution with sugar: condensed milk is 40% sugar, so you will need to adjust the amount of sugar added to the recipe.
For example, if your recipe takes 100 g of sugar, you can reduce the amount of sugar by half. Depending on how sweet you like, you can even omit the sugar.
The key is trying until you find the perfect combination.
- Consider the flavor: condensed milk may not work well with every baked good. Light and airy baked goods such as meringues, may become dense and heavy with condensed milk.
- Desserts
Due to its sweet taste, condensed milk is the best friend of desserts. But the substitution works better in desserts that require a thick and creamy texture.
Ice creams, milkshakes, puddings, and pie fillings are examples of recipes you can use condensed milk instead of milk.
For this, you can use one whole can of condensed milk (e.g. in ice creams, puddings, or pie fillings, since no more sugar is added), or only part of it if other sweet ingredients are added, like in a milkshake.
- Coffee and tea
You can use condensed milk in coffee and tea to sweeten and enrich their flavor. For this, you can add one to three spoons of condensed milk to coffee or tea and stir until fully combined.
You can also prepare milk tea and other milk tea-based beverages by replacing the milk with condensed milk diluted with simmered water (one cup of water to ½ cup of condensed milk).
Coffee-based beverages can also be prepared with condensed milk. Strong coffee shots are used in these preparations to compensate for sweetness.
- Drinks
One other idea is totally or partially replace milk with condensed milk in drinks like smoothies, milky fruit juices, and cocktails. Here you can simply add condensed milk until achieving the desired texture and sweetness.
What is the difference between milk and condensed milk?
Milk and condensed milk differ in physical, sensory, and chemical aspects.
According to the International Dairy Foods Association [2], milk is approximately 87% water and 3.7% fat, and 4% of sugar, which is primarily lactose. Milk naturally lacks sucrose, and is rich in Vitamins B, A, D, E, and K. It is white and fluid.
Due to the concentration processes and addition of sucrose, condensed milk contains around 8% fat, 45% sugar (most of it is sucrose), and 27% water [1], besides high viscosity.
Moreover, it shows a slightly yellow color, and distinctive aroma and flavor from that of milk, which derives from desirable heat-promoted reactions between sugars and proteins during the manufacturing process.
Condensed milk can maintain a great part of the nutrients in milk, such as vitamins and minerals [2], and can be said as a nutritive food if moderately consumed.
What are other substitutes for whole milk?
- Powdered milk: powdered milk is prepared by total dehydration of milk. This makes milk last longer than its expected shelf life (around one year more). To use powdered milk, reconstitute it by adding water to the dry milk powder.
- Evaporated milk: Evaporated milk is prepared by evaporating 60% of the water content from the whole milk [3]. It can be used as a substitute for whole milk to thicken soups and gravies as it does not contain any added sugars.
Potential advantages and downsides of consuming condensed milk
Using condensed milk in your recipes has advantages, but consuming it exaggeratedly can have adverse implications on your health.
As it comes from milk, condensed milk retains most of its nutritive characteristics. According to the USA Department of Agriculture [2], condensed milk contains calcium, phosphorus, and Vitamins B and A.
Nevertheless, condensed milk is high in sugar and fat. It contains high levels of saturated fat which is bad for diabetes and people with cardiac issues.
Research suggests that a diet that is rich in saturated fats increases the chances of cardiovascular issues and the development of diabetes [4,5].
Frequent consumption of condensed milk may also favor weight gain, as it is energetic (321 kcal/100 g of product), and is not recommended for people with lactose intolerance, because the manufacturing process does not remove lactose [6].
Conclusion
In this brief guide, we answered the questions “How to use condensed milk in place of milk?”, and “What can be used as a substitute for whole milk?” Finally, we incremented the debate by discussing the potential advantages and downsides of consuming condensed milk.
Citations
1. https://www.thespruceeats.com/canned-milk-cooking-tips-1808225
2. https://www.idfa.org/definition
3. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1097540/nutrients
4. Te Morenga L, Montez JM. Health effects of saturated and trans-fatty acid intake in children and adolescents: Systematic review and meta-analysis. PLOS ONE. 2017;12(11):e0186672.
5. Ray T. The role of condensed milk advantages and its disadvantages.Global Sci Resea J. 2022; 7 (2): 1-2.
