There are many reasons why condensed milk is very popular among the people, especially the lower middle class. If you do not have a refrigerator or freezer, condensed milk is one way to enjoy delicious nutritious milk. In a sealed condition (unopened can) at room temperature, condensed milk has a long shelf life even reached 1 year. The price is also quite affordable when compared to other types of milk such as liquid milk or milk powder. In addition, the condensed milk is also widely used in restaurants, hotels, coffee shop and hawker (street food) as one of the ingredients to create a wide range of delicious culinary products of food and beverages. Currently, there are various types of condensed milk on the market, with different types of packaging and flavors. Some of the most common is the Evaporated Milk, Sweetened Condensed Milk (SCM), and Sweetened Condensed Creamer (SCC). In Indonesia, based on the Decree of the Head of BPOM No. HK.0005.52.4040 about Food Categories, those dairy products are included in category 01.3.1 Condensed Milk (Plain) is a milk product obtained by removing some of the water from milk with or without the addition of sugar. Here are the details of each type of the condensed milk products:
Evaporated Milk
Basically, Evaporated milk is a dairy product that is obtained by removing some of the water from milk by using evaporation to obtain a certain density. In the BPOM Food Categories, there are 3 types of Evaporated milk as follows:
Types of Evaporated Milk |
Source |
% Fat Milk |
% Total solid |
Evaporated Milk | Fresh Milk/ Reconstituted Milk*/ Recombined milk** |
Min. 7.5% |
Min. 25% |
Evaporated Skimmed Milk | Skimmed milk/ reconstituted skimmed milk |
Max. 1.25% |
Min. 20% |
Evaporated Filled Milk | Vegetable fat milk/Vegetable oil milk/Reconstituted vegetable fat milk/Reconstituted vegetable oil milk |
Min. 6% |
Min. 25% |
* Liquid dairy products derived from the process of adding water to the fat powdered milk ( full cream ) or non-fat powdered milk (skim) or low-fat milk powder , and pasteurized or sterilized or UHT processed
** Liquid milk products obtained from the mixture of the components of milk (skim milk, cream) and water or milk, or both pasteurized or sterilized or UHT processed
Generally, evaporated milk is sold in cans and a long shelf-life is about 1 year at room temperature in an unopened condition. Not much different from the BPOM Food Categories, Under Milk PNPS evaporation which is a revision of SNI Evaporated Milk, there are 3 types of evaporated milk which are: Evaporated Milk, Evaporated Skimmed Milk and Evaporated Filled Milk. But in CODEX STAN 281: 1971, besides Evaporated Milk and Evaporated Skimmed Milk, there are also Evaporated Partly Skimmed Milk and Evaporated High Fat Milk of which the last two categories are not widely available in Indonesia.
Applications: Evaporated Milk can be used as ingredients for various food and beverages. Due to its density that higher than regular milk, then the taste will be more delicious when used as a mixture for coffee or tea. But if consumers like the sweet taste, they still have to add some sugar to the mixture of coffee or tea milk because no additional sugar in evaporated milk. Evaporated milk can also be used as a substitute for coconut milk in various cuisines. This type of milk can also be consumed directly without other blended ingredients if consumers like the taste of more concentrated milk.
Sweetened Condensed Milk
In general, Sweetened Condensed Milk (SCM) is a viscous liquid dairy product obtained by removing some of the water from a mixture of milk and sugar until it reaches a certain density; or is the result of reconstitution of milk powder with added sugar, with or without the addition of other ingredients. Added sugars must be able to prevent spoilage. Products packaged in hermetic and pasteurized. There are 4 types of sweetened condensed milk in the BPOM Food Categories as follows:
Types of Sweetened Condensed Milk |
Source |
% Fat Milk |
Sweetened Condensed Milk | Milk and sugar ; or is the result of reconstitution of milk powder with added sugar, with or without additional ingredients |
Min. 8% |
Sweetened Condensed Vegetable Fat Milk / Sweetened Condensed Vegetable Oil Milk | Vegetable fat milk / dairy vegetable oil (most of the fat is replaced with fat / vegetable oil ) and sugar , with or without additional ingredients |
Min. 8% |
Sweetened Condensed Skimmed Milk | Skimmed milk that has added sugar ; or the results of skim milk powder reconstitution by the addition of sugar with or without additional ingredients |
Max. 1% |
Sweetened Condensed Enriched Vegetable Fat Milk /Sweetened Condensed Enriched Vegetable Oil Milk | Milk that has added sugar and vegetable fat / vegetable oil ; or the result of reconstitution of milk powder with added sugars and fats / vegetable oil , with or without additional ingredients |
Min. 8.8% |
In other standards CODEX STAN 282: 1971 , there are 4 types of Sweetened Condensed Milk , namely Sweetened Condensed Milk , Sweetened Condensed Skimmed milk , Sweetened Condensed Partly Skimmed Milk and Sweetened Condensed High Fat Milk in which two types of the latter is not included in the categories of Food BPOM . While in ISO 2971: 2011 , there are fuller details concerning quality requirements Sweetened Condensed Milk as follows:
Parameter |
Requirements |
Water |
20-30% |
Total Solid |
70-80% |
Ash |
1.15-2.2% |
Fat |
8-10% |
Protein |
7-10% |
Lactose |
10-14% |
Sucrose |
42-48% |
Preservative |
negative |
Heavy metals |
negative |
Bacteria |
negative |
Besides canned, SCM also widely available on the market in a sachet or pouch which are more practical. SCM compositions are generally composed of sucrose/ sugar, milk (fresh/ reconstitution/ recombination for example by adding milk fat, lactose, buttermilk, water), and the fortification of various vitamins and minerals. In addition to the sweet taste factor, high sugar levels in the SCM also serves to achieve the level of ideal SWR (Sugar Water Ratio) about 62.5-64% in order to prevent the growth of microbial spoilage so that the shelf life of the product becomes longer (generally one year in cans and 9 months in sachet/ pouch). Buttermilk and milk fat serves to adjust the SCM fat content. While the addition of lactose serves to accelerate the formation of lactose crystals in order to obtain the desired texture SCM. In addition to plain variant (full cream), chocolate SCM also commonly found on the market. At SCM chocolate, typically in the composition other than cocoa powder is also the addition of vegetable oil, whey powder, skimmed milk, maltodextrin, buttermilk powder, lactose, Flavor and stabilizer. Whey powder, skim milk and maltodextrin are useful to adjust the levels of protein, stabilizer needed to prevent separation and maintain the stability of SCM products, while Flavor is useful to improve the flavor and keeping the consistency of product organoleptic.
Applications: Sweetened condensed milk can be used for a variety of culinary food and drink, such as martabak, cakes , toppings ,bread spreads , pudding ,ice cream ,pureed green beans, mixed ice , ice sekoteng , STMJ ( Susu Telor Madu Jahe/milk eggs honey ginger) , soda gembira, etc. If the sweetened condensed milk mixed with coffee or tea, no need to add sugar because the sugar content is high enough. Sweetened condensed milk can also be consumed directly by adding certain amount of water for dilution (typically at a ratio of 40 grams SCM + 140 ml water ) . One sachet is usually enough to get a glass of milk so it is more practical and no need to be dosed again. Pouch packaging (usually 220 grams/pouch) can be used several times as long as the lid is properly installed and can be stored at room temperature for a time as long as its texture, aroma and taste have not changed.
Sweetened Condensed Creamer
Sweetened Condensed Creamer (SCC) definition by the BPOM Food Categories is a viscous liquid dairy products derived from milk that has added sugar and vegetable fat which is then partially removed until the water reaches a certain density; or is the result of reconstitution of milk powder with added sugars and fats / vegetable oils and other ingredients. As with SCM, the sugar must be added to prevent spoilage. Products packaged in hermetic and pasteurized. Beside the BPOM Food Categories, until now there is no specific standard for Sweetened Condensed Creamer issued by SNI (Indonesian National Standard) and CAC (Codex Alimentarius Commission) as well as Sweetened Condensed Milk. This allows the producers of Sweetened Condensed Creamer innovate more widely to reduce production costs such as lowering levels of protein, using a variety of flavors and other ingredients. Composition of SCC (generally consisting of sucrose, water, fat / vegetable oil, whey powder, skim milk powder, maltodextrin, lactose, stabilizers, flavor, buttermilk powder, vitamins and minerals) is actually not that much different from SCM, only the content of the milk is lower due to the addition of fat / vegetable oil so that the protein content is lower. As with SCM, SCC is also available in the market in cans, sachets and pouches.
Applications: Broadly speaking, Sweetened Condensed Creamer applications are not much different with Sweetened Condensed Milk. Both can be widely used for various types of culinary food and drink. The prices of SCC are generally cheaper than SCM because the milk fat has been partially replaced by vegetable fat. However SCC is less appropriate for direct drinking consumption due to its milk and protein content is lower than the SCM so its nutritional benefits are less than optimal.
The Indonesian version of this article has been published in Kulinologi magazine, June 2015 edtion.
References:
Codex Standard for Evaporated Milk (CODEX STAN 281: 1971). Formerly CODEX STAN A-3-1971. Adopted in 1971. Revision 1999. Amendment 2010.
Codex Standard for Sweetened Condensed Milk (CODEX STAN 282: 1971). Formerly CODEX STAN A-4-1971. Adopted in 1971. Revision 1999. Amendment 2010.
SK Kepala BPOM RI No. HK 00.05.52.4040 tanggal 9 Oktober 2006 tentang Kategori Pangan.
Standar Nasional Indonesia, Susu Kental Manis (SNI 2971:2011).
Program Nasional Perumusan Standar Susu Evaporasi (PNPS Susu Evaporasi), revisi Standar Nasional Indonesia, Susu Evaporasi, Mutu dan Cara Uji (SNI 01-2780-1992).
Zulkarnain, M. R. 2015. Serba Serbi Susu Kental. Kulinologi, 6 vol. VII 2015 (p. 20-23)