Baked milk (russian: топлёное молоко, ua, пряжене молоко, be, адтопленае малако) is a variety of boiled

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulat ...

that has been particularly popular in

Russia Russia (, , ), or the Russian Federation, is a transcontinental country spanning Eastern Europe and Northern Asia. It is the largest country in the world, with its internationally recognised territory covering , and encompassing one-ei ...

Ukraine Ukraine ( uk, Україна, Ukraïna, ) is a country in Eastern Europe. It is the second-largest European country after Russia, which it borders to the east and northeast. Ukraine covers approximately . Prior to the ongoing Russian inva ...

and

Belarus Belarus,, , ; alternatively and formerly known as Byelorussia (from Russian ). officially the Republic of Belarus,; rus, Республика Беларусь, Respublika Belarus. is a landlocked country in Eastern Europe. It is bordered by ...

. It is made by

simmering Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...

milk on low heat for eight hours or longer.

History

Baked milk was relatively popular outside of Russia as well. It was judged as more palatable than boiled milk and was described in medical literature as probably more digestible. The most simple recipe suggested by 19th-century cookbooks for producing baked milk was just leaving milk in an oven overnight; more elaborate recipes could have been found as well. In rural areas, baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust. Prolonged exposure to

heat In thermodynamics, heat is defined as the form of energy crossing the boundary of a thermodynamic system by virtue of a temperature difference across the boundary. A thermodynamic system does not ''contain'' heat. Nevertheless, the term is ...

causes reactions between the milk's

amino acids Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha am ...

and

sugars Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flavor. A great deal of moisture evaporates, resulting in a change of consistency. The

stove A stove or range is a device that burns fuel or uses electricity to generate heat inside or on top of the apparatus, to be used for general warming or cooking. It has evolved highly over time, with cast-iron and induction versions being develope ...

in a traditional Russian loghouse ( izba) sustains "varying cooking temperatures based on the placement of the food inside the oven". Today, baked milk is produced on an industrial scale. Like scalded milk, it is free of

bacteria Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were am ...

and

enzyme Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products ...

s and can be stored safely at room temperature for up to forty hours. Home-made baked milk is used for preparing a range of cakes, pies, and cookies. Long term consuming of baked milk may help for resolution of

milk allergy Milk allergy is an adverse immune reaction to one or more proteins in cow's milk. Among the possible symptoms is anaphylaxis, a potentially life-threatening condition that requires treatment with Epinephrine (medication), epinephrine, among o ...

. However, in some cases, acquired tolerance reverts back to unresolved allergy.

Fermented baked milk

Ryazhenka and varenets are fermented baked milk products, a sort of traditional yoghurt. It is a common breakfast drink in Ukraine, Belarus, and Russia. In peasant communities, the varenets has been made in the traditional East Slavic oven by "baking sour milk to a golden brown color". In the Soviet era, the name "ryazhenka" came to be applied to the government-produced creme-colored drink without the skin.Genevra Gerhard. ''The Russian's World: Life and Language''. 3rd ed. . Page 113.

References

External links

* {{Milk navbox Milk-based drinks Russian dairy products Russian drinks Ukrainian cuisine Belarusian cuisine

Milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulat ...

History

Fermented baked milk

See also

References

External links