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Condensed milk

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Condensed milk
Main ingredientsMilk, sugar
Not to be confused withEvaporated milkorPowdered milk.

Condensed milkiscow's milkfrom whichwaterhas been removed (roughly 60% of it). It is most often found withsugaradded, in the form ofsweetened condensed milk,to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today.[1]Sweetened condensed milk is a very thick, sweet product, which whencannedcan last for years without refrigeration if not opened. The product is used in numerousdessertdishes in many countries.[2]

A related product isevaporated milk,which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk.

History

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A monument totinnedcondensed milk at a local milk-processing factory inRahachow,Belarus

According to the writings ofMarco Polo,in the thirteenth century theTatarswere able to condense milk. Marco Polo reported that ten pounds (4.5 kg) of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably refers to the soft Tatar curd (katyk), which can be made into a drink (ayran) by diluting it, and therefore refers to fermented, not fresh, milk concentrate.

Nicolas Appertcondensed milk in France in 1820[3]and in 1835, English civil engineer William Newton added sugar as an additional measure of preservation.[4]Before these developments,milkcould be kept fresh for only a short while and was available only in the immediate vicinity of a lactatingcow.While returning to theUnited Statesfrom a trip toEnglandin 1851,Gail Borden Jr.was devastated by the deaths of several children, apparently from poor milk obtained from shipboard cows. With less than a year of schooling and following a series of failures, both of his own and of others, Borden was inspired by thevacuum panhe had seen being used byShakersto condensefruit juiceand managed to reduce milk without scorching orcurdlingit.[5]Even then his first two factories failed[6]and only the third, built with new partnerJeremiah Milbank[7]inWassaic, New York,produced a usable milk derivative that was long-lasting and needed no refrigeration.

Probably of equal importance for the future of milk production were Borden's requirements (the "Dairyman's Ten Commandments" ) for farmers who wanted to sell him raw milk: they were required to wash the cows'uddersbefore milking, keep barns swept clean, and scald and dry their strainers morning and night. By 1858, Borden's milk, sold asEagle Brand,had gained a reputation for purity, durability and economy.[8][9]

In 1864, Gail Borden'sNew York Condensed Milk Companyconstructed the New York Milk Condensery inBrewster, New York.[10]This was the largest and most advanced milk factory of its day and was Borden's first commercially successful plant. More than 200 dairy farmers supplied 20,000 US gallons (17,000 imperial gallons; 76,000 litres) of milk daily to the Brewster plant as demand increased driven by theAmerican Civil War.

TheU.S. governmentordered huge amounts of condensed milk as afield rationfor Union soldiers during the war. This was an extraordinary field ration for the nineteenth century: a typical 10-oz (300-ml) can contained 1,300 calories (5440 kJ), 1 oz (28 g) each of protein and fat, and more than 7 oz (200 g) of carbohydrate.

Soldiers returning home from the war soon spread the word, and by the late 1860s, condensed milk was a major product. In 1866, American brothersGeorge Ham Pageand Charles Page established theAnglo-Swiss Condensed Milk Companyand opened the first condensed milk factory in Europe in the Swiss municipality ofCham.[11]The first Canadian condensery was built atTruro, Nova Scotia,in 1871.[12]In 1899, E. B. Stuart opened the first Pacific Coast Condensed Milk Company (later known as the Carnation Milk Products Company) plant inKent, Washington.The condensed milk market developed into a bubble, with too many manufacturers chasing too little demand.[13]In the early 1900s, Carnation and Eagle brands were introduced in Hong Kong, establishing significant market shares in the years to follow.[14]In 1911,Nestléconstructed the world's largest condensed milk plant inDennington, Victoria, Australia.[15]By 1912, high stocks of condensed milk led to a drop in price and many condenseries went out of business.

In 1914,Otto F. Hunziker,head ofPurdue University's dairy department, self-publishedCondensed Milk and Milk Powder: Prepared for the Use of Milk Condenseries, Dairy Students and Pure Food Departments.This text, along with the additional work of Hunziker and others involved with theAmerican Dairy Science Association,standardized and improved condensery operations in the United States and internationally. Hunziker's book was republished in a seventh edition in October 2007 by Cartwright Press.[16]

TheFirst World Warregenerated interest in, and the market for, condensed milk, primarily due to its storage and transportation benefits. In the U.S. the higher price for raw milk paid by condenseries created significant problems for thecheeseindustry.[17]

Production

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Raw milk is clarified[18]and standardised to a desired fat to solid-not-fat (SNF) ratio,[19]and is then heated to 85–90 °C (185–194 °F) for several seconds. This heating process destroys some microorganisms, decreases fat separation and inhibits oxidation. Water isevaporatedfrom the milk and sugar is added until a 9:11 ratio of sugar to (evaporated) milk is reached. The sugar extends the shelf life of sweetened condensed milk. Sucrose increases the liquid'sosmotic pressure,which prevents microorganism growth. The sweetened evaporated milk is cooled and lactose crystallization is induced.[20]

Current use

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WikibooksCookbookhas a recipe/module on
Vietnamese coffeeserved with condensed milk
Condensed milk boiled for several hours to becomevaryonka,a dish similar to caramelized milk ordulce de leche
Café bombón[es]is a Spanish variation of coffee prepared with condensed milk

Condensed milk is used in recipes for the Brazilian candybrigadeiro(where condensed milk is the main ingredient),key lime pie,caramel candies,and other desserts. Condensed milk and sweetened condensed milk are also sometimes used in combination withclotted creamto makefudgein certain countries such as the United Kingdom.

In parts ofAsiaandEurope,sweetened condensed milk is the preferred milk to be added to coffee or tea. Many countries inSoutheast Asia,such asVietnamandCambodia,use condensed milk to flavor their hot or icedcoffee.InMalaysiaandSingapore,teh tarikis made from tea mixed with condensed milk, and condensed milk is an integral element inHong Kong tea culture.In theCanary Islands,it is served as the bottom stripe in a glass of the local café cortado and, inValencia,it is served as acafé bombón.InMyanmar,condensed milk is an essential part of a vast majority of beverages such as coffee, milk tea and fruit juices along with the use of it as a sweetener in many desserts such aspopsicles.

Borden'sEagle Brandsweetened condensed milk has noted thatice creamcould be made quite simply at home with their product, cream, and various simple flavorings, being ready to serve after as little as four hours.[21]

InNew Orleans,sweetened condensed milk is commonly used as a topping on chocolate or similarly cream-flavoredsnowballs.InScotland,it is mixed with sugar and butter and then boiled to form a popular sweet candy calledtabletor Swiss milk tablet, this recipe is very similar to another version of the Brazilian candybrigadeirocalledbranquinho.In some parts of theSouthern United States,condensed milk is a key ingredient inlemon ice box pie,a sort ofcream pie.In thePhilippines,condensed milk is mixed with someevaporated milkand eggs, spooned into shallow metal containers over liquidcaramelizedsugar, and then steamed to make a stiffer and more filling version ofcrèmecaramel known asleche flan,also common in Brazil under the namepudim de leite.

InMexico,sweetened condensed milk is one of the main ingredients of the cold cake dessert (the leading brand is "La Lechera", the local version of SwissMilchmädchenorLa Laitièreby Nestlé), combined with evaporated milk,Marie biscuits,lemon juice,and tropical fruit. InBrazil,this recipe is also done by exchanging fruit for puddings, most commonlyvanillaandchocolate,known aspavêortorta de bolacha.It is also used to make homemadedulce de lecheby baking it in an oven. In Brazil, this is done by baking the unopened can in abain-marie,the result beingdoce de leite.In Britain and Ireland, the contents of a boiled can are used as the layer between the biscuit base and the banana and cream level inbanoffee.There is also a pastry-based tart that is popular in the county ofKent,England calledGypsy tart.The pastry case is then filled with a mixture of brown sugar and either condensed milk, evaporated milk, or a mixture of the two before being baked. In Latin American and Central American countries, condensed milk (along with evaporated milk and whole milk or canned cream) is used as a key ingredient in thetres leches cakedessert.

In Soviet culture, it was once common to boil a can of condensed milk in water for about three hours. The resulting product is a sweet semi-liquid substance that can be used as a cake icing or put between layers. It is essentially the same asdulce de leche.A similar product is calledkajmakin Central Asia (although the originalkaymakis a product similar toclotted cream).[22][23]InRussiaits calledvarionaya sguschyonka(translates as "boiled condensed milk" ). The Soviet tradition and kaymak are also known in Poland.

Substitutions

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Condensed milk can be made fromevaporated milkby mi xing one volume measure of evaporated milk with one and a quarter volume measure of sugar in a saucepan, then heating and stirring the mixture until the sugar is completely dissolved, then cooling. It can also be made by simmeringregular milkand sugar, until it is reduced by 60%.[24]

See also

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References

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  1. ^"Manufacture of Sweetened Condensed Milk".silverson.Silverson Machines.Retrieved2019-10-17.Sweetened condensed milk (SCM) is concentrated milk to which sugar has been added to act as a preservative. It differs from unsweetened evaporated milk, which is preserved by sterilization at high temperature after packaging. Typically, SCM contains around 8% fat, 45% sugar and 20% solids-non-fat. The finished product is mainly used in the manufacture of confectionery and chocolate.
  2. ^Pearlman, Ann; Bayer, Mary Beth (2010).The Christmas Cookie Cookbook: All the Rules and Delicious Recipes to Start Your Own Holiday Cookie Club.Simon and Schuster. pp. 197–.ISBN978-1-4391-7693-1.
  3. ^Le livre de tous les ménages ou l'art de conserver. (Complete Book of Housework,orThe Art of Preservation(in French), Paris, 1831, p. 82
  4. ^"Specification of William Newton: preparing and preserving milk".Wellcome Collection.Retrieved2024-10-26.
  5. ^Becksvoort, Christian; Sheldon, John (1998-09-01).The Shaker Legacy: Perspectives on an Enduring Furniture Style.Newtown, CT: Taunton Press. p. 13.ISBN978-1-56158-218-1.
  6. ^Borden's gravestone epitath is "I tried and failed, I tried again and again and succeeded".Snodgrass, Mary Ellen (2004).Encyclopedia of Kitchen History.Routledge. p. 102.ISBN978-1-135-45572-9.
  7. ^Frantz, Joe B.(1951)Gail Borden: Dairyman To A Nation.University of Oklahoma Press
  8. ^"Condensed Milk"(jpg).Nebraska State Journal.Lincoln, NE. 9 Sep 1907. p. 8.Retrieved6 Aug2017– viaNewspapers.Prof. Hunzikerof Purdue University gives the following interesting history of condensed milk: This year marks the 50th anniversary of the invention of the manufacture of condensed milk by Gail Borden. The first factory in the world was erected, completed and operated by Gail Borden in Connecticut in 1856. The beginning was small, the process crude and the product imperfect, and it was not until the strenuous years of the war of secession that its value and usefulness as a commodity became fully recognized.Open access icon
  9. ^Dudlicek, James (March 2008)."Renewed focus: a decade after its formation, DFA adjusts its outlook to secure the future for its member-owners".Dairy Foods.Retrieved2008-06-26.
  10. ^"New York Milk Condensery, Borden's Milk".Southeast Museum. Archived fromthe originalon 2008-06-27.Retrieved2008-06-26.
  11. ^Inderbitzin, Monique."Condensed milk – a snapshot of Swiss industrial history".inside.hochdorf.Retrieved2024-10-26.
  12. ^Bélanger, Claude (2005)."Dairying in Canada".L'Encyclopédie de l'histoire du Québec / The Quebec History Encyclopedia.Marianopolis College.Retrieved2008-06-26.
  13. ^"Condensed Milk"(jpg).Nebraska State Journal.Lincoln, NE. 9 Sep 1907. p. 8.Retrieved6 Aug2017– viaNewspapers.According to the United States census of 1900, in that year there were over fifty factories in the United States. The increase in condensories during the last five years has been so rapid that it is safe to put the total number of factories today at 100 in this country alone. The census report of 1903 estimates that about 1,000,000,000 pounds of milk were received at our condensories with an aggregate output of 250,000,000 pounds of condensed milk in that year.Open access icon
  14. ^"Live Long and Prosper: Longevity Condensed Milk ( thọ tinh công luyện nãi ), Black and White Evaporated Milk ( hắc bạch đạm nãi ) and Friesland Ice Cream ( phỉ sĩ lan kem – The Industrial History of Hong Kong Group".industrialhistoryhk.org.Retrieved2024-10-26.
  15. ^"Historical timeline"(PDF).Société des Produits Nestlé SA. Archived fromthe original(PDF)on September 5, 2007.Retrieved2008-06-26.1911 Dennington Condensed Milk factory built (largest in the world during the war).
  16. ^Hunziker, O. F.(1914) [1914].Condensed milk and milk powder: prepared for the use of milk condenseries, dairy students and pure food departments.LaGrange, IL.ISBN978-1-4067-8266-0.{{cite book}}:CS1 maint: location missing publisher (link)2nd Ed.(LaGrange, IL: 1918),[1](LaGrange, IL: 1920),alternative 3rd Ed
  17. ^Pauly, William H (1918)."Condensery competition with factories".Proceedings of the Wisconsin Cheese Makers' Association Annual Conventions 1916-17-18:155–165.Retrieved2008-06-26.
  18. ^"Clarification | Food Science".uoguelph.ca.Retrieved2017-10-09.
  19. ^Sharma, Prateek; Patel, Hasmukh; Patel, Ashok (2015). "13. Evaporated and Sweetened Condensed Milks". In Chandan, Ramesh C.; Kilara, Arun; Shah, Nagendra P. (eds.).Dairy Processing and Quality Assurance.John Wiley & Sons, Ltd. pp. 310–332.doi:10.1002/9781118810279.ch13.ISBN9781118810279.
  20. ^Goff, Doug (1995)."Concentrated and Dried Dairy Products".Dairy Science and Technology Education Series.University of Guelph,Canada. Archived fromthe originalon 2008-06-11.Retrieved2008-06-26.
  21. ^Walker, Judy,Make New Orleans flavored ice cream without a fancy machine,Nola, August 5, 2010
  22. ^"Why Russians boil sweetened condensed milk".rbth.Retrieved2020-01-22.
  23. ^"10 yummies that all Soviet children adored | Educa Russian Language Center".educalanguageschool.2017-11-16.Retrieved2020-01-22.
  24. ^"Substitute for Condensed Milk".ochef.Food News Service.Retrieved2010-11-28.
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