Condensed milk

Source: Wikipedia, the free encyclopedia.
Not to be confused with Evaporated milk or Powdered milk.
Condensed milk from a plastic tube package

Condensed milk is

canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries.[2]

A related product is evaporated 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

tinned condensed milk at a local milk-processing factory in Rahachow, Belarus

According to the writings of

katyk), which can be made into a drink (ayran
) by diluting it, and therefore refers to fermented, not fresh, milk concentrate.

fruit juice and managed to reduce milk without scorching or curdling it.[4] Even then his first two factories failed[5] and only the third, built with new partner Jeremiah Milbank[6] in Wassaic, 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' udders before milking, keep barns swept clean, and scald and dry their strainers morning and night. By 1858, Borden's milk, sold as Eagle Brand, had gained a reputation for purity, durability and economy.[7][8]

In 1864, Gail Borden's

New York Condensed Milk Company constructed the New York Milk Condensery in Brewster, New York.[9] 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 the American Civil War
.

The U.S. government ordered huge amounts of condensed milk as a field ration for 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. The first Canadian condensery was built at Truro, Nova Scotia, in 1871.[10] In 1899, E. B. Stuart opened the first Pacific Coast Condensed Milk Company (later known as the Carnation Milk Products Company) plant in Kent, Washington. The condensed milk market developed into a bubble, with too many manufacturers chasing too little demand.[11] In 1911, Nestlé constructed the world's largest condensed milk plant in Dennington, Victoria, Australia.[12] 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 of Purdue University's dairy department, self-published Condensed 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 the American 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.[13]

The First World War regenerated 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 the cheese industry.[14]

Production

Raw milk is clarified

evaporated from 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's osmotic pressure, which prevents microorganism growth. The sweetened evaporated milk is cooled and lactose crystallization is induced.[17]

Current use

Wikibooks Cookbook has a recipe/module on
Vietnamese coffee
served with condensed milk
Condensed milk boiled for several hours to become varyonka, a dish similar to caramelized milk or dulce de leche
Café bombón [es
] is a Spanish variation of coffee prepared with condensed milk

Condensed milk is used in recipes for the Brazilian candy brigadeiro (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 with clotted cream to make fudge in certain countries such as the United Kingdom.

In parts of Asia and Europe, sweetened condensed milk is the preferred milk to be added to coffee or tea. Many countries in Southeast Asia, such as Vietnam and Cambodia, use condensed milk to flavor their hot or iced coffee. In Malaysia and Singapore, teh tarik is made from tea mixed with condensed milk, and condensed milk is an integral element in Hong Kong tea culture. In the Canary Islands, it is served as the bottom stripe in a glass of the local café cortado and, in Valencia, it is served as a café bombón. In Myanmar, 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 as popsicles.

Borden's Eagle Brand sweetened condensed milk has noted that ice cream could be made quite simply at home with their product, cream, and various simple flavorings, being ready to serve after as little as four hours.[18]

In

leche flan
, also common in Brazil under the name pudim de leite.

In

banoffee. There is also a pastry-based tart that is popular in the county of Kent, England called Gypsy 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 the tres leches cake
dessert.

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 as dulce de leche. A similar product is called kajmak in Central Asia (although the original kaymak is a product similar to clotted cream).[19][20] In Russia its called varionaya sguschyonka (translates as "boiled condensed milk"). The Soviet tradition and kaymak are also known in Poland.

Substitutions

Condensed milk can be made from evaporated milk by mixing 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 simmering regular milk and sugar, until it is reduced by 60%.[21]

See also

References

  1. ^ "Manufacture of Sweetened Condensed Milk". silverson.com. Silverson Machines. Retrieved 2019-10-17. 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. ISBN 978-1-4391-7693-1
    .
  3. ^ Le livre de tous les ménages ou l'art de conserver. (Complete Book of Housework, or The Art of Preservation (in French), Paris, 1831, p. 82
  4. ISBN 978-1-56158-218-1
    .
  5. ISBN 978-1-135-45572-9
    .
  6. ^ Frantz, Joe B. (1951) Gail Borden: Dairyman To A Nation. University of Oklahoma Press
  7. Newspapers.com. Prof. Hunziker of 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
  8. ^ 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. Retrieved 2008-06-26.
  9. ^ "New York Milk Condensery, Borden's Milk". Southeast Museum. Archived from the original on 2008-06-27. Retrieved 2008-06-26.
  10. ^ Bélanger, Claude (2005). "Dairying in Canada". L'Encyclopédie de l'histoire du Québec / The Quebec History Encyclopedia. Marianopolis College. Retrieved 2008-06-26.
  11. Newspapers.com. 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
  12. ^ "Historical timeline" (PDF). Société des Produits Nestlé SA. Archived from the original (PDF) on September 5, 2007. Retrieved 2008-06-26. 1911 Dennington Condensed Milk factory built (largest in the world during the war).
  13. ISBN 978-1-4067-8266-0.{{cite book}}: CS1 maint: location missing publisher (link) 2nd Ed. (LaGrange, IL: 1918), [1] (LaGrange, IL: 1920), alternative 3rd Ed
  14. ^ Pauly, William H (1918). "Condensery competition with factories". Proceedings of the Wisconsin Cheese Makers' Association Annual Conventions 1916-17-18: 155–165. Retrieved 2008-06-26.
  15. ^ "Clarification | Food Science". uoguelph.ca. Retrieved 2017-10-09.
  16. ISBN 9781118810279
    .
  17. ^ Goff, Doug (1995). "Concentrated and Dried Dairy Products". Dairy Science and Technology Education Series. University of Guelph, Canada. Archived from the original on 2008-06-11. Retrieved 2008-06-26.
  18. ^ Walker, Judy, Make New Orleans flavored ice cream without a fancy machine, Nola.com, August 5, 2010
  19. ^ "Why Russians boil sweetened condensed milk". rbth.com. Retrieved 2020-01-22.
  20. ^ "10 yummies that all Soviet children adored | Educa Russian Language Center". educalanguageschool.com. 2017-11-16. Retrieved 2020-01-22.
  21. ^ "Substitute for Condensed Milk". ochef.com. Food News Service. Retrieved 2010-11-28.

External links

Retrieved from "https://en.wikipedia.org/w/index.php?title=Condensed_milk&oldid=1224898606"