Condensed milk 427924 226086442 2008-07-16T19:38:10Z Macys123 4543367 Correcting spelling: teh->the [[Image:BandW condensed milk.jpg|thumb|Can of Black & White condensed milk for international trade]] [[Image:zguschene_moloko.png|thumb|Can of condensed milk sold in Russia, Ukraine and other countries of the former USSR]] '''Condensed milk''', also known as '''sweetened condensed milk''', is [[Milk#Cow's milk|cow's milk]] from which [[water]] has been removed and to which [[sugar]] has been added, yielding a very thick, sweet product that can last for years without refrigeration if unopened. The two terms, condensed milk and sweetened condensed milk, have become synonymous; though there have been unsweetened condensed milk products, today these are uncommon. Condensed milk is used in numerous dessert dishes in many countries. A related product is [[evaporated milk]], which has undergone a more complex process and which is not sweetened. ==History== According to the writings of [[Marco Polo]], the [[Tartars]] were able to condense milk. Ten pounds of milk paste was carried by each man who would mix the product with water. However, this probably refers to the soft Tartar curd which can be made into a drink ("airan") by diluting it, and therefore to fermented, not fresh milk concentrate. Condensed milk was first developed in the [[United States]] in 1856 by [[Gail Borden, Jr.]] in reaction to difficulties in storing milk for more than a few hours. Before this development, [[milk]] could only be kept fresh for a short while and so was only available in the immediate vicinity of a [[cow]]. While returning from a trip to [[England]] in 1851, Borden was devastated by the death of several children, apparently due to poor milk from shipboard cows. With less than a year of schooling and following in a wake of failures both of his own and others, Borden was inspired by the [[vacuum evaporation|vacuum pan]] he had seen used by [[Shakers]] to condense [[fruit juice]] and was at last able to reduce milk without scorching or [[curd]]ling it.<ref>{{cite book | last =Becksvoort | first =Christian | coauthors=John Sheldon | date=1998-09-01 | title =The Shaker Legacy: Perspectives on an Enduring Furniture Style | publisher =Taunton Press | location =Newtown, CT | pages=13 | isbn = 1561582182}}</ref> Even then, his first two factories failed<ref>Borden's gravestone epitath is "I tried and failed, I tried again and again, and succeeded.</ref> and only the third, 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 was Borden's requirements (the “Dairyman’s Ten Commandments”) for farmers who wanted to sell him raw milk: they were required to wash [[udder]]s 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.<ref>{{cite news | last=Dudlicek | first=James | title=Renewed focus: a decade after its formation, DFA adjusts its outlook to secure the future for its member owners | publisher = Dairy Foods | date = 2008-03 | url = http://findarticles.com/p/articles/mi_m3301/is_3_109/ai_n25380001/pg_7 | accessdate =2008-06-26}}</ref> In 1864, Gail Borden's [[Borden Food Corporation | New York Condensed Milk Company]] constructed the New York Milk Condensery in [[Brewster, New York]].<ref>{{cite web |url=http://www.southeastmuseum.org/SE_Tour99/SE_Tour/html/borden_s_milk.htm |title=New York Milk Condensery, Borden's Milk |accessdate=2008-06-26 |publisher=Southeast Museum}}</ref> This condensery was the largest and most advanced milk factory and was Borden's first commercially successful plant. Over 200 dairy farmers supplied 20,000 gallons of milk daily to the Brewster plant as demand was driven by the Civil War. The [[federal government of the United States | U.S. government]] ordered huge amounts of it as a [[field ration]] for Union soldiers during the [[American Civil War]]. This was an extraordinary field ration for the nineteenth century: a typical 400 g (14 oz) can contains 1,300 calories, 30 g each of protein and fat, and more than 200 g of carbohydrate. Soldiers returning home from the Civil War soon spread the word. By the late 1860s, condensed milk was a major product. The first Canadian condensery was built at Truro, Nova Scotia, in 1871.<ref>{{cite web |url=http://faculty.marianopolis.edu/c.belanger/QuebecHistory/encyclopedia/DairyinginCanada-Canadiandairying.htm |title=Dairying in Canada |accessdate=2008-06-26 |last=Bélanger |first=Claude |year=2005 |work=L’Encyclopédie de l’histoire du Québec / The Quebec History Encyclopedia |publisher=Marianopolis College}}</ref> 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]]. Unfortunately, the condensed milk market developed a bubble. Too many manufacturers chased too little demand. By 1912, stocks of condensed milk were large and the price dropped. Many condenseries went out of business. In 1911, Nestlé constructed the world's largest condensed milk plant in Dennington, Victoria, Australia.<ref>{{cite web |url=http://www.nestle.com.au/NR/rdonlyres/35AC5E96-10CC-48AB-8AA5-E5B417820854/59745/Historical_Timeline.pdf |title=Historical timeline |accessdate=2008-06-26 |publisher=Société des Produits Nestlé SA |quote=1911 Dennington Condensed Milk factory built (largest in the world during the war).}}</ref> In 1914, Professor [[Otto Frederick Hunziker | 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 additional work of Professor Hunziker and others involved with the [[American Dairy Science Association]], standardized and improved condensery operations in the U.S. and internationally. Hunziker's book was republished in a seventh edition in October 2007 by Cartwright Press.<ref>{{cite book | last =Hunziker | first =O. F. | authorlink = Otto Frederick Hunziker | year = 1914 | title =Condensed milk and milk powder: prepared for the use of milk condenseries, dairy students and pure food departments | origyear = 1914 | publisher =author | location =LaGrange, IL | isbn = 1406782661}}[http://ia310939.us.archive.org/2/items/condensedmilkmil00hunzrich/condensedmilkmil00hunzrich.pdf 2nd Ed.] (LaGrange, IL: author, 1918), [http://books.google.com/books?hl=en&id=HExDAAAAIAAJ&dq=%22otto+frederick+hunziker%22&printsec=frontcover&source=web&ots=9ac4TC4Oo2&sig=u9Cl_Cub9hzEm2Qnuo0uQaoIAbk 3rd Ed.] (LaGrange, IL: author, 1920), [http://ia340940.us.archive.org/2/items/condmilkpowder00hunzrich/condmilkpowder00hunzrich.pdf alternative 3rd Ed]</ref> The first World War regenerated interest in, and a 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.<ref>{{cite journal | last = Pauly | first = William H | title = Condensery competition with factories | journal = Proceedings of the Wisconsin Cheese Makers' Association annual conventions 1916-17-18 | pages = 155-165 | publisher = Wisconsin Cheese Makers' Association | location = Madison, WI | date = 1918 | url = http://digicoll.library.wisc.edu/cgi-bin/WI/WI-idx?type=article&did=WI.WCA1916.PAULYCCF&isize=M | accessdate = 2008-06-26}}</ref> == Production == Raw milk is clarified and standardized, and then is heated to 85-90°C for several seconds. This heating destroys some microorganisms, decreases fat separation and inhibits oxidation. The milk is evaporated and sugar is added to approximately 45%. This sugar is what 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.<ref>{{cite web |url=http://www.foodsci.uoguelph.ca/dairyedu/concprod.html |title=Concentrated and Dried Dairy Products |accessdate=2008-06-26 |last=Goff |first=Doug |year=1995 |work=Dairy Science and Technology Education Series |publisher=[[University of Guelph]], Canada |archiveurl=http://www.biblioteca.uade.edu.ar/downloads/diaryst.pdf |archivedate=1999-09-27 |quote= }}</ref> == Current Use == Condensed milk is used in recipes for the popular Brazilian candy [[brigadeiro]], [[lemon meringue pie]], [[key lime pie]], caramel candies and other desserts. In parts of Asia and Europe, sweetened condensed milk is the preferred milk to be added to coffee or [[The tarik| sweetened tea]]. The [[Vietnam]]ese use condensed milk to flavour their coffee, ''[[cà phê sữa đá]]''. A popular treat in Asia is to put condensed milk on toast and eat it in a similar way as jam and toast. Nestle has even produced a squeeze bottle similar to Smucker's jam squeeze bottles for this very purpose. In New Orleans, it is commonly used as a topping on top of a chocolate or similar cream flavor snowball. In [[Scotland]], it is used for a popular sweet called [[Swiss_Milk_Tablet|Tablet or Swiss Milk Tablet]]. ==Substitutions== 1 cup of condensed milk is roughly equivalent to 1 cup of [[evaporated milk]] plus 1 1/4 cups sugar dissolved.<ref>{{cite web |url=http://www.ochef.com/500.htm |title=Substitute for Condensed Milk |accessdate=2008-06-26 | work=www.Ochef.com | publisher=Food News Service | quote= If you have a can of evaporated milk on hand, you can make a very good approximation of condensed milk. In a saucepan, combine a cup of evaporated milk with 1-1/4 cups of sugar. Heat until the sugar is completely dissolved. Let cool. You can refrigerate the mixture for several days.}}</ref> == Condensed Milk Companies == * [[Arla Foods]] (Canned Cream & Milk Company) * [[Borden Food Corporation]] (New York Condensed Milk Company) * [[Carnation (brand) | Carnation Evaporated Milk Company]] (Pacific Coast Condensed Milk Company, [http://www.marshallhistsoc.org/nl0703.pdf Mohawk Milk Company]) * Dairymen’s League Cooperative Association * Foremost Condensery (Western Condensing) * Milk Producers Cooperative Marketing Company * [[Nestlé]] (Anglo/Swiss Condensed Milk Company) * Northern Condensed Milk Company * [[Northern Foods]] plc * [[Pet, Inc. | Pet Milk Company]] (Helvetia Milk Condensing Company, [http://galthistory.org/history/sego/index.htm Utah Condensed Milk Company]) * Wisconsin Condensed Milk Company (R. G. Fraser & Company) == See also == * [[Baked milk]] * [[Dulce de leche]] * [[Evaporated milk]] * [[Powdered milk]] * [[Scalded milk]] == References == {{reflist}} [[Category:Milk]] [[Category:Dairy products]] [[de:Kondensmilch]] [[es:Leche condensada]] [[fr:Lait concentré sucré]] [[he:חלב מרוכז]] [[lb:Béchsemëllech]] [[nl:Gecondenseerde melk]] [[ja:加糖練乳]] [[pt:Leite condensado]] [[ru:Сгущённое молоко]] [[uk:Згущене молоко]] [[zh:煉奶]]