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Information about Condensed Milk

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Can of Black & White condensed milk for international trade
Condensed milk, also known as sweetened condensed milk, is 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.

Background

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 few days 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 pan he had seen used by Shakers to condense fruit juice and was at last able to reduce milk without scorching or curdling it. Even then, his first two factories failed 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 for farmers who wanted to sell him raw milk: they were required to wash 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. The federal government of the United States 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. This type of milk is used in recipes for lemon meringue pie, key lime pie, caramel candies and other desserts. In parts of Asia, sweetened condensed milk is the preferred milk to be added to coffee. The Vietnamese use condensed milk to make their coffee, cà phê sữa đá.

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.

Substitutions

1 cup of condensed milk is roughly equivalent to 1 cup of evaporated milk plus 1 1/2 cups sugar dissolved.

See also

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Water is a common chemical substance that is essential to all known forms of life.[1] In typical usage, water refers only to its liquid form or state, but the substance also has a solid state, ice, and a gaseous state, water vapor.
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Sugars, brown
Nutritional value per 100 g (3.5 oz)
Energy 0 kcal   0 kJ

Carbohydrates     97.33 g
- Sugars  96.21 g
- Dietary fiber  0 g  
Fat 0 g
Protein 0 g
Water 1.77 g
Thiamin (Vit. B1)  0.
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Evaporated milk is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. In the U.S., it is not sweetened. In other countries, such as Malaysia, it is sweetened. It differs from condensed milk which contains sugar.
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Gail Borden, Jr. ( 9 November 1801 – 11 January 1874 ) 19th century inventor, surveyor, publisher and was the U.S. inventor of condensed milk 1856.

Early years

Gail Borden, Jr.
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Milk is an opaque white liquid produced by the mammary glands of female mammals (including monotremes). Mammary glands are highly specialized sweat glands. The female ability to produce milk is one of the defining characteristics of mammals.
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Vacuum evaporation is the process of dropping the pressure in a container until water's boiling point has been lowered to room temperature. When the process is applied to food and the water is evaporated and removed, the food can be stored for long periods of time without spoiling.
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Curd is a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar and then draining off the liquid portion (called whey).
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Wassaic, New York (New York)
Wassaic, New York is a hamlet in the Town of Amenia, New York in the Dutchess County, New York.
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An udder is the mammary organ of female cattle and some other mammals, including goats and sheep.

A cow has one udder and four teats or nipples, while goats have two teats on their udders. A cow's udder can hold up to around 40 litres (10.
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Lemon meringue pie is a type of baked pie, usually served for dessert, made with a pastry base, lemon curd filling and a fluffy meringue topping. Lemon meringue pie is typically prepared with a bottom pie crust, but with no upper crust; e. g.
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Key lime pie is a dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The pie is topped with meringue, then baked until the meringue is a golden brown.[1] Some key lime pies use other types of whipped toppings or none at all.
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Evaporated milk is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. In the U.S., it is not sweetened. In other countries, such as Malaysia, it is sweetened. It differs from condensed milk which contains sugar.
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Baked milk (Russian: топлёное молоко) is a variety of boiled milk that has been particularly popular in Russia.
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Dulce de leche in Spanish, dolç de llet in Catalan, or doce de leite in Portuguese ("milk candy"), is a milk-based syrup.

Found as both a sauce and a caramel-like candy, it is popular in Argentina.
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Evaporated milk is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. In the U.S., it is not sweetened. In other countries, such as Malaysia, it is sweetened. It differs from condensed milk which contains sugar.
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Powdered milk is a powder made from dried (dehydrated) milk solids. Powdered milk has a far longer shelf life than liquid milk and does not need to be refrigerated due to its low moisture content.
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Scalded milk is milk that has been cooked, either deliberately or accidentally, to 82°C/180°F. At this temperature, bacteria and enzymes in the milk are destroyed. Since most milk sold today is pasteurized, which accomplishes both of these goals, milk is typically scalded simply to
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