Condensed milk

According to some sources the idea of ​​getting condensed milk was proposed in 1810 by Frenchman Nicolas Appert. This Parisian confectioner found that if you boil a jar of juice, its contents are not spoiled for a long time. And after many experiments, he found that milk is best stored in sealed cans, which, moreover, do not burst when boiled. However, this invention was patented by American Gail Borden August 19, 1856. In 1850 Borden based on the idea Frenchman created the "meat biscuit," and in 1851 he was invited to London for a trade show. Returning, he witnessed the death of several children due to poisoning bad quality milk of sick cows. From that moment engaged in Borden Condensed Milk.

In 1858, the United States has opened the world's first plant for the production of condensed milk, and with the beginning of the Civil War was the product produced in large quantities to supply them to the soldiers of the North. Borden postwar fame allowed him to organize a few new plants to convey a thriving company sons, and to finish the day in a small Texas town named in his honor Borden.

The first plant for the production of condensed milk in Russia appeared in Orenburg.

Condensed milk produced in the USSR, packed in tin cans with white-blue-blue paper labels. This image was so constant from decade to decade, its design is still used as a kind of "brand". At the same time there are variations boiled condensed milk, packaging design also uses the original, but painted in brown (the color of boiled condensed milk) color gamut.

To supply the northern and other remote areas condensed milk is available in cans of 3 liters in volume. Form banks and label design in this was the same.

In Soviet times, caramelized (boiled) sweetened condensed milk industry does not produce, and prepared at home by more conventional cooking condensed milk directly into a bank in a water bath for several hours. When boiling water banks typically explode.

Condensed milk is obtained by evaporation of whole milk with the addition thereto of 12% crystalline sugar or without.

The main indicator of the quality of condensed milk (both conventional and boiled) - the interest component of fat and moisture, which, on the basis of the guests must be at least 8, 5% and not more than 26, 5%, respectively. In the manufacture of condensed milk is allowed to use only natural milk fat, the use of vegetable fats is forbidden, and it should be called condensed milk with sugar.