Condensed milk

45 %
55 %
Information about Condensed milk

Published on December 13, 2016



1.  Condensed milk is relatively a young dairy product made from evaporated milk with sugar added.  Mostly found in the form of sweetened condensed milk.  Used in numerous dessert recipes  Water content is removed from this milk.

2.  Gail Borden , a young dairy farmer, in 1852, observed that milk was shipped in unsanitary oak barrels and spoiled quickly during long ocean and land voyages as a result of passengers specially infants began to go hungry.  Borden obtained a condensed milk by boiling the water off the top of the milk in an airtight pan that may resist spoilage.  In 1864, the first Eagle Brand Consolidated Milk production plant was opened in New York by Borden and Jeremiah Milbank (a wealthy grocery wholesaler)

3.  The product was however, an unqualified success because it was made from skim milk and therefore lacked fats and other nutrients. Many complained about its appearance and taste because they were unaccustomed to milk with high water content and that had been whitened with the addition of chalk. However, this was actually proved to be a good choice of business during the Civil war.  Borden changed the name to Eagle Brand.

4. Receive and cool milk Clarify or filter Hold and standardize fat to Solid non Fat (SNS) Preheat Homogenize Add sugar Condense Cool Forced crystallization Seeding Cooling Package Label Store product until use

5.  Milk industry is subjected to stringent regional and federal regulations.  Milk inspectors make frequent inspections  “Sweetened condensed milk must contain at least 28% by weight of total milk solids and at least 8% by weight of milk fat.”- FDA  Milk is taste-tested for freshness before it leaves the dairy farm and again when it arrives at the processing plants.  At least one-third of the labor time is devoted to cleaning and sterilizing utensils and machinery.

6. Manufacturing condensed milk with the help of steam infusion UHT treatment Production processes for condensed milk by membrane technology, e.g. ultra filtration

7.   Trager, James (1995),The Food Chronology. New York: Henry Holts.  Milk.html  Potter N, Hotchkiss Joseph, “Food Science”, 5th edition, Aspen Publishers, Gaithersberg, Milk and milk products, page nos.- 279-292  Chapman & Hall, “Advanced Dairy Industry”, Volume 3, 2nd edition (1997), Elseveir Publishers Pvt Ltd., Australia, “Lactose in dairy Products”, page no.11

Add a comment