Condensed milk

Invented by : Gail Borden

Invented in year : 1853

Condensed Milk is cow's milk with sugar added, reduced by evaporation to a thick consistency. It is also known as Sweetened Condensed Milk. Condensed Milk is prepared by evaporating much of the water from milk to create a thick, syrupy liquid, and adding sugar to it before canning the milk in a sterilized can. Condensed Milk is manufactured by pasteurizing high quality Milk at 85-90°C for several seconds, to remove any potential contamination. It is then transferred to a sealed evaporator in a closed pipe system and subjected to high pressure. The high pressure lowers the boiling point of the milk. As a result, a lower heat is used to remove as much as 60% of the water content of the milk, which is homogenized, stabilized, sweetened, and canned in sterile containers. Sugar helps to fight bacteria, making condensed milk particularly shelf-stable. It is a highly shelf-stable milk product and when made properly, Condensed Milk can last unopened on the shelf for up to two years.

History

Gail Borden, Jr. (November 9, 1801–January 11, 1874) a 19th century U.S. inventor, surveyor, and publisher, was the inventor of Condensed Milk. In those times Milk was associated with lots of health risks as Milk straight from the cow was loaded with bacteria. Milk if not consumed within a matter of hours in summer soon got spoiled due to the heat. There was no method to keep the Milk fresh.

In 1852, Borden was on board a ship from a trip to England. On this trip he witnessed the death of a child due to unhygienic Milk. This trip inspired Borden to develop a method to preserve Milk. Borden made various attempts but failed. However he never gave up and ultimately in 1853,  inspired by the vacuum pan he had seen being used by Shakers to condense fruit juice, was at last able to reduce milk without scorching or curdling it. His first Condensed Milk product lasted three days without souring. He first thought the condensing process of the milk made it more stable but later on realized it was the heating process that killed the bacteria and micro-organisms that cause spoilage. Borden was granted a patent for sweetened condensed milk in 1856. The sugar was added to inhibit bacterial growth and Skimmed Milk devoid of all fat was used.

Development in the Invention of Condensed Milk

In 1857, Borden began commercial production in Burrville, Connecticut. Borden's Condensed Milk business greatly benefited when the dubious practice of feeding New York cows on distillery mash by competing fresh milk suppliers was exposed by Leslie's Illustrated Newspaper. In 1861, the Union Army purchased Borden's Condensed Milk for use in field rations, catapulting his success.

By 1858 Borden's Milk was sold as Eagle Brand and gained a reputation for purity, durability and economy.

In 1890, John Baptist Meyenberg began his own company, Helvetia Milk Condensing Co. (Pet Milk), eventually marketing Unsweetened Condensed Milk.

In 1892, Borden added evaporated milk to the product line.

In 1899, Elbridge Amos Stuart came up with a new process for canned, sterilized, evaporated milk.

In 1914, Professor 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.

In 1934, Pet Milk Co. introduced the first evaporated milk products to be fortified with vitamin D via irradiation processing.

Role of the Invention of Condensed Milk in the improvement of Human Life

• Condensed Milk was safe to drink and as such saved lives. Milk industry also developed owing to the Invention.

• The government also came in action and took actions owing to the invention and implemented laws in effect to insure the safety of fresh milk.

• Borden's requirement for acquiring Raw Milk from farmers were that - they would wash udders before milking,  keep barns swept clean, and scald and dry their strainers morning and night. This requirements established hygiene and quality standards in the Dairy Industry.

• Condensed Milk became widely used in variety of Recipes. It became the main ingredient in dishes like Brazilian candy brigadeiro, lemon meringue pie, key lime pie, caramel candies and other desserts.