![]() This was an extraordinary field ration for the nineteenth century: a typical 10-oz (300-ml) can contained 1,300 calories (5440 kJ), 1 oz (28 g) each of protein and fat, and more than 7 oz (200 g) of carbohydrate. government ordered huge amounts of condensed milk as a field ration for Union soldiers during the war. ![]() More than 200 dairy farmers supplied 20,000 US gallons (17,000 imperial gallons 76,000 litres) of milk daily to the Brewster plant as demand increased driven by the American Civil War. This was the largest and most advanced milk factory of its day and was Borden's first commercially successful plant. In 1864, Gail Borden's New York Condensed Milk Company constructed the New York Milk Condensery in Brewster, New York. By 1858, Borden's milk, sold as Eagle Brand, had gained a reputation for purity, durability and economy. Probably of equal importance for the future of milk production were Borden's requirements (the "Dairyman's Ten Commandments") for farmers who wanted to sell him raw milk: they were required to wash the cows' udders before milking, keep barns swept clean, and scald and dry their strainers morning and night. Even then his first two factories failed and only the third, built with new partner Jeremiah Milbank in Wassaic, New York, produced a usable milk derivative that was long-lasting and needed no refrigeration. With less than a year of schooling and following a series of failures, both of his own and of others, Borden was inspired by the vacuum pan he had seen being used by Shakers to condense fruit juice and managed to reduce milk without scorching or curdling it. While returning from a trip to England in 1851, Borden was devastated by the deaths of several children, apparently from poor milk obtained from shipboard cows. Before this development, milk could be kept fresh for only a short while and was available only in the immediate vicinity of a lactating cow. Nicolas Appert condensed milk in France in 1820, and Gail Borden Jr., in the United States in 1853, in reaction to difficulties in storing milk for more than a few hours. ![]() ![]() However, this probably refers to the soft Tatar curd ( katyk), which can be made into a drink ( ayran) by diluting it, and therefore refers to fermented, not fresh, milk concentrate. Marco Polo reported that ten pounds (4.5 kg) of milk paste was carried by each man, who would subsequently mix the product with water. History A monument to tinned condensed milk at a local milk-processing factory in Rahachow, BelarusĪccording to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Both products have a similar amount of water removed. Evaporated milk is known in some countries as unsweetened condensed milk. ![]() Ī related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. The product is used in numerous dessert dishes in many countries. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. It is most often found with sugar added, in the form of sweetened condensed milk (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Condensed milk from a plastic tube packageĬondensed milk is cow's milk from which water has been removed (roughly 60% of it). Not to be confused with Evaporated milk or Powdered milk. ![]()
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