Condensed milk

See also: Condensed milk

The condensed milk , sometimes called milk condensed (Anglicism of the term Condensed milk ), is a Dairy product obtained starting from Lait of Vache, of which part of water was withdrawn, by evaporation. Sucre moreover was added, to form a thick sirupeux product being able to preserve itself several years. It is used in many receipts of Dessert S.

There exists also Evaporated milk, manufactured according to an industrial process appreciably different from that employed to produce condensed milk.

History of condensed milk

Condensed milk was developed with the the United States in 1856 by Gail Borden, with an aim of increasing the shelf life of milk. Borden created a food rich in calories (1300 Kcal the box of 495g) like out of proteins (30g) and fat contents (30g). Its product was then adopted by the American federal army during the American Civil War (1861-1865). The northerner soldiers survivors of this war promoted its single savor and its practical qualities; condensed milk became in little time a product familiar in much of American home. Nowadays, this milk is an important ingredient in several traditional desserts of the United States.

See too

• Evaporated milk

References

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