Interesting facts about condensed milk and its production. Everyone knows that in a tin can with a blue wrapper there is a creamy thick liquid called condensed milk. This extraordinary delicacy can be added anywhere and everywhere: in cakes, muffins, pastries, as well as simply eaten with cookies and added to coffee. Small children can eat it with spoons without anything. But you can't eat much, because it's too sweet.
The idea of creating condensed milk belongs to the French pastry chef Nicolas Apper in 1810. The Parisian noticed that a boiled juice can does not deteriorate for a long time. I decided to try and preserve the milk. After a large number of experiments, it was found that milk is best stored in cans, moreover, sealed so that there is not a single chance for air to get there. Also, a plus of these cans is that they do not burst during the boiling process. Unfortunately, the Frenchman did not manage to get the rights to his invention. They were given to the American Gale Borden, who received a patent on August 19, 1856. According to some reports, it became known that in 1850, an American took Upper's idea as a basis and made "meat rusks". In 1851 he was invited to a trade show in London. Returning from England, Borden saw how several children died from spoiled cow's milk. After this incident, the idea came to him to condense milk.
The world's first condensed milk plant opened in 1858 in the United States. During the Civil War, condensed milk gained extraordinary popularity, so they began to make it in huge quantities and send it to soldiers in the North. After this war, Borden became famous, which allowed him to create several new factories. He passed on everything he had acquired to his sons, and he himself spent his last days in Texas, where the town of Borden was named in his honor.
And in Russia, the first plant for the production of condensed milk appeared in Orenburg.
The appearance of condensed milk has practically not changed since the times of the USSR: the same tin can, the same blue and white label. This design has already become a kind of brand for this product. They also began to produce boiled condensed milk, only its label is slightly different - brown (to match "boiled milk").
To supply distant and hard-to-reach territories, condensed milk was produced in a volume of 3 liters, and the design of the label and the shape of the can did not change.
During the Soviet era, there was no direction in the production of boiled condensed milk. People cooked it at home: they cooked it for several hours in a pot of water. Water was constantly added, otherwise, when all the water boils away, the tin can explode.
Condensed milk is obtained by evaporation of whole milk and 12 percent of crystalline sugar is added to it. Sometimes it is made without sugar.
When we choose condensed milk in a store, we certainly pay attention not only to which manufacturer, but also whether the word GOST is written there. This is the main indicator of the quality of the product. According to this indicator, the percentage of fats and moisture should be at least 8.5% and no more than 26.5%. It is forbidden to use vegetable fats in the production of this type of milk; they must be exclusively natural milk fats. Also, according to the standard, milk should be referred to as "Condensed whole milk with sugar".