Interesting facts about condensed milk
According to some idea of producing condensed milk was offered in 1810 by Frenchman Nicolas Appert. This Parisian confectioner found that if you boil a can of juice, its contents are not spoiled for a long time.
A, after long experiments, he found that milk is best stored in sealed cans, which, moreover, do not burst during boiling. However, this invention has been patented by an American Gail Borden August 19, 1856. In 1850 Borden based on the idea of the Frenchman created the "meat biscuit," and in 1851 he was invited to London for a trade show. Returning, he witnessed the death of several children due to poisoning of poor quality milk of sick cows. From that moment engaged in Borden Condensed Milk.
In 1858 opened the world's first plant for the production of condensed milk in the United States, and with the beginning of the Civil War, the product began to be produced in large quantities for the supply of the soldiers of the North. Borden postwar fame allowed him to organize several new factories, convey thriving company sons, and to finish the day in a small Texas town, named in his honor Borden.
The first plant for the production of condensed milk in Russia appeared in Orenburg.
Condensed milk produced in the USSR, packed in tin cans with a white-blue-blue paper labels. This image was so constant from decade to decade, that his design is still used as a kind of "brand." In this case, there are variations of boiled condensed milk, also using the packaging design of the original, but painted in brown (the color of boiled condensed milk) colors.
To supply the northern and other remote areas condensed milk is available in cans of 3 liters in volume. Form of cans and label design at the same time was the same.
In Soviet times, caramelized (boiled) sweetened condensed milk industry does not produce, and cooked at home by cooking more normal condensed milk directly in the bank in a water bath for several hours. When boiling water banks typically explode.
Condensed milk is obtained by evaporation of whole milk with the addition thereto 12% of a crystalline or without sugar.
The main component condensed milk quality (both conventional and boiled), - percentage of fat component and moisture which, proceeding from GOSTs should be no less than 8, 5% and not more than 26, 5% respectively. In the production of condensed milk is allowed to use only natural milk fat, the use of vegetable fats is prohibited, and called it should "Condensed milk with sugar."