Condensed milk: history, production, and use
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Condensed milk, also known as evaporated milk or canned milk, was developed in the mid-19th century as a practical preserve. It was developed because fresh milk had a short shelf life at the time and there was a lack of refrigeration facilities.
The invention of condensed milk
French pastry chef Nicolas Appert is considered the inventor of canned condensed milk. After several attempts, he succeeded in preserving milk in cans for the first time in 1827. However, the industrial breakthrough came only with the American Gail Borden, who obtained a patent for an industrial manufacturing process in 1856. His process used a vacuum pan to thicken the milk.
The original condensed milk contained up to 45% sugar, which was added after condensation. This made it very thick and very durable. It was not until 30 years later, in 1885, that Swiss-born American John B. Meyenberg developed a process for producing unsweetened condensed milk.
Condensed milk in Germany
Condensed milk was first offered in Germany in 1886 by Dresdner Pfunds Molkerei. However, it reached its peak in the 1950s, when consumption increased tenfold. At that time, 95% of consumers used it as a coffee additive, while a third also used it in salads, sauces, and desserts.
Production and taste
During production, milk is first heated and then thickened under vacuum, removing about 60% of the water. This gives condensed milk its characteristic consistency. The heating process gives it a slightly darker color than fresh milk and develops a faint, pleasant caramel flavor.
Original use
Condensed milk was not originally developed specifically as an addition to coffee or tea, but as a long-life substitute for fresh milk. During the American Civil War, sweetened condensed milk even served as an important emergency ration for soldiers. It was only later that it established itself as a popular addition to coffee.
Advertising for condensed milk initially emphasized the practical advantages of a long-life food product. Later, the taste advantages over normal milk were increasingly highlighted, especially in coffee.
Popularity today
Today, condensed milk is mainly used in Germany and the Netherlands as a “whitener” for filter coffee. The unsweetened variety is used as a cooking ingredient for sauces or desserts. The sweetened, thicker version is used as a spread or garnish for fruit and pastries.
There are many regional specialties worldwide that use condensed milk: in Vietnam, it is a typical ingredient in traditional coffee; in Russia, it is boiled down to make a caramel cream; and in Latin America, it is a popular sweetener known as “dulce de leche.”
Although consumption of condensed milk has declined compared to the 1950s, it remains particularly popular with coffee drinkers who appreciate its creamy taste and the pleasant color it gives to coffee.
