Condensed milk
Condensed milk or evaporated condensed milk , and condensed milk or condensed milk called, is made from milk produced by reducing the water content. It was produced and sold as a preserve from the middle of the 19th century , as fresh milk could only be stored for a short time. The original manufacturing process involved adding up to 45% sugar after the actual condensation process, which resulted in the very thick, sweetened condensed milk . 30 years later, the industrial production of unsweetened, also long-life condensed milk succeeded, which is still popular today as an addition to filter coffee.
Manufacturing
The milk is heated to 85-100 ° C for 10-25 minutes to kill germs and remove albumin and then thickened at 40-80 ° C under reduced pressure , with around 60% of the water being removed. After that, it has a fat content of 4–10% and a fat-free dry matter of around 23%. After homogenization , it is filled into cans, bottles, beverage cartons , tubes or plastic portion packs and sterilized again. It is then very durable. Sometimes vitamins and stabilizers are also added. The heating process gives the milk a slightly darker color than fresh milk and a weak caramel taste. Can punches can be used to open the cans .
With the sugared variant, sugar is added up to a concentration of 45% after the dehydration, which was originally necessary to prevent bacterial growth. The sweetened condensed milk is then cooled and lactose is added. Sweetened condensed milk is also filled in cans, but also in tubes. To make sweetened condensed milk from a cup of evaporated milk, you have to add about 250 g of sugar and dissolve it while heating.
Milks
Food law in Germany
The German Milk Product Ordinance differentiates in Appendix 1 to Section 1 Paragraph 1 between sweetened and unsweetened condensed milk products. Here, too, the basis is production from milk, also with the addition of cream and dry milk products , with partial removal of water for thickening and heat treatment for disinfection. The addition of milk retentate , milk permeate and lactose as well as the withdrawal of milk components are permitted , but not changing the ratio of whey protein to casein in the standardized milk. Semi- white sugar , white sugar or refined white sugar can be used for sugaring. A distinction is made between the following product names with regard to their fat content:
| designation | Fat content in 100 parts by weight | |
|---|---|---|
| unsweetened condensed milk products |
High fat condensed milk (condensed coffee cream) | at least 15.0 |
| Condensed milk (condensed whole milk) | at least 7.5 | |
| partially skimmed condensed milk | at least 1.0 less than 7.5 | |
| Condensed skimmed milk (condensed skimmed milk) | at most 1.0 | |
| sweetened condensed milk products |
sweetened condensed milk (sweetened condensed whole milk) | at least 8.0 |
| partially skimmed condensed milk (sweetened partially skimmed condensed whole milk) | at least 1.0 less than 8.0 | |
| sweetened condensed skimmed milk (sweetened condensed skimmed milk) | at most 1.0 |
Other definitions
Further definitions are common in goods science, retail and private consumption:
- Skimmed condensed milk (at least 20% dry matter, up to 1% fat)
- partially skimmed condensed milk (4.0 to 4.5% fat)
- Condensed milk (25 to 33% dry matter, at least 7.5% fat)
- Condensed cream made from cream (at least 26.5% dry matter, at least 15% fat)
- all fat levels are also produced as sugared versions
Composition and calorific value
All information in grams per 100 grams:
| component | 7.5% fat |
10% fat |
sugared | Condensed skimmed milk |
|---|---|---|---|---|
| water | 74.7 | 66.2 | 26.1 | 77.3 |
| protein | 6.5 | 8.8 | 8.2 | 8.2 |
| fat | 7.5 | 10.1 | 8.8 | 0.2 |
| carbohydrates | 9.3 | 12.5 | 52.0 | 12.1 |
| Minerals | 1.5 | 2.0 | 1.8 | |
| Calorific value in kJ ( kcal ) | 553 (132) | 742 (177) | 1347 (320) | 353 (83) |
history
Reduced or boiled milk was already known before industrial production, for example as Khoa in India , which is made from slowly boiled down whole milk and is mainly used as the basis for desserts . The Älplerschokolade or Sig, made from whey, is comparable .
The French confectioner Nicolas Appert is considered to be the inventor of canned condensed milk . In 1810 he was awarded a prize by the French government for his special achievements in the field of fruit preservation - with the condition that a book be published. In this same year he developed the idea of similar preservation of milk in cans, which he finally succeeded in 1827 for the first time.
The American Gail Borden was the first to develop an industrial process for the production of condensed milk. After several unsuccessful attempts, he came across the vacuum pan at a shaker community , which was used there to prepare fruit. Only his third factory in Wassaic , New York State , was able to produce a suitable product. The patent for this process was granted on August 19, 1856. In 1864, Borden founded the New York Condensed Milk Company , which produced 75,000 liters of sweetened condensed milk a day. Ten years later, two Americans founded the Anglo-Swiss Condensed Milk Company in Zurich , which merged with Nestlé in 1905 .
During the Civil War , sweetened condensed milk was an important emergency ration, as a normal 400-gram can delivers up to 5,500 kJ. Returning Civil War soldiers, whose lives they had saved, made them a great market success that ended in overproduction in 1912. The manufacturer Nestlé only got into the sweetened condensed milk business in 1911 and opened the world's largest factory in Australia. Production experienced another high point during the First World War .
The invention of condensed milk without added sugar is 30 years younger than that of the sugared variant. The inventor is the Swiss-born American John B. Meyenberg , who had already developed a process at Anglo-Swiss in Switzerland, but then emigrated to the USA for lack of support and applied for a patent there on November 25, 1885. On June 14, 1885, he founded the Helvetia Milk Condensing Company (now Pet Inc. , a subsidiary of General Mills ). The first product was called Highland Evaporated Cream . The first products were still affected by premature spoilage due to bacterial attack, but this was remedied by a process developed by Louis Latzer and Werner Schmidt.
In 1934, Meyenberg's son (John P. Meyenberg) developed a process for evaporating goat's milk for people who are allergic to cow's milk . In Germany, condensed milk was first offered by the Dresdner Pfunds dairy in 1886 .
Use and Marketing
The sugared and unsweetened variants differ in terms of their consistency and consequently also in their use and worldwide distribution.
Unsweetened condensed milk
Unsweetened condensed milk is now used partly as a cooking ingredient for sauces or desserts, but especially in Germany and the Netherlands as a white ingredient for filter coffee . In Germany, consumption rose sharply after the Second World War : in the 1950s, the consumption of canned milk increased tenfold. At that time, 95 percent of consumers used them as an ingredient for coffee, a third of consumers used the canned food for salads, sauces, puddings and mashed potatoes. First of all, the long shelf life was appreciated, later the creamy taste and the pleasant color of the coffee were increasingly appreciated. The advertising for the product was initially aimed at the practical advantages of a long-life food as a substitute for milk, later the sales arguments were aestheticized and the taste-sensory advantages of condensed milk over mundane milk were emphasized, especially for coffee.
Sweetened condensed milk
Sweetened condensed milk is much thicker than condensed milk without added sugar. Due to its viscous consistency, it can be used differently, for example as a spread or as a garnish for fruits or baked goods. In Germany, sweetened condensed milk is available both in cans and in tubes .
- Usage examples
- In Brazil, the sweetened condensed milk is used as an additive for the typical truffle pralines Brigadeiros and pastries such as lemon meringue cake and lime cake .
- In Spain, a thick layer of sweetened condensed milk is drunk under strong coffee as a café bombón .
- In Vietnam it is the typical addition to Vietnamese coffee ( Cà phê sữa ).
- Tablets or Taiblets are made from it in Scotland .
- In Russia, “boiled sweetened condensed milk” is also consumed. To do this, a can is heated in a water bath at low heat for about 3–4 hours. This caramelizes the sugar in the milk and creates a kind of caramel cream. This type of condensed milk has also been available ready-made in cans since the Soviet era, as has sweetened condensed milk with cocoa, coffee or chicory flavor. All of these variants are often used to make desserts, such as cakes or filled layer waffles.
- In Spanish-speaking South America, “boiled sweetened condensed milk” is known as Manjar blanco or Dulce de leche and is used as a sweet spread on bread or pastries and in confectionery .
- In Indonesia, sweetened condensed milk is part of a thick pancake that also contains chocolate and ground peanuts ( Martabak manis ). In Malaysia, the same dish is called apam balik .
- In the USA it is an important part of the key lime pie .
Sweetened condensed milk was one of the original ingredients for Birchermues (Bircher muesli) developed by Maximilian Oskar Bircher-Benner . Around 1900 there was still a risk of tuberculosis infection when using fresh milk , which may have contributed to this recipe.
Declining consumption
The production of condensed milk in Germany is declining overall: in 1999, 563,760 tonnes of condensed milk products were produced, in 2015 it was only 411,472 tonnes. The production of canned food with a fat content of 10% fell from 82,702 tons (1999) to 28,309 tons (2015). The most popular product today is condensed milk with 7.5% fat content, of which 192,266 tons were produced in 2015 (1999: 344,157 tons). Consumption in Austria is also falling: in Austria, for example, 2.4 kilograms of condensed milk were consumed per capita in 1995; in 2016 it was only 1.1 kilograms.
literature
- Heinz Sielaff (Ed.): Technology of canning production. 1st edition. Behr's Verlag, Hamburg 1996, ISBN 3-86022-283-X , Chapter 7.4 Canned milk. Pp. 234-260.
Web links
- Albert Pfiffner: condensed milk. In: Historical Lexicon of Switzerland .
Individual evidence
- ^ Doug Goff: Concentrated and Dried Dairy Products. ( Memento of May 11, 2012 in the Internet Archive ) Dairy Science and Technology Education Series, University of Guelph , Canada, 1995.
- ^ Substitute for Condensed Milk. In: www.Ochef.com. Food News Service, accessed on June 26, 2008 : "If you have a can of evaporated milk on hand, you can make a very good approximation of condensed milk. In a saucepan, combine a cup of evaporated milk with 1-1 / 4 cups of sugar. Heat until the sugar is completely dissolved. Let cool. You can refrigerate the mixture for several days. "
- ↑ MilchErzV - Ordinance on milk products. In: www.gesetze-im-internet.de. www.gesetze-im-internet.de, accessed on March 24, 2016 .
- ↑ Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler: Food and goods knowledge for beginners. Springer, 2010, ISBN 978-3-642-04485-4 , pp. 9/10.
- ↑ W. Ternes, H. Täufer, L. Tunger, M. Zobel (Ed.): Food Lexicon . Behr's Verlag, Hamburg 2005, ISBN 3-89947-165-2 .
- ↑ German Research Institute for Food Chemistry, Garching (ed.): Food table for practice. The little souci · specialist · herb . 4th edition. Wissenschaftliche Verlagsgesellschaft, Stuttgart 2009, ISBN 978-3-8047-2541-6 , p. 239 .
- ↑ Christian Becksvoort, John Sheldon: The Shaker Legacy: Perspectives on to Enduring Furniture Style . Taunton Press, Newtown, CT 1998, ISBN 1-56158-218-2 , pp. 13 .
- ^ Inscription on Borden's tombstone "I tried and failed, I tried again and again, and succeeded.
- ↑ August 19, 1856 - The condensed milk is patented WDR.DE of August 19, 2011, accessed on June 10, 2014.
- ^ New York Milk Condensery, Borden's Milk. (No longer available online.) Southeast Museum, archived from the original on June 27, 2008 ; Retrieved June 26, 2008 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Historical milestones. (PDF) (No longer available online.) Société des Produits Nestlé SA, formerly in the original ; Retrieved August 3, 2010 : "1911 Dennington Condensed Milk factory built (largest in the world during the war)."
- ^ William H. Pauly: Condensery competition with factories . In: Proceedings of the Wisconsin Cheese Makers' Association annual conventions 1916-17-18 . Wisconsin Cheese Makers' Association, Madison, WI 1918, p. 155-165 ( wisc.edu [accessed June 26, 2008]).
- ↑ a b Michael Wild: The pluralization of taste. Essen in the Federal Republic of Germany in the fifties . In: A. Wierlacher et al. (Ed.): Kulturthema Essen. Views and problem areas . Berlin 1993, ISBN 3-05-002367-8 , pp. 223-224 .
- ↑ Historically typical advertising .
- ↑ Monika Neidhart: Is the original Birchermüesli still up to date? In: Appenzeller Zeitung . 15th July 2017.
- ↑ Milchindustrie-Verband e. V .: Figures - Data - Facts 2015. ( Memento from March 13, 2016 in the Internet Archive ) on milchindustrie.de, accessed on May 5, 2017.
- ↑ Milchindustrie.de: Statistical part of the 2016/2017 annual report , accessed on August 13, 2018
- ↑ Per capita consumption of condensed milk in Austria in the period from 1994 to 2016 according to AMA Marketing; Statistics Austria, quoted from Statista 2018.
