Condensed milk is a high-value fermented milk product that partly evaporating the water from cow’s milk. It is created by partially evaporating the water from pasteurized milk. It is a rich, frothy, and liquid used in various recipes, including chocolate toppings, milk fudge, and key lime pie.
The production of this dairy product started in the mid-nineteenth century, spurred on by the necessity to discover methods to preserve milk during the period. Gale Borden of the United States was the first to commercially manufacture sweetened condensed cow’s milk that was hermetically sealed. In a short time, the technique expanded across Europe. Nestle‘ was then adopted by the Anglo-Swiss firm Page-Nestle’ which later became Nestle’ itself. Standardization was not implemented until the beginning of the twentieth century.
In comparison to regular milk, condensed milk has a longer shelf life and contains less moisture. There are many different desserts, sweet-savory meals such as fudge or candy, waffles, and baked goods that utilize it. It may be found in coffee, tea, and other beverages as a partner as well. This kind of milk offers the following advantages in food and baked goods: sweetness, moistness, viscosity, cooking without curdling, pudding or sauces, longer shelf life, and the desired taste and crust color.
Condensed milk is often mistaken for evaporated milk. Although both condensed milk and evaporated milk have had part of the water removed, condensed milk includes 40-45 percent sugar boiled before being mixed with whole milk to make it sweet and gooey in texture; evaporated milk does not. A product with the consistency of the cream is simply cooked to the point of producing a product with the thickness of the cream. This component is often used in baked products, including desserts, sweets, fudge and candies, chocolate coatings, ice cream, frozen desserts, and even coffee.