The blue and white can of condensed milk is associated by most with the Soviet Union, and some believe that this product was born at this time. In fact, many names and countries that have contributed to this product are involved in the history of the emergence of condensed milk.
To please the conqueror
The most popular version among fans of condensed milk ascribes the authorship of the birth of this unpretentious dessert to the French confectioner and wine merchant Nicolas Francois Apper.
At the beginning of the 19th century, he was famous for his experiments with food, while Napoleon wanted to optimize the kitchen for his soldiers so that food on campaigns would last as long as possible, be nutritious and fresh.
The great strategist and conqueror announced a competition for the best food preservation, promising an impressive prize to the winner.
Nicolas Apper condensed milk over an open fire, and then preserved it in wide-necked glass bottles, sealed them and then heated them in boiling water for 2 hours. It turned out to be a sweet thick concentrate, and it was for this that Napoleon presented Upper with an award and a gold medal, as well as the honorary title “Benefactor of Humanity”.
On such experiments he was prompted by the controversy of the then scientists. A certain Irish Needham believed that microbes arise from inanimate matter, and the Italian Spallanzani objected, believing that each microbe has its own progenitor.
After a while, the pastry chef began to sell his inventions in the shop “Various food in bottles and boxes”, continuing to experiment with food and their preservation, and also wrote a book “The art of preserving plant and animal substances for a long period.” Among his inventions are chicken breast cutlet and bouillon cubes.
Boden’s Milk Millions
The story of the emergence of condensed milk does not end there. The Englishman Peter Durand patented Alpert’s method for the preservation of milk and began to use cans as containers in 1810. And his compatriots Melbeck and Underwood in 1826 and 1828, without saying a word, put forward the idea of adding sugar to milk.
And in 1850, the industrialist Gail Boden, traveling to a trade exhibition in London, where he was invited with his experimental invention of the sublimate of meat, observed a picture of the poisoning of children with cow’s milk of sick animals. The cows were taken on board the ship to have a fresh product on hand, but this turned into a tragedy – several children died of intoxication. Boden promised himself to create canned milk and on his return home began his experiments.
He evaporated milk to a powdery state, but he could not avoid sticking it to the walls of the dishes. The idea came from a servant – someone advised Boden to grease the sides of the pots with grease. So, in 1850, after a long boil, the milk boiled down into a brown, viscous mass, which had a pleasant taste and did not spoil for a long time. For a better taste and a longer shelf life, Boden began to add sugar to milk over time.
In 1856, he patented the production of condensed milk and built a factory for its production, eventually expanding the business and becoming a millionaire.
Argentine molasses
Argentines believe that condensed milk was invented by chance in the province of Buenos Aires, 30 years before the entrepreneurial American’s patent.
In 1829, on the occasion of the armistice in the civil war, Generals Lavagier and Roses, who had previously fought among themselves, staged a celebration. In the hustle and bustle, the servant forgot the milk boiling in a tin can – and the can exploded. One of the generals tasted the flowing thick molasses and was surprised at its sweet taste. So the generals quickly realized about the possible success of the new product, influential contacts were used, and condensed milk confidently stepped into production and began to enjoy incredible success among the Argentines.
The Colombians are pulling the blanket over themselves, attributing the invention of condensed milk to their people, the Chileans also consider the merit of the emergence of condensed milk to be theirs.
Condensed milk for the people
In our area, at first, condensed milk was not in great demand, factories that were opened specifically for its production were burned out and closed.
In wartime, for example, in the First World War, confectionery factories independently coped with the needs of the army, as well as polar explorers and participants in long expeditions, with canned milk, so there was no need and resource in a separate production either.
Since condensed milk was sweet and gave energy, it was especially appreciated in the hungry post-war times, but it was impossible and expensive to get it; in Soviet times, a can of condensed milk was considered a luxury.
After the war, condensed milk began to be produced in large volumes; standards GOST 2903-78 were developed for it.
The first condensed milk factory in Europe appeared in 1866 in Switzerland. Swiss condensed milk was the most famous in Europe and even became its “calling card”.
By the way, condensed milk was used as a milk formula for feeding infants. Fortunately, not for long, since it could not satisfy all the nutritional and vitamin requirements of a growing body.
Condensed milk-boiled milk
In the post-war Soviet times, boiled condensed milk did not exist, and as is usually the case, there were several versions of the origin of this double dessert.
One of them says that the People’s Commissar Mikoyan himself experimented with condensed milk, once boiling a jar in water. The can exploded, but the dark brown liquid that spattered throughout the kitchen was appreciated.
Most believe that boiled condensed milk appeared at the front, where soldiers boiled condensed milk in kettles for a change.
Can
The invention of the tin can is as interesting as the emergence of canned milk.
The tin can dates back to 1810 – the English mechanic Peter Durand proposed to the world his idea to replace the wax-filled glass jars used at that time. The first tin cans, although they were more convenient, lighter and more reliable than fragile glass, still had an absurd design and an inconvenient lid.
This lid was opened only with the help of improvised tools – a chisel or a hammer, which, of course, was only possible for men, and therefore canned food was not used in domestic life, but was the privilege of distant wanderings, for example, sailors.
Since 1819, enterprising Americans began to produce canned fish and fruit, to replace huge hand-made cans by factory-made smaller ones – it was convenient and affordable, conservation began to be in demand among the population. And in 1860, a can opener was invented in America, which further simplified the task of opening cans.
In the 40s, cans began to be sealed with tin, and aluminum cans appeared in 57. “Condensed” jars with a capacity of 325 ml of the product are still the original container for this sweet product.
What should be condensed milk
Until now, the standards for the production of condensed milk have not changed. It should contain whole cow’s milk and sugar. All other products with an admixture of fats, preservatives and aromatic additives are usually classified as a combined dairy product.