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Hi Ilona,

'condensed milk' (evaporated milk) is made out of milk by partially
withdrawing water. For elimination of germs and to extract albumin the
milk is heated up to 85°-100°C for 10-25 minutes and subsequently
under atmospheric pressure thickened at 40°-80°C. Afterwards the milk
contains a fat level of 4-10% and a fatfree dried substance of ~ 23%.
After homogenisation it is packed in cans or tubes and is again
sterilised which makes it last for a long time.
The US-American Gail Borden first developped an industrial method to
make condensed milk. The patent for this method has been given to him
on 19. August 1856. At the end of 1856 he set up a company for
distributing the product, the so-called 'Borden Milk Products LP'
which still exists in the US. 10 years later 2 Americans founded the
'Anglo-Swiss Condensed Milk Company' in Zürich (Switzerland) which
merged with 'Nestlé' in 1905. In Germany condensed milk was first
offered in 1886 by 'Pfunds dairy' in Dresden.
Reduced or 'preserved' milk has already been known earlier, e.g. in
India as 'Khoa' which was made of slowly thickened entire milk and is
primarily used as basis for desserts.
A very thick sweetened condensed milk is available, e.g. a brand
called 'Longevity' or 'Milchm?dchen' (milky girl). This milk is
suitable also as spread for bread & for the making of sauces and salat
sauces.
So I'm sure JB meant the 'original' unsweetened condensed milk which
may be not available in AUS.
Best regards,
claude



"Ilona Wright" wrote: