Condensed milk is made from evaporated milk with added sugar. Gail Borden developed the process of condensing milk in 1852 to prevent spoilage during long ship voyages. The first Eagle Brand Condensed Milk plant opened in 1864. Modern production involves clarifying, standardizing, homogenizing, adding sugar, condensing, cooling, and packaging the milk. Strict regulations govern the production process and quality standards for sweetened condensed milk.

3.  Condensed milk is
relatively a young dairy
product made from
evaporated milk with
sugar added.
 Mostly found in the
form of sweetened
condensed milk.
 Used in numerous
dessert recipes
 Water content is
removed from this
milk.

5.  Gail Borden , a young dairy
farmer, in 1852, observed that
milk was shipped in unsanitary
oak barrels and spoiled quickly
during long ocean and land
voyages as a result of passengers
specially infants began to go
hungry.
 Borden obtained a condensed
milk by boiling the water off the
top of the milk in an airtight pan
that may resist spoilage.
 In 1864, the first Eagle Brand
Consolidated Milk production
plant was opened in New York
by Borden and Jeremiah
Milbank (a wealthy grocery
wholesaler)

6.  The product was however, an
unqualified success because it
was made from skim milk and
therefore lacked fats and other
nutrients. Many complained
about its appearance and taste
because they were
unaccustomed to milk with
high water content and that
had been whitened with the
addition of chalk. However,
this was actually proved to be a
good choice of business during
the Civil war.
 Borden changed the name to
Eagle Brand.

9. Receive and
cool milk
Clarify or
filter
Hold and
standardize
fat to Solid
non Fat (SNS)
Preheat
Homogenize Add sugar Condense Cool
Forced
crystallization
Seeding Cooling Package
Label
Store product
until use

13.  Milk industry is subjected to stringent regional and federal regulations.
 Milk inspectors make frequent inspections
 “Sweetened condensed milk must contain at least 28% by weight of total
milk solids and at least 8% by weight of milk fat.”- FDA
 Milk is taste-tested for freshness before it leaves the dairy farm and again
when it arrives at the processing plants.
 At least one-third of the labor time is devoted to cleaning and sterilizing
utensils and machinery.

14. Manufacturing condensed
milk with the help of steam
infusion UHT treatment
Production processes for
condensed milk by membrane
technology, e.g. ultra filtration

16.  http://whqlibdoc.who.int/monograph/WHO_MONO_48_(p321).pdf
 Trager, James (1995),The Food Chronology. New York: Henry Holts.
 http://www.madehow.com/Volume-6/Evaporated-and-Condensed-
Milk.html
 Potter N, Hotchkiss Joseph, “Food Science”, 5th edition, Aspen
Publishers, Gaithersberg, Milk and milk products, page nos.- 279-292
 Chapman & Hall, “Advanced Dairy Industry”, Volume 3, 2nd edition
(1997), Elseveir Publishers Pvt Ltd., Australia, “Lactose in dairy
Products”, page no.11