47 



CONDENSED AND PRESERVED MILKS, 

 WITH AND WITHOUT SUGAR. 



Condensed Milk with Sugar. 



Condensed milk and milk preserves have until lately been 

 prepared from cows' milk only. 



Historical remarks : It is frequently, but erroneously, stated 

 that Gail Borden was the inventor of condensed milk. This is, 

 however, not so. The process of milk condensation is a Em'opean 

 and not an American invention, for long before Gail Borden were 

 condensed milks prepared by various processes known in France. 

 So that of Adolphe Anaclet Nalbec (1826), Braconnot (1830), 

 Grimaud (1835), J. M. de Lignac (1847). Simultaneously this 

 subject received attention in Germany and England. Gail Borden's 

 patent dates from the year 1856. He can, therefore, not be called 

 the inventor of condensed milk ; but to him belongs the merit of 

 having first prepared condensed milk by a rational process and in 

 a practicable form. In later years this process was first employed 

 in the United States, but its use extended rapidly to other countries. 

 Switzerland, England, Germany and many other countries, possess 

 now establishments manufacturing this modern commodit}', which, 

 apart of cheese and butter, is at present not only the most popular 

 milk-food, but one which finds more consumers from day to day. 



The condensed milk containing sugar finds its waj'^ into the 

 market, packed in tin boxes containing from 450 to 500 grms. of 

 the product. 



Such condensed milk, evaporated, with the addition of more or 

 less sugar, in a vacuum pan, contains, if the process is properly 

 carried out, all the constituents of the milk unchanged as far as 

 their chemical and physical properties are concerned ; it differs 

 from cows' milk merely by having lost some of the water, and the 

 whole of the natural milk flavor. It is simply a prejudice that 

 Swiss condensed milk should, as regards richness, possess superior 

 qualities. Considerable stress is laid on the superior quality, 



