Evaporated Milk Beginnings
Evaporated milk's invention dates back to 1856 by Gail Borden, inspired by milk spoilage during transatlantic travel. His solution prolonged milk's utility without refrigeration, aiding remote settlements and travelers.
Borden's Patented Process
Borden's 1856 patent detailed the process of milk evaporation. By heating milk under a vacuum, he removed water content by 60%, creating a shelf-stable product that retained nutrients.
Innovative Canning Technique
Initially, evaporated milk was sold in glass bottles. In 1899, Helvetia Milk Condensing Company pioneered the use of cans, revolutionizing its distribution and storage.
War-Time Essential
Evaporated milk gained prominence during World War I. Its long shelf life and portability made it a critical food source for soldiers in the field.
Great Depression Staple
During the Great Depression, evaporated milk was a cost-effective alternative to fresh milk. It became a household staple, used in coffee, cooking, and baking.
Post-War Innovation
Post WWII, the industry innovated with vitamin fortification. Brands began enriching evaporated milk with Vitamin D, combating rickets in children, a common ailment at the time.
Modern Usage Decline
With the advent of modern refrigeration, evaporated milk's popularity has waned. However, it remains a favored ingredient in many traditional recipes and developing countries.