The History of Evaporated Milk

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 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.

Initially, evaporated milk was sold in glass bottles. In 1899, Helvetia Milk Condensing Company pioneered the use of cans, revolutionizing its distribution and storage.

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.

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 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.

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.