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Untitled

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Why is it in Asia most condensed milk and evaporated milk is re-processed using palm or coconut oil and added milk solids?


  • ... It's cheaper per calorie. Happens all the time as a part of "shrinkflation": instead of making food more expensive to reflect the inflation, various factories make their products worse. Jokes on them, as they lose their reputation OkiPrinterUser (talk) 11:48, 6 June 2023 (UTC)[reply]

Wiki Education Foundation-supported course assignment

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This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Team11member03.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 18:17, 16 January 2022 (UTC)[reply]

civil war

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the rant about the civil war is completely irrelevant. please delete it. —Preceding unsigned comment added by 190.193.206.186 (talk) 01:01, 16 June 2010 (UTC)[reply]

appert

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Condensed milk was first developed in theFrance in 1820 by Nicolas Appert see Nicolas Appert, Le livre de tous les ménages ou l'art de conserver...,page 82, Paris, 1831, http://www.appert-aina.com, Jpbarbier (talk) 17:44, 8 May 2009 (UTC)jpbarbier[reply]

I think this is on the article, but I will add it if not (and translate title to English) thanks SimonTrew (talk) SimonTrew

I am not sure why this article reads like a biography for Gail Borden when clearly Appert discovered the process first. At the very least the Borden section should be trimmed as it seems for the most part an over-long account of his biography and hence largely irrelevant, but it would also be nice to see more info on Appert. 165.118.1.51 (talk) 06:57, 12 April 2010 (UTC)[reply]

Appert condensed some milk. Borden developed the process and brought to a usable form. all you wan to do is dismiss Borden out of hand. — Preceding unsigned comment added by 50.32.25.203 (talk) 20:46, 13 August 2012 (UTC)[reply]

Not called "sweeetened"?

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Not Uncommon to be sweetened? In the UK it is always called on the tins sweetened condensed milk, though in parlance generally jut called condensed milk.

I wonder if this is just Russian POV

SimonTrew (talk) 21:47, 8 May 2009 (UTC)[reply]

My friend, it's not because it's not called how it is in your country, that is a POV issue 🤦. 177.105.90.105 (talk) 17:29, 30 October 2024 (UTC)[reply]

Wording of Current Use Section

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Does anyone else find the wording of this sentence wrong? I think i'd probably change it to:

Condensed milk is used in recipes for the popular Brazilian candy brigadeiro, in which condensed milk is the main ingredient (the most famous condensed milk brand in Brazil is Moça [ˈmo.sɐ], local version of Swiss Milch Mädchen marketed by Nestlé). It is aso used in lemon meringue pie, key lime pie, caramel candies and other desserts.

Ive not changed many articles so I just thought i'd see if anyone agreed first. —Preceding unsigned comment added by 88.110.164.1 (talk) 17:58, 24 October 2009 (UTC)[reply]

Wording of Current Use Section

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"In Scotland, it is mixed with sugar and some butter and baked to form a popular, sweet candy called Tablet (confectionery) or Swiss-Milk-Tablet"

It is not baked, baking is cooking in oven.

Tablet is reduced in a pan.

propose change to -

"In Scotland, it is cooked out with butter, sugar and milk to form a popular, sweet candy called Tablet (confectionery) or Swiss-Milk-Tablet"Hicon (talk) 16:32, 26 April 2010 (UTC)[reply]

"Substitution" - Reads like a recipe

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"Substitution" section reads like a recipe and should probably be removed or edited. Perhaps a simple statement about the ability to create a condensed milk substitute from evaporated milk would suffice. —Preceding unsigned comment added by 138.210.84.88 (talk) 18:18, 18 January 2011 (UTC)[reply]

Kaymak?

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The article mentions the Polish boiling condensed milk to make Kaymak. It then links to Kaymak which is actually about Kaymak as you would find it in the Balkans, which as far as I know isn't actually the same thing (as the article itself mentions it is just made from boiling and partially fermenting milk, *not* condensed milk.) I'm going to remove the link at least until Kaymak is updated to include the Polish version. Speekingleesh (talk) 19:35, 4 October 2011 (UTC)[reply]

Immediate vicinity of a cow

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As of 27 April 2014, the second paragraph of the History Section of the Condensed milk article contains the following sentence:

Before this development, milk could only be kept fresh for a short while and was only available in the immediate vicinity of a cow.

To me, the "immediate vicinity of a cow" means in the same field as it, or perhaps the next one. So the sentence seems obviously incorrect. Europeans have been drinking cow's milk for thousands of years. For centuries, Europe has also had large urban centres devoid of suitable grazing pastures needed for the healthy milk-yielding cattle. The implication of that sentence is that for thousands of years, city folk just didn't drink milk, and then by about 1900, they could suddenly start drinking cow's milk for the the first time, but only in the form of condensed milk from a tin. There is a long history of various mechanisms for the daily delivery of fresh milk. I couldn't quickly come up with a reliable reference, but I am pretty sure the British Isles has had milkmen since the very early 1800s. The railways run "milk trains" and Google's n-gram viewer shows the term was already in use around 1860, which is before Borden's first commercially successful condensed milk operation, and that was in the USA.

But perhaps I am mistaken. Any comments?
ChrisJBenson (talk) 01:18, 28 April 2014 (UTC)[reply]

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Composition

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It is absurd that this article makes no attempt to define the composition of the material. Neither qualitative information (cow's milk? sucrose?) nor quantitative information. Even granting that the process changes the starting ingredients, the lack of details is just plain sad.72.16.99.93 (talk) 15:30, 5 November 2018 (UTC)[reply]

Don't be sad. Edit. Add the details you think are missing, but make sure to include authoritative references.--Rpclod (talk) 15:53, 5 November 2018 (UTC)[reply]

File:Hausgemachte_dulce_de_leche_07.04.2012_17-30-13.jpg

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That's not "Hausgemachte" (German for "house-made"). That's a dish stuffed in a tin, it cannot be "homemade" as tin cans aren't used in home canning. ALSO, my guess is, it's a tin of "варёнка" ("varyonka") from Russia - a tin of milk both boiled and condensed. OkiPrinterUser (talk) 11:43, 6 June 2023 (UTC)[reply]

OkiPrinterUser, The person who took the photo described it as "Sugared condensed milk boiled for several hours to become homemade Dulce de leche."[1]

Some people put an unopened can of condensed milk in a pot of water which is brought to a boil. Others first cut the lid of the tin open and set it in a pot of water with the top of the tin above the water line. This allows you to stir the milk to allow for more even heating. A tin of варёнка likely would still have the label on it. --Marc Kupper|talk 03:04, 30 May 2024 (UTC)[reply]

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