There was a British patent for ‘condensation’ as early as 1835, but the American, Gail Boren , who concentrated milk by evaporation in a vacuum and then sold the product from open vessel like ordinary milk, was the true pioneer; he also produced a canned condensed milk which was preserved by the inclusion of sugar.
Gail Borden moved from Texas to New York City in the late 1850s and within a few years developed and began operating the nation’s first condensed milk factory.
At that time there was no refrigeration, it was Borden’s interest in food preservation that would make his name a household word.
Borden devised a copper vacuum pan gently warmed by a heating coil as a means of evaporating the water from milk solids. He was be able to can pure, wholesome milk without discoloring, scorching or souring it.
It was patented in August 19, 1856. His method of producing vacuum packed concentrated milk boosted the fortunes of the dairy industry.
Canned cow’s milk quickly became popular for a wide range of uses, as it was easy to transport and store.
By the end of the Civil War, Borden’s condensed milk was recognized nationally, thanks largely to huge Union Army contracts.
History of condensed milk
