Condensed Milk

Condensed milk is <a href="http://en.wikipedia.org/wiki/Milk#Cow" title="Milk" >cow's milk</a> from which <a href="http://en.wikipedia.org/wiki/Water" title="Water" >water</a> has been removed. It is most often found in the form of sweetened condensed milk, with <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar" >sugar</a> added, and the two terms 'condensed milk' and 'sweetened condensed milk' are often used synonymously in the English language today. Sweetened condensed milk is a very thick, sweet product which when <a href="http://en.wikipedia.org/wiki/Tin_can" title="Tin can" >canned</a> can last for years without refrigeration if unopened. Though there have been unsweetened condensed milk products, they spoiled far more easily and are uncommon today. Condensed milk is used in numerous dessert dishes in many countries, including<a href="http://en.wikipedia.org/wiki/Brazil" title="Brazil" >Brazil</a>, <a href="http://en.wikipedia.org/wiki/Hong_Kong" title="Hong Kong" >Hong Kong SAR</a>, <a href="http://en.wikipedia.org/wiki/Russia" title="Russia" >Russia</a>, where it is known as "сгущёнка" (sguschyonka, literally "[that which is] thickened") and <a href="http://en.wikipedia.org/wiki/Sri_Lanka" title="Sri Lanka" >Sri Lanka</a> where it is called "tinkiri" (canned milk).

A related product is <a href="http://en.wikipedia.org/wiki/Evaporated_milk" title="Evaporated milk" >evaporated milk</a>, which has undergone a more complex process and which is not sweetened. Local tastes in most countries prefer one or the other; for example in Germany unsweetened evaporated milk is far more common than sweetened condensed milk, while the situation is reversed in the United States, however in Peru both are equally common.

<h2 >History</h2>

According to the writings of <a href="http://en.wikipedia.org/wiki/Marco_Polo" title="Marco Polo" >Marco Polo</a>, the <a href="http://en.wikipedia.org/wiki/Tartars" title="Tartars" class="mw-redirect" >Tartars</a> were able to condense milk. Ten pounds (4.5 kg) of milk paste was carried by each man who would mix the product with water. However, this probably refers to the soft Tartar curd which can be made into a drink ("<a href="http://en.wikipedia.org/wiki/Ayran" title="Ayran" >ayran</a>") by diluting it, and therefore refers to fermented, not fresh, milk concentrate.

<a href="http://en.wikipedia.org/wiki/Nicolas_Appert" title="Nicolas Appert" >Nicolas Appert</a> condensed milk in France in 1820,<a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-0" >[1]</a> and <a href="http://en.wikipedia.org/wiki/Gail_Borden,Jr." title="Gail Borden, Jr." class="mw-redirect" >Gail Borden, Jr.</a> in the <a href="http://en.wikipedia.org/wiki/United_States" title="United States" >United States</a> in 1853 in reaction to difficulties in storing milk for more than a few hours. Before this development <a href="http://en.wikipedia.org/wiki/Milk" title="Milk" >milk</a> could only be kept fresh for a short while and was only available in the immediate vicinity of a <a href="http://en.wikipedia.org/wiki/Cow" title="Cow" class="mw-redirect" >cow</a>. While returning from a trip to <a href="http://en.wikipedia.org/wiki/England" title="England" >England</a> in 1851, Borden was devastated by the death of several children, apparently due to poor milk from shipboard cows. With less than a year of schooling and following in a wake of failures, both of his own and of others, Borden was inspired by the<a href="http://en.wikipedia.org/wiki/Vacuum_evaporation" title="Vacuum evaporation" >vacuum pan</a> he had seen being used by <a href="http://en.wikipedia.org/wiki/Shakers" title="Shakers" >Shakers</a> to condense <a href="http://en.wikipedia.org/wiki/Fruit_juice" title="Fruit juice" class="mw-redirect" >fruit juice</a> and was at last able to reduce milk without scorching or <a href="http://en.wikipedia.org/wiki/Curd" title="Curd" >curdling</a> it.<a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-1" >[2]</a>Even then his first two factories failed<a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-2" >[3]</a> and only the third, built with his new partner, <a href="http://en.wikipedia.org/wiki/Jeremiah_Milbank" title="Jeremiah Milbank" >Jeremiah Milbank</a><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-3" >[4]</a> in <a href="http://en.wikipedia.org/wiki/Wassaic,New_York" title="Wassaic, New York" >Wassaic, New York</a>, produced a usable milk derivative that was long-lasting and needed no refrigeration.

Probably of equal importance for the future of milk were Borden's requirements (the "Dairyman's Ten Commandments") for farmers who wanted to sell him raw milk: they were required to wash <a href="http://en.wikipedia.org/wiki/Udder" title="Udder" >udders</a> before milking, keep barns swept clean, and scald and dry their strainers morning and night. By 1858 Borden's milk, sold as Eagle Brand, had gained a reputation for purity, durability and economy.<a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-4" >[5]</a>

In 1864, Gail Borden's <a href="http://en.wikipedia.org/wiki/Borden_Food_Corporation" title="Borden Food Corporation" class="mw-redirect" >New York Condensed Milk Company</a> constructed the New York Milk Condensery in <a href="http://en.wikipedia.org/wiki/Brewster,_New_York" title="Brewster, New York" >Brewster, New York</a>.<a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-5" >[6]</a> This condensery was the largest and most advanced milk factory and was Borden's first commercially successful plant. Over 200 dairy farmers supplied 20,000 gallons (76,000 litres) of milk daily to the Brewster plant as demand was driven by the Civil War.

The <a href="http://en.wikipedia.org/wiki/Federal_government_of_the_United_States" title="Federal government of the United States" >U.S. government</a> ordered huge amounts of it as a <a href="http://en.wikipedia.org/wiki/Field_ration" title="Field ration" >field ration</a> for Union soldiers during the <a href="http://en.wikipedia.org/wiki/American_Civil_War" title="American Civil War" >American Civil War</a>. This was an extraordinary field ration for the nineteenth century: a typical 14 oz (300 ml) can contains 1,300 calories (5440 kJ), 1 oz (30 g) each of protein and fat, and more than 7 oz (200 g) of carbohydrate.

Soldiers returning home from the Civil War soon spread the word. By the late 1860s, condensed milk was a major product. The first Canadian condensery was built at Truro, Nova Scotia, in 1871.<a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-6" >[7]</a> In 1899, E. B. Stuart opened the first Pacific Coast Condensed Milk Company (later known as the Carnation Milk Products Company) plant in <a href="http://en.wikipedia.org/wiki/Kent,_Washington" title="Kent, Washington" >Kent, Washington</a>. Unfortunately, the condensed milk market developed a bubble. Too many manufacturers chased too little demand. By 1912, stocks of condensed milk were large and the price dropped. Many condenseries went out of business. In 1911, Nestlé constructed the world's largest condensed milk plant in Dennington, Victoria, Australia.<a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-7" >[8]</a>

In 1914, Professor <a href="http://en.wikipedia.org/wiki/Otto_Frederick_Hunziker" title="Otto Frederick Hunziker" >Otto F Hunziker</a>, head of <a href="http://en.wikipedia.org/wiki/Purdue_University" title="Purdue University" >Purdue University</a>'s dairy department, self-published Condensed milk and milk powder: prepared for the use of milk condenseries, dairy students and pure food departments. This text, along with additional work of Professor Hunziker and others involved with the <a href="http://en.wikipedia.org/wiki/American_Dairy_Science_Association" title="American Dairy Science Association" >American Dairy Science Association</a>, standardized and improved condensery operations in the U.S. and internationally. Hunziker's book was republished in a seventh edition in October 2007 by Cartwright Press.<a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-8" >[9]</a>

The first World War regenerated interest in, and a market for, condensed milk, primarily due to its storage and transportation benefits. In the U.S., the higher price for raw milk paid by condenseries created significant problems for the <a href="http://en.wikipedia.org/wiki/Cheese" title="Cheese" >cheese</a> industry.<a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-9" >[10]</a>

<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Condensed_milk&action=edit&section=2" title="Edit section: Production" >edit</a>]Production</h2>

Raw milk is clarified and standardized, and then is heated to 85-90 °C for several seconds. This heating destroys some microorganisms, decreases fat separation and inhibits oxidation. Some water is evaporated from the milk and sugar is added to approximately 45%. This sugar is what extends the shelf life of sweetened condensed milk. Sucrose increases the liquid's <a href="http://en.wikipedia.org/wiki/Osmotic_pressure" title="Osmotic pressure" >osmotic pressure</a>, which prevents microorganism growth. The sweetened evaporated milk is cooled and lactose crystallization is induced.<a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-10" >[11]</a>

<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Condensed_milk&action=edit&section=3" title="Edit section: Current use" >edit</a>]Current use</h2>

Condensed milk is used in recipes for the popular Brazilian candy <a href="http://en.wikipedia.org/wiki/Brigadeiro" title="Brigadeiro" >brigadeiro</a>, in which condensed milk is the main ingredient (the most famous condensed milk brand in Brazil is Moça <a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_Portuguese" title="Wikipedia:IPA for Portuguese" class="mw-redirect" >[ˈmosɐ]</a>, local version of Swiss Milch Mädchen marketed by <a href="http://en.wikipedia.org/wiki/Nestl%C3%A9" title="Nestlé" >Nestlé</a>), <a href="http://en.wikipedia.org/wiki/Lemon_meringue_pie" title="Lemon meringue pie" >lemon meringue pie</a>, <a href="http://en.wikipedia.org/wiki/Key_lime_pie" title="Key lime pie" >key lime pie</a>,<a href="http://en.wikipedia.org/wiki/Caramel#Caramel_candy" title="Caramel" >caramel candies</a>, and other desserts.

In parts of Asia and Europe, sweetened condensed milk is the preferred milk to be added to coffee or tea. Many countries in South East Asia, such as Vietnam, use condensed milk to flavor their coffee; in Malaysia <a href="http://en.wikipedia.org/wiki/Teh_Tarik" title="Teh Tarik" class="mw-redirect" >Teh Tarik</a> is made from tea mixed with condensed milk; and condensed milk is an integral element in <a href="http://en.wikipedia.org/wiki/Hong_Kong_tea_culture" title="Hong Kong tea culture" >Hong Kong tea culture</a>. In the Canary Islands it is served as the bottom stripe in a glass of the local "Café con leche". A popular treat in Asia is to put condensed milk on toast and eat it in a similar way as jam and toast. In West Yorkshire, in the years after World War II, condensed milk was an alternative to <a href="http://en.wikipedia.org/wiki/Jam" title="Jam" class="mw-redirect" >jam</a>. Nestlé has even produced a squeeze bottle similar to Smucker's jam squeeze bottles for this very purpose. Condensed milk is a major ingredient in many Indian desserts and sweets. While most Indians start with normal milk to reduce and sweeten it, packaged condensed milk has also become popular.

In New Orleans, it is commonly used as a topping on top of a chocolate or similar cream flavor <a href="http://en.wikipedia.org/wiki/Snowball(dessert)" title="Snowball (dessert)" class="mw-redirect" >snowball</a>. In <a href="http://en.wikipedia.org/wiki/Scotland" title="Scotland" >Scotland</a>, it is mixed with sugar and some butter and baked to form a popular, sweet candy called a <a href="http://en.wikipedia.org/wiki/Tablet(confectionery)" title="Tablet (confectionery)" >Tablet</a> or Swiss-Milk-Tablet, this recipe being very similar to another version of the Brazilian candy brigadeiro called branquinho. In some parts of the <a href="http://en.wikipedia.org/wiki/Southern_U.S." title="Southern U.S." class="mw-redirect" >Southern U.S.</a>, condensed milk is a key ingredient in <a href="http://en.wikipedia.org/wiki/Lemon_ice_box_pie" title="Lemon ice box pie" >lemon ice box pie</a>, a sort of <a href="http://en.wikipedia.org/wiki/Cream_pie" title="Cream pie" >cream pie</a>. In the <a href="http://en.wikipedia.org/wiki/Philippines" title="Philippines" >Philippines</a>, condensed milk is mixed with some <a href="http://en.wikipedia.org/wiki/Evaporated_milk" title="Evaporated milk" >evaporated milk</a> and eggs, spooned into shallow metal containers over liquid caramelized sugar, and then steamed to make a stiffer and more filling version of crème caramel known as <a href="http://en.wikipedia.org/wiki/Leche_flan" title="Leche flan" class="mw-redirect" >leche flan</a>, also common in Brazil under the name pudim de leite.

In <a href="http://en.wikipedia.org/wiki/Mexico" title="Mexico" >Mexico</a>, sweetened condensed milk is one of the main ingredients of the cold cake dessert (The leading brand is "La Lechera", the local version of Swiss Milch Mädchen by Nestlé), combined with <a href="http://en.wikipedia.org/wiki/Evaporated_milk" title="Evaporated milk" >evaporated milk</a>, <a href="http://en.wikipedia.org/wiki/Marie_biscuits" title="Marie biscuits" class="mw-redirect" >Marie biscuits</a>, <a href="http://en.wikipedia.org/wiki/Lemon_juice" title="Lemon juice" >lemon juice</a>, and tropical fruit. In <a href="http://en.wikipedia.org/wiki/Brazil" title="Brazil" >Brazil</a>, this recipe is also done exchanging fruit for puddings, most commonly <a href="http://en.wikipedia.org/wiki/Vanilla" title="Vanilla" >vanilla</a> and <a href="http://en.wikipedia.org/wiki/Chocolate" title="Chocolate" >chocolate</a>, known as torta de bolacha. It is also used to make homemade<a href="http://en.wikipedia.org/wiki/Dulce_de_leche" title="Dulce de leche" >dulce de leche</a> by baking it in an oven. In Brazil, it is common to do this by baking the closed can in a <a href="http://en.wikipedia.org/wiki/Bain-marie" title="Bain-marie" >bain-marie</a>, the result being <a href="http://en.wikipedia.org/wiki/Doce_de_leite" title="Doce de leite" class="mw-redirect" >doce de leite</a>. In Britain and Ireland, the contents of a boiled can is used as the layer between biscuit base and the banana and cream level in <a href="http://en.wikipedia.org/wiki/Banoffee" title="Banoffee" class="mw-redirect" >Banoffee</a>.

During the communism era in <a href="http://en.wikipedia.org/wiki/Poland" title="Poland" >Poland</a>, it was common to boil a can of condensed milk in water for about 2 hours. The resulting product, essentially the same as dulce de leche, is called kaymak - a sweet semi-liquid substance which can be used as a cake icing or put between dry wafers. It is less common nowadays but recently some manufactures of condensed milk introduced canned ready-made kaymak. In <a href="http://en.wikipedia.org/wiki/Russia" title="Russia" >Russia</a>, the same product is called just "boiled sguschyonka" and the name kaymak is reserved for the product similar to the <a href="http://en.wikipedia.org/wiki/Devonshire_cream" title="Devonshire cream" class="mw-redirect" >Devonshire cream</a>. It is now widely commercially produced, and is a national favorite for the sweets fillings. Boiling the can in this way is central to the making of<a href="http://en.wikipedia.org/wiki/Banoffee_pie" title="Banoffee pie" >Banoffee pie</a> and homemade dulce de leche. In the southern United States, the product of boiling sealed cans of sweetened condensed milk is also called "Danger Pudding."

It is also used in cakes and pies.

<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Condensed_milk&action=edit&section=4" title="Edit section: Substitutions" >edit</a>]Substitutions</h2>

Condensed milk can be made from <a href="http://en.wikipedia.org/wiki/Evaporated_milk" title="Evaporated milk" >evaporated milk</a> by mixing 1 measure of evaporated milk with 1¼ measures of sugar in a saucepan, then heating and stirring the mixture until the sugar is completely dissolved, before cooling. It can be made by simmering <a href="http://en.wikipedia.org/wiki/Milk" title="Milk" >regular milk</a> until it is reduced by 60%, then adding sugar.<a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_note-11" >[12]</a>

<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Condensed_milk&action=edit&section=5" title="Edit section: Condensed milk companies" >edit</a>]Condensed milk companies</h2>

<ul >

<li ><a href="http://en.wikipedia.org/wiki/Amul" title="Amul" >Amul</a> (Milk Company)</li>

<li ><a href="http://en.wikipedia.org/wiki/Arla_Foods" title="Arla Foods" >Arla Foods</a> (Canned Cream & Milk Company)</li>

<li ><a href="http://en.wikipedia.org/w/index.php?title=Atlantic_Supermarkets&action=edit&redlink=1" class="new" title="Atlantic Supermarkets (page does not exist)" >Atlantic Supermarkets</a> (Hellas SA)</li>

<li ><a href="http://en.wikipedia.org/wiki/Borden_Food_Corporation" title="Borden Food Corporation" class="mw-redirect" >Borden Food Corporation</a> (New York Condensed Milk Company)</li>

<li ><a href="http://en.wikipedia.org/wiki/Carnation_(brand)" title="Carnation (brand)" >Carnation Evaporated Milk Company</a> (Pacific Coast Condensed Milk Company, <a rel="nofollow" class="external text" href="http://www.marshallhistsoc.org/nl0703.pdf" >Mohawk Milk Company</a>)</li>

<li >Dairymen’s League Cooperative Association</li>

<li >Foremost Condensery (Western Condensing)</li>

<li ><a href="http://en.wikipedia.org/wiki/FrieslandCampina" title="FrieslandCampina" >FrieslandCampina</a></li>

<li >Milk Producers Cooperative Marketing Company</li>

<li ><a href="http://en.wikipedia.org/wiki/Nestl%C3%A9" title="Nestlé" >Nestlé</a> (Anglo/Swiss Condensed Milk Company)</li>

<li >Northern Condensed Milk Company</li>

<li ><a href="http://en.wikipedia.org/wiki/Northern_Foods" title="Northern Foods" >Northern Foods</a> plc</li>

<li >Panda Dairy (www.pandadairy.com)</li>

<li ><a href="http://en.wikipedia.org/wiki/Pet,_Inc." title="Pet, Inc." >Pet Milk Company</a> (Helvetia Milk Condensing Company, <a rel="nofollow" class="external text" href="http://galthistory.org/history/sego/index.htm" >Utah Condensed Milk Company</a>)</li>

<li >Santini Foods, Inc.</li>

<li >Wisconsin Condensed Milk Company (R. G. Fraser & Company)</li>

</ul>

<ul >

<li ><a href="http://en.wikipedia.org/wiki/Baked_milk" title="Baked milk" >Baked milk</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Dulce_de_leche" title="Dulce de leche" >Dulce de leche</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Evaporated_milk" title="Evaporated milk" >Evaporated milk</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Powdered_milk" title="Powdered milk" >Powdered milk</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Scalded_milk" title="Scalded milk" >Scalded milk</a></li>

</ul>

<h2 >[<a href="http://en.wikipedia.org/w/index.php?title=Condensed_milk&action=edit&section=7" title="Edit section: References" >edit</a>]References</h2>

<li id="cite_note-0" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-0" >^{</a> }(in French) Le livre de tous les ménages ou l'art de conserver. (Complete Book of Housework, or The Art of Preservation, Paris, 1831, p. 82</li>

<li id="cite_note-1" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-1" >^{</a> Becksvoort}, Christian; John Sheldon (1998-09-01). The Shaker Legacy: Perspectives on an Enduring Furniture Style. Newtown, CT: Taunton Press. pp. 13. <a href="http://en.wikipedia.org/wiki/International_Standard_Book_Number" title="International Standard Book Number" >ISBN</a> <a href="http://en.wikipedia.org/wiki/Special:BookSources/1561582182" title="Special:BookSources/1561582182" >1561582182</a>.</li>

<li id="cite_note-2" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-2" >^{</a> Borden}'s gravestone epitath is "I tried and failed, I tried again and again, and succeeded.</li>

<li id="cite_note-3" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-3" >^{</a> }"Gail Borden: Dairyman To A Nation" by Joe B. Frantz, University of Oklahoma Press 1951</li>

<li id="cite_note-4" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-4" >^{</a> Dudlicek}, James (2008-03). <a rel="nofollow" class="external text" href="http://findarticles.com/p/articles/mi_m3301/is_3_109/ai_n25380001/pg_7" >"Renewed focus: a decade after its formation, DFA adjusts its outlook to secure the future for its member owners"</a>. Dairy Foods. Retrieved 2008-06-26.</li>

<li id="cite_note-5" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-5" >^{</a> }<a rel="nofollow" class="external text" href="http://www.southeastmuseum.org/SE_Tour99/SE_Tour/html/borden_s_milk.htm" >"New York Milk Condensery, Borden's Milk"</a>. Southeast Museum. Retrieved 2008-06-26.</li>

<li id="cite_note-6" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-6" >^{</a> Bélanger}, Claude (2005). <a rel="nofollow" class="external text" href="http://faculty.marianopolis.edu/c.belanger/QuebecHistory/encyclopedia/DairyinginCanada-Canadiandairying.htm" >"Dairying in Canada"</a>. L’Encyclopédie de l’histoire du Québec / The Quebec History Encyclopedia. Marianopolis College. Retrieved 2008-06-26.</li>

<li id="cite_note-7" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-7" >^{</a> }<a rel="nofollow" class="external text" href="http://www.nestle.com.au/NR/rdonlyres/35AC5E96-10CC-48AB-8AA5-E5B417820854/59745/Historical_Timeline.pdf" >"Historical timeline"</a>. Société des Produits Nestlé SA. Retrieved 2008-06-26. "1911 Dennington Condensed Milk factory built (largest in the world during the war)."[<a href="http://en.wikipedia.org/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot" >dead link</a>]</li>

<li id="cite_note-8" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-8" >^{</a> }<a href="http://en.wikipedia.org/wiki/Otto_Frederick_Hunziker" title="Otto Frederick Hunziker" >Hunziker, O. F.</a> (1914) [1914]. Condensed milk and milk powder: prepared for the use of milk condenseries, dairy students and pure food departments. LaGrange, IL: author. <a href="http://en.wikipedia.org/wiki/International_Standard_Book_Number" title="International Standard Book Number" >ISBN</a> <a href="http://en.wikipedia.org/wiki/Special:BookSources/1406782661" title="Special:BookSources/1406782661" >1406782661</a>.<a rel="nofollow" class="external text" href="http://ia310939.us.archive.org/2/items/condensedmilkmil00hunzrich/condensedmilkmil00hunzrich.pdf" >2nd Ed.</a> (LaGrange, IL: author, 1918), <a rel="nofollow" class="external text" href="http://books.google.com/books?hl=en&id=HExDAAAAIAAJ&dq=%22otto+frederick+hunziker%22&printsec=frontcover&source=web&ots=9ac4TC4Oo2&sig=u9Cl_Cub9hzEm2Qnuo0uQaoIAbk" >3rd Ed.</a> (LaGrange, IL: author, 1920), <a rel="nofollow" class="external text" href="http://ia340940.us.archive.org/2/items/condmilkpowder00hunzrich/condmilkpowder00hunzrich.pdf" >alternative 3rd Ed</a></li>

<li id="cite_note-9" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-9" >^{</a> Pauly}, William H (1918). <a rel="nofollow" class="external text" href="http://digicoll.library.wisc.edu/cgi-bin/WI/WI-idx?type=article&did=WI.WCA1916.PAULYCCF&isize=M" >"Condensery competition with factories"</a>. Proceedings of the Wisconsin Cheese Makers' Association annual conventions 1916-17-18 (Madison, WI: Wisconsin Cheese Makers' Association): 155–165. Retrieved 2008-06-26.</li>

<li id="cite_note-10" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-10" >^{</a> Goff}, Doug (1995). <a rel="nofollow" class="external text" href="http://www.biblioteca.uade.edu.ar/downloads/diaryst.pdf" >"Concentrated and Dried Dairy Products"</a>. Dairy Science and Technology Education Series. <a href="http://en.wikipedia.org/wiki/University_of_Guelph" title="University of Guelph" >University of Guelph</a>, Canada. Archived from <a rel="nofollow" class="external text" href="http://www.foodsci.uoguelph.ca/dairyedu/concprod.html" >the original</a> on 1999-09-27. Retrieved 2008-06-26.</li>

<li id="cite_note-11" ><a href="http://en.wikipedia.org/wiki/Condensed_milk#cite_ref-11" >^{</a> }<a rel="nofollow" class="external text" href="http://www.ochef.com/125.htm" >"Substitute for Condensed Milk"</a>. www.Ochef.com. Food News Service. Retrieved 2010-11-28.</li>

</ol>

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