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Can of Black & White condensed milk for international trade

Condensed milk, also known as sweetened condensed milk, is cow's milk from which water has been removed and to which sugar has been added, yielding a very thick, sweet product that can last for years without refrigeration if unopened. The two terms, condensed milk and sweetened condensed milk, have become synonymous; though there have been unsweetened condensed milk products, today these are uncommon. Condensed milk is used in numerous dessert dishes in many countries.

A related product is evaporated milk, which has undergone a more complex process and which is not sweetened.

Condensed milk was first developed in the United States in 1856 by Gail Borden, Jr. in reaction to difficulties in storing milk for more than a few hours. Before this development, milk could only be kept fresh for a few days and so was only available in the immediate vicinity of a cow. While returning from a trip to England 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 others, Borden was inspired by the vacuum pan he had seen used by Shakers to condense fruit juice and was at last able to reduce milk without scorching or curdling it. Even then, his first two factories failed and only the third, in Wassaic, New York, produced a usable milk derivative that was long-lasting and needed no refrigeration.

Probably of equal importance for the future of milk was Borden's requirements for farmers who wanted to sell him raw milk: they were required to wash udders 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.

The federal government of the United States ordered huge amounts of it as a field ration for Union soldiers during the American Civil War. This was an extraordinary field ration for the nineteenth century: a typical 400 g (14 oz) can contains 1,300 calories, 30 g each of protein and fat, and more than 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. This type of milk is used in recipes for lemon meringue pie, key lime pie, caramel candies and other desserts. In parts of Asia, sweetened condensed milk is the preferred milk to be added to coffee. The Vietnamese use condensed milk to make their coffee, cà phê sữa đá.

According to the writings of Marco Polo, the Tartars were able to condense milk. Ten pounds of milk paste was carried by each man who would mix the product with water.

1 cup of condensed milk is roughly equivalent to 1 cup of evaporated milk plus 1 1/2 cups sugar dissolved.^{[citation needed]}

• Baked milk
• Dulce de leche
• Evaporated milk
• Powdered milk
• Scalded milk

• About.com - Articles and information about evaporated and condensed milk.
• Nakoda Dairy Condensed Milk India