For several decades, boiled condensed milk has been a favorite treat of many people. To get a tablespoon of this sweetness in childhood was a real event, but only with age the question arises: why does condensed milk turn brown when cooking?

The invention of condensed milk

In 1851, inventor Gail Borden went to London to showcase his new invention - meat cracker at a food fair. However, this food did not find enthusiasm among the public, and the creator went home to the United States. During a long trip, he witnessed mass poisoning of spoiled milk. At that time, they did not know how to store this product for a long time, and Borden began to search for methods to increase shelf life.

In 1856, he patented milk condensation technology. The population liked the product so much that two years later the first plant for its production was opened.

Interesting fact: Borden tried to thicken other products before inventing condensed milk. Among them were meat, tea and bread.

Condensed milk was widely used during the Civil War in the USA (1861-1865). Among northerners, this product was among the most popular and, thanks to satiety, allowed to save reserves of other provisions.

After decades, people learned how to cook condensed milk. It turned out that in the process of preparation, milk not only changes color, but also acquires a more pleasant taste.

Why does boiled condensed milk turn brown?

Condensed milk is sweet due to its lactose and sucrose. The first is already present in milk, and the last component is specially added to enhance the taste. When condensed milk begins to cook, under the influence of high temperatures, hydrolysis of milk proteins begins. Because of this, amino acids are formed, the Maillard reaction is triggered.

As a result, during the process, the structure of the substance is rearranged, new organic compounds appear. One of these is melanoidin, a dense brown polymer. It is thanks to him that boiled condensed milk becomes more dense and darkens.

A similar reaction can be observed in the preparation of baked milk. Only due to the lack of sucrose, melanoidin is not formed in such a large amount. Therefore, the resulting liquid has only a brownish tint.

Condensed milk darkens during cooking due to the resulting melanoidin, a brown polymer. Because of it, the color and density of the substance changes.