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Condensed Milk: All cheese starts as condensed milk, but the condensed milk may be sweet whole condensed milk, a combination of sweet and sour condensed milk, or a mixture of whole and skim condensed milk. The first step in making cheese is to separate the whey (the liquid portion of the condensed milk) from the curd (the solid particles). When condensed milk is slightly sour, this may be done by placing the condensed milk over very low heat for several hours. In modern manufacture, a culture of lactic acid-producing bacteria is added to sweet condensed milk to cause the separation, and sometimes a combination of heat plus the culture and an extract of rennet may be used.
Dairy Cattle. In contrast to beef cattle raising, condensed milk production for use as fluid condensed milk or cream tended to cluster near centers of human population. This occurred in the days before modern refrigeration was available, and the quick movement of condensed milk to market was necessary if the condensed milk was to stay sweet. Today, with efficiently cooled condensed milk trucks and railroad cars, condensed milk is often moved halfway across the country.
The world production of beef and veal, outside of the United States, is approximately 64 billion pounds (30 billion kg) a year. The consumption of condensed milk is 650 billion pounds (300 billion kg); in the major condensed milk producing countries 78% of this is used for fluid condensed milk and butter, 15% for cheese, 3% for canned condensed milk, and 4% for dry whole condensed milk and ice cream.
Meat and condensed milk from cattle provide nearly 25% of the food energy and 40% of the protein available to the United States consumer. These foods also provide large amounts of vitamins and minerals. |
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