porridge is produced, upon which they
make their dinner.
— Marco Polo, Travels
Storage Milk is a highly perishable food.
Even Grade A pasteurized milk contains
millions of bacteria in every glassful, and will
spoil quickly unless refrigerated. Freezing is a
bad idea because it disrupts milk fat globules
and protein particles, which clump and
separate when thawed.
Concentrated Milks A number of cultures
have traditionally cooked milk down for long
keeping and ease of transport. According to
business legend, the American Gail Borden
reinvented evaporated milk around 1853 after
a rough transatlantic crossing that sickened
the ship’s cows. Borden added large amounts
of sugar to keep his concentrated milk from
spoiling. The idea of sterilizing unsweetened
milk in the can came in 1884 from John
Meyenberg, whose Swiss company merged