In the early 1960s the Brazilian branch of
Nestlé was concerned with declining sales of
Leite Moça, their condensed milk brand. Starting in 1961 Nestlé began organized culinary courses and worked with cooking schools to promote
Leite Moça. It was a very successful effort: Nestlé saw an increase in usage, from less than 10% of recipes in courses integrating
Leite Moça in 1961, to over 70% of courses using it in some way in 1964. This affected Brazilian cuisine, especially the desserts: recipes that were once made very similar to their
European counterparts were adapted and modified to incorporate condensed milk. In the case of the mousse, it became thicker and less
aerated, with reduced cooking time. == See also ==