Evaporated Milk

About

Evaporated milk is the product of evaporating water from milk by the application of heat. It contains a minimum of 6.5 percent milkfat by weight, a minimum of 16.5 percent milk solids (not fat) by weight, and a minimum of 23 percent total milk solids by weight. Evaporated is homogenized, and sealed in a container; then it is processed by heat to prevent spoilage.

Vitamin D : Each fluid ounce of the food shall contain 25 International Units (IU)

Vitamin A : is optional, but if added, each fluid ounce of the food shall contain not less than 125 IU.

Information

Other names: Dehydrated Milk

Translations: Tvaicēts piens, Sutirštintas pienas, Lapte evaporat, Mlijeko u prahu, Sữa bốc hơi, Mleko suche, Koffiemelk, सुखाया दूध, Leite evaporado, Сгущенное молоко, Συμπυκνωμένο γάλα, حليب, 증발 밀크, Kondenzované mléko, Susu evaporated, Letse-ebaporada, 淡奶, Llet evaporada, Izpari Mleko, Kondenzované mlieko, Latte evaporato, התנדף חלב, Kondenserad mjölk, Испарила млека, 蒸着ミルク, Lait évaporé, Kondensmilch, Kondenseret mælk, Fordampet Milk, Leche Evaporada, Згущене молоко, Maitotiiviste, Кондензирано мляко

Physical Description

Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains the addition sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth.

Colors: Carmel White, Off-White, White, Opalescent

Tasting Notes

Flavors: Milky, sweet

Mouthfeel: Smooth, Creamy

Food complements: Rice, Cakes, Baked goods

Wine complements: None

Beverage complements: Milkshakes, Kahlua, Add to coffee

Substitutes: Heavy cream, Light cream

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Choosing: Brand rarely matters when considering the purchase of Evaporated Milk

Buying: You can find at your local Grocery Market.

Procuring: Evaporated milk has been manufactures since the 1920's.

Preparation and Use

Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. After the water has been removed, the product is chilled, stabilized, packaged and sterilized. It is commercially sterilized at 240-245 degrees F (115-118 °C) for 15 minutes. A slightly caramelized flavor results from the high heat process, and it is slightly darker in color than fresh milk. The evaporation process also concentrates the nutrients and the food energy. Thus, for the same weight, undiluted evaporated milk contains more food energy than fresh milk.

Cleaning: Cleaning is none applicable to evaporated milk.

Conserving and Storing

Reserved evaporated milk should be stored in an airtight container and chilled until ready to use.

Social/Political

History: In the 1920s and 1930s, evaporated milk began to be widely commercially available at low prices, and several clinical studies suggested that babies fed evaporated milk formula thrive as well as breastfed babies.

Author

Anonymous

Comments

Permalink Suzie Dsouza
July 9, 2011

Homemade Sweetened Condensed Milk using evaporated milk: If recipe calls for 2/3 cup sweetened condensed milk, use 3/4 cup evaporated milk and 3/4 to 1 c. sugar. Cook for 12 minutes. For 14 oz. can of condensed milk, use one large can of evaporated milk, 1 1/3 to 1 1/2 cup sugar. Cook on low 12 minutes.
http://www.whatisguide.net/0118-evaporated-milk.html

Permalink Suzie Dsouza
July 9, 2011