Evaporated Milk

According to Codex Standard, evaporated milks are milk products which can be obtained by the partial removal of water from milk by heat, or by any other process which leads to a product of the same composition and characteristics.

Evaporated milk is the name for sterilized unsweetened condensed milk and it is fresh cow's milk from which a considerable portion of the water has been removed. Evaporated milk has a creamy consistence and it differs from ordinary milk in which containing slightly more than twice the number of solids.

Nicolas Appert was the first person to preserve milk in concentrated form in the early nineteenth century. First, he concentrated the milk by boiling it in a water bath over a fire, then poured it into glass bottles after cooling. Final process was sterilized the product by heating the bottles for 2 h in a boiling water bath.

The evaporation process involves evaporation, concentration, homogenization, and sterilization of whole milk. The process also concentrates the nutrients and the energy content of the evaporated milk.

The nutrient composition of evaporated low-fat milk is approximately 7.5–9.0% fat and 18–22% non-fat milk solids. During sterilization, the whole milk is exposed to an ultra-high temperature (UHT) process and then packaged aseptically.
Evaporated milk

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