Evaporated Milk

Evaporated milk. Origin: south africa. Evaporated milk is produced when milk is condensed to half its volume by removing part of the moisture in a vacuum evaporator. However, at this concentration, the milk is still susceptible to microbiological spoilage so the evaporated milk is packaged in cans and heat-sterilized. Evaporated milk can be stored for practically any length of time at a temperature of 0-15.c. It has a large and diverse market—consumed in tropical countries, at sea and for the armed forces, it is used when fresh milk is not available. It is also used as a substitute for breast milk, for cooking and as coffee cream and is primarily used for recombination in various processed foods such as breads and confectionery. Composition evaporated milk is whole milk, partly skimmed milk or skimmed milk from which approximately 50 percent of the moisture has been removed. It must contain no less than 25 percent milk solids and 7.5 percent milk fat if whole milk was the raw material. The other two types of milk must be evaporated to contain no less than 17 percent of milk solids other than fat. The evaporated skimmed milk must not contain more than 0.3 percent of fat. Vitamins a, d and c may be added. In order to maintain its viscosity during the storage period, stabilizing salts such as sodium citrate, disodium phosphate or calcium chloride may be added. Sodium ascorbate may be added as a preservative.