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