Evaporated milk has a creamy consistence mildly caramel flavored liquid and it differs from ordinary milk in which containing slightly more than twice the number of solids.
It is then homogenized and then canned and sterilized. Evaporated milk is gaining popularity worldwide due to the long shelf life it enjoys. Evaporated milk does not require refrigeration if the can is not opened.
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.
It contains not less than 6.5 percent by weight of milk fat, not less than 16.5 percent by weight of milk solids not fat, and not less than 23 percent by weight of total milk 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.
Evaporated milk: Definition and processing
