Evaporated milk takes up half the space of its nutritional equivalent in fresh milk. When the liquid product is mixed with a proportionate amount of water (150%), evaporated milk becomes the rough equivalent of fresh milk. This makes evaporated milk attractive for some purposes as it can have a shelf life of months or even years, depending upon the fat and sugar content. This made evaporated milk very popular before refrigeration as a safe and reliable substitute for perishable fresh milk, as it could be shipped easily to locations lacking the means of safe milk production or storage.
In the 1920s and 1930s, evaporated milk began to be widely commercially available at low prices. The Christian Diehl Brewery, for instance, entered the business in 1922, producing Jerzee brand evaporated milk as a response to the Volstead Act.[4] Several clinical studies from that time period suggested that babies fed evaporated milk formula thrived as well as breastfed babies.[5] Modern guidelines from the World Health Organization consider breastfeeding, in most cases, to be healthier for the infant because of the colostrum in early milk production, as well as the specific nutritional content of human breast milk.[6]
Production
Colwell & Brothers cast iron vacuum pan, for evaporating milk, 1860s
Evaporated milk is made from fresh, homogenized milk from which 60% of the water has been removed. After the water has been removed, the product is chilled, stabilized, sterilized and packaged. It is commercially sterilized at 240–245 °F (115–118 °C) for 15 minutes.[7] A slightly caramelized flavor results from the high heat process (Maillard reaction), and it is slightly darker in color than fresh milk. The evaporation process concentrates the nutrients and the food energy (kcal); unreconstituted evaporated milk contains more nutrients and calories than fresh milk per unit volume.
Additives
Evaporated milk generally contains disodium phosphate (process aid to prevent coagulation) and carrageenan (to "stabilise", i.e. prevent solids settling) as well as added vitamins C and D.
Evaporated milk is sometimes used in its concentrated form in tea or coffee, or as a topping for desserts. Reconstituted evaporated milk, roughly equivalent to normal milk, is mixed 1 part by volume of evaporated milk with 1 1/4 parts of water.[1]
In the United States
According to the United States Code of Federal Regulations, Title 21, Chapter 1, Part 131, Sub part B, Section 130 "Evaporated milk", (April 2006)
(a) Description. Evaporated milk is the liquid food obtained by partial removal of water only from milk. 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. Evaporated milk contains added vitamin D as prescribed by paragraph (b) of this section. It is homogenized. It is sealed in a container and so processed by heat, either before or after sealing, as to prevent spoilage. ...
Sections (b)–(f) of the above code regulate vitamin addition, optional ingredients, methods of analysis, nomenclature, and label declaration.[8]
Canada
Evaporated milk in Canada is defined to be milk from which water has been evaporated, and contains at least 25% milk solids and 7.5% milk fat. It may contain added vitamin C if a daily intake of this product contains between 60 and 75 milligrams, and may also contain vitamin D in an amount no less than 300 International Units and no more than 400 International Units. Disodium phosphate or sodium citrate (or both) may be added, as well as an emulsifying agent.[9]
Shelf life
The shelf life of canned evaporated milk varies according to both its added content and its proportion of fat. For the regular unsweetened product a life of fifteen months can be expected before any noticeable destabilization occurs.[10]
^ ab. Nestlé. Archived from the original on 9 February 2013. Retrieved 20 January 2016.
^"How does sugar act as a preservative?". BBC Worldwide.
^McGee, Harold (2004). On food and cooking: the science and lore of the kitchen. Simon and Schuster. p. 24. ISBN978-0-684-80001-1.
^"Diehl records at Bowling Green State University".
^Marriott, William McKim; Schoenthal, L. (1929). "An experimental study of the use of unsweetened evaporated milk for the preparation of infant feeding formulas". Archives of Pediatrics. 46: 135–148.
^Branch, Legislative Services (2019-06-03). "Consolidated federal laws of canada, Food and Drug Regulations". laws-lois.justice.gc.ca. Retrieved 2019-07-16.
^. Archived from the original on 2013-05-27. Retrieved 2010-10-23.
External links
Wikimedia Commons has media related to Evaporated milk.
Cooking with Canned Milk, including recipes and tips
PET History – history of evaporated milk and the PET company.
Today in Science History – John B. Meyenberg's patent describing his evaporation process of preserving milk
February 12, 2023
evaporated, milk, known, some, countries, unsweetened, condensed, milk, shelf, stable, canned, milk, product, where, about, water, been, removed, from, fresh, milk, differs, from, sweetened, condensed, milk, which, contains, added, sugar, sweetened, condensed,. Evaporated milk known in some countries as unsweetened condensed milk 1 is a shelf stable canned cow s milk product where about 60 of the water has been removed from fresh milk It differs from sweetened condensed milk which contains added sugar Sweetened condensed milk requires less processing to preserve since the added sugar inhibits bacterial growth 2 The production process involves the evaporation of 60 of the water from the milk followed by homogenization canning and heat sterilization 3 A saucer of evaporated milk Evaporated milk takes up half the space of its nutritional equivalent in fresh milk When the liquid product is mixed with a proportionate amount of water 150 evaporated milk becomes the rough equivalent of fresh milk This makes evaporated milk attractive for some purposes as it can have a shelf life of months or even years depending upon the fat and sugar content This made evaporated milk very popular before refrigeration as a safe and reliable substitute for perishable fresh milk as it could be shipped easily to locations lacking the means of safe milk production or storage Contents 1 As infant formula 2 Production 3 Additives 4 Reconstitution and substitution 4 1 In the United States 4 2 Canada 4 3 Shelf life 5 Notable producers 6 See also 7 References 8 External linksAs infant formula EditIn the 1920s and 1930s evaporated milk began to be widely commercially available at low prices The Christian Diehl Brewery for instance entered the business in 1922 producing Jerzee brand evaporated milk as a response to the Volstead Act 4 Several clinical studies from that time period suggested that babies fed evaporated milk formula thrived as well as breastfed babies 5 Modern guidelines from the World Health Organization consider breastfeeding in most cases to be healthier for the infant because of the colostrum in early milk production as well as the specific nutritional content of human breast milk 6 Production Edit Colwell amp Brothers cast iron vacuum pan for evaporating milk 1860s Evaporated milk is made from fresh homogenized milk from which 60 of the water has been removed After the water has been removed the product is chilled stabilized sterilized and packaged It is commercially sterilized at 240 245 F 115 118 C for 15 minutes 7 A slightly caramelized flavor results from the high heat process Maillard reaction and it is slightly darker in color than fresh milk The evaporation process concentrates the nutrients and the food energy kcal unreconstituted evaporated milk contains more nutrients and calories than fresh milk per unit volume Additives EditEvaporated milk generally contains disodium phosphate process aid to prevent coagulation and carrageenan to stabilise i e prevent solids settling as well as added vitamins C and D Reconstitution and substitution Edit Can for Borden s evaporated milk from the second half of the 20th century From the Museo del Objeto del Objeto collection in Mexico City Evaporated milk is sometimes used in its concentrated form in tea or coffee or as a topping for desserts Reconstituted evaporated milk roughly equivalent to normal milk is mixed 1 part by volume of evaporated milk with 1 1 4 parts of water 1 In the United States Edit According to the United States Code of Federal Regulations Title 21 Chapter 1 Part 131 Sub part B Section 130 Evaporated milk April 2006 a Description Evaporated milk is the liquid food obtained by partial removal of water only from milk 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 Evaporated milk contains added vitamin D as prescribed by paragraph b of this section It is homogenized It is sealed in a container and so processed by heat either before or after sealing as to prevent spoilage Sections b f of the above code regulate vitamin addition optional ingredients methods of analysis nomenclature and label declaration 8 Canada Edit Evaporated milk in Canada is defined to be milk from which water has been evaporated and contains at least 25 milk solids and 7 5 milk fat It may contain added vitamin C if a daily intake of this product contains between 60 and 75 milligrams and may also contain vitamin D in an amount no less than 300 International Units and no more than 400 International Units Disodium phosphate or sodium citrate or both may be added as well as an emulsifying agent 9 Shelf life Edit The shelf life of canned evaporated milk varies according to both its added content and its proportion of fat For the regular unsweetened product a life of fifteen months can be expected before any noticeable destabilization occurs 10 Notable producers EditEvaporated milk is sold by several manufacturers Carnation Evaporated Milk the brand is now owned by Nestle and licensed to Smuckers in Canada Dairy Isle Canada by ADL PET Evaporated Milk now owned by Smuckers Magnolia evaporated milk now produced by Eagle Family Foods owned by Smuckers Viking Melk Norway invented by Olav Johan Sopp in 1891 a Nestle brand since 1897 F amp N Evaporated Milk California Farms Evaporated Milk Rainbow Milk a brand of Royal Friesland Foods Nordmilch AG Now DMK Deutsches Milchkontor Germany Jerzee Evaporated Milk purchased in 2006 from Diehl Food Products O AT KA Evaporated Milk Ferdi Evaporated Milk Malaysia Vitalait Evaporated Milk Senegal Luna Evaporated Milk Saudi Arabia Gloria Evaporated Milk Peru See also Edit Food portalBaked milk Condensed milk Filled milk John Augustus Just List of dried foods Powdered milk Scalded milkReferences Edit a b Carnation FAQs Nestle Archived from the original on 9 February 2013 Retrieved 20 January 2016 How does sugar act as a preservative BBC Worldwide McGee Harold 2004 On food and cooking the science and lore of the kitchen Simon and Schuster p 24 ISBN 978 0 684 80001 1 Diehl records at Bowling Green State University Marriott William McKim Schoenthal L 1929 An experimental study of the use of unsweetened evaporated milk for the preparation of infant feeding formulas Archives of Pediatrics 46 135 148 Breastfeeding World Health Organization Evaporated milk Retrieved 3 February 2015 21CFR131 130 Branch Legislative Services 2019 06 03 Consolidated federal laws of canada Food and Drug Regulations laws lois justice gc ca Retrieved 2019 07 16 survival center com Archived from the original on 2013 05 27 Retrieved 2010 10 23 External links Edit Wikimedia Commons has media related to Evaporated milk Cooking with Canned Milk including recipes and tips PET History history of evaporated milk and the PET company Today in Science History John B Meyenberg s patent describing his evaporation process of preserving milk Retrieved from https en wikipedia org w index php title Evaporated milk amp oldid 1136847176, wikipedia, wiki, book, books, library,
