Evaporated milk, known in some countries as unsweetened condensed 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 added sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth.
The product takes up half the space of its nutritional equivalent in fresh milk. When the liquid product is mixed with a proportionate amount of water, evaporated milk becomes the rough equivalent of fresh milk. This makes evaporated milk attractive for 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, which could be shipped easily to locations lacking the means of safe milk production or storage.
The process involves the evaporation of 60% of the water from the milk, followed by homogenization, canning, and heat-sterilization.
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. Several clinical studies from that time period suggested that babies fed evaporated milk formula thrive as well as breastfed babies. 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.
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 °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 concentrates the nutrients and the food energy (kcal); unreconstituted evaporated milk contains more nutrients and calories than fresh milk.
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Carnation Evaporated Milk (the brand is now owned by Nestlé and licensed to Smuckers in Canada)
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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 Nestlé brand since 1897
- F&N 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
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