Evaporated milk, like sweetened condensed milk, was first developed in the early 19th century and have been available as a canned product for well over a century now.
Condensed and evaporated milk refer to the evaporation of water from milk which makes it more condensed or concentrated. However, in the retail trade, evaporated milk refers strictly to the canned concentrated milk that contains no added sugar.
Evaporated milk is a sterilized milk product containing a minimum of 9% fat and 22% solids-not-fat. Manufacturing process comprises of:
*Standardization – to achieve the required fat:NSF ratio, when normally whole milk is blend with skimmed milk
*Heat treatment – modern plants utilize higher temperature treatments. e.g 120 ° C with shorter holding ties, e.g. 2 min
*Evaporation - The milk is evaporated at low temperature (below 65 °C) to a solids level slightly in excess of that require in the final product.
*Homogenization – necessary to distribute the milkfat, preventing coalescence during in-container sterilization and separation during shelf-life.
*Stabilization and standardization
*Filling and sterilization
Though use of evaporated milk has coffee whitener has decline, there is still merit in checking its color reaction and miscibility in coffee. Evaporated milk should impart a rich, golden-brown color to coffee.
Evaporated Milk
