Evaporated Milk

Evaporated milk is produced by evaporating at least 60 percent of the water found in whole milk. By definition, evaporated milk contains at least 7.5 percent milk fat, 25.5 percent milk solids-not-fat by weight, and is fortified with vitamin D. Evaporated milk provides 338 calories (kcal) and 19 grams of fat per cup. Stabilizers are often added to prevent separation of the fat during storage. Fat separation may also be prevented by turning the cans over every few weeks.

The evaporation process consists of initially exposing the milk for 10 to 20 minutes to a temperature of 203^oF (95^oC). This stabilizes the casein so that it will not coagulate during sterilization. In the next step of evaporation, the milk is heated to 121^o to 131^oF (50^o to 55^oC) at reduced atmospheric pressure, which allows the milk to boil at beneath the normal boiling temperature of 212.3^oF (100^oC). It is then homogenized, canned, and sterilized. The high temperatures of canning and the metal of the can may impart cooked and off-flavors to evaporated milk products.

Newer evaporation techniques produce evaporated milk by exposing it to ultrahigh temperatures for longer periods of time, placing it in sterilized cans, and aseptically sealing the cans. Compared to evaporated milk produced by the old method, UTH-evaporated milk is less viscous, less white, and has a different flavor.