Evaporated Milk

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evaporated milk

[i¦vap·ə‚rād·əd ′milk]
(food engineering)
A product made by removing enough moisture from whole milk that the final product contains no less than 7.9% fat or 25.9% total milk solids.

Evaporated Milk


a food product obtained by evaporating part of the water from cow’s milk and additional processing. The idea of producing evaporated milk was proposed in 1810 by the Frenchman N. Appert. The first plant for the production of evaporated milk was built in the United States in 1858; the first such plant in Russia was built in 1881. The USSR produces sterilized evaporated milk and sweetened evaporated milk (condensed milk), to which such flavorings as coffee or cocoa are sometimes added.

The basic operations involved in the manufacture of condensed milk are pasteurization, evaporation, the addition of sugar syrup, cooling, and canning. The processes involved in making sterilized evaporated milk are evaporation, homogenization, canning, and sterilization. Condensed milk contains 28.5 percent dry matter, 8.5 percent fat, and 43.5 percent sucrose; its caloric value is 1,356 kilojoules (kJ) per 100 g (1 large calorie = 4.19 kJ). Sterilized evaporated milk contains 25.5 percent dry matter and 7.8 percent fat and has a caloric value of 557 kJ per 100 g.


Kivenko, S. F., and V. V. Strakhov. Priozvodstvo sukhogo i sgushchennogo moloka. Moscow, 1965.