Evaporated Milk

Cow's Milk
Cultured Milk
Concentrated Milk
Frozen Desserts
Dairy Cows
Goat Milk
Sheep Milk
  In the manufacture of evaporated milk, slightly more than half of the water is removed by heating pasteurized whole milk at 122 to 131F. in vacuum pans. After evaporation, the milk is homogenized, and usually vitamin D is added to provide 400 I. U .per reconstituted quart. The evaporated milk is sealed in cans, and sterilized at about 239F. for 15 minutes, thus preventing bacterial spoilage. A can of evaporated milk requires no refrigeration until opened.

Concentrated Milks Concentrated Canned Milk Concentrated Fresh Milk Concentrated Frozen Milk Condenced Milk Evaporated Milk Dry NonFat Milk

FoodUniversity | FoodCollege | ProduceCollege | PorkCollege | SeafoodCollege | WildGameCollege | PoultryCollege | ChefTeacher