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In the manufacture of evaporated
milk, slightly more than half of the water is removed by
heating pasteurized whole milk at 122° to 131°F. 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
239°F. for 15 minutes, thus preventing bacterial spoilage. A
can of evaporated milk requires no refrigeration until opened.
      
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