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| - Wikipedia Article About Evaporated milk on Wikipedia Evaporated milk was first thought of in 1852 by Gail Borden on a transatlantic trip. The cows on board were too sick to produce milk, this gave him the idea. Borden's first evaporated milk lasted three days before it spoiled. He received the patent in 1854, but the first successful production was not until 1855 by a competitor John Meyenberg. Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. It is then chilled, fortified with vitamins and stabilizers, packaged, and finally sterilized. Standards require whole evaporated milk contain at least 7.9 percent milk fat and 25.5 percent milk solids. The high heat process gives it a bit of a caramelized flavor, and it is slightly darker in color than fresh milk. The evaporation process naturally concentrates the nutrients and the calories, so evaporated versions are more calorie filled and nutritious than their fresh counterparts. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes. By definition, evaporated milk in the U.S. is not sweetened. If sugar is added, it will be called condensed milk or sweetened condensed milk. This requires less processing since the added sugar inhibits bacterial growth. Evaporated milk is the only product from cows which has government regulations requiring vitamin A to be added. Evaporated milk is made by heating fresh whole milk until 60% of the water evaporates. Unlike condensed milk which begins with pasteurized milk and is not heat processed, evaporated milk is sterilized through heat treatment and a vacuum process, making it more concentrated than whole milk. In this form, the milk will contain a higher fat and protein content that is twice the amount normally found in whole milk. Evaporated milk is processed into whole, lowfat or skim varieties, with each varying in the amount of fat contained in the product. The whole milk variety will contain approximately 8% fat, while the low fat version will have approximately 4% and the skim milk will contain only a ½%.
- Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth. The actual liquid portion of the product takes up half the space of fresh milk. When the non-liquid product is mixed with a proportionate amount of water, evaporated milk becomes the equivalent of fresh milk. This makes evaporated milk attractive for shipping purposes and can have a shelf life of months or even years, depending upon the brand. This made evaporated milk very popular before refrigeration was a safe and reliable substitute for perishable fresh milk, that could be shipped easily to locations lacking the means of safe milk production or storage. Households in the western world use it most often today for desserts and baking due to its unique flavor. It is also used as a substitute for pouring cream, as an accompaniment to desserts, or (undiluted) as a rich substitute for milk.
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