Evaporated milk

Evaporated milk is a Hquid product obtained by the partial removal of water only from milk. It has a minimum milk-fat content of 7.5 mol % and a minimum milk-solids content of 25.0 mol %. Evaporated skimmed milk is a Hquid product obtained by the partial removal of water only from skimmed milk. It has a minimum milk-solids content of 20.0 mol %. Sweetened condensed milk is a product obtained by the partial removal of water only from milk with the addition of sugars. It has a minimum milk-fat content of 8.0 mol % and a minimum milk-solids content of 28.0 mol %. Skimmed sweetened condensed milk is a product obtained by the partial removal of water only from skimmed milk with the addition of sugars. It has a minimum milk-solids content of 24.0 mol %. AH may contain food additives (qv) as stabilizers, in maximum amounts, including sodium, potassium, and calcium salts of hydrochloric acid at 2000 mg/kg singly citric acid, carbonic acid, orthophosphoric acid, and polyphosphoric acid at 3000 mg/kg in combination, expressed as anhydrous substances and in the evaporated milk carrageenin may be added at 150 mg/kg. 

Vitamin A (845 RE/L) and vitamin D (913 RE/L) may be added to fortify evaporated milk. Other possible ingredients are sodium citrate, disodium phosphate, and salts of carrageenan. Phosphate ions maintain an appropriate salt balance to prevent coagulation of the protein (casein) during sterilization. The amount of phosphate added depends on the amount of calcium and magnesium present. 

Large quantities of evaporated milk are used to manufacture ice cream, bakery products, and confectionery products (see Bakery processes and LEAVENING agents). When used for manufacturing other foods, evaporated milk is not sterilized, but placed in bulk containers, refrigerated, and used fresh. This product is caHed condensed milk. Skimmed milk may be used as a feedstock to produce evaporated skimmed milk. The moisture content of other Hquid milk products can be reduced by evaporation to produce condensed whey, condensed buttermilk, and concentrated sour milk. 

In the Philippines, the sale of filled milk had become 85% of the dairy products market by the early 1970s, reflecting convenience as a purchase incentive rather than price. Filled condensed and evaporated milk has a market share of 10, 27, 54, 69, and 77% in the Netherlands, Mexico, Malaysia, Phillipines, and Thailand respectively (30). Imitation cream has an 8% market share in the United States, 11% in Spain, and 33% in Canada (30). Areas in the world expected to show the greatest growth in the sale of substitute and imitation dairy products are Canada, Ireland, and Mexico (30). 

Blkhsen-niilch, /. condensed (or evaporated) milk, -miihle, /. barrel mill, -pulver, n. rifle powder, -schuss, m. gunshot, -stein, m. iron pyrites. 

Dose,/.box can, tin capsule. Dosen-barometer, n. aneroid barometer. -ta>n-serven, f.pl. canned goods, tinned goods, -milch, /. condensed (or evaporated) milk. Dosieraidage, /. dosing plant, dosieren, v.t. determine Pharm., etc.) dose measure out. 

Surface films much more viscous than the bulk of the material occur also at a constant temperature. Thus, proteins denature at interfaces and produce interfacial films. Evaporation of the solvent into the atmosphere leaves a layer of higher concentration on the surface of the solution. As, usually, higher concentration means higher viscosity, a viscous surface film results. Again, the loss of solvent may be so great that the films solidify and a solid foam of an indefinite persistence is obtained. As a first approximation, the foam on milk consists of evaporated milk. 

Cultivation of bacterial strain Suspension in evaporated milk... 

Evaporated milk Dry ashing of sample dissolution in HN03 ASV 0.005 pg/g 99 Caparand Rigsby 1080... 

Capar SG, Rigsby EJ. 1989. Survey of lead in canned evaporated milk. J Assoc Off Anal Chem 72 416-417. 

Dabeka RW. 1989. Survey of lead, cadmium, cobalt, and nickel in infant formulas and evaporated milks and estimation of dietary intakes of the elements by infants 0-12 months old. Sci Total Environ... 

Evaporated milk is a more modern product than sweetened condensed milk. It is not normally used in food manufacture. This material has no technical or economic advantages over milk powder. 

AOAC Method 979.17 Lead in evaporated milk and fruit juice (1984)... 

In the jet spray dryer, cold feed is introduced(42) into preheated primary air which is blown through a nozzle at velocities up to 400 m/s. Very fine droplets are obtained with residence times of around 0.01 s, and an air temperature of 620 K. This equipment has been used for evaporating milk without adverse effect on flavour and, although operating costs are likely to be high, the system is well suited to the handling of heat-sensitive materials. 

Organochlorine insecticide residues were determined in samples of human milk, evaporated milk, and prepared baby formulas from various regions of Canada (Ritcey 1972). A mean concentration of 0.003 mg/kg of heptachlor epoxide was detected in human milk, with significantly lower levels in evaporated milk and prepared baby formulas. 

Ritcey WR, Savary G, McCully KA. 1972. Organochlorine insecticide residues in human milk, evaporated milk and some milk substitutes in Canada. Can J PubI HIth 63 125-132. 

Tamsma, A. and Tarassuk, N. P., 1957. Removal of oxygen from evaporated milk with glucose oxidase. J. Dairy Sci. 40, 1181-1188. 

U.S. standards of identity require that evaporated milk contain not less than 7.5% milk fat and 25% total milk solids. In addition, it must contain 25 IU of vitamin D per fluid ounce. Addition of vitamin A is optional if added, it must be present in a concentration of 125 IU per fluid ounce (FDA 1981 A). U.S. of standards identity for evaporated and condensed milks are essentially the same as those published by FAO/WHO, Codex Alimentarius (FAO 1973), and similar organizations throughout the world. 

Plain condensed milk or concentrated milk has the same standard of identity in the United States as evaporated milk, except that it is not given additional heat processing after concentration. This product is shipped in bulk containers and is perishable. Technology is available to produce it in a sterile or almost sterile manner, and its extended shelf life gives it a potential, but as yet undeveloped, market as a source of beverage milk. Whole milk can be successfully concentrated up to 45% total solids, and these higher concentrations have found some use in the bulk product market. 

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