#CANNED MILK CODE#

Milk solids not fat, and not less than 23 percent by weight of total Percent by weight of milk fat, not less than 16.5 percent by weight of Evaporated milk is the liquid food obtained by

#CANNED MILK CODE#

In the United States Īccording to the United States Code of Federal Regulations, Title 21, Chapter 1, Part 131, Sub part B, Section 130 'Evaporated milk', (April 2006) Reconstituted evaporated milk, roughly equivalent to normal milk, is mixed 1 part by volume of evaporated milk with 1 1/4 parts of water. From the Museo del Objeto del Objeto collection in Mexico City.Įvaporated milk is sometimes used in its concentrated form in tea or coffee, or as a topping for desserts. Reconstitution and substitution Can for Borden's evaporated milk from the second half of the 20th century. prevent solids settling) as well as added vitamins C and D. The evaporation process concentrates the nutrients and the food energy (kcal) unreconstituted evaporated milk contains more nutrients and calories than fresh milk per unit volume.Įvaporated milk generally contains disodium phosphate (process aid to prevent coagulation) and carrageenan (to 'stabilise', i.e.

A slightly caramelized flavor results from the high heat process ( Maillard reaction), and it is slightly darker in color than fresh milk. After the water has been removed, the product is chilled, stabilized, sterilized and packaged. Production Colwell & Brothers cast iron vacuum pan, for evaporating milk, 1860sĮvaporated milk is made from fresh, homogenized milk from which 60% of the water has been removed. Modern guidelines from the World Health Organization consider breastfeeding, in most cases, to be healthier for the infant because of the colostrum in early milk production, as well as the specific nutritional content of human breast milk. Several clinical studies from that time period suggested that babies fed evaporated milk formula thrived as well as breastfed babies. The Christian Diehl Brewery, for instance, entered the business in 1922, producing Jerzee brand evaporated milk as a response to the Volstead Act. In the 1920s and 1930s, evaporated milk began to be widely commercially available at low prices. This made evaporated milk very popular before refrigeration as a safe and reliable substitute for perishable fresh milk, as it could be shipped easily to locations lacking the means of safe milk production or storage. This makes evaporated milk attractive for some purposes as it can have a shelf life of months or even years, depending upon the fat and sugar content. When the liquid product is mixed with a proportionate amount of water (150%), evaporated milk becomes the rough equivalent of fresh milk. Įvaporated milk takes up half the space of its nutritional equivalent in fresh milk. The production process involves the evaporation of 60% of the water from the milk, followed by homogenization, canning, and heat-sterilization.

Sweetened condensed milk requires less processing to preserve since the added sugar inhibits bacterial growth. It differs from sweetened condensed milk, which contains added sugar.

Unsweetened milk product derived from cow's milk A saucer of evaporated milkĮvaporated milk, known in some countries as 'unsweetened condensed milk', is a shelf-stable canned cow’s milk product where about 60% of the water has been removed from fresh milk.

Canned milk