Evaporated milk

For many recipes in which we want a creamy texture, in sauces, cakes or creams among many others, we usually resort to products such as liquid cream for cooking or evaporated milk. Weighing the nutritional value of each of them and the results obtained in culinary preparations, we are left with evaporated milk, it provides much less fat, although more proteins and carbohydrates.

Evaporated milk is cow's milk from which approximately 60% of the water has been removed, thus obtaining a highly nutritious milk concentrate. It is what in today's kitchen would be called a milk reduction.

On the other hand, there is condensed milk, which is the same as evaporated milk but with a large addition of sugar (sucrose, dextrose), both are classified as concentrated milk. The preservation of evaporated milk is achieved through sterilization, which totally destroys the pathogenic microorganisms in the milk and its spores. An interesting topic to know is the type of sterilization that is practiced, because if it is the classic one, 15 minutes at 115º C, the vitamin intake considerably decreases, while if the U.H.T. (Ultra Hight Temperature), from 2 to 16 seconds at 140ºC, these losses are hardly noticeable thanks to the fact that the product has been at high temperatures for a very short time. The difficult thing is that the label indicates the method used.

We find evaporated milk packaged in tetra brik or canned and are located on the shelves of supermarkets, since they only require refrigeration once the container is opened, and in this case, it must be consumed in 3-4 days.

It shows a slightly denser texture, is aromatic and has a yellowish color. By simply adding the volume of water that has evaporated to the product, you get normal milk again.

For the industry, the production of evaporated milk offers greater benefits than the production of normal milk, since in addition to being a long-lasting product, it weighs and takes up less, so storage and transport costs are also reduced.

More information | Consumer

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