How is evaporated milk made?

How is evaporated milk made?

Fresh milk is heated under controlled conditions so that part of its water evaporates. One maker says about 60 percent of the water is removed. Under the US standard, the milk is also homogenized, sealed in a container and heat-processed to prevent spoilage. One maker says the heat gives it a slightly caramelized color.

What the US rules say

The FDA standard of identity (21 CFR 131.130) defines evaporated milk as the liquid food obtained by partial removal of water only from milk. That means nothing is added to make it thicker. The rule sets minimums by weight:

Vitamin D must be added at 25 International Units per fluid ounce. Vitamin A is optional. If added, at least 125 International Units per fluid ounce is required. Permitted optional ingredients include stabilizers, emulsifiers and vitamin carriers. The milk must be homogenized, sealed and heat-processed to prevent spoilage.

Steps in short

1. Start with fresh milk.
2. Evaporate part of the water.
3. Homogenize so the fat stays mixed in.
4. Fill and seal the container.
5. Heat-process to make it shelf stable.

How it differs from other canned milks

• Sweetened condensed milk also has water removed but has a large amount of sugar added. It is not interchangeable.
• Fresh milk has not been concentrated, so it is thinner.
• Milk powder has most of the water removed.

Does it matter for you?

For cooking, it matters because the extra concentration makes it creamier than milk, and one maker says most of milk’s nutrients are kept. Nutrition and exact composition vary by brand and fat level (full-fat, low-fat, fat-free), so check the label. Other countries may set different rules than the US.