Condensed milk production(Dairy Science) 1.pptx

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Condensed and Evaporated milk

Condensed milk is cow’s milk from which water has been removed. It is
most often found in the form of sweetened condensed milk (SCM), with
sugar added, and the two terms "condensed milk" and "sweetened
condensed milk" are often used synonymously today. Sweetened
condensed milk is a very thick, sweet product which when canned can last
for years without refrigeration if not opened. Condensed milk is used in
numerous dessert dishes in many countries.
A related product is evaporated milk, which has undergone a more
complex process and which is not sweetened. Evaporated milk is known in
some countries as unsweetened condensed milk.
Condensed milk
2

Condensed milks are the products obtained by evaporating part of the water of
whole milk, or fully or partly skimmed milk, with or with without the addition of
sugar.
The term condensed milk is commonly used when referring to full cream
sweetened condensed milk,
while the term evaporated milk is commonly used when referring to full cream
unsweetened condensed milk, and
Skimmed milk products are known as sweetened condensed skimmed milk and
sweetened condensed skimmed milk
The Difference Between Condensed and Evaporated Milk
Both condensed milk and evaporated milk are forms of concentrated milk in which
approximately 60 percent of the water content has been removed. The major
difference that sets these two canned milk products apart is sugar content;
sweetened condensed milk, as the name implies, is always sweetened, while
evaporated milk is unsweetened. 3

Condensed milk products are produced by evaporation of water from milk
or modified milk. Modified milk includes milk that has been altered with
respect to the proportion of normal components, milk in which one or more
of the normal components has been removed or replaced with another
constituent, such as the removal of milk fat to produce skim milk and
substitution of vegetable fat for milk fat, or milk to which new chemicals
such as salts or sweeteners have been added.
Condensed Milk
4

Other sweetened condensed products containing milk are custom-processed for use
in confectionery, bakery, and other food products. They vary in composition by
specification and are made by combining sweeteners, butterfat, vegetable and other
animal fats, and normal or modified milk solids-non-fat, the latter ranging in
concentration from 15 to 28%.
The products differ in concentration of total solids and sweetener, and vary from
viscous to highly viscous. Bulk products are thermally processed and sufficiently
concentrated to ensure short-term stability. These products can be transported in
tank trucks or packaged in 55-gal (208-L) steel drums, 5- gal (19-L) pails, or smaller
6- and 14-oz (170- and 400-g) cans.
Sweetened Condensed Milk
Milk Sweetened condensed milk is a defined product consisting of 28.5% total milk
solids, 8.5% milk fat and 42% sugar. This product is thermally processed and sold in
a canned form.
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Condensed Milk
The evaporated product, the unsweetened condensed milk, is normally packed
in cans, which are then sterilized in autoclaves or horizontal sterilizers, or UHT-
treated and aseptically packed in paper board packages.
Sweetened condensed milk is basically concentrated milk, to which sugar has
been added. The product is yellowish in colour and high viscous. The high sugar
concentration in sweetened condensed milk increases the osmotic pressure to such
a level that most of the microorganisms are destroyed. This product is not heat
treated after packaging as its high sugar content preserves it for a long shelf-life.
The sugar concentration in the water phase must not be less than 62.5 % or more
than 64.5 %. At the latter level, the sugar solution reaches its saturation point and
some sugar may then crystallize, forming a sediment.
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Evaporated milk is obtained by concentrating whole milk to approximately half its
original volume. The U.S. Food and Drug Administration (FDA) Standard of Identity
requires this product to contain a minimum of 7.5% milk-fat and 25.0% total milk
solids. When this product is canned and sterilized it is considered non-perishable.
However, changes in physical properties may occur when the product is stored for
extended periods at temperatures above 60°F (16°C). These changes may include a
change in viscosity, separation of fat or other solids, and darkening.
The FDA Standard of Identity allows the addition of stabilizers such as carrageenan
which delay separation of fat and other solids. When added, such milk can be stored
at 60-65°F (16-18°C) up to 6 months without significant change.
Evaporated Milk
7

Evaporated Milk
Evaporated milk is sterilized, concentrated, homogenized milk. The product has a
long shelf life (it can be kept for several month even at tropical temperatures) is
completely safe for the user and can be kept without refrigeration. After dilution,
flavour and nutritive Value of the products are not greatly different from that of
fresh milk.
A major problem with sterilization is:
i. Heat stability
ii. Higher the concentration of milk
iii. Lower its stability
That is why concentrating can not be by more than about 2.6 times, which implies
about 22% solids –not-fat in the evaporated milk.
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History of Condensed and Evaporated Milk
According to the writings of Marco Polo, in the 13th century the Tatars were
able to condense milk. Marco Polo reported that ten pounds (4.5 kg) of milk
paste was carried by each man, who would subsequently mix the product
with water. However, this probably refers to the soft Tatar curd (katyk),
which can be made into a drink (ayran) by diluting it, and therefore refers to
fermented, not fresh, milk concentrate.
Nicolas Appert condensed milk in France in 1820, and Gail Borden, Jr., in the United
States in 1853, in reaction to difficulties in storing milk for more than a few hours.
Before this development, milk could be kept fresh for only a short while and was
available only in the immediate vicinity of a cow. While returning from a trip
to England in 1851, Borden was devastated by the deaths of several children,
apparently from poor milk obtained from shipboard cows.

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With less than a year of schooling and following a series of failures, both of
his own and of others, Borden was inspired by the vacuum pan he had seen
being used by Shakers to condense fruit juice and managed to reduce milk
without scorching or curdling it. Even then his first two factories failed and
only the third, built with new partner Jeremiah Milbank in Wassaic, New
York, produced a usable milk derivative that was long-lasting and needed
no refrigeration.
Probably of equal importance for the future of milk production were Borden's
requirements (the "Dairyman's Ten Commandments") for farmers who
wanted to sell him raw milk: they were required to wash the
cows' udders before milking, keep barns swept clean, and scald and dry their
strainers morning and night. By 1858, Borden's milk, sold as Eagle Brand, had
gained a reputation for purity, durability and economy.

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In 1864, Gail Borden's New York Condensed Milk Company constructed the
New York Milk Condensery in Brewster, New York. This was the largest and
most advanced milk factory of its day and was Borden's first commercially
successful plant. Over 200 dairy farmers supplied 20,000 gallons (76,000 litres)
of milk daily to the Brewster plant as demand increased driven by
the American Civil War.
Soldiers returning home from the war soon spread the word, and by the late
1860s condensed milk was a major product. The first Canadian condensery
was built at Truro, Nova Scotia, in 1871. In 1899, E. B. Stuart opened the first
Pacific Coast Condensed Milk Company (later known as the Carnation Milk
Products Company) plant in Kent, Washington. The condensed milk market
developed into a bubble, with too many manufacturers chasing too little
demand. In 1911, Nestlé constructed the world's largest condensed milk plant
in Dennington, Victoria, Australia. By 1912, high stocks of condensed milk
led to a drop in price and many condenseries went out of business.

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In 1914, Otto F. Hunziker, head of Purdue University's Dairy Department,
self-published Condensed Milk and Milk Powder: Prepared for the Use of
Milk Condenseries, Dairy Students and Pure Food Departments. This text,
along with the additional work of Hunziker and others involved with
the American Dairy Science Association, standardized and improved
condensery operations in the United States and internationally.
Hunziker's book was republished in a seventh edition in October 2007 by
Cartwright Press.
The First World War regenerated interest in, and the market for,
condensed milk, primarily due to its storage and transportation benefits.
In the US the higher price for raw milk paid by condenseries created
significant problems for the cheese industry.

Composition of condensed milk (%)
Type of
milk
Moisture TS Fat MSNF Protein Lactose Ash TMS sucrose
Conde
nsed
26.0 74.0 9.0 22.0 8.3 12.2 1.5 31.0 43.0
Evapor
ated
31.0 69.0 9.0 22.0 8.3 12.2 1.5 31.0 -
Skim
Cond.
29.0 71.0 0.5 22.5 9.3 14.0 2.2 26.0 45.0
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Physico-chemical properties of condensed milks
a). Specific gravity/density
b). Freezing points
c). Colour and flavour
The principal factors affecting
browning-discolouration and
cooked flavour production in fluid
milk systems are ;
i. Heat treatment
ii. Total solids concentration
iii. pH
iv. Storage temp. and time
v. Oxygen content
vi. Various added compounds
d). Viscosity
The viscosity of condensed/evaporated
milks seems to be influenced by the
following factors
i. Concentration
ii. Composition
iii. State of protein and fat
iv. pH and salt balance
v. Temp. of forewarming/preheating
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Role of milk constituents in Condensed Milks
Imparts a rich in and pleasing flavour, soft body and smooth texture to both
condensed and Evaporated milks. Significant in flavour problems such as
rancidity, tallowiness etc. by affects by viscosity.
Their physico-chemical reactions to processing heat largely determine the heat
stability and viscosity of condensed milk.
a). Milk fat.
b). Milk Protein

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These salts particularly Ca and Mg together with citrates and phosphates are
control the salt balance and heat stability of milk. A disturbed salt-balance causes
objectionable heat coagulation of milk
Play an important role in the successful control of the texture of condensed milk.
The size of lactose crystals determines the relative smoothness of condensed milk,
and is controlled by the procedure used for the cooling and crystallization of this
products.
c). Milk Sugar
d). Mineral salts
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Manufacturing procedure of Condensed Milk
Filtration/Clarification (38-40 )
Storage (10 C)
Packaging
Receiving milk
Standardization
Forewarming/preheating (115-118 C/ No Hold)
Heat treatment/Condensing (2.5:1)
Homogenization Cooling and crystallization
Addition of sugar
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Manufacturing procedure of Condensed Milk
Filtration or
Clarification (38-40 C)
Receiving
and cooling milk
Hold and
Standardization
Forewarming/
preheating at
115-118 C
Condensing or
Heat treatment
Homogenization
Forced
Crystallization
Addition of sugar
Cooling Seeding
Cooling
Packaging
Labeling
Storage at
10 C
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6. Sterilization
7. Storage
Alternative processing to point 5 and 6:
8. UHT treatment
9. Aseptic filling
1. Evaporation
2. Homogenization
3. Cooling
4. Intermediate tank
5. Canning 19

The preparation of condensed milk consists by the following steps
A. Receiving milk
B. Filtration/clarification
C. Standardization
D. Forewarming/preheating
E. Addition of sugar
F. Condensing
G. Homogenization
H. Cooling and crystallization
I. System of cooling
J. Packaging
K. storage

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Basic principle of Condened Milk
The basic principle in the production of condensed and
evaporated milk is that high quality milk is filtered/clarified,
standardized, forewarmed and condensed/evaporated to the
desire level. The concentrated product is preserved by the
addition sugar for for condensing milk and by heat
sterilization for evaporated milk
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i. High quality of milk
ii. Sanitary quality maintenance from farm to distribution
iii. Milk should be clean, sweet, free from extraneous material,
iv. contamination by antibiotic, Pesticides and other chemical residues and metals
v. When the receiving the should be performed COB and alcohol tests.
i. To remove visible foreign matter, which is unsightly and may cause
consumer complaints from the milk
i. To increase the efficiency of the operation when the temp 35 to 40 C
A. Receiving milk:
B. Filtration/Clarification:
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To conform to legal standards in the finished products as Fat and Total milk solids
The standardization of raw milk is normally carried out in three stages
i. The first, which is establishes the desired ratio of Fat :SNF(usually 1:2.44)
ii. The Second, which establishes the desired ratio of added sugar to the total milk solids
iii. The third, which adjusts the concentration of the finished condensed milk to the desired
Percentage of total solids.
The Fat/SNF ratio in raw milk is adjusted by adding a calculated amount of cream or skim
milk to it, depending on whether there is a fat shortage or fat surplus, as shown in the ex.
Problem: Wanted 9.05% fat and 31% total milk solids in condensed milk. On hand,
10,000 kg Milk testing 3.6% fat and 12.05% TS and cream testing 40% fat. How much
40% cream must be added to provide the desired ratio of fat to SNF?
i. Correcting fat shortage in the batch by the addition of cream
C. Standardization:
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%SNF in cream =
100 - %fat in cream
100 - %fat in milk
% SNF in milk

100 - 40
100 – 3.6
8.9
 = 5.54
In raw milk:
12.05 - 3.60
3.60
= 2.47
SNF
Fat
=
In condensed milk:
31.0 - 9.05
9.05
= 2.43
SNF
Fat
=
Hence there is a fat shortage; to be corrected by adding of cream (C kg)
Total fat in mixture =
10,000  3.6
100
+
C  40
100
= 360+0.4C
Total SNF in mixture =
10,000  8.9
100
+
C  5.54
100
= 890+0.0554C
890 + 0.0554C
= 2.43
SNF
Fat
= 360+0.4C
890+0.0554C = 2.43 (360+ 0.4C)
 C = 16.6 kg Ans.
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Problem: wanted 9.05% fat and 31% total milk solids in condensed milk. On hand,
10,000 kg milk testing 6.5% fat and 16.08% TS and skim milk testing 0.1% fat.
How much skim milk must be added to provide the desired ratio of fat to SNF?
ii. Correcting fat shortage in the batch by the addition of cream
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%SNF in skim milk =
% SNF in whole milk
100 - % fat in whole milk
100

9.58
100 – 6.5
100
 = 10.25
In raw milk:
16.08 - 6.5
6.5
= 1.47
SNF
Fat
=
In condensed milk:
31.0 - 9.05
9.05
= 2.43
SNF
Fat
=
Hence there is a fat surplus; to be corrected by adding skim milk ( S kg)
Total fat in mixture =
10,000  6.5
100
+
S  0.1
100
= 650+0.001S
Total SNF in mixture =
10,000  9.58
100
+
S  10.25
100
= 958+0.1025 S
958 + 0.1025 S
= 2.43
SNF
Fat
= 650+0.001 S
958+0.1025 S = 2.43 (650+ 0.001 S)
 S = 6210.6 kg Ans.
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D. Forewarming/pre-heating
This refers to the heating of milk before it condensed and serve the following
purposes:
i. To ensure that the finished product is free from microorganism and enzymes
ii. To ensure uninterrupted boiling in the vacuum pan
iii. To provide an effective means of controlling objectionable age thickening in the
finished product.
 82-93 C for 5 to 15 minutes or
 116 to 149 C for 30 sec. to 5 minutes
 115 to 118 C for no holding/flashing
The exact temp.-time of heating is so controlled as to provide optimum viscosity
in the manufactured product without inducing excessive thickening or thinning
during storage.
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E. Addition of sugar
b. Kind of sugar: Generally sucrose is suitable for condensed milk. Other sugar should
be replaced corn syrup solids, glucose or dextrose by 5 to 25 per cent.
c. Amount: This ranges from 40 to 45 % in the finished product which requires 18 to
20% sugar on milk basis. Hunziker advocated a sugar ratio (sugar in water
concentration) of 62.5 to 64.5%; this amount not only ensures proper protection against
microbial growth, but also prevents sugar crystallization.
i. Determination of SR: either of the two formulae may be used
% SR =
% sugar
100 - % TMS
100

% SR =
% sugar
% sugar + % water
100

Problem. Condensed milk contains 31% total milk solids and 43.1% added sugar. What is
The sugar ratio?
a. Purpose: to preserving the condensed milk without resorting to sterilization by heat
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ii. Determination of % of sugar in condensed milk for desired sugar ratio.
The following formula Should be used
% Sugar in condensed milk =
(100 - % TMS)
100
% SR

Problem. Using the same values as above, what should the percentage of sugar in
Condensed milk for a SR of 62.5 be?
iii. Determination of sugar in milk to give 43.1% sugar in condensed milk
Problem. Fresh milk contains 12.3% total solids and condensed milk contains 31% total solids.
How much sugar should be added to milk to give 43.1% sugar in condensed milk?
Ratio of concentration =
% TMS in condensed milk)
Ratio of concentration
Ratio of concentration =
% TMS in condensed milk)
Ratio of concentration
=
31.0
12.3
= 2.5
=
2.5
= 17.2 Answer
43.1
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d. Quality
Sucrose in granulated or syrup form must be of good quality. Liquid sugars ( aprox.
65% sucrose) Should be subjected to a high pasteurizing temp. to destroy the
microorganisms before They are added to condensed milk
e. Method
The temp. and time at which sugar is added to the milk in the batch have a definite
effect on the keeping quality and physical stability( age-thickening) of the finished
product.
Sugar is added at the end of the condensing process.
The DS is dissolved in the least possible quantity of water
If added before condensing,
an increasing in viscosity and greater difficulty in the evaporation of moisture
To added sugar in the fresh milk during forewarming increases the heat resistance
and survival capacity of the microorgansims, thereby adverse affecting keeping
quality. 30

F. Condensing
The basic principle consists in the removal of water from the standardized milk by
boiling it under partial vacuum at a low temp. till the desired concentration is
reached.
This operation is carried out in an evaporator, which should preferably be of the
single effect type (also known as vacuum pan).
The chief advantages of condensing milk in vacuum are:
 Economy of operation
Rapidity of evaporation and
Protection of milk against heat damage
Vacuum condensing achieves the object of obtaining a finished product which is
free from any cooked flavours and can be readily reconstituted into the original
milk
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i. Heating surface
ii. Vapour space
iii. Entrainment separator
iv. Condenser
v. Vacuum pump
vi. Accessories
I. Basis: The evaporators may be classified on the
following basis:
i. Source of heat- steam, direct-fire etc.
ii. Position of heating tubes-horizontal, vertical
iii. Method of circulation of product- forced, natural
iv. Length of tubes-long, short, medium
v. Direction of flow of film of product- up and
downward
vi. No. of passes of product- one, two or more
vii. Shape of tube assembly for heat-exchanger- coil,
basket, straight
viii.Location of steam- inside or outside of tube
ix. Location of tube-internal or external
a. Description of a vacuum pan
It consists essentially of the
five major parts and
numerous accessories, as
given below;
b. Evaporator classification
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II. Nomenclature:
i. Vertical short tube evaporator
ii. Vertical long tube evaporator
iii. Forced circulation evaporator
iv. Plate evaporator
v. Multiple effect evaporator
vi. Centrifugal evaporator
vii. Expanding flow evaporator
viii.Vapour recompression
ix. low temp. evaporator
The classification of a few well known evaporators
with their particulars is briefly given below
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c. Important operating points for evaporators: these have been listed below;
i. The evaporator may be operated either as a batch or continuous system;
ii. It should be sanitized before admitting the product to the pan;
iii. The product should cover the heating tubes (coils) before steam intake, so as to
prevent scorching;
iv. The product should be maintained at a uniform level in the evaporator. This is
made possible by controlling the rate of fresh product intake so that the volume
of water removed is replaced;
v. Excessively rapid boiling is avoid as it is likely to increase entrainment;
vi. Air leaks in the system should be avoided;
vii. Single effect evaporator (vacuum pan) is normally operated for milk at 54-60 C
or 63.5 cm of mercury vacuum; 34

viii. In order to stop the evaporator, the following steps should be taken in the
sequence given;
 Turn off steam
 Turn off water to the condenser
 Stop the vacuum pump and
 Open the vacuum relief
ix. Dry saturated steam is more desirable for vacuum pan operation than the wet
or supper heated steam
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d. Striking the batch
When the boiling milk approaches the desired concentration, there are visual
indications which show that the final stage has been reached i. e. milk settles down
to a quiet boil, its surface assures a glossy and glistering lustre, there is a heavy roll
from the periphery towards the centre etc. these sign should warn the operator as to
the right time for striking the batch. This term indicates the correct concentration, as
determine by specific gravity/density tests has been reached.
e. Finishing the batch
On striking the batch when the desired density has been reached, the condensing
process is stopped. All steam to the pan is shut off, the valve in the water line to the
condenser is closed, the vacuum is stopped and the vacuum relief is open.
The operation should be carried out in the order stated to prevent milk from
burning on to the heating surface and condenser water from flooding the pan.

G. Homogenization:
Hot condensed milk is invariably homogenized before it is cooled and
crystallized by standard manufacturers of the products throughout the world
.
The object is
to obtain a uniform fat emulsion and
reduce fat separation to a minimum during storage.
A special type of homogenizer suitable for handling a highly viscous product
is used at a total pressure of 2500 psi.
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H. Cooling and crystallization:
i. Importance
ii. Role of lactose
iii. Effect of cooling process on texture of condensed milk
iv. Mechanism of lactose crystallization
v. Importance of mass crystallization in cooling of condensed milk
vi. The forced crystallization period
vii. Deter. Of optimum temp. for forced crystallization
viii.Seeding condensed milk
ix. Amount of seed material to use
x. Method of adding seed lactose to the batch
xi. Lactose crystal formation
xii. Finishing the cooling process
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I. Systems of cooling
These are:
a. Batch
b. Continuous flow
c. Combined Batch and continuous
d. Vacuum
40

J. Packaging
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The condensed milks is now ready for packaging. Bulk packaging may be done in
barrels of various sizes, drums, with polythene liners or tin containers. For the retail
market, fillers are used to package condensed milk in cans. After filling ,the cans
are sealed labeled and packed in cases for storage and distribution.
Some sanitary measures should be practiced as listed

K. Storage
The main consideration in the storage of condensed milk is the temp. of storage,
which should be such as to prevent such as defects as sandiness, sugar separation and
viscosity changes.
During the storage a wide temp. variation may increase the tendency to sandiness.
Low storage temp. (0 C or below may not only causes sandiness but also sugar
separation.
Condensed milk has been stored at 10 or slightly below with 50% humidity to check
spoilage of cans and labels
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Manufacturing procedure of Evaporated Milk
Filtration or
Clarification (38-40 C)
Receiving
and cooling milk
Hold and
Standardization
Forewarming/
preheating at
115-118 C
Evaporation
Homogenization
Cooling (7 C)
Cooling
Packaging
Labeling
Storage at
10 C
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Sterilization
(115-118 C/ 15 min)
Shaking

44
Defects of condensed milk, their causes and prevention
Name of defect causes prevention
1. Condensed milk
a. Microbial
mould buttons
Contamination with mould asperigillus
repens
Avoiding contaminations
Storage at high temp. Storage at low temp.
Presence in air Vacuum/ gas packaging
Bacterial thickening Contamination with and growth of
species which produces rennin enzyme
Avoiding cont. and growth
Low sugar ratio Optimum sugar ratio
Bloats (microbial) Cont. with yeast
Torula lactis condensi
Avoiding cont. and growth

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b. Non-Microbial
Sandiness due to
lactose
Incorrect cooling and
crystallization
Correct cooling and
crystallization
Excessively low temp. storage Storage at optimum temp.
Sandiness due to
sucrose
Excessively sugar ratio Optimum cooling and
crystallization
Excessively low temp. storage Storage at optimum temp.
Sugar separation
(lactose)
Low viscosity Adequate viscosity
Long storage Short storage

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Age thickening Excessive forewarming temp.
and/or homogenization pressure
optimum forewarming temp.
and/or homogenization pressure
Adding sugar before forewarming Adding sucrose only at the end of
condensing
Sugar at high temp. Storage at low temp.
Bloats (physico-
chemical)
Low sugar ratio Otimum sugar ratio

47
Defects of evaporated milk, their causes and prevention
Cooked flavour High heat treatment
Curd coagulation Excessively low heat stability of milk
Browning
discolorization
Excessively high heat treatment
Storage at high temp.
Age thickening Excessive high forewarming temp.
Fat separation Inadequate homogenization
Long storage
Improper handing and processing
Feathering in coffee
Age thinning
Mineral deposit
Bloats

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Uses of condensed and evaporate milks
i. For reconstitution into sweet milk drinks
ii. In tea or coffee
iii. In ice cream preparation
iv. In candy and confectionary
v. In prepared foods
i. For constitution into milk for feeding infants
ii. In ice cream
iii. In tea or coffee

Sweetened Condensed Milk Nutrition Information
It’s likely no surprise that sweetened condensed milk is dense in calories. After all, it is
used as an ingredient in some very rich desserts. However, as far as sweets go, condensed
milk has some redeeming qualities, namely, the nutrition that it derives from the milk
solids it is made from. The key to enjoying condensed milk as a part of a healthy diet is
consuming small, measured portions.
Calories
Sweetened condensed milk is a decadent treat, as it contains 62 calories for a mere
tablespoon. Condensed milk is high in calories for the reason that its name implies -- it is a
dense mixture of milk solids and sugar. People who are dieting should either avoid condensed
milk or consume it very judiciously.
Fat
A 1 tbsp. serving of regular sweetened condensed milk contains almost 2 g of fat, according
to the USDA. The fat in condensed milk is primarily saturated fat, which can negatively
impact cardiovascular health. It is easy to eat a significant amount of saturated fat when you
consume condensed milk if you do not carefully watch portions. Condensed milk is a better
choice than cream, however, which contains 5.5 g of fat per tablespoon. You can buy low-fat
and fat-free versions of condensed milk if you are watching your fat intake.
50

Protein and Carbohydrates
A tablespoon of sweetened condensed milk contains over 10 g of carbohydrates, all of which
are sugars. A diet high in refined sugars can lead to weight problems, cardiovascular
problems and diabetes, according to a health policy report in "The New England Journal of
Medicine." This treat also contains protein, although not very much, with 1 tbsp. containing
1.5 g. Use caution when eating desserts containing condensed milk, as some can contain
amounts of sugar that you may deem unacceptable for a weight management or blood sugar
control plan.
Nutrients
Not surprisingly, one of the primary nutrients you’ll find in condensed milk is calcium -- 54
mg per tablespoon. Condensed milk also contains 36 mg of potassium, 5 mg of magnesium,
56 IU vitamin A and trace amounts of other vitamins and minerals.
Function
Sweetened condensed milk is used to provide sweetness and a rich creamy texture to some
desserts. If it is combined with acidic ingredients, such as lemon juice, it will thicken on its
own -- without being cooked or chilled. Many people also use condensed milk to sweeten
beverages, particularly coffee. Condensed milk can also be cooked for a lengthy period of
time and allowed to caramelize. The caramel, also known as “dulce de leche” in many
regions of the United States and Mexico, is used as a topping for ice cream and incorporated
into other desserts.
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Nutrition Facts
Serving Size: 38.2 grams
Amount Per Serving: 1 fluid ounce
Calories 123
% Daily Value *
Total Fat 3.3 grams 5.1
Saturated Fat 2.1 grams 10.5%
Trans Fat 0.0997 grams
Cholesterol 12.988 milligrams 4.3
Sodium 49 milligrams 2.02
Total Carbohydrate 20.8 grams 6.9
Dietary Fiber 0 grams 0%
Sugars 20.8 grams
Protein 3 grams 6.0
Vitamin A 2%
Vitamin C 1.7%
Calcium 10.85%
Iron 0.4%
Vitamin D 0.6%
Potassium 4%
* The % daily value is based on a 2,000 calorie diet. Your recommended daily intake
may vary depending on your calorie needs.
52

Nutrient
Quantity
(per
serving)
DV (%)
Vitamin A 101.99IU 2%
Vitamin B1 0.03 milligrams 2.3%
Vitamin B5 (Pantothenic
Acid)
0.29 milligrams 2.9%
Vitamin B12 0.17 micrograms 2.8%
Folate 4.2 micrograms 1.1%
Vitamin C 0.99 milligrams 1.7%
Vitamin D 2.29IU 0.6%
Vitamin E 0.09IU 0.3%
Vitamin K 0.2 micrograms 0.3%
Vitamins
53

Nutrient
Quantity
(per
serving)
DV(%)
Calcium 108.49 milligrams 10.85%
Copper 0.01 milligrams 0.3%
Iron 0.07 milligrams 0.4%
Magnesium 9.93 milligrams 2.48%
Manganese 0.00 0.11%
Phosphorous 96.65 milligrams 9.66%
Potassium 141.72 milligrams 4%
Selenium 5.65 8.08%
Sodium 49 milligrams 2.02
Zinc 0.36 milligrams 2.4%
Minerals
54

55
Temperatures should be reasonably
constant to minimize growth and
separation of lactose crystals. Freezing is
not desirable since excessive lactose
crystallization will occur and the resulting
crystals are difficult to redissolve following
thawing. Storage temperatures above 15°C
should be avoided since undesirable
changes, such as a darkening in color and
proteolysis, will occur relatively rapidly.

Evaporated Skim Milk
Evaporated skim milk is obtained by concentrating skim milk to a point
where it contains a minimum of 20% total milk solids and not more than
0.5% fat. The resulting product is canned and sterilized. This product should
be stored at a temperature of less than 60°F (16°C).
57

Many people when asked cannot explain the exact difference between evaporated and
condense milk. However, there is basically no difference between to the two, except when
sweetener is involved. Evaporated milk that has been sweetened is automatically considered
a condensed milk. When condensed milk is not sweetened it is known as evaporated milk.
The process to make either kind of milk is the same. Evaporated milk is made in sterile
factories where a vacuum evaporation process removes about 60 percent of the water
content of regular milk. It is then homogenized, sterilized, and canned. The process
produces a product that has a much longer shelf life than regular refrigerated milk, but
can be used in just about any way regular milk can.
Condensed milk is made with the same vacuum process, but sweetener is added, creating a
product this is usually reserved for baking or cooking. FDA regulations mandate that Vitamins
A, D, and C are added to evaporated milk; however, only vitamin A needs to be added to
condensed milk. Both milks are high in calories, but it is the sugar condensed milk that is
much higher in calories because of the sweetening process. One can find many different
varieties of evaporated and condensed milk including skimmed, whole, or low-fat. There
have even been chocolate and vanilla varieties popping up in stores.
58

As one can imagine, because of the sweetening process, evaporated milk cannot be
interchanged with condensed milk in most recipes. Condensed milk is usually used in
desserts and baking, whereas evaporated milk is regularly used as a substitute for regular
milk in drinks such as teas and coffees. Evaporated milk also integrates well into gravies,
soups, and quiches because it has a creamy taste without the sweetness of condensed
milk. When one is looking to cook something savory, reaching for a can of evaporated milk
is always the right move.
Evaporated milk has many of the health benefits found in regular milk. As mentioned
above, government regulations ensure that vitamins A, D, and C are all fortified into
the final product. Plus the concentration of the vitamins and nutrients are much
higher as compared with regular milk. Another benefit is the long shelf life of the
evaporated milk. One does not risk the chance of spoilage and illness that often
accompanies past-dated regular milk. Evaporated milk is an easy alternative to
regular milk, and offers the convenience of a long shelf life with added vitamins.
59

Evaporated milk is great for camping because it does not have to be refrigerated and can
take the place of regular milk in almost any instance. Though the taste and quality of the
milk is not at the same level of regular milk, the convenience and health benefits help to
offset any taste issued involved in using evaporated milk.
As for condense milk, it provides some health benefits, but it is mostly a baking agent to
replace the need for regular milk. Sure it is convenient, but it will not offer the benefits of
whole regular milk or evaporated milk.
60

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