2. Definition
• Evaporated Milk in its simplest definition is dehydrated milk.
• When about 60% of water is removed from the fresh milk with the
help of the process called vacuum evaporation, it becomes
evaporated milk.
• During the evaporation, lots of nutrients and calories are
concentrated in the milk naturally, which makes it more calorie-
loaded, but at the same time, more nutritious than the fresh milk.
3. Constituents of evaporated milk
• The standard defines ideal evaporated milk should contain at least
7.9% milk fat and 25.5% milk solids.
• FDA regulations mandate that Vitamins A, D, and C are added to
evaporated milk.
4. Nutrition Facts Serving Size
Per Serving
100 grams (100 g)
% Daily Value
Calories 160
Calories from Fat 72
Total Fat 8g 12%
Saturated Fat 6g 32%
Cholesterol 40mg 12%
Sodium 120mg 4%
Potassium 360mg 12%
Carbohydrates 12g 4%
Sugars 12g
Protein 8g
Vitamin A 0%
Calcium 32%
5. Process during evaporated milk
• The milk is firstly
a. homogenized, then
b. chilled rapidly,
c. fortified with stabilizers and vitamins,
d. packaged and lastly sterilized..
7. Texture and appearance
• Due to the high heat process, evaporated milk gains a little
caramelized flavor.
• The color of evaporated milk is a bit darker and has a thicker texture
than the normal fresh milk.
• Evaporated milk has a creamy texture and is very delicious to taste.
• Most of the people add water in the evaporated milk just to serve it
as normal milk and lower down the calorie.
8. Availability
• There is a good variety of evaporated milk available in the market
such as skim, low fat, whole milk, etc. While Vitamin D and C are
present in every variety of evaporated milk, low fat and skim milk has
Vitamin A additionally.
• Evaporated milk comes in canned container and does not require
refrigeration, until the seal is broken.