Definition
Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. After the water has been removed, the product is chilled, stabilized, packaged and sterilized. It is commercially sterilized at 240-245 °F (115-118 °C) for 15 minutes. A slightly caramelized flavor results from the high heat process, and it is slightly darker in color than fresh milk. The evaporation process also concentrates the nutrients and the food energy. Thus, for the same weight, undiluted evaporated milk contains more food energy than fresh milk.
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“Was man made stupid to see his own stupidity?
Is God by definition indifferent, beyond us all?
Is the eternal truth man’s fighting soul
Wherein the Beast ravens in its own avidity?”
—Richard Eberhart (b. 1904)
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