Evaporated milk
Evaporated Milk
Evaporated milk, also known as dehydrated milk, is a type of milk product where approximately 60% of the water content has been removed. The process of creating evaporated milk involves heating the milk to remove the water, which also sterilizes the product and extends its shelf life.
Pronunciation
Evaporated milk: /ɪˈvæpəreɪtɪd mɪlk/
Etymology
The term "evaporated milk" comes from the process of evaporation used to remove water from the milk. The word "evaporate" originates from the Latin evaporare, which means "to disperse in vapor or steam." The word "milk" comes from the Old English meoluc, which is related to the Latin mulgere and Greek amelgein, meaning "to milk [a cow]".
Process
The process of making evaporated milk involves simmering fresh milk under reduced pressure, allowing it to boil at a lower temperature to prevent scorching. The water evaporates, leaving behind a concentrated, nutrient-rich product. The milk is then homogenized, canned, and sterilized to kill any bacteria, making it safe for long-term storage.
Uses
Evaporated milk is used in a variety of recipes, including desserts, soups, and sauces. It can also be reconstituted with water and used as a substitute for fresh milk.
Related Terms
- Milk: A nutrient-rich liquid food produced by the mammary glands of mammals.
- Condensed milk: Milk from which water has been removed and sugar has been added.
- Powdered milk: A manufactured dairy product made by evaporating milk to dryness.
- Sterilization: The process of eliminating, removing, killing, or deactivating all forms of life and other biological agents.
External links
- Medical encyclopedia article on Evaporated milk
- Wikipedia's article - Evaporated milk
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