Evaporated milk is the liquid food obtained by partial removal of water only from milk. It contains not less than 6.5 percent by weight of milkfat, not less than 16.5 percent by weight of milk solids not fat, and not less than 23 percent by weight of total milk solids It is homogenized. It is sealed in a container processed by heat to prevent spoilage."
Vitamin D: Each fluid ounce of the food shall contain 25 International Units (IU) and Vitamin A: is optional, but if added, each fluid ounce of the food shall contain not less than 125 IU.
Condensed milk was introduced to the U.S. by Gail Borden which he made using a process under the patent issued on August 19, 1856. It became popular for those people who were remote from farm sources, since it was capable of long term storage. The invention of evaporated milk followed three decades later when John B. Meyenberg emigrated to the U.S. from Switzerland where he had devised the process, but had no support to begin production. He obtained two U.S. patents for his process and sterilizing apparatus, issued on November 25, 1884. He formed the Helvetia Milk Condensing Company on February 14, 1885, with a number of farmers and businessmen of Highland, Illinois, as stockholders. By June 14, 1885, the first canned "Highland Evaporated Cream" was ready to be marketed.
There were teething problems with the new product, especially since premature spoilage was frequent in the early batches. Over the next few years, Louis Latzer and Dr. Werner Schmidt identified and solved the problems due to bacteria. With the marketing efforts of John Wilde, the company eventually became very successful, and is now the PET company.
John P. Meyenberg, son of John B. Meyenberg, was the first American to evaporate goat’s milk. He started the Meyenberg business in 1934 to supply others with goat milk products that are easier to digest than cow's milk, and a necessary alternative for people like himself who were allergic to cow’s milk.
Modern Production Process: Evaporated milk is fresh, homogenized milk from which 60 percent of the water has been removed. It is then chilled, fortified with vitamins and stabilizers, packaged, and finally sterilized. A slightly caramelized flavor results from the high heat process, as does a slightly darker color than fresh milk. The evaporation process also concentrates the nutrients and the calories. Thus, for the same weight, undiluted evaporated milk contains more calories than fresh milk.
Internationally: In Malaysia , evaporated milk contains palm oil. It is one of the ingredients to make Teh Tarik in Malaysia. Also it is added in brewed tea to make Teh See .
Available 4 kinds:
Evaporated milk full cream 8,1%,
Evaporated milk full cream 7.8%,
Evaporated milk full cream 4,0%,
Evaporated milk with vegetable fat 8,1%.
Evaporated milk full cream Made from high quality fresh cow milk .
Packing:410 g cans (48 cans per carton, 910 cartons per 20'container).
Shelf life:18 months from the date of manufacture.
Evaporated milk full cream 8,1 %
Analysis:
Milk solids................................................ 26,0%
Milk fat...................................................... 8,1%
Nutritional value, 100 g
Lactosis....................................................9,2%
Protein....................................................... 7,2%
Energy value, 100 g
Kcal............................................................138
KJ.............................................................. 578
Evaporated milk full cream 7,8 %
Analysis:
Milk solids................................................ 25,5%
Milk fat......................................................7,8%
Nutritional value, 100 g
Lactosis..................................................... 9,1%
Protein....................................................... 7,1%
Energy value, 100 g
Kcal............................................................135
KJ.............................................................. 564
Evaporated milk light 4 %
Analysis:
Milk,solids...............................................24,0%
Milk fat......................................................4,0%
Nutritional value, 100 g
Lactosis.....................................................10,3%
Protein........................................................8,1%
Energy value, 100 g
Kcal............................................................110
KJ.............................................................. 461
Evaporated milk 8,1 % vegetable fat filled Made from non-fatty milk solids with vegetable fat.
Packing:410 g cans (48 cans per carton, 910 cartons per 20'container).
Shelf life:18 months from the date of manufacture.
Analysis
Milk,solids................................................17,9%
Veget. fat...................................................8,1%
Nutritional value, 100 g
Lactosis.....................................................9,6%
Protein.......................................................6,8%
Energy value, 100 g
Kcal............................................................138
kJ............................................................... 578
We can produce with specs according to customers requirements and supply with private label.
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