The Story of Milk

by Johan Ditlev Frederiksen

CONDENSED AND EVAPORATED MILK

Milk cannot be boiled down in a common open kettle or steam boiler without being scorched. Evaporating or condensing is therefore usually done in a vacuum pan at a low temperature. Condensed to one-third of its volume and excluded from the air by canning, milk will keep well for months, and has many uses as a substitute for fresh milk. Often sugar is added as a preservative, and where sugar would be added anyway, as in coffee, ice cream, etc., this is unobjectionable.

For purposes where sugar is not wanted, unsweetened condensed or evaporated milk is on the market, so carefully made that the taste of the original milk is hardly changed at all by the process. When water is added in the proportion of two parts of water to one of the evaporated milk, the fluid obtained excels even that from milk powder in its resemblance to fresh milk.