Concentrated milks are obtained by partial water removal to the extent they contain less than 40% milk solids. The result is a concentrated liquid. The two most common types are evaporated milk and sweetened condensed milk. Reduced-fat and nonfat versions are also available. Concentrated products are sterilized or their osmotic pressure is increased so that no microorganisms survive.
Because of its concentrated form, evaporated milk is a multipurpose, convenient dairy product ready for every milk use. Pouring directly from the can, evaporated milk can be used in countless applications: creaming coffee or tea, poured on cereals and fruits, providing consistency in meat patties and loaves, coatings for baked or fried meats, or in place of milk in the manufacture of candies, frostings and pies.
Click here for a list of ADPI members that manufacture/market evaporated milk.