EVAPORATED MILK: TIMELESS PANTRY STAPLE
Halib mubakhar in Arabic, Vaashpeekrt doodh in Hindi, Kondensmilch in German or simply Royale Evaporated Milk of Delta Food. It’s called differently in every country but serves its sole purpose of being a versatile timeless pantry staple whether breakfast, dinner or dessert.
The steadiness and shelf life of milk and milk products D.D. Muir, in Food and Beverage Stability and Shelf Life, 2011
27.7.4 Evaporated milk
Full cream evaporated milk is predominantly limited to international trade and usually comprises of 9% fat and 31% total solids. Control of quality must take into account: (a) cream separation during storage, (b) age-gelation and (c) deposition of calcium salts. Cream separation is avoided by manipulation of the homogenization conditions during production. Homogenization should be as simple as possible without influencing heat stability. Age gelation is inhibited by the application of severe heat treatment to the milk before concentration and by the accumulation of mineral stabilizer. Finally, mineral deposition is diluted by limiting the use of a mineral stabilizer. Where extended shelf life is required, the addition of lesser amounts of lecithin to the concentrate can promote a proper increase in instability. While the manufacture of in-can sterilized concentrated milk is well established and the control factors are known, fruitful manufacture of the equivalent UHT concentrate is more difficult. UHT sterilized concentrate is very prone to premature age-gelation and stringent settings must be applied to the raw material to avoid contamination with bacterial proteinase
Concentrated Dairy Products: Evaporated Milk J.A. Nieuwenhuijse, in Reference Module in Food Science, 2016
Evaporated milk is the profitable name for sterilized unsweetened condensed milk, that is, fresh cow’s milk from which an extensive portion of the water has been removed. The first person to preserve milk in concentrated form was Nicolas Appert, who, in the early nineteenth century, concentrated milk by boiling it in a water bath over a fire, then drizzled it into glass bottles after cooling, and sterilized the final product by heating the bottles for 2 h in a boiling water bath. Two developments made in the second half of the nineteenth century resulted, basically, in the process that is still used. In 1856, Gail Borden patented the evaporation of milk at reduced pressure, using the concentrate to make sweetened condensed milk. A process for sterilizing concentrated milk in tinned cans, which were rotated in an environment of pressurized steam, allowing a fairly short sterilization time, was patented in 1884 by John B. Meyenberg.
Royale Evaporated Milk: timeless pantry staple
Significant in making coffee and tea in a variety of countries as well as an added ingredient to some dishes as it adds more creaminess than fresh milk with less fat than cream. it can replace milk for cooking, baking and even into drinks. Royale Evaporated milk can be used directly from the can or it can be diluted to resemble fresh milk. As of its long shelf life, it’s a good substitute in places where fresh milk is sparse, refrigeration is not available or you just want to use Royale Evaporated Milk.