What is the Difference Between Condensed Milk and Evaporated Milk?
When it comes to sweetened and flavored milk products, there are several options available in the market. Among these, condensed milk and evaporated milk are two popular types that are often confused with each other due to their similar names. However, they have distinct differences in terms of their production process, composition, and uses in cooking.
What is Condensed Milk?
Definition
Condensed milk is a sweetened milk product that has been heated to remove approximately 60% of its water content. This results in a thick, creamy liquid with a rich flavor and a caramel-like color. Condensed milk is typically made from whole milk or a combination of whole milk and skim milk.
Process
The production process of condensed milk involves the following steps:
- Heating: Whole milk is heated to a temperature of around 86°C (187°F) to kill any bacteria and extend its shelf life.
- Condensation: The heated milk is then cooled and sent through a condenser, where the water content is removed through evaporation, resulting in a concentrated liquid.
- Sweetening: The condensed milk is then sweetened with sugar or other sweeteners, such as corn syrup.
Composition
Here is a general breakdown of the composition of condensed milk:
- Water: 40-42%
- Milk solids: 45-50%
- Sugar: 7-10%
- Milk fat: 3.5-4.5%
- Protein: 3-4%
What is Evaporated Milk?
Definition
Evaporated milk, on the other hand, is a milk product that has been heated to remove 60% of its water content, similar to condensed milk. However, the main difference lies in the sweetening process.
Process
The production process of evaporated milk involves the following steps:
- Heating: Whole milk is heated to a temperature of around 86°C (187°F) to kill any bacteria and extend its shelf life.
- Evaporation: The heated milk is then cooled and sent through an evaporator, where the water content is removed through evaporation, resulting in a concentrated liquid.
- Filtering: The evaporated milk is then filtered to remove any remaining water or impurities.
Composition
Here is a general breakdown of the composition of evaporated milk:
- Water: 27-30%
- Milk solids: 55-60%
- Sugar: 0-1% (usually unsweetened)
- Milk fat: 3.5-4.5%
- Protein: 3-4%
Key Differences
| Condensed Milk | Evaporated Milk | |
|---|---|---|
| Water Content | 40-42% | 27-30% |
| Sweetening Process | Sweetened with sugar or other sweeteners | Unsweetened or may contain small amounts of added sugar |
| Taste and Texture | Rich, sweet, and creamy | Creamy, but less sweet and more watery than condensed milk |
| Use in Cooking | Often used in baking, desserts, and sauces | Used as a substitute for regular milk in recipes, such as soups, casseroles, and sauces |
| Shelf Life | Shorter shelf life due to high sugar content | Longer shelf life due to low sugar content and sterilization |
Conclusion
In summary, condensed milk and evaporated milk are two distinct milk products that differ in their production process, composition, and uses in cooking. While both products are concentrated and creamy, the main difference lies in their sweetening process and sugar content. Condensed milk is sweetened with sugar or other sweeteners and has a richer, more caramel-like flavor, making it suitable for baking, desserts, and sauces. Evaporated milk, on the other hand, is unsweetened and has a creamier texture, making it a good substitute for regular milk in various recipes.