What is Difference Between Evaporated and Condensed Milk?
When it comes to milk processing, there are two fundamental methods: evaporation and condensation. While these processes may seem similar, they produce distinct products that are used in various cuisines and recipes. Understanding the differences between evaporated and condensed milk can aid in choosing the right dairy product for your needs. In this article, we will delve into the nuances of these two processes to highlight the main differences and uses of each type.
What is Evaporated Milk?
Background and Process
Evaporated milk is a type of milk that has been partly skimmed and partially or fully evaporated to achieve a concentrated and sterilized product. The process starts with whole milk that contains around 3.7% fat. To remove excess water, the milk is heated under vacuum while stirring, resulting in about 60% water being removed. This concentrates the milk’s natural sugars and proteins, creating a milk with a creamy, thicker consistency.
Key characteristics of evaporated milk include:
• Taste: Evaporated milk has a more nutty, caramel-like flavor profile compared to fresh milk. This is due to the Maillard reaction, where the heat and drying processes break down the milk’s sugar molecules, creating new flavorful compounds.
• Concentration: Evaporated milk is approximately 16-18% milkfat, which is higher than regular milk but lower than condensed milk.
• Shelf life: Thanks to its sterilization during the evaporation process, evaporated milk has an extended shelf life (generally 12-14 months) and does not require refrigeration until opening.
What is Condensed Milk?
Background and Process
Condensed milk, also known as sweetened condensed milk (SCM), is another type of milk product, but with a significantly higher sugar content and a greater concentration of milk solids compared to evaporated milk.
The process of creating SCM involves heating milk with excess sugar (typically around 40-45%) at a lower temperature (e.g., 85°F/30°C) without removing excess water. During this process, the dissolved sugar molecules form crystals within the milk, further strengthening its sweet and rich nature.
Key characteristics of condensed milk include:
• Taste: Condensed milk boasts an intense, sweet, creamy flavor with a thick texture.
• Concentration: SCM contains a larger percentage of milk solids compared to evaporated milk. The milkfat content for SCM typically ranges between 20-30%.
• Shelf life: Due to the large amount of sugar present in SCM, it generally stores well at room temperature up to 3 months in airtight containers but should be refrigerated post-opening.
Key Points of Comparison:
| [Evaporated Milk | Condensed Milk | Difference |
|---|---|---|
| Taste: | Nutty & caramel-like | Intensive, sweet & creamy |
| Concentration: | 16-18% milkfat | 20-30% milk solids |
| Shelf life: | 12-14 months, refrigerated | 3 months without refrigeration, post-open refrigeration required |