Product Processing

A typical processing scheme for evaporated milk begins with high quality, fresh whole milk, which is standardized to produce the exact composition desired in the final product (addition or removal of cream or nonfat milk). The product is heated, concentrated under reduced pressure in an evaporator, homogenized, and cooled. Vitamins (A or D, or both) are added, and the final composition is verified. Final standardization is accomplished, when necessary. After cans are filled and sealed, they are sterilized in a three-phase continuous system consisting of preheater, retort, and cooler, cooled; labeled; and packed for shipment. In the United States, evaporated milk is packed in 5-, 12-, 20-, and 97-fluid ounce lead-free cans.

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