How long can I keep evaporated milk, sweetened

condensed milk, and powdered milk?

By Alison Soltau
Jul 20, 2009

These water-extracted milk products, commonly used for cooking and baking, are heat-sterilized and
canned for a longer shelf life than regular milk. Evaporated milk (half the water content removed) and
sweetened condensed milk (half of water content removed, then sweetened) have a shelf-life of about 1
year at room temperature. Cans are best stored in a cool, dry area and inverted every 2 months to avoid
separation of water and solids, according to the National Dairy Council. Unopened, they are safe as long
as the cans are intact; however, they may thicken, carmelize, and turn brown with time.
Once opened, canned milk should be poured into a covered opaque container, refrigerated, and used
within a few days.
Cans of Nestle Carnation Evaporated Milk carry a "best before" date, and Nestle doesnt recommend
using the product beyond that date for quality reasons.
Powdered milk (water extracted entirely) has a shelf life of 6-9 months when stored at lower than 80 F
and less than 65% relative humidity. But the protein and sugars in powdered milk, whether opened or not,
react over time to cause it to brown and become clumped and off-flavored.
Nonfat dry milk has a shelf life of 12-18 months under the conditions described above.
Once opened, dry milk should be stored in an airtight container. Refrigerated reconstituted milk should be
used within a few days.
Source(s):
National Dairy Council Factsheet: Newer Knowledge of Dairy Foods--Protecting the Quality of Milk and
Other Dairy Foods
Very Best Baking.com (Nestle corporate website) Commonly Asked Questions
Susan Brewer, Ph.D. University of Illinois, Department of Food Science and Human Nutrition

http://shelflifeadvice.com/content/how-long-can-i-keep-evaporated-milk-sweetenedcondensed-milk-and-powdered-milk

Evaporated and Condensed Milk

How Products Are Made | 2001 | McNulty, Mary | 700+ words | Copyright

Evaporated and
Condensed Milk
Background
Evaporated and condensed milk are two types of concentrated milk from which the water has been
removed. Evaporated milk is milk concentrated to one-half or less its original bulk by evaporation under
high pressures and temperatures, without the addition of sugar, and usually contains a specified amount
of milk fat and solids. This gives regular evaporated milkthe shelf life differs with the fat contentup to
15 months of shelf life. Condensed milk is essentially evaporated milk with sugar added. The milk is then
canned for consumer consumption and commercial use in baking, ice cream processing, and candy
manufacture. This product has a shelf life of two years. When concentrated milk was first developed in the

mid-1800s before the advent of refrigeration, many used it as a beverage. However, with the exception of
some tropic regions, this is rarely the case today.

History
In 1852, a young dairy farmer named Gail Borden was on a ship headed home to the United States from
the Great Exhibition in London. When rough seas made the cows on board so seasick that they could not
be milked, infant passengers began to go hungry. Borden wondered how milk could be processed and
packaged so that it would not go bad. This was a problem not only on long ocean voyages but on land, as
well, because at the time, milk was shipped in unsanitary oak barrels and spoiled quickly.
When Borden returned home, he began to experiment with raw milk, determining that it was 87% water.
By boiling the water off the top of the milk in an airtight pan, Borden eventually obtained a condensed milk
that resisted spoilage. On another trip, this time by train to Washington, DC, to apply for a patent for his
new product, Borden met Jeremiah Milbank, a wealthy grocery whole-saler. Milbank was impressed with
Borden's ideas and agreed to finance a condensed milk operation. In 1864, the first Eagle Brand
Consolidated Milk production plant opened on the east branch of the Croton River in southeastern New
York.
Borden's new product was not an unqualified success. In 1856, condensed milk was blamed for an
outbreak of rickets in working-class children because it was made with skim milk, and therefore lacked
fats and other nutrients. Others complained about its appearance and taste because they were
accustomed to milk with a high water content and that had been whitened with the addition of chalk. In
spite of this criticism, the idea of condensed milk caught on to the degree that Borden began to license
other factories to produce it under his name.
The outbreak of the Civil War proved to be good for business when the Union Army ordered the
condensed milk for its field rations. At the height of the war, Borden's Elgin, Illinois plant was annually
producing 300,000 gallons of condensed milk.
To differentiate his own product from that of the licensed plants, Borden changed the name of his
condensed milk to Eagle Brand. About this time, two American brothers, Charles A. and George H. Page,
founded the Anglo-Swiss Condensed Milk Company in Switzerland. One of their employees, John Baptist
Meyenberg, suggested that the company use a similar process but eliminate the addition of sugar to
produce evaporated milk. Meyenberg's idea was rejected. Convinced that his idea held merit, Meyenberg
quit the company and emigrated to the United States. By 1885, Meyenberg was producing the first
commercial brand of evaporated milk at his Highland Park, Illinois plant, the Helvetica Milk Condensing
Company.
In the late 1880s, Eldridge Amos Stuart, an Indiana grocer in El Paso, Texas, noted that milk was spoiling
in the heat and causing illness in children. Stuart developed a method for processing canned, sterilized
evaporated milk. In 1899, Stuart partnered with Meyenberg to supply Klondike gold miners with
evaporated milk in 16-ounce cans.
An article on homogenization in the April 16,1904 issue of Scientific Americanhad an impact on the
concentrated milk industry, which employed the process long before fresh milk plants. Further
improvements followed. In 1934, Meyenberg's company, now headquartered in St. Louis, Missouri, and
renamed the Pet Milk Company, became the first to fortify its evaporated milk with Vitamin D. This was
accomplished by the process of irradiation, developed in 1923 by Harry Steenbock, a chemist at the
University of Wisconsin. In this process, the milk is exposed to ultraviolet light, which causes reactions to
produce Vitamin D, enriching the milk.

Raw Materials
The primary ingredient is raw cow's milk. Evaporated and condensed milk processors purchase the milk
from nearby dairy farms.
A salt, such as potassium phosphate, is used as a stabilizing agent, which keeps the milk from breaking
down during processing. Carrageenan, a food additive made from red algae (Irish moss) is used as a
suspending agent. The milk is also fortified with Vitamin D through exposure to ultraviolet light. Powdered
lactose crystals are added to concentrated milk to stimulate the production of lactose, a type of sugar that
increases the milk's shelf life.

The Manufacturing Process

Evaporated milk
1.

The raw milk is transported from the dairy farm to the plant in refrigerated tank trucks. At the
plant, the milk is tested for odor, taste, bacteria, sediment, and the composition of milk protein and milk
fat. The composition of protein and fat is measured by passing the milk under highly sensitive infrared
lights.

2.

The milk is piped through filters and into the pasteurizers. Here, the milk is quickly heated in one
of two ways. The High Temperature Short Time method (HTST) subjects the milk to temperatures of 161
F (71.6C) for 15 seconds. The Ultra High Temperature (UHT) method heats the milk to 280F (138C)
for two seconds.
Both methods increase the milk's stability, decrease the chance of coagulation during storage, and
decrease the bacteria level.

3.

The warm milk is piped to an evaporator. Through the process of vacuum evaporation, (exposing
a liquid to a pressure lower than atmospheric pressure) the boiling point of the milk is lowered to 104113F (40-45C). As a result, the milk is concentrated to 30-40% solids. Also, the milk has little or no
cooked flavor.

4.

The milk is then homogenized by forcing it under high pressure through tiny holes. This breaks
down the fat globules into minute particles, improving its color and stability.
5.
Pre-measured amounts of a stabilizing salt, such as potassium phosphate, are added to the milk
to make it smooth and creamy. This stabilization causes the milk to turn a pale tan.
6.
The milk is passed under a series of ultraviolet lights to fortify it with Vitamin D.
7.
The milk is piped into pre-sterilized cans that are vacuum-sealed.

Condensed milk
1.

The milk is flash-heated to about 185F (85C) for several seconds. It is then piped to the
evaporator where the water removed.
2.
The milk is then concentrated under vacuum pressure until it measures between 30-40% solid. It
now has a syrupy consistency.
3.
The milk is cooled and then inoculated with approximately 40% powdered lactose crystals. The
milk is then agitated to stimulate crystallization. It is this sugar that preserves the condensed milk.
4.
The milk is piped into sterilized cans that are then vacuum-sealed.

Quality Control
The milk industry is subject to stringent regional and federal regulations regarding the prevention of
bacteria and the composition of solids and fats. According to the United States Food and Drug
Administration (FDA), sweetened condensed milk must contain at least 28% by weight of total milk solids
and at least 8% by weight of milk fat. Evaporated milk must contain at least 6.5% by weight of milk fat, at

least 16.5% by weight of milk solids that are not fat, and at least 23% by weight of total milk solids. The
evaporated milk must also contain 25 International Units (IUs) of vitamin D.
The milk is taste-tested for freshness before it leaves the dairy farm and again when it arrives at the
processing plants. Once the milk arrives at the plant, it is not touched by the workers, making its journey
from raw milk to evaporated or condensed strictly through pipes, vats, and other machinery. At least onethird of the labor time in the milk industry is devoted to cleaning and sterilizing utensils and machinery.
Milk inspectors make frequent inspections.

Where to Learn More

Books
Trager, James. The Food Chronolgy. New York: Henry Holts, 1995.

Other
"Borden's Milk." http://www.southeastmuseum.org/html/borden_s_milk.html(March 6, 2000).
"What guidance does FDA have for manufacturers of Sweetened Condensed Milk
Products?" http://www.cfsan.fda.gov/~dms/qa-ind5n.html (November 19, 1999).
MaryMcNulty

Latar belakang
Menguap dan susu kental dua jenis susu terkonsentrasi dari mana air telah dihapus.
Susu evaporated adalah susu terkonsentrasi ke satu-setengah atau kurang curah
aslinya oleh penguapan di bawah tekanan tinggi dan suhu, tanpa penambahan gula,
dan biasanya mengandung jumlah tertentu dari lemak susu dan padatan. Hal ini
memberikan susu evaporated-kehidupan rak biasa berbeda dengan lemak kontensampai 15 bulan kehidupan rak. Susu kental pada dasarnya susu evaporated
dengan tambahan gula. Susu ini kemudian kaleng untuk konsumsi konsumen dan
penggunaan komersial di kue, pengolahan es krim, dan pembuatan permen. Produk
ini memiliki kehidupan rak dari dua tahun. Ketika susu terkonsentrasi pertama kali
dikembangkan pada pertengahan 1800-an sebelum munculnya pendingin, banyak
digunakan sebagai minuman. Namun, dengan pengecualian beberapa daerah
tropis, ini jarang terjadi hari ini.

Sejarah
Pada tahun 1852, seorang petani susu muda bernama Gail Borden berada di sebuah
kapal menuju rumah ke Amerika Serikat dari Great Exhibition di London. Ketika laut
kasar membuat sapi di papan sehingga mabuk laut bahwa mereka tidak bisa
diperah, penumpang bayi mulai kelaparan. Borden bertanya-tanya bagaimana susu
bisa diolah dan dikemas sehingga tidak akan pergi buruk. Ini adalah masalah tidak

hanya pada pelayaran laut panjang tapi di darat, juga, karena pada saat itu, susu
dikirim dalam tong kayu ek tidak sehat dan manja cepat.

Ketika Borden kembali ke rumah, ia mulai bereksperimen dengan susu mentah,

menentukan bahwa itu adalah 87% air. Dengan merebus air dari atas susu dalam
panci kedap udara, Borden akhirnya memperoleh susu kental yang menolak
pembusukan. Pada perjalanan lain, kali ini dengan kereta api ke Washington, DC,
untuk mengajukan permohonan paten untuk produk barunya, Borden bertemu
Yeremia Milbank, kelontong kaya whole-saler. Milbank terkesan dengan ide-ide
Borden dan setuju untuk membiayai operasi susu kental. Pada tahun 1864, pertama
Susu Elang Merek Konsolidasi pabrik produksi dibuka pada cabang timur Sungai
Croton di tenggara New York.

Produk baru Borden itu tidak sukses wajar tanpa pengecualian. Pada tahun 1856,
susu kental disalahkan untuk wabah rakhitis pada anak-anak kelas pekerja karena
dibuat dengan susu skim, dan karena itu tidak memiliki lemak dan nutrisi lainnya.
Lainnya mengeluhkan penampilan dan rasa karena mereka terbiasa susu dengan
kandungan air yang tinggi dan yang telah memutih dengan penambahan kapur.
Meskipun kritik ini, gagasan susu kental tertangkap pada tingkat yang Borden mulai
lisensi pabrik lain untuk menghasilkan di bawah namanya.

Pecahnya Perang Saudara terbukti baik untuk bisnis ketika Tentara Uni
memerintahkan susu kental untuk jatah bidangnya. Pada puncak perang, Borden
tanaman Elgin, Illinois itu setiap tahunnya memproduksi 300.000 galon susu kental.

Untuk membedakan produk sendiri dari yang dari tanaman berlisensi, Borden
mengubah nama susu kental nya ke Eagle Merek. Sekitar saat ini, dua bersaudara
Amerika, Charles A. dan George H. Page, mendirikan Anglo-Swiss Susu Kental
Perusahaan di Swiss. Salah satu karyawan mereka, John Baptist Meyenberg,
menyarankan bahwa perusahaan menggunakan proses yang sama tetapi
menghilangkan penambahan gula untuk menghasilkan susu menguap. Ide
Meyenberg ini ditolak. Yakin bahwa idenya diadakan jasa, Meyenberg berhenti
perusahaan dan beremigrasi ke Amerika Serikat. Pada 1885, Meyenberg
memproduksi merek komersial pertama dari susu evaporated di pabrik Highland
Park, Illinois-nya, Helvetica Susu Kondensasi Perusahaan.

Pada akhir 1880-an, Eldridge Amos Stuart, seorang toko kelontong Indiana di El
Paso, Texas, mencatat bahwa susu merusak dalam panas dan menyebabkan
penyakit pada anak-anak. Stuart mengembangkan metode untuk memproses
kalengan, disterilkan menguap susu. Pada tahun 1899, Stuart bermitra dengan
Meyenberg untuk memasok Klondike penambang emas dengan susu evaporated
dalam kaleng 16 ons.

Sebuah artikel di homogenisasi di April 16,1904 isu Scientific American berdampak

pada industri susu terkonsentrasi, yang mempekerjakan proses panjang sebelum
tanaman susu segar. Perbaikan lebih lanjut diikuti. Pada tahun 1934, perusahaan
Meyenberg, kini berkantor pusat di St Louis, Missouri, dan berganti nama menjadi
Pet Susu Perusahaan, menjadi yang pertama untuk membentengi susu yang
diuapkan dengan Vitamin D. Hal ini dilakukan dengan proses iradiasi, yang
dikembangkan pada tahun 1923 oleh Harry Steenbock, seorang ahli kimia di
University of Wisconsin. Dalam proses ini, susu terkena sinar ultraviolet, yang
menyebabkan reaksi untuk menghasilkan vitamin D, memperkaya susu.

Bahan Baku
Bahan utama adalah susu sapi mentah. Prosesor susu evaporated dan kental
membeli susu dari peternakan sapi di dekatnya.

Garam A, seperti kalium fosfat, digunakan sebagai bahan stabilisasi, yang membuat
susu dari mogok selama pemrosesan. Karagenan, aditif makanan yang terbuat dari
ganggang merah (lumut Irlandia) digunakan sebagai zat pensuspensi. Susu juga
diperkaya dengan vitamin D melalui paparan sinar ultraviolet. Bubuk kristal laktosa
ditambahkan ke susu terkonsentrasi untuk merangsang produksi laktosa, sejenis
gula yang meningkatkan umur simpan susu ini.

Proses Manufaktur
Susu evaporated
Susu mentah diangkut dari peternakan sapi perah ke pabrik di truk tangki
berpendingin. Pada tanaman, susu diuji untuk bau, rasa, bakteri, sedimen, dan
komposisi protein susu dan lemak susu. Komposisi protein dan lemak diukur dengan
melewati susu di bawah lampu inframerah yang sangat sensitif.
Susu disalurkan melalui filter dan ke pasteurizers. Di sini, susu cepat dipanaskan di
salah satu dari dua cara. Suhu Tinggi Metode Waktu Singkat (HTST) mata pelajaran

susu untuk suhu 161 F (71,6 C) selama 15 detik. Ultra High Temperature (UHT)
metode memanaskan susu untuk 280 F (138 C) selama dua detik.

Kedua metode meningkatkan stabilitas susu itu, mengurangi kemungkinan

pembekuan selama penyimpanan, dan menurunkan tingkat bakteri.

Susu hangat disalurkan ke evaporator. Melalui proses penguapan vakum,

(mengekspos cairan ke tekanan rendah dari tekanan atmosfer) titik didih susu
diturunkan ke 104-113 F (40-45 C). Akibatnya, susu terkonsentrasi 30-40%
padatan. Juga, susu memiliki sedikit atau tidak ada rasa dimasak.

Susu ini kemudian dihomogenisasi dengan memaksa itu di bawah tekanan tinggi
melalui lubang-lubang kecil. Ini memecah gumpalan lemak menjadi partikel menit,
meningkatkan warna dan stabilitas.
Jumlah pra-diukur dari garam menstabilkan, seperti kalium fosfat, ditambahkan ke
dalam susu untuk membuatnya halus dan lembut. Stabilisasi ini menyebabkan susu
untuk mengubah tan pucat.
Susu dilewatkan di bawah serangkaian lampu ultraviolet untuk membentengi
dengan Vitamin D.
Susu disalurkan ke pra-disterilkan kaleng yang vakum-disegel.
Susu kental
Susu adalah flash dipanaskan sampai sekitar 185 F (85 C) selama beberapa
detik. Hal ini kemudian disalurkan ke evaporator di mana air dihapus.
Susu ini kemudian terkonsentrasi di bawah tekanan vakum sampai mengukur
antara 30-40% solid. Sekarang memiliki konsistensi manis.
Susu didinginkan dan kemudian diinokulasi dengan sekitar 40% kristal laktosa
bubuk. Susu ini kemudian gelisah untuk merangsang kristalisasi. Ini adalah gula ini
yang melindungi susu kental.
Susu yang disalurkan ke kaleng disterilkan yang kemudian vakum-disegel.
Kontrol Kualitas
Industri susu tunduk pada peraturan daerah dan federal yang ketat mengenai
pencegahan bakteri dan komposisi padatan dan lemak. Menurut Amerika Serikat
Food and Drug Administration (FDA), susu kental manis harus mengandung

setidaknya 28% berat total padatan susu dan minimal 8% berat lemak susu. Susu
evaporated harus mengandung setidaknya 6,5% berat lemak susu, setidaknya
16,5% berat padatan susu yang tidak gemuk, dan setidaknya 23% berat total
padatan susu. Susu menguap juga harus berisi 25 International Unit (IU) vitamin D.

Susu adalah rasa-diuji untuk kesegaran sebelum meninggalkan peternakan sapi

perah dan lagi ketika tiba di pabrik pengolahan. Setelah susu tiba di pabrik, tidak
tersentuh oleh para pekerja, membuat perjalanan dari susu mentah ke menguap
atau kental ketat melalui pipa, tong, dan lainnya mesin. Setidaknya sepertiga dari
waktu kerja di industri susu dikhususkan untuk membersihkan dan mensterilkan
peralatan dan mesin. Inspektur susu membuat sering inspeksi.

Susu dan dan produk-produk susu seperti susu skim dan susu krim, es krim, mentega,
yogurt, susu kental manis, susu yang diuapkan (evaporated milk), susu kering (susu bubuk)
dan berbagai macam hasil olahan susu lainnya dikenal sebagai bahan makanan yang bergizi
tinggi karena susu mempunyai komposisi zat gizi yang sangat lengkap untuk mencukupi
kebutuhan proses metabolisme dalam tubuh. Selain susu yang mempunyai komposisi zat
pembangun yang kompleks, susu juga mengandung mineral penting seperti Mg, Ca, K, Cl,
dan mineral-mineral lain seperti Fe, Zn dan Mn.
Komposisi Susu
Secara alamiah yang dimaksud dengan susu adalah hasil pemerahan sapi atau hewan
menyusui lainnya, yang dapat dimakan atau dapat digunakan sebagai bahan makanan,
yang aman dan sehat serta tidak dikurangi komponen-komponennya atau ditambah bahanbahan lain. Sebagai bahan makanan/minuman susu mempunyai nilai gizi yang tinggi, karena
mengandung unsur-unsur kimia yang dibutuhkan oleh tubuh seperti Kalsium, Phosphor,
Vitamin A, Vitamin B dan Riboflavin yang tinggi.
Komposisinya yang mudah dicerna dengan kandungan protein, mineral dan vitamin yang
tinggi, menjadikan susu sebagai sumber bahan makanan yang fleksibel yang dapat diatur
kadar lemaknya, sehingga dapat memenuhi keinginan dan selera konsumen. Susu termasuk
jenis bahan pangan hewani, berupa cairan putih yang dihasilkan oleh hewan ternak mamalia
dan diperoleh dengan cara pemerahan.
Susu yang baik apabila mengandung jumlah bakteri sedikit, tidak mengandung spora
mikrobia pathogen, bersih yaitu tidak mengandung debu atau kotoran lainnya, mempunyai
cita rasa (flavour) yang baik, dan tidak dipalsukan. Komponen-komponen susu yang
terpenting adalah protein dan lemak. Kandungan protein susu berkisar antara 3 - 5 persen
sedangkan kandungan lemak berkisar antara 3 - 8 persen. Kandungan energi adalah 65 kkal,
dan pH susu adalah 6,7. Komposisi air susu rata-rata adalah sebagai berikut : Air (87,90%);
Kasein(2,70%); Lemak (3,45%); Bahan kering (12,10%); Albumin(0,50%); Protein (3,20%);
Bahan Kering Laktosa (4,60%); Vitamin, enzim, gas (0,85 %).