Condensed milk

Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk, to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today.^[1] Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries.^[2]

A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk.

^ "Manufacture of Sweetened Condensed Milk". silverson.com. Silverson Machines. Retrieved 2019-10-17. Sweetened condensed milk (SCM) is concentrated milk to which sugar has been added to act as a preservative. It differs from unsweetened evaporated milk, which is preserved by sterilization at high temperature after packaging. Typically, SCM contains around 8% fat, 45% sugar and 20% solids-non-fat. The finished product is mainly used in the manufacture of confectionery and chocolate.
^ Pearlman, Ann; Bayer, Mary Beth (2010). The Christmas Cookie Cookbook: All the Rules and Delicious Recipes to Start Your Own Holiday Cookie Club. Simon and Schuster. pp. 197–. ISBN 978-1-4391-7693-1.

[1] "Manufacture of Sweetened Condensed Milk". silverson.com. Silverson Machines. Retrieved 2019-10-17. Sweetened condensed milk (SCM) is concentrated milk to which sugar has been added to act as a preservative. It differs from unsweetened evaporated milk, which is preserved by sterilization at high temperature after packaging. Typically, SCM contains around 8% fat, 45% sugar and 20% solids-non-fat. The finished product is mainly used in the manufacture of confectionery and chocolate.

[2] Pearlman, Ann; Bayer, Mary Beth (2010). The Christmas Cookie Cookbook: All the Rules and Delicious Recipes to Start Your Own Holiday Cookie Club. Simon and Schuster. pp. 197–. ISBN 978-1-4391-7693-1.

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