Evaporated Full Cream Pasteurized Milk, also known as whole milk concentrate, is a substitute for fresh full cream milk. This product is obtained by concentrating fresh whole milk and is immediately frozen after production to preserve its flavor and nutritional value.
Longer shelf life compared to fresh milk
Excellent solubility during reconstitution
Creamy color
Pleasant taste without additives
Suitable texture and physical structure
Non-fat pasteurized evaporated milk is used in the production of various food products such as dairy products, bakery items, confectionery, sauces, soups, and beverages. It is also commonly used in cooking and as a substitute for fresh milk in recipes.
Total microorganism count (Total Count) per 1 gram: ~1000
Enterobacteriaceae bacteria count per 1 gram: Maximum 10
Escherichia coli bacteria count per 1 gram: Negative
Mold and yeast per 1 gram: Maximum 10
Protein in solids non-fat: 20%
Fat: Maximum 1%
Brix: 50
Color – Flavor – Texture: Desirable – Natural
Total Solids: 50%
