Seasonal period: All year

Concentrated milk is obtained through the evaporation of milk (whole or low-fat) until it’s half or one third of its full volume.

It’s a viscous yellowish liquid, with a characteristic taste and aroma.

There are two different products under the label of concentrated milk, condensed and evaporated milk:

  • Evaporated milk: it’s the product obtained from the concentration of milk by evaporation, without the addition of sweeteners. It is then sterilized in airtight packages.
  • Condensed milk: it’s the product obtained from the partial elimination of the water content in milk (whole, low fat or skimmed), and put down to a treatment of pasteurization and preserved with the addition of sucrose.
Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 5.9 g
Monounsaturated fatty acids 2.7 g
Polyunsaturated fatty acids 0.3 g
Cholesterol 34.0 mg
Calcium 480.0 mg
Iron 0.26 mg
Zinc 0.9 mg
Vitamin A 121.67 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 180.0 mg
Sugars 10.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.