| 释义 |
evaporated milk
e·vap·o·rat·ed milk (ĭ-văp′ə-rā′tĭd)n. Concentrated, unsweetened milk made by evaporating some of the water from whole milk.evaporated milk n (Cookery) thick unsweetened tinned milk from which some of the water has been evaporated evap′orated milk′
n. unsweetened milk concentrated and thickened by evaporation of water content to about half the original weight. Thesaurus| Noun | 1. |  evaporated milk - milk concentrated by evaporation concentrate - a concentrated form of a foodstuff; the bulk is reduced by removing watermilk - a white nutritious liquid secreted by mammals and used as food by human beings |
Translationsevaporatolatte condensatoEvaporated Milk
evaporated milk[i¦vap·ə‚rād·əd ′milk] (food engineering) A product made by removing enough moisture from whole milk that the final product contains no less than 7.9% fat or 25.9% total milk solids. Evaporated Milk a food product obtained by evaporating part of the water from cow’s milk and additional processing. The idea of producing evaporated milk was proposed in 1810 by the Frenchman N. Appert. The first plant for the production of evaporated milk was built in the United States in 1858; the first such plant in Russia was built in 1881. The USSR produces sterilized evaporated milk and sweetened evaporated milk (condensed milk), to which such flavorings as coffee or cocoa are sometimes added. The basic operations involved in the manufacture of condensed milk are pasteurization, evaporation, the addition of sugar syrup, cooling, and canning. The processes involved in making sterilized evaporated milk are evaporation, homogenization, canning, and sterilization. Condensed milk contains 28.5 percent dry matter, 8.5 percent fat, and 43.5 percent sucrose; its caloric value is 1,356 kilojoules (kJ) per 100 g (1 large calorie = 4.19 kJ). Sterilized evaporated milk contains 25.5 percent dry matter and 7.8 percent fat and has a caloric value of 557 kJ per 100 g. REFERENCEKivenko, S. F., and V. V. Strakhov. Priozvodstvo sukhogo i sgushchennogo moloka. Moscow, 1965.evaporated milk
milk [milk] 1. a nutrient fluid produced by the mammary gland of many animals for nourishment of young mammals.2. a liquid (emulsion or suspension) resembling the secretion of the mammary gland.acidophilus milk milk fermented with cultures of Lactobacillus acidophilus; used in gastrointestinal disorders to modify the bacterial flora of the intestinal tract.milk-alkali syndrome ingestion of milk and absorbable alkali in excess amounts, resulting in kidney damage and elevated blood calcium levels.casein milk a prepared milk containing very little salt or sugar and a large amount of fat and casein.condensed milk milk that has been partly evaporated and sweetened with sugar.dialyzed milk milk from which the sugar has been removed by dialysis through a parchment membrane.evaporated milk milk prepared by evaporation of half of its water content.milk fever an endemic fever said to be due to the use of unwholesome cow's milk.fortified milk milk made more nutritious by addition of milk protein, vitamin A, or vitamin D.homogenized milk milk treated so the fats form a permanent emulsion and the cream does not separate.milk of magnesia a suspension of magnesium hydroxide, used as an antacid and laxative.modified milk cow's milk made to correspond to the composition of human milk.protein milk milk modified to have a relatively low content of carbohydrate and fat and a relatively high protein content.witch's milk milk secreted in the breast of a newborn infant.evaporated milkmilk from which half the water content has been evaporated by the application of heat, a vacuum, or both.e·vap·or·a·ted milk (ē-vapŏr-ātĕd milk) That from which half the water content has been evaporated by the application of heat, a vacuum, or both. evaporated milk
Related to evaporated milk: powdered milkWords related to evaporated milknoun milk concentrated by evaporationRelated Words |