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Condensed milk

Pasteurized evaporated whole milk

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CHEMICAL
 UNITS
 MIN
 MAX
Solid non-fat protein%m/m34 
Fat%m/m7.5 
Total solid%m/m25 
Sterols other than cholesterol                        –3%
MICROBIOLOGICAL
 UNITS
 MIN
 MAX
Aerobic Plate Countcfu/ml –10000
Escherichia colicfu/ml    Not detected
Yeast and Moldcfu/ml –10
Coagulase positive Staphylococcicfu/ml     Not detected

Pasteurized evaporated skim milk

Previous slide
Next slide
CHEMICAL 
 UNITS
 MIN
MAX
Solid non-fat protein%m/m34 
Fat%m/m 1
Total solid%m/m20 
Sterols other than cholesterol  – 3%
MICROBIOLOGICAL
 UNITS
 MIN
MAX
Aerobic Plate Countcfu/ml –10000
Escherichia colicfu/ml    Not detected
Yeast and Moldcfu/ml –10
Coagulase positive Staphylococcicfu/ml     Not detected

 

Condensed milk is cow’s milk from which water has been removed (roughly 50% of it).

This product has a longer shelf life due to the fact that the percentage of water in it has been significantly reduced. At present, it has a good consumer market by most dairy factories in different countries.

Available in two types of condensed skim milk and condensed high-fat milk.

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