Evaporated milk from Milk Time, which is otherwise known as condensed, and is derived from the partial dehydration of milk. In evaporated milk, a significant amount of moisture (70 to 75%) has been removed through various heating techniques. It has a distinct flavor and can be stored for a longer period of time outside the refrigerator compared to fresh pasteurized milk. The nutritional value of evaporated milk differs from that of fresh milk, due to the effect of high temperatures. Pasteurization destroys at least 50% of vitamins B1, B12, and C, as well as significant amounts of vitamin B6 and folic acid. It also destroys 10% of the essential amino acid lysine, which is necessary for our body's functioning. Evaporated milk is used in many recipes, such as homemade ice cream or coffee.
It is a product of certified organic farming, which means that the animal from which the milk originated has been fed with organic animal feed, i.e., food produced through natural cultivation, free from any kind of chemicals and pesticides.