Understanding the Types and Definitions of Condensed Milk

Condensed milk is one of those dairy products you’ve likely used in your kitchen – whether in a dessert, a cup of coffee, or a creamy curry. But do you actually know what condensed milk is, how it differs from evaporated milk, or how many types exist? The answer isn’t as simple as you might think. The terms “condensed milk” and “evaporated milk” are often used interchangeably in everyday language, but in dairy science, they refer to distinct products with different compositions, processing methods, and shelf-life characteristics. Let’s break down the definitions, types, and key differences.

What is condensed milk?
Types of condensed milk
1. Sweetened condensed milk
2. Unsweetened condensed milk (evaporated milk)
3. Sweetened condensed skim milk
4. Unsweetened condensed skim milk (evaporated skim milk)
Condensed milk vs. evaporated milk: clearing up the confusion
The general process of making condensed milk
Regulatory standards for condensed milk
Historical background
Why understanding these definitions matters

What is condensed milk?

At its core, condensed milk is a concentrated milk product made by removing a significant portion of the water content from whole or skim milk. Roughly 60% of the water is evaporated using heat, resulting in a thicker, more nutrient-dense liquid compared to regular milk. This process of water removal – known as evaporation or concentration – is the defining step in producing any type of condensed milk.

The broad term “condensed milk” therefore covers all forms of concentrated milk, whether sugar has been added or not, and whether the base is whole milk or skim milk. However, in common commercial usage, “condensed milk” almost always refers to the sweetened variety. This is an important distinction that often causes confusion among consumers and even food professionals.

Types of condensed milk

Based on the addition or absence of sugar and the type of milk used (whole versus skim), condensed milk is classified into four main types. Each type has a distinct composition, purpose, and set of food safety standards.

1. Sweetened condensed milk

Sweetened condensed milk (SCM) is produced by evaporating about 60% of the water from whole milk and then adding sugar – typically sucrose. The resulting product is a thick, syrupy, cream-coloured liquid with a distinctly sweet taste. The sugar content generally ranges from 40 to 45% of the final product.

A critical function of the added sugar is preservation. The high sugar concentration increases osmotic pressure, which prevents the growth of most spoilage microorganisms. This means sweetened condensed milk does not require sterilisation after canning and can be stored at room temperature for extended periods – often up to a year or more without refrigeration, as long as the can remains sealed.

According to international Codex Alimentarius standards (CXS 282-1971), full-fat sweetened condensed milk must contain a minimum of 8% milk fat and at least 28% total milk solids. Sweetened condensed milk is widely used in desserts like fudge, caramel sauce, ice cream, pie fillings, and the famous tres leches cake. In many parts of Asia and Latin America, it is also a popular sweetener for coffee and tea.

2. Unsweetened condensed milk (evaporated milk)

Unsweetened condensed milk is more commonly known as evaporated milk. It is made by the same basic process – heating milk until about 60% of its water content evaporates – but no sugar is added. After concentration, the product is homogenised, packaged, and then sterilised through high-heat treatment.

Since there is no added sugar to act as a preservative, evaporated milk relies on heat sterilisation for its long shelf life. The canned product is typically sterilised at temperatures between 118-122 °C for several minutes. This high-heat processing gives evaporated milk a slightly caramelised flavour and a tan colour, which distinguishes it from regular milk.

Under the Codex Standard CXS 281-1971, evaporated milk must contain a minimum of 7.5% milk fat and at least 25% total milk solids. The protein content in the milk solids-not-fat must be at least 34%. Evaporated milk is more versatile than its sweetened counterpart – it can be used in both sweet and savoury dishes, including cream soups, casseroles, puddings, and even as a lighter substitute for cream in sauces.

3. Sweetened condensed skim milk

Sweetened condensed skim milk follows the same process as regular sweetened condensed milk, but the starting ingredient is skim milk instead of whole milk. Water is removed through evaporation, and sugar is added for preservation and sweetness.

The result is a product with the same thick, sweet consistency as standard sweetened condensed milk, but with a significantly lower fat content. This makes it an appealing option for consumers looking to reduce their fat intake while still enjoying the rich sweetness of condensed milk in recipes like baked goods, confections, and beverages. The Codex standards for sweetened condensed milks (CXS 282-1971) include specifications for skimmed varieties, with a maximum milkfat limit typically set at 1%.

4. Unsweetened condensed skim milk (evaporated skim milk)

Unsweetened condensed skim milk – or evaporated skim milk – is produced by removing water from skim milk without adding any sugar. Like regular evaporated milk, it is sterilised after canning to ensure shelf stability.

This product has the lowest fat content among all four types of condensed milk. Under the Codex standard for evaporated milks, evaporated skimmed milk must have a maximum milkfat content of 1%, a minimum of 20% total milk solids, and a minimum milk protein content of 34% in the solids-not-fat. It is commonly used in situations where a creamy texture is desired without the added calories from fat or sugar – for example, in light soups, low-fat baking, or as a milk substitute in beverages.

Condensed milk vs. evaporated milk: clearing up the confusion

One of the most common points of confusion in dairy science – and in grocery aisles – is the relationship between the terms “condensed milk” and “evaporated milk.” Here’s the key point: technically, both are forms of condensed (concentrated) milk. The difference lies in the presence or absence of added sugar.

In commercial and everyday language, “condensed milk” has become synonymous with sweetened condensed milk. When a recipe calls for “condensed milk,” it almost always means the sweetened version. Conversely, the unsweetened version is referred to as “evaporated milk” to distinguish it clearly.

Here’s a quick comparison of the two:

Sugar content: Sweetened condensed milk contains 40-45% added sugar (primarily sucrose). Evaporated milk has no added sugar – it contains only the naturally occurring lactose from the milk, which accounts for about 10% sugar by weight.

Preservation method: In sweetened condensed milk, the high sugar concentration acts as the preservative. Evaporated milk is preserved through heat sterilisation in the can.

Texture and consistency: Sweetened condensed milk is noticeably thicker and more viscous – almost syrup-like. Evaporated milk is dense and creamy but still pourable, closer in consistency to heavy cream.

Colour and flavour: Evaporated milk tends to have a slightly darker, tan colour and a mild caramelised flavour due to the intense heat treatment. Sweetened condensed milk is lighter in colour because the high sugar concentration partially inhibits the browning reactions that occur during heating.

Culinary use: Sweetened condensed milk is primarily used in desserts – think fudge, key lime pie, dulce de leche, and ice cream. Evaporated milk works well in both sweet and savoury dishes, from cream-based soups to mashed potatoes to coffee.

The general process of making condensed milk

While the exact manufacturing process varies by type, the core steps are broadly similar for all condensed milk products:

Standardisation: Raw milk is first clarified and standardised to achieve the desired fat-to-solids-not-fat (SNF) ratio. This ensures consistency across batches.

Pre-heating: The standardised milk is heated to a high temperature – typically 85-90 °C for several seconds. This step destroys harmful microorganisms, reduces fat separation, and inhibits oxidation during storage.

Evaporation: The heated milk is placed in a vacuum evaporator, where about 60% of its water content is removed under reduced pressure. The use of vacuum allows the water to evaporate at a lower temperature, which helps preserve the milk’s nutritional quality and flavour.

Sugar addition (for sweetened types only): For sweetened condensed milk, sugar is added either before or during the evaporation step. The typical ratio is about 9 parts sugar to 11 parts evaporated milk.

Homogenisation: The concentrated milk is homogenised to ensure a smooth, uniform consistency throughout the product.

Cooling and crystallisation (for sweetened types): The product is cooled in a controlled manner, and lactose crystallisation is induced. Controlling crystal size is important – large lactose crystals can give the product an undesirable sandy or gritty texture.

Packaging and sterilisation (for unsweetened types): Evaporated milk is canned and then sterilised at high temperatures (118-122 °C). Sweetened condensed milk, preserved by sugar, does not require this sterilisation step.

Regulatory standards for condensed milk

Condensed milk is a regulated product in most countries. At the international level, the Codex Alimentarius Commission – a joint body of the FAO and WHO – sets the benchmark standards. Two key standards govern condensed milk products:

CXS 281-1971 (Standard for Evaporated Milks) covers evaporated milk, evaporated skimmed milk, evaporated partly skimmed milk, and evaporated high-fat milk. It prescribes minimum requirements for milk fat, total milk solids, and milk protein content.

CXS 282-1971 (Standard for Sweetened Condensed Milks) covers the sweetened varieties, including full-fat and skimmed versions. These standards define not only compositional requirements but also permissible food additives, contaminant limits, hygiene practices, and labelling rules.

In India, the Food Safety and Standards Authority of India (FSSAI) regulates condensed milk under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. The FSSAI standards are aligned with Codex guidelines and include specifications for evaporated or concentrated milk (sub-regulation 2.1.4) as well as sweetened condensed milk. Indian standards also reference BIS (Bureau of Indian Standards) specification IS:1166-1986 for condensed milk, partly skimmed and skimmed condensed milk.

Historical background

The idea of concentrating milk for preservation is not new. According to historical accounts, the Tatars in the 13th century carried a concentrated milk paste during their travels, which could be diluted with water when needed. However, the modern industrial process owes its origins to Gail Borden, who patented the evaporation of milk under reduced pressure in 1856. Borden’s process formed the basis for commercial sweetened condensed milk production.

The product gained enormous importance during wartime. Sweetened condensed milk became a critical supply item during the American Civil War and later during World War I, owing to its portability, long shelf life, and nutritional value. The sterilisation of concentrated milk in tinned cans was later patented by John B. Meyenberg in 1884, leading to the commercial production of evaporated (unsweetened) milk.

Why understanding these definitions matters

Getting these definitions right is more than an academic exercise. For dairy science students, understanding the precise classification helps in grasping the principles of milk concentration, preservation, and product standardisation. For food manufacturers, correctly labelling products as “condensed milk” versus “evaporated milk” is a regulatory requirement tied to compositional standards. And for home cooks and consumers, knowing the difference can save a recipe – substituting sweetened condensed milk for evaporated milk (or vice versa) without adjusting for sugar will dramatically alter the outcome of a dish.

In short, all evaporated milks are technically condensed milks, but not all condensed milks are evaporated milks. The distinguishing factor is always sugar.

What do you think? Now that you understand the four types of condensed milk, can you identify which type is being used the next time you follow a recipe? And have you ever accidentally swapped sweetened condensed milk for evaporated milk – what happened to the dish?

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References

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Table of Contents

What is condensed milk? 🔗

Types of condensed milk 🔗

1. Sweetened condensed milk 🔗

2. Unsweetened condensed milk (evaporated milk) 🔗

3. Sweetened condensed skim milk 🔗

4. Unsweetened condensed skim milk (evaporated skim milk) 🔗

Condensed milk vs. evaporated milk: clearing up the confusion 🔗

The general process of making condensed milk 🔗

Regulatory standards for condensed milk 🔗

Historical background 🔗

Why understanding these definitions matters 🔗