How much water is removed during the production of evaporated milk?

During the production of evaporated milk, approximately 60 percent of the water content present in regular milk is removed. This process involves heating the milk to evaporate a significant amount of water, which concentrates the nutrients and gives evaporated milk its distinctive thicker consistency compared to regular milk.

The removal of 60 percent of the water also serves the purpose of increasing the shelf-life of the milk due to the reduction in moisture, which inhibits microbial growth. While other options might suggest varying levels of water removal, 60 percent is generally accepted as the standard amount for evaporated milk production. Understanding this percentage is crucial for grasping how evaporated milk differs from other dairy products in terms of concentration and shelf stability.