Evaporated milk | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-11-02

This is an audio version of the Wikipedia Article:
Evaporated milk

Listening is a more natural way of learning, when compared to reading. Written
language only began at around 3200 BC, but spoken language has existed long ago.

Learning by listening is a great way to:
- increases imagination and understanding
- improves your listening skills
- improves your own spoken accent
- learn while on the move
- reduce eye strain

Now learn the vast amount of general knowledge available on Wikipedia through
audio (audio article). You could even learn subconsciously by playing the audio
while you are sleeping! If you are planning to listen a lot, you could try using
a bone conduction headphone, or a standard speaker instead of an earphone.


You can find other Wikipedia audio articles too at:
https://www.youtube.com/channel/UCuKfABj2eGyjH3ntPxp4YeQ

In case you don't find one that you were looking for, put a comment.
This video uses Google TTS en-US-Standard-D voice.



SUMMARY
=======
Evaporated milk, known in some countries as "unsweetened condensed milk", is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar.  Sweetened condensed milk requires less processing since the added sugar inhibits  bacterial growth.
The product takes up half the space of its nutritional equivalent in fresh milk. When the liquid product is mixed with a proportionate amount of water, evaporated milk becomes the rough equivalent of fresh milk. This makes evaporated milk attractive for purposes as it can have a shelf life of months or even years, depending upon the fat and sugar content. This made evaporated milk very popular before refrigeration as a safe and reliable substitute for perishable fresh milk which could be shipped easily to locations lacking the means of safe milk production or storage.
The process involves the evaporation of 60% of the water from the milk, followed by homogenization, canning, and heat-sterilization.