Evaporated milk
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Evaporated milk was first thought of in 1852 by Gail Borden on a transatlantic trip. The cows on board were too sick to produce milk, this gave him the idea. Borden's first evaporated milk last three days before it spoiled. He received the patent in 1854, but the first succesful production was not until 1855 by a competitor John Meyenberg.

It is then homogenized, rapidly chilled, fortified with vitamins and stabilizers, packaged, and finally sterilized. Standards require whole evaporated milk contain at least 7.9 percent milk fat and 25.5 percent milk solids. The high heat process gives it a bit of a caramelized flavor, and it is slightly darker in color than fresh milk. The evaporation process naturally concentrates the nutrients and the calories, so evaporated versions are more calorie filled and nutritious than their fresh counterparts.

By definition, evaporated milk in the U.S. is not sweetened. If sugar is added, it will be called condensed milk or sweetened condensed milk. This requires less processing since the added sugar inhibits bacterial growth. Evaporated milk is the only product from cows which has government regulations requiring vitamin A to be added.

It is commonly added in brewed tea to make Teh See in Singapore.