What is a characteristic of evaporated milk?

Evaporated milk is characterized by the process used to create it, which involves removing approximately 60% of its water content through evaporation. This water removal results in a thicker and creamier milk compared to regular milk. The concentration allows for a more intense flavor and longer shelf life, especially when the product is canned.

The other choices are not representative of evaporated milk. For example, while some processed milk products may contain added sugars, evaporated milk does not inherently include added sugar as a defining characteristic. The fat content of evaporated milk typically ranges from around 6-8% for whole evaporated milk, which is higher than the range mentioned. Lactose is not removed from evaporated milk, making it unsuitable for those who are lactose intolerant unless specifically treated to reduce lactose.