TissueDB/Materials/Evaporated Milk
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Evaporated milk is a shelf-stable dairy product used in medical simulation to add echogenicity (ultrasound scattering) to agar and gelatin tissue phantoms. When mixed into phantom matrices, the fat and protein content of evaporated milk creates a speckled ultrasound appearance that mimics the echogenic texture of soft tissues.
Tissues
| Tissue | Visual | Tactile | Simulator | Notes |
|---|---|---|---|---|
| Muscle (soft tissue equivalent) | Yes | Partial | Recipe: 25% evaporated milk in 2–3% agar. Mix milk into warm (not boiling) agar to prevent curdling. | |
| Liver parenchyma | Yes | Partial | Recipe: 20–30% evaporated milk in 4–5% agar with psyllium. Milk provides echogenicity; psyllium adds parenchymal texture. Embed grape or olive targets for lesion localisation. | |
| Breast parenchyma | Yes | Partial | Recipe: Layer different milk concentrations (10–30%). Creates glandular and fatty tissue differentiation. Higher milk concentration produces more echogenic (denser tissue) appearance. |
References
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At a Glance
Overview
[edit source]Synonyms
[edit source]Unsweetened condensed milk, canned evaporated milk. Trade: Carnation, Pet Milk. Regional: leche evaporada (ES), lait évaporé (FR), Kondensmilch (DE), latte evaporato (IT), gecondenseerde melk (NL).
Background
Clinical Context for Simulation
[edit source]Processing & Preparation
[edit source]Safety Considerations
[edit source]Related Materials
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| Authors | Arturopelayo |
|---|---|
| License | CC-BY-SA-4.0 |
| Cite as | Arturopelayo (2026). "TissueDB/Materials/Evaporated Milk". Appropedia. Retrieved June 4, 2026. |