TissueDB/Materials/Evaporated Milk

Cans of evaporated milk and the poured product, added to gel phantoms to increase ultrasound echogenicity.
License: Public domain by HV

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)				Recipe: 25% evaporated milk in 2–3% agar. Mix milk into warm (not boiling) agar to prevent curdling.
Liver parenchyma				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				Recipe: Layer different milk concentrations (10–30%). Creates glandular and fatty tissue differentiation. Higher milk concentration produces more echogenic (denser tissue) appearance.

References

At a Glance

Synonyms

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).

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Authors	Arturopelayo
License	CC-BY-SA-4.0
Language	English (en)
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Created	January 28, 2026 by Arturo Pelayo
Last edit	July 26, 2026 by Arturo Pelayo
Cite as	Arturopelayo (2026). "TissueDB/Materials/Evaporated Milk". Appropedia. Retrieved August 4, 2026.
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