Chocolate whether emulsifying agents are added. Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used. The finest, plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 35% cocoa butter. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used
Condensed milk (evaporated) milk is reached. The sugar extends the shelf life of sweetened condensed milk. Sucrose increases the liquid's osmotic pressure, which prevents microorganism growth. The sweetened evaporated milk is cooled and lactose crystallization is induced. Condensed milk is used in recipes for the Brazilian candy "brigadeiro" (where condensed milk is the main ingredient), key lime pie, caramel candies, and other desserts. Condensed milk and sweetened condensed milk is also sometimes used in combination with clotted cream to make fudge in certain countries such as the United Kingdom. In parts of Asia and Europe, sweetened condensed milk is the preferred milk