ABSTRACT
Fluid milk and whey are perishable dairy products that require proper cooling and handling to maintain their freshness and quality. However, milk and whey solids may be preserved for future use by various methods, the most common of which is concentration by removing water, using either heat or membrane methodology, followed by drying. Dairy products commonly manufactured through the use of one or more of these processes are evaporated milks, condensed and sweetened condensed milks, dry milks, condensed whey products, and dry whey products. Emphasis in this chapter is given to the major products and similarities are made to other closely related products.
