ABSTRACT
Concentrated milks are liquid milk preserves with a considerably reduced water content. Water is removed by evaporation. Preservation is achieved either by sterilization, leading to a product called
evaporated milk
, or by creating conditions that do not allow growth of microorganisms. The latter is generally realized by addition of a large quantity of sucrose and exclusion of oxygen. The resulting product is called
(sweetened) condensed milk
.
