Concentrated milks are obtained by partial water removal to the extent they contain less than 40% milk solids. The result is a concentrated liquid. The two most common types are evaporated milk and sweetened condensed milk. Reduced-fat and nonfat versions are also available. Concentrated products are sterilized or their osmotic pressure is increased so that no microorganisms survive.
Concentrated milks are obtained by partial water removal to the extent they contain less than 40% milk solids. The result is a concentrated liquid. The two most common types are evaporated milk and sweetened condensed milk. Reduced-fat and nonfat versions are also available. Concentrated products are sterilized or their osmotic pressure is increased so that no microorganisms survive.