Defination,Standards Nutritive Value and Principle of Evaporation

In order to preserve the milk constituents in a concentrated form, condensed milk/ concentrated milk is manufactured from whole or skim milk by removing or evaporating part of water under vacuum. But this form of milk still has limited shelf life. Attempts to prolong the shelf life of this product has been made through the addition of bacterial growth inhibitor like sugar (sweetened condensed milk) or by heat processing (evaporated milk) to destroy the microorganisms. The concentrated product gives considerable saving in the cost of packaging, storage and transport.Milk concentrates can easily be reconstituted with required amount of water corresponding to that removed by evaporation to yield a product having normal consistency of milk. It is estimated that nearly 2 percent of world’s milk production is converted into different types of condensed or concentrated milk.