Methods of Manufacture and Uses of Sweetened Condensed and Evaporated Milks

High sugar concentration with or without elimination of water is a well tried method of preservation of food products. This technique is applied for conservation of milk in the manufacture of Sweetened Condensed Milk. Later it was discovered that addition of sugar was not required provided concentrated milk was thoroughly sterilized by heat and this process was used in the manufacture of Evaporated Milk.Process of conversion of raw milk into condensed milk products is a lengthy and complicated operation, which requires to be properly controlled at all stages of production to obtain a standard uniform quality product.