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Index >> Microbiology in Dairy >> Concentrated Milk

Concentrated Milk

	Concentrated Milk - Concentrated milk is the milk in which solids have been concentrated by removal of water. Water may be removed by evaporation, by sublimation or by partial freezing followed by removal of ice crystals. The first method is the most common. The higher concentration of solids which results, provides the product some protection against spoilage by certain chemical actions or microbial agents.
The degree of this protection is closely related to the extent of concentration; the greater the proportion of the water removed, the more the protection. Whole milk, skim, or standardized milk are used in the preparation of concentrated milks. Partially condensed milk or skim, sweetened or unsweetened condensed milk or skim, evaporated milk or skim, and khoa are concentrated milks.
Prevention of Food Adulteration (P.F.A) Act, Government of India uses the term “evaporated" to I4er to unsweetened condensed milk or skim.

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