The process of creating sweetened concentrated milk involves reducing the water content of milk and adding sugar to enhance preservation and sweetness. This results in a viscous, shelf-stable product often used in desserts and baking applications. The high sugar concentration inhibits microbial growth, extending the product’s lifespan significantly compared to fresh milk.
Producing this type of milk offers several advantages, including prolonged storage without refrigeration before opening, reduced volume for transport and storage, and a versatile ingredient for culinary uses. Historically, its development played a crucial role in providing a readily available and nutritious dairy product in areas where fresh milk was scarce or difficult to preserve. It provided a reliable source of calories and calcium in times of need.
