Concentrated milkIn 1950, concentrated milk was first test-marketed in the U.S. in Wilmington, Delaware. The Sealtest brand was produced by the Clover Dairy Company (a division of National Dairy Products Corporation). Fresh milk contains about 88% water. Partial water removal concentrates the milk to one-third of its original volume yielding a a heavy, creamy-looking milk. This gives benefits including improved shelf-life, reduced storage space, and lower weight saving transportation cost. The high-temperature processing of evaporated or condensed milk results in changed taste. Concentrated milk, however, is made at lower pressures and temperatures so that when water is added, it tastes like fresh whole milk with the same food values.«[Image: promotional pin-on button.] |
