Concentrated milks are obtained by partial water removal to the extent they contain less than 40% milk solids. The result is a concentrated liquid. The two most common types are evaporated milk and sweetened condensed milk. Reduced-fat and nonfat versions are also available. Concentrated products are sterilized or their osmotic pressure is increased so that no microorganisms survive.
Click here for a list of ADPI members that manufacture/market condensed milk.