Cow’s milk that has been concentrated by evaporating some of the water. It can be canned after pasteurization and stored for long periods of time.
Canned milk that has been condensed through evaporation, resulting in a thick and unsweetened final product.
Milk that has been subjected to heat to reduce approximately half of its water content. Subsequently, it is canned, sterilized, and occasionally fortified through ultraviolet irradiation.