Tag: Water removal

According to the American Dairy Products Institute, concentrated milks have undergone partial water removal to an extent that they contain less than 40% milk solids. Primarily, water is what is removed from concentrated milk, though other components may be altered depending on the concentration technique used. This process is crucial for producing shelf-stable products with an extended shelf life.

Dairy milk is composed of approximately 88% water, and the primary purpose of creating concentrated milk products is to remove a significant portion of this water content. This process is crucial for increasing the milk's shelf-life and density, though the specific components removed can vary depending on the concentration method used and the final product desired.

Fresh fruit is typically 80-95% water, which is completely removed during the freeze-drying process. This critical step explains why freeze-dried fruit is higher in calories per gram, as the same amount of sugars and nutrients are condensed into a much smaller, lighter volume.