The process of producing a sweet, viscous dairy product involves evaporating a significant portion of the water content from milk and subsequently adding sugar. This yields a concentrated milk product characterized by its prolonged shelf life due to the reduced water activity, which inhibits microbial growth. The addition of sugar further contributes to preservation and imparts its distinctive sweet flavor.
This method of preserving milk offers several advantages. It allows for long-term storage without refrigeration, making it a valuable resource in situations where fresh milk is unavailable or impractical to store. Historically, this technique was crucial for supplying milk to remote areas and during long voyages. Furthermore, the resultant product is utilized as a key ingredient in numerous culinary applications, including desserts, candies, and beverages, enhancing their flavor and texture.
