Concentrated milks such as evaporated milk and sweetened condensed milk are produced through processes like evaporation and membrane processing to remove water. This reduces weight and volume for easier transport and storage while extending shelf life. Concentrated milks are used to supplement fresh milk supply and in food manufacturing. Technological steps include milk standardization, heating, addition of sugar for condensed milk, concentration, cooling, and canning. Microbial defects include blown cans from gas production and thickening or curdling from bacterial growth. Non-microbial defects involve lactose crystallization or Maillard browning from excessive heating. Proper processing and storage are needed to prevent defects in concentrated milks.