After the raw milk is clarified and standarized, it is given a pre-heating treatment of 93-100° C for 10 to 25 min or 115-128° C for 1 to 6 min.. Milk is then concentrated at low temperatures by vacuum evaporation. This process is based on the physical law that the boiling point of a liquid is lowered when the liquid is exposed to a pressure below atmospheric pressure. In this case, the boiling point is lowered to approximately 40-45° C. This results in little to no cooked flavour. The milk is concentrated to 30-40% total solids.The evaporated milk is then homogenized to improve the milkfat emulsion stability. A second standarization is done at this time to ensure the proper salt balance is present. In order to extend shelf's life, evaporated milk can be packaged in cans and then sterilized in an autoclave. Continuous flow sterilization followed by packaging under aseptic conditions is also done. While the sterilization process produces a light brown coloration, the product can be successfully stored for up to a year.