The water is then extracted until the mixture is less than half its original weight. It is not heated because the high sugar content prevents spoilage. Obviously with a greatly reduced water content and a high sugar level it won't taste like fresh milk but it condensed milk has many uses in cooking. In its regular, high-fat version, this canned milk is a traditional ingredient in Key Lime recipes and in other pie recipes , candies and other desserts . Sweetened, condensed milk may thicken and darken as it ages, but it is still edible.
Milk gives bread a more tender crust than water.
It also increases nutritional value, and its proteins contribute to browning reactions that create a thin golden crust and cream-colored crumb versus breads such as French bread, made with water, have a heavier, crisper crust and chewier texture. Do not confuse it with Instant Nonfat Dry Milk Powder. This is pasteurized skim milk reduced to a powdered concentrate. It can be found in two forms, regular and instant. The instant variety has been given further processing to make it more easily soluble in water than regular dry milk.