Fresh whole milk is
concentrated by first pasteurizing and homogenizing, and then
removing two-thirds of the water under vacuum. This 3:1
concentrate, standardized to about 10.5 percent milk fat, is
rehomogenized, repasteurized, and packaged. Although
perishable, concentrated fresh milk may retain its flavor and
sweetness for as long as 6 weeks stored at near freezing
temperature. This milk is available in only a few communities.