Milk is warmed firstly inorder to prevent aging. its then placed in a vacuum evaporator to reduce the amount of moisture, sucrose is added about 30%. the milk is then concentrated uñtil there is super crystallisation . it is then filled in containers under aseptic condition. no need to sterilise.
Buoyancy The density of fresh water is considerably less than that of the sea and such floatation is a greater problem for fresh water plankton. There is occasional flooding which submerges the plants. The water lilies, water lettuce, water hyacinth are able to stay afloat because of the air spaces in the lower part of the leaves as well as in the skins and roots.
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