Milk, this precious food of nature, supplies the bodies of humans and animals with essential nutrients, even more than any other food. It is the primary source of many essential components for humans such as calcium, phosphorus, vitamin D, vitamin B2, and more. It also provides the body with valuable high biological value proteins and many essential amino acids. It contributes, albeit to a lesser extent, to meeting daily needs for vitamins A and B1.

Due to the production, transportation, and preservation processes of milk, various microorganisms can invade. Therefore, fresh milk must undergo thermal processing to make it safe for consumers. There are two main thermal treatments: pasteurization and sterilization. These processes may affect the organoleptic characteristics and the nutritional value of the milk.

Evaporated milk, due to the intense thermal treatment it undergoes, has lower nutritional value than long-life milk (UHT milk) and even lower than pasteurized milk, as the lysine, a valuable amino acid, is destroyed during its preparation.