Recombined Sweetened Condensed Milk (RSCM)
This is basically concentrated milk added with sugar.
The high sugar concentration in sweetened condensed milk increases the osmotic pressure to such a level that most of the microorganisms are destroyed.
The sugar concentration in water must be no less than 62,5% and no more than 64,5%.
At a later level the sugar solution reaches its saturation point and sugar crystallizes forming a sediment.
Sweetened condensed milk can be obtained from whole or skim milk, as well as from recombined milk based on skim milk powder, anhydrous milk fat (AMF) and water.
Sweetened condensed whole milk contains 8% of fat, 45% of sugar, 20% of solids-not-fat and 27% of water.
This is milk recombined with water with a solid's content of about 24/30%.