The value of milk as a food has led to many attempts at its preservation until at the present time various kinds of dried and canned milks are manufactured. The canned milks, because of the water contained in them, are open to bacteriological changes unless the action of microorganisms is overcome by either killing those present or by making the conditions unsuited to their growth.
Hammer, B. W.
"Bacteriological studies on the coagulation of evaporated milk,"
Research Bulletin (Iowa Agriculture and Home Economics Experiment Station): Vol. 2
, Article 1.
Available at: https://lib.dr.iastate.edu/researchbulletin/vol2/iss19/1