| Summary: | The majority of chemical and biological processes causing the change of nutrients and finally their spoilage are dependent on water. Microbiological growth is directly related to water activity. Water activity (aw) was introduced by an Australian microbiologist W.J. Scott in 1952. He defined this concept as a “fundamental property of water solutions” and i.e. a ratio between pure water (p0) and steam pressure solution (p). The water activity of the unsweetened condensed milk packed into canister remains unchanged during the storage period (aw.= 0,902). The water activity in the sweetened condensed milk slightly increases after 18 months (aw.= 0,784, after 18 months aw = 0,787). Though water activity does not actually change the storage of such a product and does not create a possibility for the growth of microorganisms. However, milk is a system of array compounds and a limitless storage of such a product is impossible. It is determined that the allowed storage period of 12 months is justified as after this period a major part of milk changes become accelerated
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