Removing water from milk increases the sugar concentration as the sugar becomes more concentrated in a smaller volume, though the total sugar content stays the same. This principle is also used in food preservation to inhibit microbial growth.
Removing water from milk increases the concentration of sugar (lactose) since the volume decreases but the amount of sugar remains constant.
When water is removed from milk, the level of sugar relative to the overall volume increases due to the reduction in the total liquid volume. This process does not actually increase the amount of sugar present; it merely concentrates it in a smaller amount of liquid. This can be understood in terms of water activity. The addition of solutes like sugar causes water to move from an area of low solute concentration to an area of high solute concentration, effectively lowering the amount of 'free' water. Although this does not change the total sugar content, the perceived sweetness of the milk can increase because the sugar becomes more concentrated. Additionally, this change in water activity can affect the growth of microorganisms, which is why this principle is often used in food preservation.
the process of removing water from milk results in a higher concentration of sugar, giving the milk a sweeter taste and potentially altering its preservation characteristics.