To date, the method has allowed a level of concentration 3:1 in skimmed milk (equivalent to evaporated milk). Since it is a non-thermal method, there is no deterioration of the nutritional, functional or organoleptic quality, as compared with typical concentration using evaporation. When compared with dehydration methods that guarantee the absence of thermal damage, such as lyophilization, it is expected that the proposed treatment will allow energy savings. A European patent application has been filed for intellectual protection of the proposed method.