Concentration is commonly used in the manufacture of condensed milk or milk powders, and it can be achieved by thermal evaporation or, more recently, reverse osmosis (RO). Thermal evaporation is energy intensive, leads to undesirable product quality changes, and the outgrowth of spores in the concentration units. RO is affected by membrane fouling, and limited achievable final product concentration. Forward osmosis (FO) is emerging as an attractive nonthermal method of concentration, which is less prone to fouling and can achieve higher concentration levels compared with RO. This presentation will discuss practical aspects related to FO concentration of whole and skim milk, in terms of concentration level and final product quality. Pasteurized skim and whole milk (Cornell Dairy, Ithaca, NY) were concentrated at 4°C and 15°C using a micro pilot-scale FO unit (Ederna, France), equipped with a modified spiral-wound cellulose triacetate membrane. Potassium lactate 60 °Brix was used as draw solution, and a vacuum evaporator was used for its regeneration (Evaled, Italy). The cumulative water flux for RO and FO was determined gravimetrically. Batches of 8L of milk were concentrated in triplicate, and their physico-chemical properties evaluated. The water flux during FO decreased exponentially with time, while sample concentration, evaluated using a refractometer, increased exponentially. Flux values were comparable for both types of milk, although the decrease in flux for whole milk was slightly more pronounced than for skim milk. For whole milk, flux values of 0.656 L/(m²h) after 8h at 15°C and 0.784 L/(m²h) at 4°C, while for skim milk flux values of 0.96 L/(m²h) after 7h at 4°C and 0.87 L/(m²h) after 7 h at 15°C) were obtained. FO processing of both skim and whole milk had virtually no impact on the color and overall quality of the final product. Overall, the experimental data suggests that FO can be a very attractive alternative to thermal concentration or RO concentration of milk.