Dry whole milk is white to light cream in color with a clean, pleasing taste. Typically, dry whole milk is obtained by removing water from pasteurized, homogenized or non-homogenized milk. It may alternatively be manufactured by blending fluid, condensed or nonfat dry milk with liquid or dry cream or with fluid, condensed or dry milk, provided the composition of the dry whole milk conforms to the standard of identity, which says it must contain between 26% and 40% milk fat (by weight) on an “as is” basis and not more than 5% moisture (by weight) on a milk solids-not-fat basis. By removing moisture to the greatest extent possible, microbial growth is prevented. Vitamin A and/or D fortification of dry whole milk is an acceptable option.

Click here for a list of ADPI members that manufacture dry whole milk.

View a general specification sheet for this product.

Reconstitution Facts:  Dry Whole Milk (DWM)

Step 1. Add 18 ounces (510.28g) (4 1/2 cups) of DWM to 1.75 quarts (1.66L) of water which isn't too cold or too hot (around 70°F (21°C)). Stir the milk with a wire whip until all the DWM is dissolved.

Step 2. Add an additional 2.00 quarts (1.89L) of water (as mentioned above) and stir. Refrigerate before serving as a beverage. (If appropriate)

Yield: Approximately 1 gallon (3.79L) reconstituted fluid whole milk.

Note: Prepared whole milk should be handled in the same manner as fresh whole milk.

Note to ADPI Members: Material Safety Data Sheets for this product are available online in the "Regulatory" section of the Member's Only section of the ADPI website. This link is only visible upon successful "login" to the ADPI website.