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Monday, February 19, 2018
Nonfat Dry Milk

Nonfat dry milk is white to light cream in color with a clean dairy flavor. It is manufactured by removing water from pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or less milkfat (by weight). If the fat content is more than 1.5%, it must be declared in the ingredient statement. By removing moisture to the greatest extent possible, microbial growth is prevented.

Grade "A" dry milk product must be produced with Grade "A" milk in a Grade "A" plant. All other parameters for Grade "A" products are the same as "Extra Grade."
 

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

View ADPI Nonfat Dry Milk Standards Sheet

 

Reconstitution Facts:  Nonfat Dry Milk (NDM)

 

Step 1. Add 13 ounces (368.54g) (3 cups) of NDM to 1.25 quarts (1.18L) 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 NDM is dissolved.

Step 2. Add an additional 2.50 quarts (2.37L) of water ( as mentioned above) and stir. Refrigerate before serving as a beverage. (If appropriate)

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

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

 

Heat - Treatment Classification of Nonfat Dry Milk 
General Applications for Use Based on Processing Parameters

 CLASSIFICATION

TYPICAL PROCESSING TREATMENT 

UNDENATURED WHEY PROTEIN NITROGEN* 
mgs./gm

 SOME RECOMMENDED USES

Low Heat Cumulative heat treatment of milk not over 160ºF for 2 minutes Over 6.0  Fluid milk fortifiation, cottage cheese, cultured skim milk, starter culture, chocolate dairy drinks, ice cream
Medium Heat Preheat to 160º - 175ºF for 20 minutes  1.51 - 5.99 Prepared mixes, ice cream, confectionery, meat products 
High Heat  Preheat to 190ºF for 30 minutes  Under 1.5  Bakery, meat products, ice cream, soup, prepared mixes 
*Higher temperatures and/or extended holding times contribute directly to whey protein denaturation. This index is used as a measure of the cumulative heat effects during processing.

 

Note to ADPI Members: Product Standard Sheets and Material Safety Data Sheets for this product are available online in the "Regulatory" section of the Member's Only section of the ADPI website. 

 

 

 
Search For Supplier and Manufacturers

The American Dairy Product Institute is pleased to
provide this interactive database of all ADPI members.

ADPI members include companies that span the globe and operate in virtually every sector of the manufactured dairy products industry.
 

Search the ADPI global community of members to: 

    • Find a manufacturer of a specific product.
    • Locate a supplier of a specific product.
    • Search for providers of industry services.

To notify us of a change to your current listing, click here.