Dry Milk Ingredients
Cream Powder
Cream Powder is the product resulting from the partial removal of water from pasteurized cream. The fat and/or protein content of the cream may have been adjusted, only to comply with the compositional requirements, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the cream being adjusted.
ADPI members can access all product standards information through the “Ingredients Resource Center for Members.”
Cream Powder is white to cream in color with a bland, clean flavor.
Applications include prepared Dry Mixes, Baked Products, Sauces, Dips, and Beverages. For use when real cream characteristics are desired, but would rather not use fluid cream.
Product should be stored and shipping in a cool, dry environment with temperatures below 80°F and relative humidities below 65%. Shelf life is 12 months when stored under recommended conditions.
Multiwall kraft bags with polyethylene inner liner or other suitable closed container – i.e., “tote bins,” etc.
