Dry Milk Ingredients
Nonfat Dry Milk
Nonfat Dry Milk (NDM) is the product resulting from the removal of fat and water from milk and contains the lactose, milk proteins, and milk minerals in the same relative proportions as in the fresh milk from which it was made. It contains not over 5% by weight of moisture. The fat content is not over 1.5% by weight.
NDM for human consumption complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
ADPI members can access all product standards information through the “Ingredients Resource Center for Members.”
NDM shall be entirely free from lumps, except those that break up readily under slight pressure. The re-liquefied product shall have a sweet and desirable flavor, but in the case of the spray process nonfat dry milk, this may possess the following flavors to a slight degree: chalky, cooked, feed and flat. In the case of roller process nonfat dry milk, a slight scorched flavor is permitted in addition to those listed above.
Applications include fluid milk fortification, frozen desserts, cheese, yogurt, dairy beverages, bakery products, custards, gravies, sauces, frozen foods, packaged dry mixes, processed meats, soups, infant formulas, snack foods, cosmetics.
NDM is classified for end-product use according to the heat-treatment used in its manufacture.The classifications are: high-, medium-, and low-heat.
Product shall be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Shelf life is 18-24 months when stored under recommended conditions.
Multiwall kraft bags with polyethylene inner liner or other suitable closed container – i.e., “tote bins,” etc.
