Dry Milk Ingredients
Reduced Fat Milk Powder
Reduced Fat Milk Powder is the product resulting from the partial removal of fat and water from pasteurized milk. The fat and/or protein content of the milk may have been adjusted, only to comply with the compositional requirements below, 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 milk being adjusted.
This is only a product made for export. It cannot be used in any standard of identity dairy products in the U.S.
ADPI members can access all product standards information through the “Ingredients Resource Center for Members.”
Reduced Fat Milk Powder is white to cream in color with a bland, clean flavor.
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.
Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Shelf life is 24 months when stored under recommended conditions.
Multiwall kraft bags with polyehtylene inner liner or other suitable closed container – i.e., “tote bins,” etc.
