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Cream Powder

Cream Powder Standard

v 3.0 | Effective 07/05/2023

Product Definition

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 below, by the addition and/or withdrawal of milk constituents in such a way as not to alter the casein-to-whey protein ratio of the cream being adjusted.  Milk products permitted for such adjustment purposes are defined in the Permissible Additives section of this Standard.

Cream Powder complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.

Standard: Printable PDF
Parameter Units of Measure Limits
Protein %, solids non-fat basis (1) 34.0 minimum
Fat % 42.0 minimum
Moisture (2) % 5.0 maximum

(1) Solids non-fat includes lactose water of crystallization.

(2) Moisture content does not include lactose water of crystallization.

Other Characteristics
Physico-chemical Properties
Parameter Units of Measure Limits
Scorched particles mg/25g 15.0 maximum
Titratable acidity % 0.18 maximum
Solubility index mL 1.0 maximum
Color visual white to cream
Flavor sensory bland, clean
Microbiological Analysis
Parameter Units of Measure Limits
Standard plate count CFU/g 30,000 maximum
Yeast and mold CFU/g 10 maximum
Coliforms (3) CFU/g 10 maximum
Enterobacteriaceae (3) CFU/g 10 maximum
Salmonella CFU/sample (4) not detected
Staphylococcus (coagulase positive) CFU/g not detected (5)

(3) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation.  For compliance to this Standard, either coliforms and/or EB shall be utilized, at the discretion of the manufacturer.

(4) Typical minimum sample size for Salmonella testing is 25 g, but the exact sample size and methodology is left to the discretion of the manufacturer.

(5) Where the effective limit of quantitation for the test is 10 CFU/g (such as when a dilution factor of 10 is applied) then the test result must be not detected in order to comply with this Standard.  Where the testing method is capable of quantifying microbial counts below 10 CFU/g, then a compliant result must be a value less than 10 CFU/g.

Permissible Additives

The protein content of cream used to manufacture Cream Powder may be adjusted (“standardized”) by the addition of the following milk products only:

  • Milk retentate: the product obtained by concentrating milk protein by ultrafiltration of milk, reduced fat milk, or skim milk;
  • Milk permeate: the product obtained by removing milk proteins and milkfat from milk, reduced fat milk, or skim milk by ultrafiltration; and
  • Lactose.
Methods of Analysis
Parameter Reference Method
Protein ISO 8698-1 / IDF 20 part 1
Fat ISO1736 / IDF 9C
Moisture ISO 5537 / IDF 26
Scorched particles ISO 5739 / IDF 107
Titratable acidity ISO 6091 / IDF 86
Solubility index ISO 8156 / IDF 129
Microbiological tests FDA BAM
Product Labeling

Recommended identification:            Cream Powder

Cream Powder is typically used in confectionery, bakery products, packaged dry mixes, dairy products, soups, sauces, frozen foods, beverages, and others.

Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations.  As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%.  Stocks should be rotated and should utilized in accordance with the manufacturer’s established date of expiration or retest.

Multiwall kraft bags with polyolefin inner liner, or other suitable closed containers (e.g., totes) are typical.

Additional Resources

Additional resources including the Dried Dairy Ingredients Handbook and more are available for ADPI members. Click the button to log-in to access these resources.

In no event shall ADPI be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.



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