Dry Milk Ingredients
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
Composition
| 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.
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.
