Dry Milk Ingredients
Dry Whole Milk Standard
v 3.0 | Effective 07/07/2023
Product Definition
Dry Whole Milk (DWM) usually is obtained by the removal of water from pasteurized milk, which also may have been homogenized. Alternatively, Dry Whole Milk may be obtained by blending fluid, condensed, or nonfat dry milk with liquid or dry cream, or with fluid, condensed, or dry milk; provided that the resulting Dry Whole Milk is equivalent in composition. Dry Whole Milk contains not less than 26% but not more than 40% milkfat (by weight) on an “as is” basis and not more than 5% moisture (by weight) on a milk solids-non-fat (SNF) basis. The primary Dry Whole Milk products are those having 26.0% and 28.5% milkfat. Optionally, Dry Whole Milk may be fortified with either vitamins A or D, or both.
Dry Whole Milk complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
See the separate ADPI standard for Instant Dry Whole Milk (iDWM) for product that has been produced in such a way as to improve its dispersion and reconstitution properties.
Standard: Printable PDF
Composition of Extra Grade Dry Whole Milk
Extra Grade is so designated to indicate the highest quality of Dry Whole Milk. In addition to meeting the established USDA General Grading Requirements, it shall meet the following specifications:
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Fat | % (w/w) | 26.0 - 40.0 | |
| Total Moisture | % (w/w, SNF basis) | 4.5 maximum | |
| Scorched particles (1) | mg/25g | 15.0 maximum | 22.5 maximum |
| Titratable acidity (1) | % | 0.15 maximum | |
| Solubility index (1) | mL | 1.0 maximum | 15.0 maximum |
(1) Scorched particles, titratable acidity, and solubility index requirements ordinarily appear in ADPI Standards in the section defining Other Characteristics, but they are included here because they are integral to the established USDA requirements for Extra Grade.
Other Characteristics of Extra Grade Dry Whole Milk
Physico-chemical Properties
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Color and appearance | visual | white or light cream; free from lumps that do not break up under slight pressure; practically free from visible dark particles; free from graininess when reliquefied | |
| Flavor | sensory | sweet, pleasing and desirable; may possess a slight feed flavor and a definite cooked flavor; free from undesirable flavors | |
Microbiological Analysis
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Standard plate count | CFU/g | 10,000 maximum | |
| Coliforms | CFU/g | 10 maximum | |
Composition of Standard Grade Dry Whole Milk
Standard Grade includes Dry Whole Milk that fails in one or more particulars to meet the requirements of Extra Grade, but which meets the following specifications:
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Fat | % (w/w) | 26.0 - 40.0 | |
| Total Moisture | % (w/w, SNF basis) | 5.0 maximum | |
| Scorched particles (2) | mg/25g | 22.5 maximum | 32.5 maximum |
| Titratable acidity (2) | % | 0.17 maximum | |
| Solubility index (2) | mL | 1.5 maximum | 15.0 maximum |
(2) Scorched particles, titratable acidity, and solubility index requirements ordinarily appear in ADPI Standards in the section defining Other Characteristics, but they are included here because they are integral to the established USDA requirements for Standard Grade.
Other Characteristics of Standard Grade Dry Whole Milk
Physico-chemical Properties
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Color and appearance | visual | white or light cream, but may possess a slight unnatural color; free from lumps that do not break up under moderate pressure; reasonably free from visible dark particles; reasonably free from graininess when reliquefied | |
| Flavor | sensory | sweet and pleasing; may possess bitter, oxidized, scorched, stale and storage flavors to a slight degree; and feed and cooked flavors to a definite degree; free from undesirable flavors | |
Microbiological Analysis
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Standard plate count | CFU/g | 50,000 maximum | |
| Coliforms | CFU/g | 10 maximum | |
Optional Test for Dry Whole Milk
Other tests which may be made on any Dry Whole Milk (not mandatory for grade designation, but, if determined, must comply with the limits as indicated) are:
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Direct microscopic clump (DMC) count | count/g | 100 million maximum | |
| Oxygen content (for gas packed product) | % | 3 maximum | |
| Protein | % | for information | |
| Copper (Cu) (3) | ppm | 1.5 maximum | |
| Iron (Fe) (3) | ppm | 1.0 maximum | |
(3) Not relevant when oxygen content meets the defined requirement.
When tested, oxygen content will be shown on the grading certificates as follows:
- Not more than 2% oxygen; or
- Not more than 3% oxygen; or
- Oxygen content ___%
When tested, protein content will be shown on the grading certificates as follows:
- Protein content ___%
When it is determined that Dry Whole Milk:
- fails to meet the requirements of Standard Grade4;
- fails to meet the requirements of the Optional Test, when such test has been made4; or
- has been produced in a plant that is rated ineligible for USDA grading service or is not USDA approved;
then it shall not be assigned a grade.
(4) When tested in accordance with the standardized methods of analysis contained herein
Additional ADPI Specifications
ADPI imposes the following additional requirements on Dry Whole Milk:
Microbiological Analysis
| Spray Dried | Atmospheric Roller Dried | ||
|---|---|---|---|
| Parameter | Units of Measure | Limits | Limits |
| Yeast and mold | CFU/g | 100 maximum | |
| Enterobacteriaceae (5) | CFU/g | 10 maximum | |
| Salmonella genus | CFU/sample (6) | not detected | |
| Staphylococcus (coagulase positive) | CFU/g | not detected (7) | |
| Listeria genus | CFU/g | not detected | |
(5) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance with this Standard, coliforms shall be utilized for compliance with the USDA Grade requirements, while EB may be used at the discretion of the manufacturer.
(6) 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.
(7) 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
Dry Whole Milk may be fortified with vitamin A and/or vitamin D, provided that each quart of the resulting fluid milk, reconstituted in accordance with the label directions, conforms to the following fortified content requirements, as appropriate:
| Parameter | Units of Measure | Content |
|---|---|---|
| Vitamin A | IU | 2000 |
| Vitamin D | IU | 400 |
Methods of Analysis
| Parameter | Reference Method |
|---|---|
| Fat | AOAC 989.05 |
| Total Moisture | AOAC 925.45 |
| Scorched particles | ADPI |
| Titratable acidity | AOAC 947.05 |
| Standard plate count | SMEDP |
| Coliforms | SMEDP |
| Direct microscopic clump (DMC) count | SMEDP |
| Oxygen | AOAC |
| Protein | AOAC |
| Copper (Cu) | AOAC |
| Iron (Fe) | AOAC |
| Yeast and mold | FDA BAM |
| Enterobacteriaceae | FDA BAM |
| Salmonella | AOAC |
| Staphylococcus | AOAC |
| Listeria | FDA BAM |
Product Labeling
Recommended identification: | Dry Whole Milk ___% milkfat: where the actual milkfat content is declared Dry Whole Milk ___% milkfat, fortified with vitamin(s) __________: where the vitamins are stated
|
Dry Whole Milk 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 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.
