Dry Milk Ingredients
Instant Nonfat Dry Milk Standard
v 3.0 | Effective 07/06/2023
Product Definition
Instant Nonfat Dry Milk (NDM) is Nonfat Dry Milk that has been produced in such a way as to substantially improve its dispersion and reconstitution properties over that produced by the conventional processes. Instant Nonfat Dry Milk contains not more than 1.25% fat and not more than 4.5% total moisture.
Instant Nonfat Dry Milk complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
See the separate ADPI standard for Nonfat Dry Milk (NDM) for the conventional, non-instantized product.
Standard: Printable PDF
Composition of Extra Grade Instant Nonfat Dry Milk
Extra Grade is so designated to indicate the highest quality of Instant Nonfat Dry Milk. In addition to meeting the established USDA General Grading Requirements, it shall meet the following specifications:
| Parameter | Units of Measure | Limits |
|---|---|---|
| Fat | % | 1.25 maximum |
| Total Moisture | % | 4.5 maximum |
| Scorched particles (1) | mg/25g | 15.0 maximum |
| Titratable acidity (1) | % | 0.15 maximum |
| Solubility index (1) | mL | 1.0 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 Instant Nonfat Dry Milk
Physico-chemical Properties
| Parameter | Units of Measure | Limits | |
|---|---|---|---|
| Dispersibility | visual | 85 minimum | |
| Color and appearance | visual | white to cream; reasonably free flowing and free from lumps that do not break up under slight pressure | |
| Flavor and odor | sensory | sweet, pleasing and desirable; may possess chalky, cooked, feed and flat flavors to a slight degree | |
Microbiological Analysis
| Parameter | Units of Measure | Limits |
|---|---|---|
| Standard plate count | CFU/g | 10,000 maximum |
| Coliforms | CFU/g | 10 maximum |
Optional Test for Instant Nonfat Dry Milk
Another test which may be made on Instant Nonfat Dry Milk (not mandatory for grade designation, but, if determined, must comply with the limits as indicated) is:
| Parameter | Units of Measure | Limits |
|---|---|---|
| Direct microscopic clump (DMC) count | count/g | 40 million maximum |
When it is determined that Instant Nonfat Dry Milk:
- fails to meet the requirements of Extra Grade5;
- fails to meet the requirements of the Optional Test, when such test has been made5; 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.
(5) When tested in accordance with the standardized methods of analysis contained herein
Additional ADPI Specifications
ADPI imposes the following additional requirements on Instant Nonfat Dry Milk:
Microbiological Analysis
| Parameter | Units of Measure | Limits | |
|---|---|---|---|
| Yeast and mold | CFU/g | 100 maximum | |
| Enterobacteriaceae (6) | CFU/g | 10 maximum | |
| Salmonella genus | CFU/sample (7) | not detected | |
| Staphylococcus (coagulase positive) | CFU/g | not detected (8) | |
| Listeria genus | CFU/g | not detected | |
(6) 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.
(7) 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.
(8) 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
Instant Nonfat Dry Milk may not contain, or be derived from:
- Dry buttermilk;
- Dry whey;
- Products other than skim milk, except that lactose may be added as a processing aid during instantizing.
If lactose is used, the amount of lactose shall be the minimum required to produce the desired effect, but in no case shall the amount exceed 2.0 percent of the weight of the Nonfat Dry Milk.
Added preservatives, neutralizing agents, and other chemicals are not permitted in Instant Nonfat Dry Milk.
Instant Nonfat Dry 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 |
| Solubility index | SMEDP |
| Dispersibility | Modified Moats - Dabbah method |
| Standard plate count | SMEDP |
| Coliforms | SMEDP |
| Direct microscopic clump (DMC) count | SMEDP |
| Yeast and mold | FDA BAM |
| Enterobacteriaceae | FDA BAM |
| Salmonella | AOAC |
| Staphylococcus | AOAC |
| Listeria | FDA BAM |
Product Labeling
Recommended identification: | Instant Nonfat Dry Milk
Instant Nonfat Dry Milk fortified with vitamin(s) _________: where the vitamins are stated
|
Typical Applications
Instant Nonfat Dry Milk is typically used for beverage purposes and as such, is usually fortified. Typical reconstitution schemes, by desired quantity of reconstituted liquid instant milk, are as follows:
| Instant Nonfat Dry Milk quantity | cold water | liquid instant milk |
|---|---|---|
| 1/3 cup | 1 cup | about 1 cup |
| 1 1/3 cup | 3 3/4 cup | about 1 quart |
Instant Nonfat Dry Milk without fortification may be procured as an ingredient in other food products, such as beverages, breads, soups, salad dressings, entrees, desserts, diet drinks, special dietary beverages, infant formulas, cosmetics, 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.
