The Product

The primary dehydrated dairy products manufactured domestically are nonfat dry milk, dry whole milk, and dry buttermilk.

Nonfat dry milk is the product resulting from the removal of fat and water from milk. It contains lactose, milk proteins, and milk minerals in the same relative proportions as in the fresh milk from which it was made. Nonfat dry milk contains not over 5% by weight of moisture. The fat content is not over 1.5% by weight unless otherwise indicated.

Dry whole milk is the product resulting from the removal of water from milk and contains not less than 26% milkfat and not more than 4% moisture. Dry whole milk with milkfat contents of 26 and 28.5% commonly are produced.

Table 2. Approximate Composition and Food Value of Dry Milks
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