- Nonfat Dry Milk Powder Facts-All American Foods

Nonfat Dry Milk Powder Facts

Nonfat Dry Milk Powder is typically made by spray drying liquid nonfat-skim milk. Pasteurized nonfat milk is typically spray dried in a low pressure chamber where the water is evaporated leaving behind fine particles of nonfat milk solids, often called dry nonfat milk, nonfat dry milk solids, dried nonfat milk, and nonfat milk powder.

Alternatively, nonfat dry milk powder can also be manufactured by drum drying and in that process, the liquid skim milk - nonfat is applied to the surface of a heated drum and the nonfat milk powder is then scraped off by knives. Nonfat Dry Milk powder manufactured by this process tends to have a cooked flavor, due to the increased carmelization of the milk sugar (lactose) that occurs in this process.

Nonfat Dry Milk Powder offers a longer shelf life than liquid skimmilk. Spray Dried Nonfat Milk Powder can be purchased in a wide range of package sizes to offer the user flexibility when incorporating Nonfat Milk Powder into any food product.

Nonfat Milk Powder has fixed levels of components (protein, fat, carbohydrates). Certain components of nonfat dry milk powder can offer nutritional and functionality benefits to any food product however, they are often naturally over engineered for most purposes. With that in mind, our Pro Mix dairy blends and milk replacers were developed to pinpoint only the components that add value to each application, therefore saving money, without sacrificing quality.

Functional Benefits of Milk Powder and Dairy Powder

Function Benefits of Milk Powder or Dairy Powder

Browning/Color	Accentuates color development during cooking and baking. Milk powder or dairy powder enhances the color of viscous products such as sauces and soups and improves opacity in lower fat foods.
Flavor Enhancement	Milk Powder or dairy powder can provide baked flavor during baking and heating. Milk Powder or dairy powder can provide creamy dairy notes and ensures even flavor distribution.
Emulsification	Prevents fat globules from forming one large mass, improving product appearance. Milk powder or dairy powder is an all-natural emulsifying ingredient.
Gelling & Heat Setting	Improves mouthfeel. Milk powder or dairy powder helps provide the creamy, smooth texture of fat, enhancing customer appeal for lower-fat products.
Nutritional Enrichment	Can improve the nutritional profile of a food product. Milk powder or dairy powder provides vitamin and mineral fortification and represents a natural source of soluble vitamins.
Solubility	Some milk powders disperse well in food systems. Milk powder or dairy powders prevent sedimentation in beverages, soups & sauces.
Water Binding & Viscosity Building	Provides fat-like attributes in products, allowing a reduction in fat content. Milk powder or dairy powder improves product texture, creating moister products.
Whipping, Foaming & Aeration	Milk powder or dairy powder maintains foam properties, which enhances visual appeal of the finished product, as well as taste and texture.

Nonfat dry milk, dry milk or NFDM and skimmed milk powder are very similar. Both are obtained by removing water from pasteurized skim milk. Both contain 5% or less moisture (by weight) and 1.5% or less milkfat (by weight). The difference is that skimmed milk powder has a minimum milk protein content of 34%, whereas nonfat dry milk, dry milk or NFDM has no standardized protein level.

Nonfat dry milk, dry milk or NFDM and skimmed milk powder are classified for use as dairy ingredients according to the heat treatment used in their manufacture. There are three main classifications: high-heat (least soluble), medium-heat, and low-heat (most soluble).

Nonfat dry milk, dry milk or NFDM and skimmed milk powders are available in roller-dried and spray-dried form, the latter being the most common. Spray-dried nonfat dry milk and skimmed milk powders are available in two forms: ordinary or non-agglomerated (non-instant) and agglomerated (instant).