Nonfat dry milk powder products, replacers, and substitutes (NFDM) manufactured by All American Foods are designed for use in a wide variety of high heat nonfat (NFDM), medium heat nonfat (NFDM) and low heat nonfat (NFDM) applications. Traditional nonfat dry milk powders contain fixed levels of nutrients and are therefore often naturally over-engineered for most applications. For over 30 years, Pro Mix® powdered dairy ingredients and substitutes have been developed specifically for each application and contain only the nutrients and functional attributes essential to each application. This approach, along with our unique processing techniques, allows us to produce Pro Mix® dairy ingredients that deliver exceptional quality and functionality, at the lowest cost-per-pound available. These Pro Mix® ingredients continue to allow wholesome ingredients such as milk to remain a reassuring presence on food labels.
More Facts About Nonfat Dry Milk Powder
Heat classification provides a scale for specific nonfat dry milk applications. The amount of heat used during drying affects the level of un-denatured whey protein nitrogen, manipulating solubility.
- High-heat nonfat dry milk (processed at 190 degrees F for 30 minutes), with an un-denatured whey protein nitrogen content of not more than 1.5mg/g, is the least soluble of the three classifications and is used primarily in baked goods, dry mixes and meat products.
- Medium-heat nonfat dry milk (processed at 160 degrees to 175 degrees F for 20 minutes) has an un-denatured whey protein nitrogen content of 1.5 to 5.99mg/g and typically is used in dry mixes, confections and frozen desserts.
- Low-heat nonfat dry milk (processed at not more than 160 degrees F for two minutes), with an un-denatured whey protein nitrogen content of not less than 6mg/g or greater, is extremely soluble. This makes it ideal for applications in cottage cheese, cultured skim milk, frozen desserts, chocolate dairy drinks and other beverages. Low-heat nonfat dry milk is the most common source of instant nonfat dry milk.
Beneficial Features –Using dry milk powder instead of fluid milk makes transport and storage easier. In additions, removing moisture from milk inhibits microbial growth and increases shelf life to 12 to 18 months for nonfat dry milk.
Functionality – Beyond concentrated calcium, protein and other important nutrient values, several desirable properties are attained by the addition of nonfat dry milk to food formulations:
Browning/Color – Appealing for applications in baked goods or sauces, dairy proteins react with lactose and other reducing sugars during baking or cooking to produce a desirable browning effect.
Emulsification – Proteins in Pro Mix® nonfat dry milk substitutes and replacers act as oil/water interfaces, aiding in the formulation and stabilization of fat emulsions. These properties are particularly useful in soups, baked goods, beverages and salad dressings.
Flavor – Dairy proteins have a clean neutral flavor and do not normally contribute off-flavors to formulations. Pro Mix® nonfat dry milk substitutes and replacers are often used to enhance the dairy flavor of foods.
Foaming – Pro Mix® nonfat dry milk substitutes and replacers help diffuse protein to an air/water interface, reducing surface tension and partially unfolding the protein. Encapsulated air bubbles form a stable and elastic film useful for creating desserts and cakes.
Water Binding – Pro Mix® nonfat dry milk substitutes and replacers entrap water in sausages and baked goods. The water holding capacity of milk proteins is used to create desired textures in viscous food products like soups and custards. In bread dough, this binding capacity helps prolong shelf life.