Dry Whole Milk Grades and Standards

Dry whole milk made by the Spray process or Roller process is the product obtained by removal of water only from pasteurized milk which may have been homogenized. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis and not less than 26 percent but less than 40 percent by weight of milk fat. It shall conform to the applicable provisions of 21 CFR 131 “Milk and Cream” as issued by the Food and Drug Administration. Alternatively, dry whole milk may be obtained by blending fluid, condensed, or dried nonfat milk with liquid or dried cream or with fluid, condensed, or dried milk, as appropriate, provided the resulting dry whole milk is equivalent in composition to that obtained by drying. It contains the lactose, milk proteins, milkfat, and milk minerals in the same relative proportions as the milk from which it was made. It may be optionally fortified with either Vitamins A or D or both.

Grades of Dry Whole Milk
  1. U.S. Extra Grade dry whole milk shall conform to the following requirements:
a. Flavor. Reconstituted dry whole milk shall possess a sweet, pleasing and desirable flavor, free from undesirable flavors, but may possess a slight feed flavor and a definite cooked flavor. See Table I. Classification of Flavor of this section.
b. Physical Appearance. Dry whole milk shall possess a uniform white to light cream color. It shall be free from lumps, except those that readily break up with slight pressure, and be practically free from visible dark particles. The reconstituted product shall be free from graininess. See Table II. Classification of Physical Appearance of this section.
c. Bacterial estimate. Not more than 10,000 per gram standard plate count. See Table III. Classification According to Laboratory Analysis of this section.
d. Coliform count. Not more than 10 per gram. See Table III. Classification According to Laboratory Analysis of this section.
e. Milkfat content. Not less than 26.0%, but less than 40.0%. See Table III. Classification According to Laboratory Analysis of this section.
f. Moisture content. Not more than 4.5% (as determined by weight of moisture on a milk solids not fat basis). See Table III. Classification According to Laboratory Analysis of this section. The actual moisture will be calculated and the information will be included on the grading certificate.
g. Scorched particle content. Not more than 15.0 mg. for spray process, and 22.5 mg. for roller process. See Table III. Classification According to Laboratory Analysis of this section.
h. Solubility Index. Not more than 1.0 ml. for spray process, and 15.0 ml. for roller process. See Table III. Classification According to Laboratory Analysis of this section.
i. Titratable acidity. Not more than 0.15% (lactic acid). See Table III. Classification According to Laboratory Analysis of this section.
  1. U.S. Standard Grade dry whole milk shall conform to the following requirements:
a. Flavor. Reconstituted dry whole milk shall possess a sweet and pleasing flavor, but may possess the following flavors to a slight degree: bitter, oxidized, scorched, stale, and storage; and to a definite degree: cooked and feed. See Table I of this section.
b. Physical appearance. Dry whole milk should be white or light cream color, but may possess a slight unnatural color; and shall be free from lumps that break up readily under moderate pressure; and reasonably free from visible dark particles. The reconstituted product shall be reasonably free from graininess. See Table II of this section.
c. Bacterial estimate. Not more than 50,000 per gram standard plate count. See Table III. Classification According to Laboratory Analysis of this section.
d. Coliform count. Not more than 10 per gram. See Table III. Classification According to Laboratory Analysis of this section.
e. Milkfat content. Not less than 26.0% but less than 40.0%. See Table III. Classification According to Laboratory Analysis of this section.
f. Moisture content. Not more than 5.0% (as determined by weight of moisture on a milk solids not fat basis). See Table III. Classification According to Laboratory Analysis of this section. The actual moisture will be calculated and the information will be included on the grading certificate.
g. Scorched particle content. Not more than 22.5 mg. for spray process, and 32.5 mg. for roller process. See Table III. Classification According to Laboratory Analysis of this section.
h. Solubility Index. Not more than 1.5 ml. for spray process, and 15.0 ml. for roller process. See Table III. Classification According to Laboratory Analysis of this section.
i. Titratable acidity. Not more than 0.17% (lactic acid). See Table III. Classification According to Laboratory Analysis of this section.
 
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