Instant nonfat dry milk is nonfat dry milk which has been produced in such a manner as to substantially improve its dispersing and reconstitution characteristics over that produced by the conventional processes. Nonfat dry milk is the product obtained by the removal of only water from pasteurized skim milk. It contains not more than 5 percent by weight of moisture and not more than 1 ½ percent by weight of milkfat and it conforms to the applicable provisions of 21 CFR part 131, “Milk and Cream” as issued by the Food and Drug Administration. Nonfat dry milk shall not contain nor be derived from dry buttermilk, dry whey, or products other than skim milk, and shall not contain any added preservative, neutralizing agent, or other chemical.
Grades of Instant Nonfat Dry Milk
- U.S. Extra Grade instant nonfat dry milk shall conform to the following requirements (See Tables I, II, and III of this section).
a. Flavor. Reconstituted instant nonfat dry milk shall possess a sweet, pleasing, and desirable flavor, but may possess the following flavors to a slight degree: Chalky, cooked, feed, or flat. (See Table I of this section).
b. Physical appearance. Instant nonfat dry milk shall possess a uniform white to light cream natural color. It shall be reasonably free-flowing and free from lumps except those that readily break up with very slight pressure. (See Table II of this section).
c. Bacterial estimate. Not more than 10,000 per gram standard plate count. (See Table III of this section).
d. Coliform count. Not more than 10 per gram (See Table III of this section).
e. Milk fat content. Not more than 1.25 percent. (See Table III of this section).
f. Moisture content. Not more than 4.5 percent. (See Table III of this section).
g. Scorched particle content. Not more than 15.0 mg. (See Table III of this section).
h. Solubility index. Not more than 1.0 ml. (See Table III of this section).
i. Titratable acidity. Not more than 0.15 percent (lactic acid). (See Table III of this section).
j. Dispersibility. Not less than 85.0 percent. (See Table III of this section).
Detailed standards, Inspection Instructions & Other Resources: