Nonfat Dry Milk (Roller Process) Grades and Standards

Nonfat dry milk is the product resulting from the removal of fat and water from milk, and contains the lactose, milk proteins, and milk minerals in the same relative proportions as in the fresh milk from which made. It contains not over 5 percent by weight of moisture. The fat content shall not exceed 1½ percent by weight.  The term “milk” when used in this subpart means fresh, sweet milk produced by healthy cows, that has been pasteurized before or during the manufacture of the nonfat dry milk.

Grades of Nonfat Dry Milk (Roller Process)
  1. U.S. Extra grade nonfat dry milk shall conform to the following requirements (See Tables I, II, and III):
a. Flavor (Applies to the reconstituted product). Shall be sweet and desirable, but may possess the following flavors to a slight degree: chalky, feed, flat, and scorched.
b. Physical appearance. Shall possess a uniform white to light cream natural color; free from lumps except those that break up readily with very slight pressure and reasonably free from visible dark particles. The reconstituted product shall be reasonably free from graininess.
c. Bacterial estimate. Not more than 50,000 per gram standard plate count. 
d. Milkfat content. Not more than 1.25 percent.
e. Moisture content. Not more than 4.0 percent.
f. Scorched particle content. Not more than 22.5 mg.
g. Solubility index. Not more than 15.0 ml.
h. Titratable acidity. Not more than 0.15 percent.
  1. U.S. Standard grade nonfat dry milk shall conform to the following requirements (See Tables I, II, and III):
a. Flavor (Applies to the reconstituted product). Should possess a fairly desirable flavor but may possess the following to a slight degree: bitter, oxidized, stale, storage and utensil; the following to a definite degree: chalky, feed, flat, and scorched.
b. Physical appearance. May possess a slight unnatural color; free from lumps except those that break up readily under slight pressure and moderately free from visible dark particles. The reconstituted product shall be reasonably free from graininess.
c. Bacterial estimate. Not more than 100,000 per gram standard plate count.
d. Milkfat content. Not more than 1.50 percent.
e. Moisture content. Not more than 5.0 percent.
f. Scorched particle content. Not more than 32.5 mg.
g. Solubility index. Not more than 15.0 ml.
h. Titratable acidity. Not more than 0.17 percent.
 
Detailed standards, Inspection Instructions & Other Resources: