Nonfat Dry Milk (Spray Process) Grades and Standards

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 1½ 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 covered by these standards 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.

 

a. Flavor. Reconstituted 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. Nonfat dry milk shall possess a uniform white to light cream natural 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 of this section.

c. Bacterial estimate. Not more than 10,000 per gram standard plate count. See Table III of this section.

d. Milkfat content. Not more than 1.25 percent. See Table III of this section.

e. Moisture content. Not more than 4.0 percent. See Table III of this section.

f. Scorched particle content. Not more than 15.0 mg. See Table III of this section.

g. Solubility index. Not more than 1.2 ml., except that product classified as U.S. High-heat may have not more than 2.0 ml. See Table III of this section.

h. Titratable acidity. Not more than 0.15 percent (lactic acid). See Table III of this section.

a. Flavor. Reconstituted nonfat dry milk shall possess a fairly pleasing flavor, but may possess the following flavors to a slight degree: Bitter, oxidized, scorched, storage, or utensil; the following to a definite degree: Chalky, cooked, feed, or flat. See Table I of this section.

b. Physical appearance. Nonfat dry milk may possess a slight unnatural color. It shall be free from lumps, except those that break readily under moderate pressure, and be 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 75,000 per gram standard plate count. See Table III of this section.

d. Milkfat content. Not more than 1.50 percent. See Table III of this section.

e. Moisture content. Not more than 5.0 percent. See Table III of this section.

f. Scorched particle content. Not more than 22.5 mg. See Table III of this section.

g. Solubility index. Not more than 2.0 ml., except that product classified as U.S. High-heat may have not more than 2.5 ml. See Table III of this section.

h. Titratable acidity. Not more than 0.17 percent (lactic acid). See Table III of this section.