Fat-free instant dry milk is a fat-free powdered milk that has been produced in such a way that its dispersal and reconstitution properties are significantly improved compared to conventional methods. Fat-free milk powder is the product obtained by removing only water from pasteurized skim milk. It contains no more than 5 percent by weight of moisture and no more than 1 1/2 percent by weight of milk fat and complies with the applicable provisions of 21 CFR Part 131, “Milk and Cream” as published by the Food and Drug Administration. Fat-free milk powder must not contain or be derived from dry buttermilk, dried whey or products other than skimmed milk and must not contain preservatives, neutralizing agents or other added chemicals. The term “milk” when used here means sweet milk from cows. Dry Curd Cottage Cheese – is a soft, unripe cheese made from skim milk and/or fat-free reconstituted milk powder. Curd is formed by adding bacteria or acidifiers that produce lactic acid. The latter is called direct acidification. Rennet and/or other appropriate enzymes can be used to support quark formation. Dry quark cottage cheese contains less than 0.5% milk fat and no more than 80% moisture. The product can also be called “dry quark cottage cheese”. Alternatively, the milk can be dried by drum drying.
The milk is applied as a thin film to the surface of a heated drum, and the solids of the powdered milk are then scraped. However, powdered milk produced in this way tends to taste boiled due to caramelization caused by greater exposure to heat. Cultured milk – Contains no less than 3.25 percent milk fat and no less than 8.25 percent milk solids – fat-free. It is produced by growing one of the following dairy products alone or in combination: cream, milk, partially skimmed milk or skim milk with appropriate characterizing bacteria. The addition of certain characteristic ingredients and lactic acid-producing bacteria may, for example, designate the product as “kefir culture milk”, “acidophilus culture milk” or “culture buttermilk”. Sour cream – is the product that results from the addition of lactic acid-producing bacteria to pasteurized cream, which contains no less than 18% milk fat. Sour cream can also be called “cultivated sour cream”. Australia also has a significant milk powder export industry, exporting more than 13,000 tonnes of skimmed and whole milk powder worth approximately AUD 83,000,000 in the 2020-2021 fiscal year. Half and half – Consists of a mixture of milk and cream that contains no less than 10.5% milk fat, but less than 18% milk fat. Milk powders contain all 21 standard amino acids, the building blocks of protein, and are rich in soluble vitamins and minerals. [12] According to USAID[13], the typical average amounts of major nutrients in fat-free unconstituted milk powder (by weight) are 36% protein, 52% carbohydrates (mainly lactose), 1.3% calcium, 1.8% potassium. Whole milk powder, on the other hand, contains an average of 25-27% protein, 36-38% carbohydrates, 26-40% fat and 5-7% ash (minerals).
In Canada, vitamin D added to milk powder must contain an amount that provides an adequate daily intake of milk between 300 and 400 international units (IU) of vitamin D. [14] However, inappropriate storage conditions, such as high relative humidity and high ambient temperature, can have a significant impact on the nutritional value of milk powder. [15] (e) Nomenclature. The name of the food is “dry whole milk”. The name of the food should appear on the main display board of the label in a kind of uniform size, style and color. The name of the food must be accompanied by a declaration that a characterising flavour is present in accordance with § 101.22 of this Chapter. The following sentences in the font size, which is at least half the font size used in this designation, must accompany the name of the food wherever it appears on the main billboards. Sorbets have a milk fat content of between 1 and 2 percent and a slightly higher sweetener content than ice cream.
Sorbet weighs at least 6 pounds per gallon and is flavored with fruit or other characteristic ingredients. Sweetened condensed milk – results from the removal of about 60% of the water from a milk mixture (full-fledged, fat-free pasteurized milk, homogenized) and safe and appropriate nutritious carbohydrate sweeteners such as sucrose. This product contains no less than 8 percent milk fat and no less than 28 percent total milk solids. (b) Fat-free milk: skimmed milk, concentrated skimmed milk, reconstituted skimmed milk and fat-free milk powder. Water in sufficient quantity to restore concentrated and dry forms can be added. In modern times, powdered milk is usually produced by spray drying[7] of fat-free skim milk, whole milk, buttermilk or whey. Pasteurized milk is first concentrated in an evaporator with about 50% milk solids. The resulting condensed milk is then sprayed into a heated chamber, where the water evaporates almost immediately, leaving fine particles of solid milk powder. In 2020, the largest producers of milk powder are Europe, New Zealand, China, the United States and Brazil. Powdered milk is commonly used in the production of infant formula, confectionery such as chocolate and caramel candies, as well as in baked goods recipes where the addition of liquid milk would make the product too thin.
