Description and Composition
Nonfat dry milk (NFDM) is the product that results from the removal of fat and water from milk.
NFDM contains lactose, milk proteins, whey proteins and milk minerals in the same relative
proportions as in fresh milk from which it is made. The name high heat denotes a special process
that heats the dry milk for a controlled period of time. This heating and holding the product reduces
the whey-protein-nitrogen levels to less that 1.5. This yields milk especially suited to the baking
industry and sausage manufacturers with a superior water holding capacity.
Approximate Laboratory Analysis
Crude Protein (6.38)
2.0 ml Max
Standard Plate Count
15.0 mg Max
Points In Evaluation of the Product
Tailored to the specific needs of Bakery and Sausage manufacturers.
Excellent water absorption qualities.
Lump Free- Can be mixed with dry or wet ingredients.
Improves both the physical characteristics and nutritional value of bakery goods and
Good Flavor for liquid consumption and for bakery application.
50 Lb. Polyethylene lined multi-wall paper bags.
State & Federal Institutions.
Bakery Supply Companies.
Nutritional Information (Amount per 100 g. dry powder)
Total Fat (g)
Saturated Fat (g)
Calories from Fat
Total Carbohydrate (g)
Sugars (g) Lactose
Vitamin A (l.U.)
Dietary Fiber (g)
Certificates of Analysis are available for all orders.