Dry Whole Milk
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Dry whole milk, also known as milk powder, is made by removing water from pasteurized whole milk. The resulting powder contains the milk's natural fat, protein, and lactose. It is used to add a creamy texture and milk flavor to foods.
Why it's used
Manufacturers use dry whole milk to add a rich, milky flavor and smooth texture to a variety of products. It also contributes to browning and can improve the mouthfeel of baked goods, confectionery, and dairy-based desserts.
Health notes
Dry whole milk is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein, calcium, and vitamin D. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated milk and milk products. Typical consumption as part of a balanced diet is not associated with adverse health effects.
Allergen info
Dry whole milk is derived from milk, which is one of the nine major food allergens identified by the FDA. It does not contain gluten.