Low Fat Dry Milk

Low-fat dry milk is made by removing most of the water and fat from milk. It is produced by spray-drying skim milk, a process that results in a fine powder. This powder retains many of the nutritional benefits of liquid skim milk.

Manufacturers add low-fat dry milk to foods to boost protein and calcium content, and to improve texture and mouthfeel. It can also act as a binder and emulsifier. It is commonly found in baked goods, dairy products, processed meats, and frozen meals.

Low-fat dry milk is generally recognized as safe (GRAS) by the FDA. It is a good source of protein and calcium. Regulatory bodies like JECFA and EFSA have evaluated milk and milk products, generally finding them safe for consumption. No specific health concerns are associated with typical intake of low-fat dry milk.