Milk Solids 16% Minimum

Milk solids are the non-fat components of milk, including lactose, proteins, and minerals. They are produced by removing water from pasteurized milk, often through evaporation and drying processes. The "16% Minimum" indicates the minimum percentage of milk solids by weight in the product.

Milk solids are used to add a creamy texture, rich flavor, and nutritional value to a variety of foods. They are commonly found in dairy products, baked goods, confectionery like chocolate, and processed meats. They can also act as a binder and contribute to browning in baked items.

Milk solids are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of protein and calcium. Regulatory bodies like JECFA and EFSA have evaluated milk and dairy components. While generally considered safe, individuals with lactose intolerance may experience digestive discomfort.