Milk Solids 18% Minimum

Milk solids are the non-fat components of milk, including proteins, lactose (milk sugar), and minerals. They are produced by removing water from milk, often through evaporation and drying processes. The "18% Minimum" likely refers to the minimum percentage of milk fat in the original milk used, or a specific formulation of milk solids.

Manufacturers add milk solids to provide a creamy texture, enhance flavor, and contribute to browning in baked goods. They are commonly found in confectionery, baked goods, dairy products, and processed foods where a rich, milky taste and smooth mouthfeel are desired.

Milk solids are a natural component of milk and are generally recognized as safe (GRAS) by the FDA when used as food ingredients. They are a source of protein, calcium, and other nutrients. Regulatory bodies like JECFA and EFSA have evaluated milk and its components. No specific controversies are associated with milk solids when consumed as part of a typical diet.