Milk Solids 20% Minimum

Milk solids 20% minimum refers to the milk powder component of a food product, which must contain at least 20% milk solids. Milk solids are the components of milk remaining after the removal of water, including milkfat and milk-proteins. They are produced by drying milk.

Manufacturers add milk solids to provide a concentrated milk flavor, richness, and a creamy texture. They also contribute to browning during cooking and can act as a binder. Milk solids are commonly found in chocolate, confectionery, baked goods, and dairy-based desserts.

Milk solids are generally recognized as safe (GRAS) by the FDA when used in food. They are a source of protein, calcium, and other nutrients. JECFA has evaluated milk and milk products, and EFSA has also assessed milk constituents. As a dairy product, milk solids contain lactose, which can be an issue for individuals with lactose intolerance.