Non Fat Dry Milk Solids

Nonfat dry milk solids are made from cow's milk from which most of the water and fat have been removed. The milk is pasteurized, then evaporated to concentrate the solids, and finally dried, usually through spray drying. The resulting powder is a concentrated source of milk proteins and lactose.

Manufacturers add nonfat dry milk solids to foods to provide a milky flavor, improve texture, and add nutritional value. It acts as a binder and can help with browning in baked goods. It is commonly found in baked goods like cakes and cookies, dairy products, processed meats, and confectionery.

Nonfat dry milk solids are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of protein and calcium. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated milk proteins, and the European Food Safety Authority (EFSA) has also assessed milk and milk constituents. At typical dietary intakes, they contribute to overall nutrition.