Nonfat Milk And Lactic Acid
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What it is
Nonfat dry milk is made by removing water from pasteurized skim milk. Lactic acid is an organic acid naturally found in milk and other foods, and it can also be produced through fermentation.
Why it's used
Nonfat milk provides protein and calcium, and can improve texture and browning in baked goods. Lactic acid is used as an acidity regulator to add a sour taste, and as a preservative to inhibit microbial growth. They are often found together in dairy products, baked goods, and snacks.
Health notes
Nonfat dry milk is generally recognized as safe (GRAS) by the FDA. Lactic acid is also GRAS and is approved as a food additive. Both are common food components with no significant health concerns at typical consumption levels. JECFA and EFSA have evaluated lactic acid and its salts.
Allergen info
Nonfat milk is derived from milk, which is one of the 9 FDA major allergens. Lactic acid is typically not an allergen unless derived from a source like milk or corn, but it is not considered a major allergen itself.
Products containing Nonfat Milk And Lactic Acid
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Sconza Candy Co.
Lemon Yogurt Almonds, Lemon Yogurt
High in saturated fat — 20% DV per serving
567kcal
13.3Protein
43.3Fat
40Carbs
Rexall Sundown, Inc.
Birthday Cake Protein Bar, Birthday Cake
400kcal
40Protein
10Fat
36Carbs