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Source
Animal-derived
Allergen
No
Role in food
Manufacturers add non-fat dry milk to foods to improve texture, add protein, and enhance …
What it is
Pasteurized non-fat dry milk is a dairy product made by removing water from pasteurized skim milk. The process concentrates the milk solids, resulting in a powder that can be stored for extended periods. It retains most of the protein and lactose found in skim milk.
Why it's used
Manufacturers add non-fat dry milk to foods to improve texture, add protein, and enhance flavor. It acts as a binder and can contribute to browning in baked goods. It is commonly found in baked goods like cakes, cookies, and breads, as well as in dairy-based products and processed snacks.
Health notes
In the US, non-fat dry milk is generally recognized as safe (GRAS) by the FDA. It is a source of protein and calcium. International bodies like JECFA and EFSA have evaluated dairy products. Typical consumption as part of a balanced diet is not associated with adverse health effects.
Allergen info
Pasteurized non-fat dry milk is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.