Nonfat dry milk is white to light cream in color with a clean dairy flavor. It is manufactured by removing water from pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or less milkfat (by weight). If the fat content is more than 1.5%, it must be declared in the ingredient statement. By removing moisture to the greatest extent possible, microbial growth is prevented.

Click here for a list of ADPI members that manufacture nonfat dry milk.

View a general specification sheet for this product.

Reconstitution Facts:  Nonfat Dry Milk (NDM)

Step 1. Add 13 ounces (368.54g) (3 cups) of NDM to 1.25 quarts (1.18L) of water which isn't too cold or too hot (around 70° F (21°C)). Stir the milk with a wire whip until all the NDM is dissolved.

Step 2. Add an additional 2.50 quarts (2.37L) of water ( as mentioned above) and stir. Refrigerate before serving as a beverage. (If appropriate)

Yield: Approximately 1 gallon (3.79L) reconstituted skim milk.

Note: Prepared skim milk should be handled in the same manner as fresh skim milk.

Note to ADPI Members: Material Safety Data Sheets for this product are available online in the "Regulatory" section of the Member's Only section of the ADPI website. This link is only visible upon successful "login" to the ADPI website.