When the majority of moisture is removed from milk, the result is dry milk. Moisture content for dry milk is usually less than 5%. So think of dry milk ingredients as authentic milk products with a greatly extended shelf life. The two most common types of dry milk ingredients are dry whole milk (DWM) and nonfat dry milk (NDM). Advances in processing technology and equipment have resulted in a growing range of tailor-made dry milk ingredients including lactose-reduced, low-sodium and instantized.
These products are choice ingredients for food processors because of their functional, nutritional and organoleptic characteristics in food applications as well as their storage and economic versatility. Common applications include dry mixes, bakery products, beverages, confections, dairy foods, salad dressings, meat products, sauces and soups.