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Instant Dry Whole Milk Standard
v 3.0 | Effective 07/07/2023
Product Definition
Instant Dry Whole Milk (iDWM) is Dry Whole Milk that has been produced in such a way as to substantially improve its dispersion and reconstitution properties over that produced by the conventional processes. Instant Dry Whole Milk contains not less than 26% but not more than 40% milkfat (by weight) on an “as is” basis and not more than 4.5% moisture (by weight) on a milk solids-non-fat (SNFSolids not fat) basis. Optionally, Instant Dry Whole Milk may be fortified with either vitamins A or D, or both.
Instant Dry Whole Milk complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
See the separate ADPIAmerican Dairy Products Institute standard for Dry Whole Milk (DWM) for conventional, non-instantized product.
Standard: Printable PDF
Composition of Extra Grade Instant Dry Whole Milk
Extra Grade is so designated to indicate the highest qualityFocus on doing things well and producing a product acceptable to consumers of Instant Dry Whole Milk. In addition to meeting the established USDAUS Department of Agriculture General Grading Requirements, it shall meet the following specifications:
| Parameter | Units of Measure | Limits | |
|---|---|---|---|
| Fat | % (w/w) | 26.0 - 40.0 | |
| Total Moisture | % (w/w, SNF basis) | 4.5 maximum | |
| Scorched particles (1) | mg/25g | 15.0 maximum | |
| Titratable acidity (1) | % | 0.15 maximum | |
| Solubility index (1) | mL | 1.0 maximum | |
(1) Scorched particlesParticles of powder that have dried/overheated such that they are no longer white to cream in color. Scorched particles range from tan to brown to black depending on the degree of overheating., titratable acidity, and solubilityAbility of a liquid to dissolve another material. Examples: Lactose dissolving in water, alcohol dissolving in water. index requirements ordinarily appear in ADPIAmerican Dairy Products Institute Standards in the section defining Other Characteristics, but they are included here because they are integral to the established USDAUS Department of Agriculture requirements for Extra Grade.
Other Characteristics of Extra Grade Instant Dry Whole Milk
Physico-chemical Properties
| Parameter | Units of Measure | Limits |
|---|---|---|
| Dispersibility | % | 85 minimum |
| Color and appearance | visual | white or light cream; free from lumps that do not break up under slight pressure; practically free from visible dark particles; free from graininess when reliquefied |
| Flavor | sensory | sweet, pleasing and desirable; may possess a slight feed flavor and a definite cooked flavor; free from undesirable flavors |
Microbiological Analysis
| Parameter | Units of Measure | Limits | |
|---|---|---|---|
| Standard plate count | CFU/g | 10,000 maximum | |
| Coliforms | CFU/g | 10 maximum | |
Optional Test for Instant Dry Whole Milk
Other tests which may be made on any Dry Whole Milk (not mandatory for grade designation, but, if determined, must comply with the limits as indicated) are:
| Parameter | Units of Measure | Limits | |
|---|---|---|---|
| Direct microscopic clump (DMC) count | count/g | 100 million maximum | |
| Oxygen content (for gas packed product) | % | 3 maximum | |
| Protein | % | for information | |
| Copper (Cu) (2) | ppm | 1.5 maximum | |
| Iron (Fe) (2) | ppm | 1.0 maximum | |
(2) Not relevant when oxygen content meets the defined requirement.
When tested, oxygen content will be shown on the grading certificates as follows:
- Not more than 2% oxygen; or
- Not more than 3% oxygen; or
- Oxygen content ___%
When tested, protein content will be shown on the grading certificates as follows:
- Protein content ___%
When it is determined that Instant Dry Whole Milk:
- fails to meet the requirements of Extra Grade (3);
- fails to meet the requirements of the Optional Test, when such test has been made (3); or
- has been produced in a plant that is rated ineligible for USDAUS Department of Agriculture grading service or is not USDAUS Department of Agriculture approved;
then it shall not be assigned a grade.
(3) When tested in accordance with the standardized methods of analysis contained herein
Additional ADPI Specifications
ADPIAmerican Dairy Products Institute imposes the following additional requirements on Instant Dry Whole Milk:
Microbiological Analysis
| Parameter | Units of Measure | Limits | |
|---|---|---|---|
| Yeast and mold | CFU/g | 100 maximum | |
| Enterobacteriaceae (4) | CFU/g | 10 maximum | |
| Salmonella genus | CFU/sample (5) | not detected | |
| Staphylococcus (coagulase positive) | CFU/g | not detected (6) | |
| Listeria genus | CFU/g | not detected | |
(4) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance with this Standard, coliformsRod shaped, Gram negative bacteria that are found in the digestive tract of warm-blooded animals, and in plant and soil material. Coliforms often are used as an indicator organism for possible fecal contamination. See also total and fecal coliforms. shall be utilized for compliance with the USDAUS Department of Agriculture Grade requirements, while EB may be used at the discretion of the manufacturer.
(5) Typical minimum sample size for Salmonella testing is 25 g, but the exact sample size and methodology is left to the discretion of the manufacturer.
(6) Where the effective limit of quantitation for the test is 10 CFU/g (such as when a dilution factor of 10 is applied) then the test result must be not detected in order to comply with this Standard. Where the testing method is capable of quantifying microbial counts below 10 CFU/g, then a compliant result must be a value less than 10 CFU/g.
Permissible Additives
Instant Dry Whole Milk may be fortified with vitamin A and/or vitamin D, provided that each quart of the resulting fluid milk, reconstituted in accordance with the label directions, conforms to the following fortified content requirements, as appropriate:
| Parameter | Units of Measure | Content |
|---|---|---|
| Vitamin A | IU | 2000 |
| Vitamin D | IU | 400 |
Methods of Analysis
| Parameter | Reference Method |
|---|---|
| Fat | AOAC 989.05 |
| Total Moisture | AOAC 925.45 |
| Scorched particles | ADPI |
| Titratable acidity | AOAC 947.05 |
| Solubility index | SMEDP |
| Dispersibility | Modified Moats - Dabbah method |
| Standard plate count | SMEDP |
| Coliforms | SMEDP |
| Direct microscopic clump (DMC) count | SMEDP |
| Oxygen | AOAC |
| Protein | AOAC |
| Copper (Cu) | AOAC |
| Iron (Fe) | AOAC |
| Yeast and mold | FDA BAM |
| Enterobacteriaceae | FDA BAM |
| Salmonella | AOAC |
| Staphylococcus | AOAC |
| Listeria | FDA BAM |
Product Labeling
Recommended identifications:
Instant Dry Whole Milk ___% milkfat: where the actual milkfat content is declared
Instant Dry Whole Milk ___% milkfat, fortified with vitamin(s) _____: where the vitamins are stated
Instant Dry Whole Milk is typically used in confectionery, bakery products, packaged dry mixes, dairy products, soups, sauces, frozen foods, beverages, and others.
Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations. As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%. Stocks should be rotated and utilized in accordance with the manufacturer’s established date of expiration or retest.
Multiwall kraft bags with polyolefin inner liner, or other suitable closed containers (e.g., totes) are typical.
In no event shall ADPI be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.
