The Powerful List of Dairy Ingredients
Nature’s Complete Proteins
Fuel & Fiber With Carbs
Beneficial "Bios"
The Powerful List of Dairy Ingredients
Milk Protein & Milkfat
Dry Whole Milk
(DWM)
Product Definition
Dry Whole Milk (DWM)Product resulting from the removal of water from pasteurized milk and contains by weight not less than 26%, but less than 40% milk fat and not more than 5% by weight moisture. It contains lactose, milk proteins, milk fat and milk minerals in the same proportions as the milk from which it was made (CFR definition). usually is obtained by the removal of water from pasteurized milk, which also may have been homogenized. Alternatively, Dry Whole Milk may be obtained by blending fluid, condensed, or nonfat dry milk with liquid or dry creamResults from the partial removal water from pasteurized cream. The fat and/or protein content of the cream may have been adjusted, only to comply with compositional requirements. The casein to whey protein ratio may not be altered by the additions/removals (ADPI definition)., or with fluid, condensed, or dry milk; provided that the resulting Dry Whole Milk is equivalent in composition. 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 5% moisture (by weight) on a milk solids-non-fat (SNFSolids not fat) basis. The primary Dry Whole Milk products are those having 26.0% and 28.5% milkfat. Optionally, Dry Whole Milk may be fortified with either vitamins A or D, or both.
Dry Whole Milk complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
Composition
Other Characteristics
Protein Quality
Protein Digestibility Corrected Amino Acid Score (PDCAAS)......1.00
Digestible Indispensable Amino Acid Score (DIAAS).....................1.16
Permissable Additives
Dry Whole Milk may be fortified with vitamin A and/or vitamin D, provided that each quart of the resulting fluid milk, reconsitutted in accordance with the label directions, conforms to the following fortified content requirements, as appropriate:
Product Labeling
Recommended identifications:
Dry Whole Milk ___% Milkfat (where the actual milkfat content is declared)
Dry Whole Milk ___% Milkfat, fortified with vitamin(s)_____ (where the vitamins are stated)
Ingredient Note: Dry Whole Milk may comply with all aspects of the definition for Whole Milk Powder, but WMP (which is permitted to be standardized) does not comply with DWMDry whole milk requirements by definition. This ‘one-way’ equivalence has implications for product formulation and labeled ingredient declarations.
Functionality and Applications
HIgh Performance:
Hydration Rate
Heat Stability
Medium Performance:
Emulsification
Water Binding
Browning
Whole Milk Powder is typically used in confectionery, bakery products, packaged dry mixes, dairy products, soups, sauces, frozen foods, beverages, and others.
The protein adjustment which is permitted for Whole Milk Powder is optional. Product manufactured without this adjustment, and in compliance with all other U.S. requirements, is equivalent in composition to Dry Whole Milk, and it may be utilized in U.S. standardized foods where Dry Whole Milk is specified by the corresponding Standard of Identity (SOI).
Ingredient Note: Dry Whole Milk and WMP are analogous ingredients, with the former representing the U.S. definition and the latter representing the international (Codex AlimentariusGroup responsible for developing a collection of internationally adopted food standards aimed at protecting consumers’ health and ensuring fair trade practices in the food trade.) definition, respectively. The U.S. definition permits the blending of specific milk processing streams in order to achieve a final product which is equivalent to that obtained solely by drying whole milk; while the Codex standard allows for changing the fat and/or protein content of the product by adding specific permissible additives, ensuring that the casein-to-whey proteins ratio is not altered.
Product Examples
(launched in the last 2 years)
Credit: Innova Market Insights
Bowl & Basket Milk Chocolate BarMetric unit for pressure. 1 bar = 100 kPa = 14.5 psi: This milk chocolate gets its characteristic milky flavor from dry whole milk. The milkfat in dry whole milk also provides richness and creaminess when combined with cocoa butterA water in oil emulsion of fat globules, water and minerals made by churning cream from milk. Butter has at least 80% fat and can approximately 1.2% salt added..
Boom Chicka Pop: The hot cocoa flavored coating on this popcorn snack contains whole milk powder. Whole milk powder combined with nonfat dry milk gives it a rich flavor and a clean label.
RealGood Foods Egg Sandwich: Dry whole milk plays a more minor role in the formulation of this breakfast sandwich. In this case it is part of the whole egg mixture, extending the egg protein and providing a more aerated egg texture.
Farin Up Belgian Waffles Mix: The whole milk powder in this Belgian style waffle mix provides a clean label while also contributing important functionality. It contributes to a tender structure, surface browning, and sweet browned flavors of the waffle.
