Nonfat Dry Milk Grade A Low Heat
Spray Dried Grade “A” Low Heat Nonfat Dry Milk is the powder resulting from the removal of the fat and water from fresh Grade “A” Milk. It contains the lactose, milk proteins and milk minerals in the same relative proportions as they occur in fresh milk. The product is made from fresh, pasteurized nonfat milk to which no preservative, alkali, neutralizing agent or other chemical has been added. DairyAmerica’s Grade “A” Low Heat NFDM is commonly used in the manufacturing of: cottage cheese, buttermilk, frozen desserts, margarine, soups, puddings, cultured products, and beverages.
Further information regarding grade standards and methods of analysis are available from theAmerican Dairy Products Institute (ADPI).
|Protein (Nx6.38)%||33.0% ± 2|
6.0 mg/g Minimum
|Standard Plate Count||10,000/g Maximum|
|Scorched Particles||Disc B (15.0mg), Maximum|
|Solubility Index||1.2 ml, Maximum|
|Color||Light cream to white|
|Flavor||Clean, cooked flavor|
|Odor||Fresh,no off odor|
Storage and Shipping
Product should be stored in a dry, cool, clean warehouse free of odors with a temperature below 80 degrees F and relative humidity below 65%. Stored under these conditions, it is recommended that the product be consumed in less than eighteen months to assure fresh tasting product.
Multiwall kraft bags with polyethylene inner liner or other approved closed container, i.e., “tote bags”, etc.
The nutrients found in 100 grams of products are as follows:
|Protein (Nx6.38)||34 g|
|Calories||359 K cal|
LIPIDS: FATTY ACIDS
|Saturated, total||.50 g|
|Monounsaturated, total||0.20 g|
|Polyunsaturated, total||0.03 g|
|Caleries from Fat||6.5 K cal|
|Vitamin C||8.0 mg|
|Pantothenic Acid||3.568 mg|
|Vitamin B6||0.361 mg|
Dairy Farmers of America, Inc.
Fort Morgan, Colorado
Grade A Low Heat Non-Fat Dry Milk
1.1. All NFDM is manufactured in accordance with the requirements of the latest editions of the United Stated department of Agriculture’s General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service, the United States Food and Drug Administration’s (DFA) Grade A Condensed and Dry Milk Ordinance and Title 21 of the Code of Federal Regulations Part 110, Current Good Manufacturing Practice in Manufacturing, packing and Holding Human Food.
1.2. NFDM shall meet the minimum requirements as set forth in the latest editions of the FDA’s Grade A condensed and Dry Milk Ordinance and the USDA’s general Specifications for Dairy Plants Approved for USDA Inspection and Grading Service.
|TEST PARAMETERS||TEST REQUIREMENTS|
|2.1. Butterfat||Less than 1.25%|
|2.2. Titratable Acidity||Not greater than .15|
|2.3. Moisture||Not greater than 4.00%|
|2.4 WPN Greater||than 6.00%|
|2.5. Solubility Index||<= 1.20 ml|
|2.6. Scorch Particle||Customer dependent|
|2.7. Appearance||White to light cream/natural color|
|2.8. Flavor||Clean and pleasing|
|2.9. Odor||No off-odors|
|2.10. Aerobic Plate Count (Grade A extra Fancy)||Not greater than 10,000 per gram|
|2.11. Coliform Plate Count||Not greater than 10 per gram|
|2.14. E. coli||Not greater than 10 per gram|
|2.15. Coagulase-positive Staphylococci||Negative|
|2.16. Antibiotic Residues||Negative|
|2.17. Yeast & Mold||Not greater than 100 per gram|
1.1. Ingredients: Raw Milk
1.2. Manufacturer: Dairy Farmers of America, Inc.
Fort Morgan, Colorado
1.3. Kosher: Supervised by Orthodox Union (OU). (Letter available upon request)
1.5. Allergens: Contains Milk
2.1. Multiwall Kraft bags with polyethylene inner liner or other approved closed containers (totes, supersacks)
3. Storage and distribution
3.1. Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Stock should be rotated and utilized within 1 to 1 ½ years.
4. Production Flow Chart
4.1. Flow Chart below