Nonfat Dry Milk is commonly used in a wide range of food and beverage applications. It is utilized for fluid milk fortification, frozen desserts, cheese, yogurt, dairy beverages, bakery products, custards, gravies, sauces, and frozen foods. Additionally, it is used in packaged dry mixes, processed meats, soups, infant formulas, snack foods, and even cosmetics. In baking, NFDM enhances the flavor and texture of products like pizza dough, muffins, pancakes, and waffles. It also serves as a base for sauce mixes, such as hollandaise sauce, and provides milk solids essential for confectionary coatings and other dairy-based products[1][2][4].
The creation of nonfat dry milk involves several meticulous steps to ensure the product's quality and shelf life. The process begins with the collection of milk from dairy farms, where cows are milked using gentle and efficient machines in a milking parlor. The milk is then transported to a dairy processing plant in refrigerated tankers, where it undergoes rigorous quality checks for contaminants, bacteria, butterfat, and protein levels. If the milk meets the quality standards, it is pasteurized through a high-temperature short-time (HTST) process, where the milk is heated to around 72°C for 15 seconds and then cooled back down to around 4°C to kill any harmful bacteria and ensure safety for human consumption[1][2].
Following pasteurization, the milk is concentrated to remove a significant portion of its water content. This is typically done in an evaporator, where about a third of the milk's water is removed, and the milk is preheated to around 60°C to preserve its taste. The concentrated milk is then sprayed into a heated chamber or spray tower, where hot air evaporates at least 80% of the moisture, leaving a concentrated milk product. This concentrated milk is further dried in the spray tower by being injected under high pressure and mixed with hot air at a temperature of around 220°C, evaporating the remaining moisture and resulting in a fine powder. This powder, now nonfat dry milk, is then cooled, sieved, and packaged for storage or distribution[1][2][3].
The safety profile for human consumption of Nonfat Dry Milk is generally considered to be relatively safe, but it is not without some potential health considerations. Nonfat Dry Milk does not pose significant hazards under OSHA or GHS criteria, and it is not classified as a dangerous substance or mixture[1]. However, it can still cause some health issues if not handled properly; for instance, inhalation, skin contact, or ingestion may lead to irritation or other harmful effects. Proper handling and storage are essential to prevent any adverse reactions[1].
Nonfat Dry Milk is susceptible to various contamination risks that can impact its safety for human consumption. One of the primary concerns is the contamination with heavy metals such as lead, cadmium, mercury, and arsenic, which can arise from the exposure of milking cows to polluted water, feed, or environmental contaminants. These metals can accumulate in the milk and remain present even after processing, posing significant health risks including chronic diseases and potential carcinogenic and teratogenic effects[2][3][4].
Additionally, the use of pesticides and other contaminants in the feed and grazing areas of cows can introduce further chemical hazards into the milk. The processing and manufacturing steps, including the use of equipment and packaging materials, can also introduce contaminants such as mycotoxins, dioxins, and PCBs. Microbiological risks are also present, as dried milk products can harbor pathogens like Staphylococcus aureus, which can survive the drying process and produce enterotoxins upon reconstitution[2][5][4].
Therefore, rigorous monitoring and adherence to quality assurance schemes like GLOBAL GAP and HACCP are crucial to minimize these risks and ensure the safety of Nonfat Dry Milk for human consumption.
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