nonfat dry milk

Nonfat dry milk, also known as skim milk powder or dried milk solids, is the product of pasteurized milk from which nearly all water and milk fat have been removed through spray-drying or roller-drying processes. The resulting powder contains milk proteins, lactose, minerals, and water-soluble vitamins, but retains less than 1.5% fat by weight. The milk is typically heated during processing to denature some proteins, which affects its reconstitution properties and functional characteristics. The powder is white to off-white in color with a slightly sweet, clean dairy flavor when reconstituted.

Nonfat dry milk serves multiple functions in baking and cooking as both a nutritional fortifier and functional ingredient. In baking, it enriches dough with milk solids, improving browning, texture, and extending shelf life; it is commonly added to bread doughs, cakes, and biscuits. The powder is also used to reconstitute milk for cooking purposes and as a nutritional supplement in beverages and soups. In confectionery, it acts as a binder and texture modifier in fudges and candies. Additionally, it enhances the nutritional profile of powdered drink mixes and is valued in camping and emergency food preparations for its long shelf stability.