Q - What information and guidance is there for manufacturars of Nonfat Dry Milk?

A - Nonfat dry milk (21 CFR 131.125) is defined in a standard provided by Act of Congress on July 2, 1956, as follows: "nonfat dry milk is the product resulting from the removal of fat and water from milk and contains the lactose, milk proteins, and milk minerals in the same relative proportions as in the fresh milk from which it is made. It contains not over 5 per centum by weight of moisture. The fat content is not over 1 1/2 per centum by weight unless otherwise indicated. The term 'milk,' when used herein, means sweet milk of cows." (21 United States of America C. 321 c)

In addition, a standard of identity has been established for nonfat dry milk fortified with vitamins A and D (21 CFR 131.127).

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