An economical source of nonfat dairy solids 2. Standardized Milk (Skim, Reduced and Whole Butterfat Levels) Ice Cream Mixes. Nonfat Dry Milk is the powder obtained by removing water from pasteurized skim milk or condensed milk. So 2 tablespoons is 1/8 cup to 1/2 cup of water. It contains 5 or less moisture (by weight). For bakery, confectionery, dairy, meat products, and prepared mixes as: 1. A general reconstitution of milk with dried powder is 1/4 dry milk and 1 cup water to reconstitute milk.
Web-Based Supply Chain Management (WBSCM)ĭairy Market News covers the supply, demand, and price situation every week on a regional, national, and international basis for milk, butter, cheese, and dry and fluid products. Product Definition Nonfat dry milk (as defined by FDA/CFR) is obtained by removing water from pasteurized skim milk. Service Contracting, Transportation and Port Requirements. Purchase Programs: Solicitations & Awards. Pilot Project: Unprocessed Fruits & Vegetables (1) Concentrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins, lactoglobulins, or whey modified by partial or complete removal of lactose and/or minerals, to increase the nonfat solids content of the food: Provided, That the ratio of protein to total nonfat solids of the food, and the protein efficiency ratio of all. Institutional Meat Purchase Specifications. 
Perishable Agricultural Commodities Act (PACA) Size: Required Stove, 4 oz Chef, 15.5 oz Bulk, 16 oz 5 lbs 10 lbs 25 lbs 50 lbs.
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