Valley Milk, LLC Nonfat Dry Milk Powder is made through the spray ball method of drying fresh skimmed, pasteurized cow’s milk. All milk that is being processed in our facility is collected from our dedicated multi-generational, family-owned dairy farms. All of the milk comes straight from the United States in California’s San Joaquin Valley.
Food Safety and Certification
- Produced in a GFSI Designed Facility
- Kosher and Halal Certified
- HACCP
- Codex Compliant
- CDFA Plant #06-00490
Physical Characteristics
- Nonfat dry milk should be completely free from lumps, except those that easily brake up under slight pressure. Re-liquified spray process nonfat dry milk should have a desirable flavor yet may slightly be bitter, oxidized, stale, scorched as well as chalky, cooked and flat.
Packaging
- Multi-wall craft bag with bag with a paper outer and inner plastic liner, heat sealed
- No staples or metal fasteners are used
- Net Weight is 55.115 lb. (25 kg)
- Gross Weight is 55.887 lb. (25.35 kg)
- 40 and 64 bag loading options available
Storage and Shelf Life
- Shelf life is recommended one year from the date of manufacture in the original sealed packaging, through ideal storage conditions, which include temperatures below 25°C, relative humidity lower than 65%, and an odor free environment away from direct sunlight. Stocks should be used in rotation, within twenty-four months.
Allergen
- Contains Milk
Typical Composition Analysis
| Value | Test Method | |
| Protein (% as is) | 34.0%-37.0% | ISO |
| Total Carbohydrate (%) | 54.10 | Calculation |
| Milk Fat (%) | 0.6%-1.25% | AOAC |
| Moisture (%) | 3.0%- 4.0% | AOAC |
| Ash including minerals (%) | 8.2%-8.6% | AOAC |
Typical Chemical Analysis
| Value | Test Method | |
| Titratable Acidity (%m/v) | <0.15 | ISO |
| Whey Protein Nitrogen Index | >6.0 | ADPI |
Typical Physical Properties
| Value | Test Method | |
| Bulk Density (g/ml) | 0.60 | ADPI |
| Insolubility Index (ml) | 1.25 ml max | AOAC |
| Color | light cream | |
| Flavor | Clean, Pleasing | |
| Scorched Particles | 7.5 | ADPI |
| Foreign Matter | Not Detected | ADPI |
Typical Microbiological Analysis
| Value | Test Method | |
| APC (cfu/g) | 10,000 max | ISO |
| Coliforms (cfu/g) | <10 | ISO |
| E. coli (cfu/g) | <10 | ISO |
| Salmonella (/750 g) | Negative | ISO |
| Yeast (cfu/g) | 100 max | ISO |
| Mold (cfu/g) | 100 max | ISO |
| Listeria (/25g) | Negative | AOAC |
| Coagulase Positive Staph (cfu/g) | <10 | AOAC |
Typical Nutritional Analysis
| (average values for nutrition labeling per 100g) | Value |
| Calories (kcal) | 400 |
| Calories from Fat (kcal) | 4.6 |
| Total Sugars (g) | 54.1 |
| Total Fat (g) | 0.8 |
| Saturated Fatty Acids (acid form) (g) | 0.34 |
| Trans Fatty Acids (acid form) (g) | 0.02 |
| Cholesterol (mg) | 24.5 |
| Dietary Fiber (g) | <1 |
| Protein (Nx6.38) (g) | 33.4 |
| Vitamin A (IU) | <100 |
| Vitamin C (mg) | 11.6 |
| Iron (mg) | 0.2 |
| Sodium (mg) | 358 |
| Calcium (mg) | 1093 |
| Chemical | Minimum | Maximum | Units |
| Protein (as is) | 34.0 | 37.0 | %m/m |
| Milk Protein in milk Solids-not-fat Fat | 34.00 | %m/m | |
| Moisture | 4.0 | %m/m | |
| Fat | 1.25 | %m/m | |
| Titratable Acidity | 0.15 | %m/v | |
| WPNI | 6.0 | mg/g |
| Physical | Minimum | Maximum | Units |
| Insolubility Index | 1.25 | ml | |
| Scorched Particles | 7.5 | /25g | |
| Color | Typical | Typical/Atypical | |
| Foreign Matter | Not Detected | /25g |
| Sensory | Minimum | Maximum | Units |
| Flavor | Typical | Typical/Atypical |
| Microbiological | Minimum | Maximum | Units |
| Aerobic Plate Count | 10,000 | cfu/g | |
| Yeast | 100 | cfu/g | |
| Mold | 100 | cfu/g | |
| Coliforms | <10 | /g | |
| Escherichia coli | <10 | /g | |
| Coagulase- Positive Staphylococci | <10 | /g | |
| Salmonella | Negative | /750g | |
| Listeria | Negative | /25g |