Nonfat dry milk
Nonfat dry milk suppliers and sourcing guide
Nonfat dry milk is pasteurized skim milk with the water removed, usually by evaporating and then spray drying. It is graded by heat treatment (low, medium or high heat), which affects how its proteins behave in a recipe. Brands buy it in 25 kg bags or totes for baked goods, confections, drink mixes, soups, sauces and dairy blends. Skim milk powder made to international specs is very similar but may be standardized for protein.
- Category
- Food staples and powders
- Also known as
- NFDM · Skim milk powder · SMP · Dried skim milk · Nonfat milk powder
- Facts checked
- November 2026
Forms and grades of nonfat dry milk
Suppliers sell different products under the same name. Specify the one you need.
Low heat
Lightly heated before drying, with more undenatured whey protein; used in cheese, cultured products and recombined milk.
Medium and high heat
More heat treatment, giving better water binding and loaf volume in bakery and fuller flavor in confections.
Instant
Agglomerated powder that dissolves quickly in cold water.
Fortified
Powder with added vitamins A and D, covered by its own US standard.
Organic and grass-fed
Powders from certified organic or grass-fed herds, sold at a premium.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Moisture
- Moisture by oven drying, typically under 4% for top grades; the US standard caps it at 5%.
- Milkfat and protein
- Milkfat by Roese-Gottlieb or similar and protein by Kjeldahl or Dumas.
- Heat class
- Whey protein nitrogen index (WPNI), which sets the low, medium or high heat classification.
- Solubility and scorched particles
- Solubility index and scorched particle disc, both graded under USDA dairy standards.
- Titratable acidity
- Titratable acidity as lactic acid, which flags poor raw milk or storage.
- Microbiology
- Standard plate count, coliforms, Salmonella and, for many buyers, Listeria, Cronobacter and spore counts.
Storage, lots and expiry
Storage and shelf life
Store in sealed multiwall bags or totes in a cool, dry place below about 25 °C with low humidity, because powder picks up moisture and odors, cakes, and browns faster when warm. Keep pallets off the floor and away from strong odors. Shelf life is set by the supplier, often 12 to 24 months, and older stock can be retested for moisture, flavor and micro.
Lots and expiry dates
Heat class, protein and flavor vary between plants and seasons, so record WPNI, protein and moisture for each lot. Use stock first-expired, first-out and keep the same heat class within a product.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 131.125 defines nonfat dry milk as the product obtained by removing water only from pasteurized skim milk.
Source: ecfr.gov (opens in a new tab)The same standard limits nonfat dry milk to not more than 5 percent moisture and not more than 1.5 percent milkfat by weight unless otherwise indicated.
Source: ecfr.gov (opens in a new tab)21 CFR 101.4(b)(3) allows nonfat dry milk to be declared in an ingredient list as "skim milk" or "nonfat milk".
Source: ecfr.gov (opens in a new tab)21 CFR 131.127 sets a separate standard of identity for nonfat dry milk fortified with vitamins A and D.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Nonfat dry milk suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking nonfat dry milk suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell nonfat dry milk? Request a listingFrequently asked questions
What forms of nonfat dry milk can brands buy?
Common forms include low heat, medium and high heat, instant, fortified and organic and grass-fed. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for nonfat dry milk include?
Expect moisture, milkfat and protein, heat class, solubility and scorched particles, titratable acidity and microbiology, each with its method, specification and result for that lot.
How should nonfat dry milk be stored?
Store in sealed multiwall bags or totes in a cool, dry place below about 25 °C with low humidity, because powder picks up moisture and odors, cakes, and browns faster when warm. Keep pallets off the floor and away from strong odors. Shelf life is set by the supplier, often 12 to 24 months, and older stock can be retested for moisture, flavor and micro.
What is the regulatory status of nonfat dry milk?
21 CFR 131.125 defines nonfat dry milk as the product obtained by removing water only from pasteurized skim milk. The same standard limits nonfat dry milk to not more than 5 percent moisture and not more than 1.5 percent milkfat by weight unless otherwise indicated. 21 CFR 101.4(b)(3) allows nonfat dry milk to be declared in an ingredient list as "skim milk" or "nonfat milk". 21 CFR 131.127 sets a separate standard of identity for nonfat dry milk fortified with vitamins A and D.
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