NFDM is produced by removing only water from pasteurized skim milk. According to the USDA Grades and Standards , the final product must contain: No more than 5% by weight. Milkfat: No more than 1.5% by weight. Additives: No added preservatives or neutralizing agents.
NFDM is often classified by the heat treatment it receives during processing, which dictates its functional properties in food manufacturing: nfdm-225
The go-to for bread and meat items, as the high-temperature treatment makes it more soluble and shelf-stable. NFDM is produced by removing only water from