Nonfat Dry Milk

Nonfat dry milk is a type of milk product that has had the fat removed. It is made by evaporating the water content from regular milk, resulting in a powder form. Nonfat dry milk is commonly used as a substitute for fresh milk in various food and beverage applications.

In the supply class Dairy Foods And Eggs, nonfat dry milk falls under the category of dairy products. It is considered a staple ingredient in the subsistence supply group, which refers to the essential food items necessary for sustaining individuals or groups, particularly in situations where fresh milk may not be readily available or practical to use.

Nonfat dry milk is known for its long shelf life and versatility. It can be reconstituted with water to create liquid milk or used as an ingredient in baking, cooking, and food manufacturing processes. It is often used in the production of dairy-based products such as yogurt, ice cream, and cheese, as well as in the preparation of baked goods, soups, and sauces.

As a part of the subsistence supply group, nonfat dry milk plays a crucial role in providing a reliable and convenient source of dairy nutrition, especially in situations where access to fresh milk may be limited or restricted.