Dry whole milk contains all of the components of whole milk, but in a concentrated form. Dry whole milk is made from pasteurized whole milk from which water has been removed by spray or, sometimes, roller drying. On a dry-weight basis, dry whole milk must contain not less than 26 percent or more than 40 percent milk fat and not more than 5 percent moisture on a nonfat milk solids basis. The addition of vitamin A and/or D is optional. Dry milk products generally resemble their fresh counterparts when reconstituted.
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Michael T Murray, Naturopathic Medicine, answered
Dry whole milk/whole milk powder is usually formed by evaporating water from pasteurized, homogenized whole milk. Dry whole milk or whole milk powder contains between 26% and 40% milk fat (by weight) and not more than 5.0% moisture. By removing moisture to the greatest extent possible, microbial growth is prevented. Dry milk has a much longer shelf life than liquid milk and does not need refrigeration. One-third cup of whole dry milk contains 210 calories, 11 grams of fat, 11 grams of protein and 16 grams of carbohydrate.