Dry whole milk
For Dry whole milk, cfr section is 21 CFR 131.147; category (cfr part) is Milk and Cream; composition requirements is It contains not less than 26 percent but less than 40 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis, recorded from its source on 2026-08-11.
- CFR section
- 21 CFR 131.147 our reading
- Standardized food
- Dry whole milk verified
- Category (CFR part)
- Milk and Cream verified
- Composition requirements
- It contains not less than 26 percent but less than 40 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis. verified
Values marked our reading are our classification of what the source says — the source does not print them in those words. The quote below is the evidence for each one; judge it yourself.
What the source says
§ 131.147 Dry whole milk. ( a ) Description. Dry whole milk is the product obtained by removal of water only from pasteurized milk, as defined in <https://www.ecfr.gov/current/title-21/section-131.110#p-131.110(a)> § 131.110(a) , which may have been homogenized. Alternatively, dry whole milk may be obtained by blending fluid, condensed, or dried nonfat milk with liquid or dried cream or with fluid, condensed, or dried milk, as appropriate, provided the resulting dry whole milk is equivalent in composition to that obtained by the method described in the first sentence of this paragraph. It contains the lactose, milk proteins, milkfat, and milk minerals in the same relative proportions as the milk from which it was made. It contains not less than 26 percent but less than 40 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis.
— ecfr.gov, retrieved 2026-08-11
Source
- ecfr.govhttps://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131