- Form / grade
- USDA Foundation; vitamin D added
- Fat
- 3.20 · database
- Water
- 88.1 · database
- Total solids
- 11.9 · calculated
- MSNF
- —
- Lactose
- 4.81 · database
- Protein
- 3.27 · database
CHEFSQUIRE
Dairy & Milk Solids Composition
Compare dairy liquids and powders by their water, fat and milk components. Match the product, measurement basis and processing history to the formula.
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| Ingredient | Form / grade | Fat | Water | Total solids | MSNF | Lactose | Protein | Sources |
|---|---|---|---|---|---|---|---|---|
| USDA Foundation; vitamin D added | 3.20 · database | 88.1 · database | 11.9 · calculated | — | 4.81 · database | 3.27 · database | [1][2] | |
| USDA Foundation; vitamins A and D added | 0.08 · database | 90.8 · database | 9.2 · calculated | — | 5.05 · database | 3.43 · database | [1][2] | |
| Ultra-pasteurized cream | 36 · declared grade | — | — | — | — | — | [1] | |
| USDEC typical powder | 0.70 · typical | 3.00 · typical | 97.00 · calculated | — | 51.00 · typical | 36.00 · typical | [1][2] | |
| USDEC typical powder | 26.75 · typical | 2.25 · typical | 97.75 · calculated | — | 38.00 · typical | 26.50 · typical | [1][2] | |
| Codex composition limits | ≤1.5 · maximum | ≤5 · defined water | ≥95 · calculated bound | — | — | See MSNF basis | [1] | |
| 8% milkfat; specification dated 15 Aug 2025 | 8.05 · typical | ≤75 · calculated bound | ≥25 · minimum | — | — | 6.38 · typical | [1] | |
| Milk and sugar; 39 g label serving | ≈7.7 · label calculation | — | — | — | — | ≈7.7 · label calculation | [1] | |
| USDEC typical ranges | 1.0–1.5 · typical | 3.5–5.0 · typical | 95.0–96.5 · calculated | — | 63.0–75.0 · typical | 11.0–14.5 · typical | [1] | |
| WPC80/1/PB; sunflower lecithin | 5.1 · approximate | ≤6.5 · maximum | ≥93.5 · calculated bound | — | ≤7 · maximum | 78 · approximate | [1] | |
| ADPI category; as-is limits | ≤2.5 · maximum | ≤6 · maximum | ≥94 · calculated bound | — | ≤9 · maximum | ≥79.5 · minimum | [1] | |
| Whole milk with lactase | — | — | — | — | — | — | [1] | |
| 52 oz retail milk with lactase | — | — | — | — | — | — | [1] |
Values use grams per 100 g as sold unless a field names another basis. Typical values, database values, label calculations and specification limits have distinct meanings. MSNF means milk solids-not-fat and includes milk-derived protein, lactose and minerals. — marks an unavailable comparable value. Volume-serving amounts require density or a weighed serving for conversion to a mass basis; added sugar and analytical conventions also affect composition calculations.
- Form / grade
- USDA Foundation; vitamins A and D added
- Fat
- 0.08 · database
- Water
- 90.8 · database
- Total solids
- 9.2 · calculated
- MSNF
- —
- Lactose
- 5.05 · database
- Protein
- 3.43 · database
- Form / grade
- Ultra-pasteurized cream
- Fat
- 36 · declared grade
- Water
- —
- Total solids
- —
- MSNF
- —
- Lactose
- —
- Protein
- —
- Form / grade
- USDEC typical powder
- Fat
- 0.70 · typical
- Water
- 3.00 · typical
- Total solids
- 97.00 · calculated
- MSNF
- —
- Lactose
- 51.00 · typical
- Protein
- 36.00 · typical
- Form / grade
- USDEC typical powder
- Fat
- 26.75 · typical
- Water
- 2.25 · typical
- Total solids
- 97.75 · calculated
- MSNF
- —
- Lactose
- 38.00 · typical
- Protein
- 26.50 · typical
- Form / grade
- Codex composition limits
- Fat
- ≤1.5 · maximum
- Water
- ≤5 · defined water
- Total solids
- ≥95 · calculated bound
- MSNF
- —
- Lactose
- —
- Protein
- See MSNF basis
- Form / grade
- 8% milkfat; specification dated 15 Aug 2025
- Fat
- 8.05 · typical
- Water
- ≤75 · calculated bound
- Total solids
- ≥25 · minimum
- MSNF
- —
- Lactose
- —
- Protein
- 6.38 · typical
- Form / grade
- Milk and sugar; 39 g label serving
- Fat
- ≈7.7 · label calculation
- Water
- —
- Total solids
- —
- MSNF
- —
- Lactose
- —
- Protein
- ≈7.7 · label calculation
- Form / grade
- USDEC typical ranges
- Fat
- 1.0–1.5 · typical
- Water
- 3.5–5.0 · typical
- Total solids
- 95.0–96.5 · calculated
- MSNF
- —
- Lactose
- 63.0–75.0 · typical
- Protein
- 11.0–14.5 · typical
- Sources
- Form / grade
- WPC80/1/PB; sunflower lecithin
- Fat
- 5.1 · approximate
- Water
- ≤6.5 · maximum
- Total solids
- ≥93.5 · calculated bound
- MSNF
- —
- Lactose
- ≤7 · maximum
- Protein
- 78 · approximate
- Form / grade
- ADPI category; as-is limits
- Fat
- ≤2.5 · maximum
- Water
- ≤6 · maximum
- Total solids
- ≥94 · calculated bound
- MSNF
- —
- Lactose
- ≤9 · maximum
- Protein
- ≥79.5 · minimum
- Form / grade
- Whole milk with lactase
- Fat
- —
- Water
- —
- Total solids
- —
- MSNF
- —
- Lactose
- —
- Protein
- —
- Sources
- Form / grade
- 52 oz retail milk with lactase
- Fat
- —
- Water
- —
- Total solids
- —
- MSNF
- —
- Lactose
- —
- Protein
- —
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Whole fluid milk
- Form / grade
- USDA Foundation; vitamin D added
- Fat
- 3.20 · database
- Water
- 88.1 · database
- Total solids
- 11.9 · calculated
- MSNF
- —
- Lactose
- 4.81 · database
- Protein
- 3.27 · database
- Composition basis
- Fluid milk composition uses grams per 100 g. Protein is a nitrogen-derived value; water, lipid, lactose and ash have separate analytical measurements. Composition varies among the sampled milks.
- Solids calculation
- Total solids = 100 − 88.1 water = 11.9 g/100 g. Total nonfat solids = 11.9 − 3.20 fat = 8.7 g/100 g. The latter includes any non-milk additions; an exact milk-derived MSNF value is unavailable.
- Ash and sugar
- Ash: 0.80 g/100 g. Lactose has a separate measurement. Added sugar quantity and fortification-carrier mass are unspecified.
- Component accounting
- Milk-derived protein, lactose and minerals belong within milk solids-not-fat (MSNF). Added non-milk solids require separate accounting. A complete mass balance counts each component once. Independent nutrient analyses and rounding can produce a component sum different from the calculated solids; use each measurement with its basis.
- Formulation role
- Contributes water and milk components to a weighed formula. Calculate each component from its mass fraction. Product-specific heat, foaming and gel-strength performance are unverified.
- Processing
- Fluid milk with added vitamin D. Exact product heat history and homogenization conditions are unspecified.
Skim fluid milk
- Form / grade
- USDA Foundation; vitamins A and D added
- Fat
- 0.08 · database
- Water
- 90.8 · database
- Total solids
- 9.2 · calculated
- MSNF
- —
- Lactose
- 5.05 · database
- Protein
- 3.43 · database
- Composition basis
- Fluid milk composition uses grams per 100 g. Protein is a nitrogen-derived value; water, lipid, lactose and ash have separate analytical measurements. Composition varies among the sampled milks.
- Solids calculation
- Total solids = 100 − 90.8 water = 9.2 g/100 g. Total nonfat solids = 9.2 − 0.08 fat = 9.12 g/100 g. The latter includes any non-milk additions; an exact milk-derived MSNF value is unavailable.
- Ash and sugar
- Ash: 0.77 g/100 g. Lactose has a separate measurement. Added sugar quantity and fortification-carrier mass are unspecified.
- Component accounting
- Milk-derived protein, lactose and minerals belong within milk solids-not-fat (MSNF). Added non-milk solids require separate accounting. A complete mass balance counts each component once. Independent nutrient analyses and rounding can produce a component sum different from the calculated solids; use each measurement with its basis.
- Formulation role
- Contributes water and milk components to a weighed formula. Calculate each component from its mass fraction. Product-specific heat, foaming and gel-strength performance are unverified.
- Processing
- Fluid milk with added vitamins A and D. Exact product heat history and homogenization conditions are unspecified.
Darigold 36% heavy whipping cream
- Form / grade
- Ultra-pasteurized cream
- Fat
- 36 · declared grade
- Water
- —
- Total solids
- —
- MSNF
- —
- Lactose
- —
- Protein
- —
- Product and function
- Darigold markets the 36% milkfat cream for whipping and soups. Ingredients: heavy cream (milk) and carrageenan.
- Measurement basis
- Milkfat: 36% for the named grade. Per 15 mL label serving: fat 5 g, protein 0 g, total sugars less than 1 g and added sugars 0 g. Conversion of rounded volume-serving amounts to grams per 100 g requires product density.
- Solids and ash
- Water, total solids, milk-derived MSNF, lactose and ash are unavailable. Carrageenan has an undisclosed mass fraction and sits outside milk-derived MSNF.
- Process and performance
- Ultra-pasteurized cream. Exact heat conditions, homogenization, whipping overrun and stability under specified cooking conditions are unverified.
Nonfat dry milk
- Form / grade
- USDEC typical powder
- Fat
- 0.70 · typical
- Water
- 3.00 · typical
- Total solids
- 97.00 · calculated
- MSNF
- —
- Lactose
- 51.00 · typical
- Protein
- 36.00 · typical
- Composition basis
- Typical mass percentages describe dry-milk category averages. Purchased powder composition requires the supplier specification or lot analysis.
- Total solids
- Total solids = 100 − 3.00 moisture = 97.00 g/100 g of powder before reconstitution. The calculation uses moisture as the water fraction.
- Minerals and added ingredients
- Total minerals: 8.20 g/100 g, with the analytical method unspecified. Equivalence to an ash result is unverified. Added sugar, additives and product-specific MSNF are unspecified for the category average.
- Component accounting
- Milk-derived protein, lactose and minerals belong within milk solids-not-fat (MSNF). Added non-milk solids require separate accounting. A complete mass balance counts each component once. Typical component amounts need not add up to a complete analysis of a single powder.
- Processing and use
- Dry powder adds milk components with relatively little water. Product heat class, instantization and reconstitution performance require separate supplier information; protein percentage alone cannot determine heat class.
- Identity
- U.S. nonfat dry milk comes from removal of water from pasteurized skim milk. Regulatory moisture and milkfat maxima differ from typical composition.
Whole milk powder
- Form / grade
- USDEC typical powder
- Fat
- 26.75 · typical
- Water
- 2.25 · typical
- Total solids
- 97.75 · calculated
- MSNF
- —
- Lactose
- 38.00 · typical
- Protein
- 26.50 · typical
- Composition basis
- Typical mass percentages describe dry-milk category averages. Purchased powder composition requires the supplier specification or lot analysis.
- Total solids
- Total solids = 100 − 2.25 moisture = 97.75 g/100 g of powder before reconstitution. The calculation uses moisture as the water fraction.
- Minerals and added ingredients
- Total minerals: 6.00 g/100 g, with the analytical method unspecified. Equivalence to an ash result is unverified. Added sugar, additives and product-specific MSNF are unspecified for the category average.
- Component accounting
- Milk-derived protein, lactose and minerals belong within milk solids-not-fat (MSNF). Added non-milk solids require separate accounting. A complete mass balance counts each component once. Typical component amounts need not add up to a complete analysis of a single powder.
- Processing and use
- Dry powder adds milk components with relatively little water. Product heat class, instantization and reconstitution performance require separate supplier information; protein percentage alone cannot determine heat class.
- Identity
- Whole milk powder under Codex composition rules has milkfat at least 26% and below 42% by mass. Permitted composition adjustment uses milk constituents. Regulatory milkfat boundaries differ from typical fat content.
Skimmed milk powder
- Form / grade
- Codex composition limits
- Fat
- ≤1.5 · maximum
- Water
- ≤5 · defined water
- Total solids
- ≥95 · calculated bound
- MSNF
- —
- Lactose
- —
- Protein
- See MSNF basis
- Composition basis
- Fat and water use mass percentages of powder under Codex composition rules. Minimum milk protein is 34 g per 100 g MSNF; an as-sold protein figure requires the actual MSNF amount.
- Water convention
- The Codex water maximum excludes lactose water of crystallization; MSNF includes that crystal water. The calculated 95 g/100 g solids lower bound follows 100 − 5 using water exclusive of lactose water of crystallization.
- Ingredients and accounting
- Milk retentate, milk permeate and lactose may adjust protein content under Codex composition rules while preserving the milk whey-protein-to-casein ratio. Ash, actual lactose, added-sugar labeling and additive quantities depend on the selected product. Milk-derived protein, lactose and minerals belong within milk solids-not-fat (MSNF). Added non-milk solids require separate accounting. A complete mass balance counts each component once.
- Process and use
- The powder supplies concentrated milk components for reconstitution or direct formula addition. Dryer type, heat class, instantization and application performance require the exact product specification.
O-AT-KA evaporated milk
- Form / grade
- 8% milkfat; specification dated 15 Aug 2025
- Fat
- 8.05 · typical
- Water
- ≤75 · calculated bound
- Total solids
- ≥25 · minimum
- MSNF
- —
- Lactose
- —
- Protein
- 6.38 · typical
- Measurement basis
- Typical nutrition per 100 g: fat 8.05 g, protein 6.38 g, carbohydrate 8.85 g, total sugars 8.85 g and added sugar 0.00 g. Composite testing and nutritional databases provide the composition basis; actual lots vary.
- Solids calculation
- Total solids have a minimum of 25%. Water therefore has a calculated upper bound of 75 g/100 g. Actual moisture and milk-derived MSNF are unspecified; fat and solids minima alone cannot determine MSNF.
- Ingredients and minerals
- Ingredients: milk, dipotassium phosphate, carrageenan and vitamin D3. Additive quantities, ash and lactose are unavailable. Total sugars combine all sugar types. Milk-derived protein, lactose and minerals belong within milk solids-not-fat (MSNF). Added non-milk solids require separate accounting. A complete mass balance counts each component once.
- Processing and culinary role
- Water removal concentrates the dairy ingredients. O-AT-KA describes the evaporated milk as homogenized and commercially sterile, with a slightly cooked flavor. Exact thermal history and stability under a particular recipe’s heat, acid and salt conditions are unverified.
Eagle Brand sweetened condensed milk
- Form / grade
- Milk and sugar; 39 g label serving
- Fat
- ≈7.7 · label calculation
- Water
- —
- Total solids
- —
- MSNF
- —
- Lactose
- —
- Protein
- ≈7.7 · label calculation
- Measurement basis
- Per 39 g manufacturer-labeled serving: 3 g fat, 3 g protein, 22 g carbohydrate and 22 g sugars. Fat and protein each normalize as 3 ÷ 39 × 100 ≈ 7.7 g/100 g; nutrition-label rounding limits precision.
- Sugar and milk solids
- Milk and sugar are the declared ingredients. Total sugars normalize as 22 ÷ 39 × 100 ≈ 56.4 g/100 g. Added sugar is present, with its exact amount unspecified. Total sugars combine milk and added sugars; lactose requires a separate measurement.
- Water and ash
- Water, total solids, MSNF and ash are unspecified. Added sugar belongs outside milk-derived MSNF. Fat, protein, carbohydrate and total sugars cannot provide a complete mass balance.
- Formulation role
- Supplies milk ingredients and added sweetness in a concentrated liquid. A weighed replacement calculation requires the separate water, milk-solids and added-sugar amounts. Quantified culinary stability is unverified for the product.
Sweet whey powder
- Form / grade
- USDEC typical ranges
- Fat
- 1.0–1.5 · typical
- Water
- 3.5–5.0 · typical
- Total solids
- 95.0–96.5 · calculated
- MSNF
- —
- Lactose
- 63.0–75.0 · typical
- Protein
- 11.0–14.5 · typical
- Measurement basis
- Dried sweet whey from cheeses such as cheddar and Swiss has typical composition ranges expressed as mass percentages. The water range gives total solids of 100 − 5.0 to 100 − 3.5 = 95.0–96.5 g/100 g.
- Ash and composition
- Ash: 8.2–8.8 g/100 g, typical range. The independent composition ranges describe category variation; their endpoints cannot form one batch composition. Actual milk-derived nonfat solids, added sugar and non-milk ingredients require the selected product details.
- Processing and function
- Pasteurization of fresh whey precedes drying. The powder contributes dairy solids to bakery, dairy and confectionery systems and can enhance color development during heating.
- Component accounting
- Milk-derived protein, lactose and minerals belong within milk solids-not-fat (MSNF). Added non-milk solids require separate accounting. A complete mass balance counts each component once. Sweet whey and acid whey require separate composition data; the typical ranges apply to sweet whey.
- Sources
FDCM whey protein concentrate 80 instant
- Form / grade
- WPC80/1/PB; sunflower lecithin
- Fat
- 5.1 · approximate
- Water
- ≤6.5 · maximum
- Total solids
- ≥93.5 · calculated bound
- MSNF
- —
- Lactose
- ≤7 · maximum
- Protein
- 78 · approximate
- Measurement basis
- Approximate nutrition per 100 g powder: 78 g protein and 5.1 g fat. Separate composition limits are maximum moisture 6.5%, lactose 7%, ash 4% and fat 6%; minimum protein is 79% of dry matter.
- Solids and protein basis
- Total solids have a calculated lower bound: 100 − 6.5 = 93.5 g/100 g. Dry-matter protein and as-sold protein use different denominators. The approximate nutrition values and independent specification limits describe separate quantities.
- Ingredients and accounting
- Whey protein concentrate (milk) and sunflower lecithin are the declared ingredients. Lecithin amount, added sugar and milk-derived MSNF are unavailable. Milk-derived protein, lactose and minerals nest within milk-derived nonfat solids; lecithin requires separate accounting.
- Function and process
- The powder adds whey protein and has an instant marketed form. Quantified hydration time, solubility, gel strength and recipe heat stability are unverified. The original manufacturer and lot-specific composition are unspecified.
Milk protein concentrate 80
- Form / grade
- ADPI category; as-is limits
- Fat
- ≤2.5 · maximum
- Water
- ≤6 · maximum
- Total solids
- ≥94 · calculated bound
- MSNF
- —
- Lactose
- ≤9 · maximum
- Protein
- ≥79.5 · minimum
- Grade and composition basis
- MPC 80 category limits use an as-is powder basis under ADPI v2.1, effective 5 October 2023. Ash maximum: 8 g/100 g. Actual lot composition is unspecified.
- Solids and accounting
- The moisture maximum gives a calculated total-solids lower bound of 100 − 6 = 94 g/100 g. Product-specific MSNF and ingredients are unspecified. Added sugar and non-milk additions require supplier disclosure. Milk-derived protein, lactose and minerals belong within milk solids-not-fat (MSNF). Added non-milk solids require separate accounting. A complete mass balance counts each component once.
- Process
- Filtration concentrates bovine skim-milk proteins while removing part of the lactose and minerals. Conventional MPC retains casein and whey proteins; microfiltered milk-protein products have a separate category and protein balance.
- Formulation role
- MPC supplies concentrated milk protein, with possible emulsifying, stabilizing, thickening and texture functions. Hydration and heat stability require assessment of the selected powder under the recipe conditions; the category has no universal performance requirement for either property.
Lactaid whole milk
- Form / grade
- Whole milk with lactase
- Fat
- —
- Water
- —
- Total solids
- —
- MSNF
- —
- Lactose
- —
- Protein
- —
- Measurement basis
- Per 1 cup (240 mL) manufacturer-labeled serving: fat 8 g, protein 8 g and total sugars 12 g. Conversion of rounded volume-serving amounts to grams per 100 g requires product density or a weighed serving.
- Ingredients and sugar
- Ingredients: milk, lactase enzyme and vitamin D3. Added sugars: 0 g per labeled serving. Lactose-free is a product claim; quantified residual lactose is unspecified.
- Solids accounting
- Water, total solids, milk-derived MSNF and ash are unspecified. Enzyme and vitamin quantities are unspecified. Milk-derived sugars and proteins sit within milk-derived nonfat solids; total sugars cannot provide a separate lactose measurement.
- Processing and use
- Lactaid whole milk is marketed as lactose-free and contains milk allergens. Lactase is an ingredient. Quantified recipe heat stability, foam and gel performance are unverified for the product.
- Sources
fairlife fat-free ultra-filtered milk
- Form / grade
- 52 oz retail milk with lactase
- Fat
- —
- Water
- —
- Total solids
- —
- MSNF
- —
- Lactose
- —
- Protein
- —
- Measurement basis
- Per 1 cup (240 mL) manufacturer-labeled serving: fat 0 g, protein 13 g and total sugars 6 g. Conversion of rounded volume-serving amounts to grams per 100 g requires product density or a weighed serving.
- Ingredients and sugar
- Declared ingredients: nonfat ultra-filtered milk, lactase enzyme, vitamin A palmitate and vitamin D3. Added sugar is absent from the declared ingredients; its quantitative amount is unspecified. Lactose-free is a product claim; quantified residual lactose is unspecified.
- Solids accounting
- Water, total solids, milk-derived MSNF and ash are unspecified. Enzyme and vitamin quantities are unspecified. Milk-derived sugars and proteins sit within milk-derived nonfat solids; total sugars cannot provide a separate lactose measurement.
- Processing and use
- fairlife fat-free ultra-filtered milk is marketed as lactose-free and contains milk allergens. Lactase is an ingredient. Ultrafiltration is an additional processing step. Quantified recipe heat stability, foam and gel performance are unverified for the product.