How much powdered milk can manufacturers use when they process fresh milk?

Fresh milk for sale in Australia must have a minimum fat and protein composition and be processed and pasteurised in accordance with the national Food Standards Code. This code is implemented in each state through the relevant food standards authority.

The Australia New Zealand Food Standards Code Standard 2.5.1 states that milk must contain a minimum of 32g/kg of fat and 30g/kg of protein. The natural composition of cow’s milk varies from cow to cow and can be affected by a variety of factors, including the state of lactation and type of feed. As such, Standard 2.5.1 states that “(2) A food that is sold as cow’s milk must (a) be: (i) milk from cows; or (ii) milk from cows (A) to which milk components have been added, or from which they have been withdrawn in order for the product to comply with requirements of this section’.

Milk solids, such as powdered milk, can be added or removed to meet these minimum fat and protein requirements. At times, the natural protein content of milk may be below 30g/kg, in which case, milk solids are added. Fat content can also be as high as 40g/kg, which means fat is withdrawn from the product. This Standard enables consumers to enjoy a great tasting product that offers consistent health and nutrition benefits.