Milk Solids

Milk solids are the non-fat components of milk, including proteins, lactose (milk sugar), and minerals. They are produced by removing water and fat from milk, often through evaporation and drying processes. The resulting powder or concentrated liquid is a stable form of milk's nutritional elements.

Manufacturers add milk solids to enhance the creamy texture, flavour, and nutritional profile of foods. They contribute to browning in baked goods and can act as emulsifiers and stabilisers. Milk solids are commonly found in confectionery, baked goods, dairy products, and processed foods.

Milk solids are a food ingredient, not a food additive, and therefore do not have an E-number or require authorisation on the Register of Food Additive Authorisations. They are a source of protein and calcium. As a component of milk, they contain lactose, which can be an issue for individuals with lactose intolerance. Evidence does not suggest adverse health effects from consuming milk solids at typical dietary intakes.