Minimum 34,0 % of the non-fat dry matter

31,4 % m/m (min.) of the non-fat dry matter

Up to 5 % m/m of the non-fat matter

31,4 % [2] m/m (min.) of the non-fat dry matter

Moisture content and milk solid non-fats: maximum 0,2 %.

mon-fat constituents of milk: maximum 2 kilograms

The spreadable nonfat protein composition can be used to create a variety of nonfat edible foodstuffs.

A pourable dessert product, prepared without an emulsifier, comprising milk solids nonfat, fat, sweetener, stabilizer and flavoring agent.

One embodiment of the present invention relates to the use of at least one non-fat agonist of GPR40 for imparting a fatty taste to a food product.

In order to produce a standardized cream and a standardized milk, the skimmed milk is mixed with cream and the cream with high fat content is mixed with skimmed milk by regulating means.

non-fat components of milk (maximum 2 kilograms) referred to in (b

plasticizer in repeated use materials and articles contacting non-fatty foods

The present invention is directed to a non-fat natural cheese which is made from skim milk.

Powdered non-fat dry milk products are also disclosed.