Philippine Standard for Milk and Milk Products

7. Sweetened Condensed Milk, Sweetened Condensed Whole Milk, Sweetened Full Cream Condensed Milk is the product obtained by the partial removal of water only from milk with the addition of refined sugar (sucrose) or any combination of refined sugar (sucrose) and refined corn sugar (dextrose) to such point that the finished sweetened condensed milk contains not less than a) 28.0% of milk solids, and b) 8.5% of milk fat. The quantity of refined sugar (sucrose) or combination of such sugar and refined corn sugar (dextrose) is sufficient to prevent spoilage.

8. Whole Milk Powder (Dried Full Cream Milk, Full Cream Milk Powder, Dry Whole Milk, Milk Powder,
Dried Milk)
is the powder obtained by the removal of water only from milk and contains: a) Not less than 95% milk solids, b) Not less than 26% of milk fat, and c) Not more than 5% of water, with or without added Vitamin D.

9. Skim Milk or Skimmed Milk is milk from which sufficient milkfat has been removed to reduce its milkfat content to less than 0.50% and contains not less than 8.5% of milk solids not fat.

10. Evaporated Skimmed Milk, Unsweetened Condensed Skimmed Milk is the liquid product obtained by the partial removal of water only from skimmed milk and contains not less than 20% of milk solids

11. Sweetened Condensed Skimmed Milk is the product obtained by partial removal of water only from skimmed milk with the addition of sugar and contains not less than 24% of milk solids.

12. Skimmed Milk Power (Non-Fat Dried Milk, Dried Skimmed Milk) is the powder obtained by the removal of water only from skimmed milk and contains: a) Not less than 95% solids, b) Not more than 1.5% of fat, and c) Not more than 5% of water.

13. Partly Skimmed Milk Powder (Partly Skimmed Dried Milk) is the powder obtained by the removal of water only from partly skimmed milk and contains: a) Not less than 95% milk solids, b) Between 1.5%and 26% of milk fat, and c) Not more than 5% of water

14. Reconstituted, Reconstructed or Recombined Milk is a product which results from the recombining of milk constituents with fluid milk or potable water, and which complies with the standards for milk fat and solids-not-fat of milk as defined.

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