The high quality of dairy ingredients is essential to their safe and effective use for highly vulnerable populations. This page links readers to institutions involved in ensuring the safety and grading of U.S. dairy ingredients.
The U.S. National Dairy Council is an excellent starting point for information on dairy ingredients. Their Dairy Food Safety Fact Sheet provides a summary of food safety issues and regulations for milk and dairy products. The National Dairy Council develops science-based nutrition information for a variety of stakeholders including health professionals, educators, school nutrition directors, academia, industry, consumers and media. Please explore their website to learn more about the information they have available.
The Dairy Division of the U.S. Department of Agriculture establishes the U.S. standards for grades of milk powders. The standards are based on inspection and grading services and ensure a nationally and internationally understood language that facilitates dairy use and trade. U.S. fluid milk suppliers, manufacturing facilities, and storage facilities all operate in accordance with some of the strictest procedures and practices in the world. For detailed information, see pages 17-24 of USDEC's Reference Manual for U.S. Milk Powders.
The U.S. Food and Drug Administration (FDA) is part of the U.S. Department of Health and Human Services. The FDA has issued standards of identity for milk and whey ingredients as part of the U.S. Code of Federal Regulations. Of particular relevance is the Pasteurized Milk Ordinance (2007 revision).
The American Dairy Products Institute (ADPI) has produced a publication titled Whey and Whey Products: Definitions, Composition, Standard Methods of Analysis (Bulletin W-16). It is available for purchase through the ADPI website.
Internationally, the Codex Alimentarius Commission, created by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), is charged with protecting the health of consumers and ensuring fair trade practices. It serves as a source for international standards, codes of practice, guidelines, and recommendations with respect to food safety and food production. Not only does it cover ingredient standards, but it also provides standards on the feeding of special populations.