FFMPs come in a range of specifications suited to customer use, with the percentage of fat typically between 26% and 28% and protein content varying in a very wide range. These fat¬filled powders are used in reconstituted and as ingredients in bakery, ice cream, yogurt, and home cooking. Variations using sweeteners and other dairy ingredients, such as buttermilk powder, to enhance flavor are also available. The manufacturing process uses either a skim milk concentrate or powder, depending on geographic location.
