Summary
A practical explanation of Full Cream Milk Powder and Whole Milk Powder terminology for commercial buyers.
Are Full Cream Milk Powder and Whole Milk Powder the same?
In dairy trade, Full Cream Milk Powder (FCMP) and Whole Milk Powder (WMP) are commonly used for the same full-fat milk powder category. Dairy Australia describes Full Cream Milk Powder as also known as Whole Milk Powder, while Codex allows Whole Milk Powder to be designated Full Cream Milk Powder where the naming is permitted or otherwise identified in the country of sale.
For commercial purchasing, terminology alone is not enough. Products from different manufacturers may have different target specifications, origins, physical characteristics and documents.
Why are two terms used?
Whole Milk Powder is common in international standards, while Full Cream Milk Powder is widely used in Asian and Oceanian dairy trade. Quotations may use WMP or FCMP.
What should buyers compare?
- Milkfat
- Protein and moisture
- Solubility and relevant physical properties
- Origin and manufacturer
- Lot-specific documentation
Typical applications
Whole/Full Cream Milk Powder is used in bakery, confectionery, dairy products, prepared mixes, sauces and other formulations requiring dairy solids and milkfat.
Buyer checklist
- State FCMP/WMP as the requested category.
- Provide a target specification if available.
- Explain the end application.
- State packaging and expected volume.
- Confirm origin, manufacturer, documents and current availability.
Technical sources
- Australian Dairy Ingredient Reference Manual
- Codex Standard for Milk Powders and Cream Powder
- ThinkUSAdairy – Whole Milk Powder