Fuente: WIPO "milk" A macaroni product containing less than 0.5 percent by weight fat and 5 percent to 30 percent by weight nonfat milk solids is prepared. In the process nonfat dry milk is used and the preliminary partial drying is effected at a relative humidity of 55 percent to 70 percent and a temperature of 95 DEG F. to 105 DEG F.