California Food and Agricultural Code ARTICLE 12 - Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey
- Section 38391.
Extra grade edible dry whey is the product which results by spray drying sweet, fresh cheese whey which has been pasteurized, either before or during...
- Section 38392.
Extra grade edible dry whey and its reliquefied form shall have a clean whey flavor, free from objectional and nonwhey flavors and odors.(Enacted by Stats....
- Section 38393.
Extra grade edible dry whey shall contain not more than 50,000 bacteria per gram, not more than 1.25 percent of milk fat, not more than...
- Section 38394.
The alkalinity of ash which is contained in extra grade edible dry whey shall not exceed 225 ml. 0.1 normal hydrochloric acid (0.1 N HCl)...
- Section 38395.
Extra grade edible dry whey shall have a uniform light color, free from lumps that do not break up under moderate pressure, and practically free...
- Section 38396.
Each container of extra grade edible dry whey shall be labeled with the full name of the product and with the word “pasteurized” when filled.(Added...
- Section 38397.
Buttermilk for drying shall be fresh, sweet and from the churning of sweet cream butter, with or without the addition of harmless lactic culture and...
- Section 38398.
Modified dry whey means the class of foods manufactured from fresh, pasteurized, cheese whey by various processes and procedures under conditions prescribed by the director.(Added...
- Section 38399.
Safe and suitable substances, as defined in Section 130.3 of Title 21 of the Code of Federal Regulations, may be used in the chemical, physical,...
- Section 38400.
The maximum standard plate count for modified dry whey shall not exceed 50,000 per gram, and the maximum coliform bacteria count shall not exceed 10...
- Section 38401.
Each container of modified dry whey shall be labeled “Modified Dry Whey.” The label shall also contain a descriptive term of the modification, approved in...
Last modified: October 22, 2018