California Code of Regulations › Title 3 - Food and Agriculture › Division 4 - Plant Industry › Chapter 2 - Field Crops › Subchapter 2 - Commercial Feed › Article 14 - Definitions and Standards › Section 2789 - Milk Products

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
					 Dried Buttermilk contains 8.0 percent maximum moisture, 13.0 percent maximum
					 ash, and 5.0 percent minimum milk fat using the Roese-Gottlieb
					 method.
(b) Condensed Buttermilk
					 contains 27.0 percent minimum total solids, 0.055 percent minimum milk fat for
					 each percent of total solids, and 0.14 percent maximum ash for each percent of
					 total solids.
(c) Dried Skimmed
					 Milk is dried defatted milk containing 8.0 percent maximum moisture.
(d) Condensed Skimmed Milk is evaporated
					 defatted milk containing 27.0 percent minimum total solids.
(e) Dried Cultured Skimmed Milk is dried
					 lactic acid bacteria cultured defatted milk containing 8.0 percent maximum
					 moisture.
(f) Condensed Cultured
					 Skimmed Milk is evaporated lactic acid bacteria cultured defatted milk
					 containing 27.0 percent minimum total solids.
(g) Dried (Dry) Whey is the product obtained
					 by removing water from whey. It contains not less than 11.0 percent protein nor
					 less than 61.0 percent lactose.
(h)
					 Condensed Whey is evaporated whey. The minimum percent total whey solids shall
					 be stated on the label.
(i) Dried
					 (Dry) Whey Solubles is the product obtained by drying the whey residue after
					 the removal of whey protein, with or without partial removal of lactose.
					 Minimum percent of crude protein and lactose and maximum percent ash shall be
					 guaranteed on the label.
(j)
					 Condensed Whey Solubles is evaporated whey residue from the manufacture of
					 lactose after removal of milk albumin and part of the lactose. It shall be
					 labeled to show the minimum percent of total whey product solids, crude
					 protein, fat, lactose and the maximum percent ash.
(k) Dried Hydrolyzed Whey is dried lactose
					 enzyme hydrolyzed whey containing 30.0 percent minimum total glucose and
					 galactose.
(l) Condensed Hydrolyzed
					 Whey is evaporated lactose enzyme hydrolyzed whey containing 50.0 percent
					 minimum total solids and 0.3 percent minimum total glucose and galactose for
					 each percent total solids.
(m)
					 Condensed Whey-Product is the product obtained by partially removing water from
					 whey from which a portion of the lactose, protein and/or minerals have been
					 removed. The minimum percent solids, crude protein and lactose and the maximum
					 percent of ash shall be guaranteed on the label. It may also be labeled
					 "condensed reduced minerals whey" or "condensed reduced lactose whey", if
					 appropriate.
(n) Dried (Dry)
					 Whey-Product is the product obtained by drying whey from which a portion of the
					 lactose, protein and/or minerals have been removed. The minimum percent solids,
					 crude protein, and lactose and the maximum percent ash shall be guaranteed on
					 the label. It may also be labeled "dried reduced minerals whey" or "dried
					 reduced lactose whey", if appropriate.
(o) Condensed Cultured Whey is evaporated
					 cultured whey. The minimum percent total cultured whey solids shall be
					 guaranteed on the label.
(p) Whey
					 is the product obtained as a fluid by separating the coagulum from milk, cream
					 or skimmed milk and from which a portion of the milk fat may have been
					 removed.
(q) Casein is the solid
					 acid or rennet coagulation from defatted milk and contains 80.0 percent minimum
					 crude protein.
(r) Cheese Rind is
					 cooked cheese trimming devoid of fat other than milk fat.
(s) Dried Lactalbumin is the dried coagulated
					 protein residue from whey. It contains 80.0 percent minimum crude protein on a
					 moisture-free basis.
(t) Dried
					 Whole Milk is dried milk containing 8 percent maximum moisture and 26.0 percent
					 minimum milk fat using the Roese-Gottlieb method.
(u) Dried Milk Protein is dried coagulated
					 protein residue resulting from the controlled co-precipitation of casein,
					 lactalbumin, and minor milk proteins from defatted milk.
(v) Dried Hydrolyzed Casein is the dried
					 watersoluble product resulting from the enzymatic digestion of casein and
					 contains 74.0 percent minimum crude protein.
(w) Condensed Whey Permeate is the product
					 resulting from the removal of proteins from whey permeate. It shall be labeled
					 to show the minimum percent total whey product solids, crude protein and
					 lactose and the maximum percent ash and equivalent crude protein from
					 nonprotein nitrogen.
(x) Condensed
					 Delactosed Whey Permeate is the product resulting from the removal of lactose
					 from whey permeate. It shall be labeled to show the minimum percent total whey
					 product solids, lactose, crude protein and crude fat and the maximum percent
					 ash and equivalent crude protein from nonprotein nitrogen.
(y) Fermented Ammoniated Condensed Whey is
					 the product produced by the Lactobacillus bulgaricus fermentation of whey with
					 the addition of ammonia. It shall contain 35.0 percent to 55.0 percent crude
					 protein and not more than 42.0 percent equivalent crude protein from nonprotein
					 nitrogen. It shall be labeled to show the minimum percent total whey product
					 solids, lactose, crude protein, and fat and the maximum percent ash and
					 equivalent crude protein from nonprotein nitrogen.
The label of the additive and of any feed additive
						supplement, feed additive concentrate or feed additive premix prepared
						therefrom shall contain the following information in addition to any other
						required information:
(1) The name of
					 the additive.
(2) The maximum
					 percentage of equivalent crude protein from nonprotein nitrogen.
(3) Directions for storage and use as stated
					 below:
"Store in closed vented tank equipped for agitation.
						Agitate five (5) minutes before using. Do not store at temperatures above
						110°F (43°C).
Mix with grain, roughage, or grain and roughage prior to
						feeding.
The maximum equivalent crude protein from fermented
						ammoniated condensed whey and equivalent crude protein from all other added
						forms of nonprotein nitrogen should not exceed 30.0 percent of the dietary
						crude protein" and a prominent statement: "WARNING"--"This feed shall be used
						only in accordance with the directions furnished on the
						label."