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

(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:

(z) Dairy Food By-Products are the products resulting from the collection of solids contained in the washwater from the normal processing and packaging of various food manufacturing plants. Dairy products are the primary source but non-dairy products may occasionally constitute a minor amount of the total volume. No sanitary sewer waste may be included. This product is to be fed at levels less than 25.0 percent of the animal's total dry matter intake.