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 2801 - Yeast Products

(a) Primary Dried Yeast or Dried Yeast is the dried, non-fermentative yeast of the botanical classifications Saccharomyces which has been separated from the medium in which propagated. It shall consist of yeast cells with no fillers and contain not less than 40.0 percent crude protein.

(b) Irradiated Dried Yeast, is the dried, non-fermentative yeast which has been subjected to ultraviolet rays in order to produce anti-rachitic potency.

(c) Yeast Culture is the product composed of yeast grown on malt, in a base of cereal meals and capable of producing active fermentation. The ingredients shall be stated on the label. Products resembling Yeast Cultures but not having reproductive activity shall be labeled "Inactivated Yeast Culture" followed by the statement "Will Not Produce Fermentation."

(d) Active Dry Yeast is yeast which has been dried in such a manner as to preserve a large portion of its fermenting power. It shall consist of yeast cells and contain no added cereal or filler and shall contain not less than 15 billion live yeast cells per gram.

(e) Brewers Dried Yeast is the dried, non-fermentative, non-extracted yeast of the botanical classification Saccharomyces resulting as a by-product from the brewing of beer and ale. It must not contain less than 35.0 percent crude protein. It must be labeled according to its crude protein content.

(f) Torula Dried Yeast or Candida Dried Yeast is the dried, non-fermentation yeast of the botanical classification (torulopsis) Candida utilis (formerly Torulopsis utilis) which has been separated from the medium in which propagated. It must contain not less than 40.0 percent crude protein

(g) Yeast Culture is the dried product composed of yeast and the media on which it was grown, dried in such a manner as to preserve the fermenting activity of the yeast. The media must be stated on the label.

(h) Molasses Yeast Condensed Solubles is obtained by condensing to a syrup consistency the broth remaining after the removal of baker's yeast cells propagated on molasses.

(i) Brewers Liquid Yeast is the non-fermentative, non-extracted yeast of the botanical classification Saccharomyces resulting as a by-product from the brewing of beer and ale. It must contain not less than 35.0 percent crude protein on a dry weight basis. The guaranteed analysis shall include the maximum moisture.