Section 2789 - Milk Products(a) Bovine Colostrum is lacteal secretions obtained within 48 hours after parturition. It contains three (3) percent maximum lactose, 15 percent minimum total solids, and 60 percent minimum of the solids must be protein. The minimum specific gravity is 1.04 grams per milliliter.(b) Cheese Rind is obtained by cooking cheese trimming devoid of fat other than milk fat.(c) Condensed Buttermilk is the residue obtained by evaporating buttermilk. It contains 27 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.(d) Condensed Cultured Skim Milk is the residue obtained by evaporating lactic acid bacteria cultured defatted milk. It contains 27 percent minimum total solids.(e) Condensed Cultured Whey is the product obtained by partially removing water from whey which has been cultured. The minimum percent of solids must be prominently declared on the label.(f) 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 non-protein nitrogen. (p) Casein is the solid residue obtained by acid or rennet coagulation of defatted milk. It contains 80 percent minimum crude protein.(g) Condensed Hydrolyzed Whey is the residue obtained by evaporating lactase enzyme hydrolyzed whey. It contains 50 percent minimum total solids and 0.3 percent minimum total glucose and galactose for each percent total solids.(h) Condensed Modified Whey Solubles is the product obtained by concentrating the whey residue after removal of whey protein and partial removal of lactose, and modifying the sugar content so that there is a minimum of 0.3 percent nonlactose carbohydrate for each percent solids. The minimum percent of solids and the maximum percent ash must be prominently declared on the label.(i) Condensed Skimmed Milk is the residue obtained by evaporating defatted milk. It contains 27 percent minimum total solids.(j) Condensed Whey is the product obtained by partially removing water from whey. Minimum percentage of solids must be prominently declared on the label.(k) 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 non-protein nitrogen.(l) 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 of solids, crude protein, and lactose and the maximum percent ash must be prominently declared on the label. May also be labeled "condensed reduced minerals whey" or "condensed reduced lactose whey," if appropriate.(m) Condensed Whey Solubles is the product obtained by concentrating the whey residue after removal of whey protein, with or without partial removal of lactose. Minimum percentage of solids, crude protein and lactose and maximum percentage of ash must be prominently declared on the label.(n) Dairy Food By-Products are the products resulting from the collection of solids contained in the wash water from the normal processing and packaging of various foods 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 wastes may be included. This product is to be fed at levels less than 25 percent of the animal's total dry matter intake. Minimum percent of solids, crude protein and crude fat and maximum percent ash must be prominently declared on the label.(o) Dried Bovine Colostrum is the product obtained by removing water from bovine colostrum. It contains eight (8) percent maximum moisture, 20 percent maximum lactose, and 50 percent minimum of the solids must be protein.(p) Dried Buttermilk, Feed Grade, is the residue obtained by drying buttermilk. It contains eight (8) percent maximum moisture, 13 percent maximum ash, and five (5) percent minimum milk fat (Roese-Gottlieb method). The words "Feed Grade" are not required when listed as an ingredient in a manufactured feed.(q) Dried Cheese is the product obtained by dehydrating cheeses as defined in 21 CFR 133 . No more than 10 percent of the fat may be other than milk fat.(r) Dried Cheese Product is the product obtained by processing various cheese products from the food industry, including dried cheese, cheese rind, processed cheese foods, and cheese-flavored powders. The product shall have characteristic cheese color and aroma. The crude protein, crude fat, and crude fiber shall be guaranteed.(s) Dried Chocolate Milk is the residue obtained by drying chocolate milk originally intended for human consumption.(t) Dried Cultured Skim Milk is the residue obtained by drying lactic acid bacteria cultured in defatted milk. It contains eight (8) percent maximum moisture.(u) Dried Cultured Whey is the product obtained by drying whey which has been cultured. The label shall include a guarantee for the minimum amount of lysine and methionine. This is the dried version of Condensed, Cultured Whey. AOAC High Performance Liquid Chromatography methods are recommended to be used to quantitate the amino acids.(v) Dried Cultured Whey Product is that product obtained by drying whey from which a portion of the lactose, protein and/or minerals has been removed and which has been cultured.(w) Dried (Dry) Whey is the product obtained by removing water from whey. It contains not less than 11 percent protein nor less than 61 percent lactose.(x) 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 of crude protein and lactose and maximum percent ash must be prominently declared on the label. May also be labeled as "dried reduced minerals whey" or "dried reduced lactose whey" if appropriate.(y) Dried (Dry) Whey Protein Concentrate is the product obtained by removal or separation of water, lactose and/or minerals from whey by ultrafiltration, dehydration or other process. It shall contain 25 percent minimum crude protein. The minimum percent of crude protein and lactose and the maximum percent ash must be prominently declared on the label.(z) Dried (Dry) Whey Solubles is obtained by drying the whey residue after removal of whey protein, with or without partial removal of lactose. Minimum percentage of crude protein and lactose and maximum percentage ash must be prominently declared on the label. (aa) Dried Hydrolyzed Casein is the residue obtained by drying the water-soluble product resulting from the enzymatic digestion of casein. It contains 74 percent minimum crude protein.(bb) Dried Hydrolyzed Whey is the residue obtained by drying lactase enzyme hydrolyzed whey. It contains 30 percent minimum total glucose and galactose.(cc) Dried Lactalbumin is the dried coagulated protein residue from whey. It contains 80 percent minimum crude protein on a moisture free basis.(dd) Dried Milk, Feed Grade, is the residue obtained by drying whole milk or milk of intermediate fat levels other than defatted milk. If the product qualifies as dried whole milk by containing a minimum of 26 percent milk fat, that term may be used as the ingredient name. The label must contain a guarantee for minimum crude protein and for minimum crude fat (Roese-Gottlieb method). The words "Feed Grade" are not required when listed as an ingredient in a manufactured feed.(ee) Dried Milk Protein is obtained by drying the coagulated protein residue resulting from the controlled co-precipitation of casein, lactalbumin, and minor milk proteins from defatted milk.(ff) Dried Skimmed Milk, Feed Grade, is the residue obtained by drying defatted milk. It contains eight (8) percent maximum moisture. The words "Feed Grade" are not required when listed as an ingredient in a manufactured feed.(gg) 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.Cal. Code Regs. Tit. 3, § 2789
Note: Authority cited: Sections 407 and 14902, Food and Agricultural Code. Reference: Sections 14992 and 15011, Food and Agricultural Code.
Note: Authority cited: Sections 407 and 14902, Food and Agricultural Code. Reference: Sections 14992 and 15011, Food and Agricultural Code.
1. Amendment of subsection (j) and new subsections (v), (w) and (x) filed 7-2-82; effective thirtieth day thereafter (Register 82, No. 27).
2. Amendment filed 1-30-2002; operative 1-30-2002 pursuant to Government Code section 11343.4(Register 2002, No. 5).
3. Amendment of subsection (m) filed 3-29-2022; operative 3/29/2022 pursuant to Government Code section 11343.4(b)(3) (Register 2022, No. 13). Filing deadline specified in Government Code section 11349.3(a)extended 60 calendar days pursuant to Executive Order N-40-20 and an additional 60 calendar days pursuant to Executive Order N-71-20.
4. Repealer and new section filed 11-12-2024 as an emergency; operative 11/12/2024 (Register 2024, No. 46). A Certificate of Compliance must be transmitted to OAL by 5-12-2025 or emergency language will be repealed by operation of law on the following day.