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 5.00 percent of moisture, and not more than 0.16 percent of titratable acidity.
(Enacted by Stats. 1967, Ch. 15.)
Section 38393
Food & Agric. Code § 38393, under Extra Grade Edible Dry Whey, Dry Buttermilk, and Modified Dry Whey.
Food & Agric. Code § 38393