California · Food and Agricultural Code - FAC

FAC §38397: Buttermilk for drying shall be fresh, sweet and from the churning of sweet cream butter, with or without the addition of harmless lactic culture and unless cultured, shall be held at 45 degrees Fahren

What this law says, in plain English

This statute specifies requirements for buttermilk used in drying processes, including freshness, source from sweet cream butter churning, optional lactic culture, and temperature storage at 45 degrees Fahrenheit.

Read the full statutory text

Buttermilk for drying shall be fresh, sweet and from the churning of sweet cream butter, with or without the addition of harmless lactic culture and unless cultured, shall be held at 45 degrees Fahrenheit or lower until processed. No neutralizing agent or chemical preservative may be added. The product shall be labeled “Extra Grade Dry Buttermilk.”

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