Minn. R. agency 105, ch. 1525, TESTING OF MILK ON THE BASIS OF PROTEIN, pt. 1525.2890
Current through Register Vol. 49, No. 24, December 9, 2024
"Malted milk," "powdered malted milk" is the product made by combining whole milk with the liquid separated from a mash of ground barley malt and wheat flour, with or without the addition of sodium chloride, sodium bicarbonate, and potassium bicarbonate, in such a manner as to secure the full enzymic action of the malt extract and by removing water. The resulting product contains not less than 7.5 percent of milk fat and not more than 3.5 percent of moisture.
Minn. R. agency 105, ch. 1525, TESTING OF MILK ON THE BASIS OF PROTEIN, pt. 1525.2890
Statutory Authority: MS s 31.10; 31.101; 31.11; 32.021; 32.394; 32.401; 32.415