{"topic_id":"aafco_ch6_chapter_54_017","category":"us-2026","context":"---\ntopic_id: aafco_ch6_chapter_54_017\ncategory: AAFCO-CH6-INGREDIENTS\ntitle: Chapter 54 - 40 Ingredient Definitions\nlang: en\nsource: aafco_ch6_2024_parsed.json\ndate_parsed: 2026-07-18\ntokens_estimated: 2333\nextra: {\"chapter\": \"54\", \"ingredient_count\": 40}\n---\n\n# Chapter 54\n\n# AAFCO 2024 Chapter 6 Ingredient Definitions - Chapter 54\n\n**Total ingredients in this chapter: 40**\n\n\n## Chapter Overview\n\nAAFCO Official Publication Chapter 6 contains ingredient definitions for animal feed and pet food. Chapter 54 covers 40 specific ingredients.\n\n\n## Ingredient List\n\n\n### 54.16 54.16\n\nCasein\n\n\n### 54.18 54.18\n\nLactalbumin, Dried\n\n\n### 54.21 54.21\n\nCasein, Dried Hydrolyzed\n\n\n### 54.19 54.19\n\nMilk, Dried Feed Grade\n\n\n### 54.17 54.17\n\nCheese Rind\n\n\n### 54.20 54.20\n\nMilk Protein, Dried 51.4 Crab Meal 9.14 Poultry By-Products\n\n\n### 54.31 54.31\n\nDried Cheese 9.10 Poultry By-Product Meal\n\n\n### 54.32 54.32\n\nDried Cheese Product 9.11 Poultry Hatchery By-Product\n\n\n### 54.1 Dried Buttermilk, Feed Grade\n\n is the residue obtained by drying buttermilk. It contains 8% maximum moisture, 13% maximum ash, and 5% minimum milk fat (Roese-Gottlieb method).* (Published 1932, Amended 1964)\n\n\n### 54.2 Condensed Buttermilk\n\n is the residue obtained by evaporating buttermilk. It contains 27% minimum total solids, 0.055% minimum milk fat for each % of total solids, and 0.14% maximum ash for each % of total solids. (Adopted prior to 1928, Amended 1944, 1964)\n\n\n### 54.3 Dried Skimmed Milk, Feed Grade\n\n is the residue obtained by drying defatted milk. It contains 8% maximum moisture.* (Published 1930, Amended 1964)\n\n\n### 54.4 Condensed Skimmed Milk\n\n is the residue obtained by evaporating defatted milk. It contains 27% minimum total solids. (Published 1930, Amended 1964)\n\n\n### 54.5 Dried Cultured Skim Milk\n\n is the residue obtained by drying lactic acid bacteria cultured in defatted milk. It contains 8% maximum moisture. (Published 1932, Amended 1964)\n\n\n### 54.6 Condensed Cultured Skim Milk\n\n is the residue obtained by evaporating lactic acid bacteria cultured defatted milk. It contains 27% minimum total solids. (Published 1932, Amended 1964)\n\n\n### 54.7 Dried (Dry) Whey\n\n is the product obtained by removing water from whey. It contains not less than 11% protein nor less than 61% lactose. (Published 1934, Amended 1948, 1950, 1951, 1964, 1981)\n\n\n### 54.8 Condensed Whey\n\n is the product obtained by partially removing water from whey. Minimum percentage of solids must be prominently declared on the label. (Published 1944, Amended 1951, 1963, 1964, 1982)\n\n\n### 54.9 Dried (Dry) Whey Solubles\n\n 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. (Published 1944, Amended 1964, 1982)\n\n\n### 54.10 Condensed Whey Solubles\n\n 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. (Published 1944, Amended 1964, 1982)\n\n\n### 54.11 Dried Hydrolyzed Whey\n\n is the residue obtained by drying lactase enzyme hydrolyzed whey. It contains 30% minimum total glucose and galactose. (Published 1955, Amended 1964)\n\n\n### 54.12 Condensed Hydrolyzed Whey\n\n is the residue obtained by evaporating lactase enzyme hydrolyzed whey. It contains 50% minimum total solids and 0.3% minimum total glucose and galactose for each percent total solids. (Published 1955, Amended 1964)\n\n\n### 54.13 Condensed Whey Product\n\n is the product obtained by partially removing water from whey from which a portion of the lactos\n","sources":[],"tokens_estimated":2333,"generated_at":null,"tip":"Use /api/v1/topics to discover more topics. /api/v1/nutrient for precise single-point queries. /api/v1/cross_compare for 2-3 standard comparisons."}