Chapter 54
AAFCO 2024 Chapter 6 Ingredient Definitions - Chapter 54
Total ingredients in this chapter: 40
Chapter Overview
AAFCO Official Publication Chapter 6 contains ingredient definitions for animal feed and pet food. Chapter 54 covers 40 specific ingredients.
Ingredient List
54.16 54.16
Casein
54.18 54.18
Lactalbumin, Dried
54.21 54.21
Casein, Dried Hydrolyzed
54.19 54.19
Milk, Dried Feed Grade
54.17 54.17
Cheese Rind
54.20 54.20
Milk Protein, Dried 51.4 Crab Meal 9.14 Poultry By-Products
54.31 54.31
Dried Cheese 9.10 Poultry By-Product Meal
54.32 54.32
Dried Cheese Product 9.11 Poultry Hatchery By-Product
54.1 Dried Buttermilk, Feed Grade
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)
54.2 Condensed Buttermilk
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)
54.3 Dried Skimmed Milk, Feed Grade
is the residue obtained by drying defatted milk. It contains 8% maximum moisture.* (Published 1930, Amended 1964)
54.4 Condensed Skimmed Milk
is the residue obtained by evaporating defatted milk. It contains 27% minimum total solids. (Published 1930, Amended 1964)
54.5 Dried Cultured Skim Milk
is the residue obtained by drying lactic acid bacteria cultured in defatted milk. It contains 8% maximum moisture. (Published 1932, Amended 1964)
54.6 Condensed Cultured Skim Milk
is the residue obtained by evaporating lactic acid bacteria cultured defatted milk. It contains 27% minimum total solids. (Published 1932, Amended 1964)
54.7 Dried (Dry) Whey
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)
54.8 Condensed Whey
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)
54.9 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. (Published 1944, Amended 1964, 1982)
54.10 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. (Published 1944, Amended 1964, 1982)
54.11 Dried Hydrolyzed Whey
is the residue obtained by drying lactase enzyme hydrolyzed whey. It contains 30% minimum total glucose and galactose. (Published 1955, Amended 1964)
54.12 Condensed Hydrolyzed Whey
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)
54.13 Condensed Whey Product
is the product obtained by partially removing water from whey from which a portion of the lactos