§ 57.54. Whey.

 Whey is the fluid obtained by separating the coagulum from milk, cream or skim milk in cheesemaking. The acidity of the whey may be adjusted by the addition of safe and suitable pH adjusting ingredients. Salt drippings—moisture removed from cheese curd as a result of salting—may not be collected for further processing as whey.

Source

   The provisions of this §  57.54 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285.

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