Section 57.53. Dry buttermilk

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Dry buttermilk—made by the spray process or the atmospheric roller process—is the product resulting from drying liquid buttermilk derived from the manufacture of sweet cream butter to which no alkali or other chemical has been added and which has been pasteurized either before or during the process of manufacture at a temperature of 161°F for 15 seconds or its equivalent in bacterial destruction.

The provisions of this § 57.53 adopted September 5, 1986, effective September 6, 1986, 16 Pa.B. 3285.

                    
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