§ 38397
56 words·~1 min read·
/ca/food-and-agricultural-code/38397A research copy — for the controlling text, always check the official state or federal source. Not legal advice.
Buttermilk for drying shall be fresh, sweet and from the churning of sweet cream butter, with or without the addition of harmless lactic culture and unless cultured, shall be held at 45 degrees Fahrenheit or lower until processed. No neutralizing agent or chemical preservative may be added. The product shall be labeled “Extra Grade Dry Buttermilk.”