I'm working with serum quality control milk produced by reverse osmosis and would like more information about laws governing the quality of whey.
Depending on its use, in the USA much of the control is under the US Food and Drug Administration and here is one of their links: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1979c
Thank you Mr. Britt,
By accessing the site I found other references that are also helping me. In the precinct of the National Archives there are references of standardized analytical methods for whey, which the codes are: 38235, 44024, 68120. These protocols are available?
Rodrigo, I believe the codes refer to official protocols published by AOAC International and referenced in US Government Documents. One can access AOAC International for a membership fee (expensive). You might wish to check with your library or your chemistry department do see if anyone is a member or has access. Many food processors also use the approved protocols because they comply with FDA requirements for import/export.
Professor Britt,
Thank you for whole explanation and the link. It will be very useful! Kind Regards
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