Guidelines farm feeds
|
|  Yüklə 1.27 Mb.
|
24. Rice ProductsNote: 1. The maximum moisture must not exceed 120 g/kg Note: 2. The label shall include guarantees for protein (min), moisture (max), fibre (max) and fibre (min) and (max) for products rich in fibre. 24.1 Rice polishings is a by-product of rice obtained in the milling operation of brushing the grain to polish the kernel. 24.2 Ground rough rice or ground paddy is the entire product obtained in grinding the whole rice grain including the hulls. 24.3 Chipped rice, broken rice, or brewers rice is the small fragments of rice kernels that have been separated from the larger kernels of milled rice. 24.4 Ground brown rice is the entire product obtained in grinding the rice kernels after the hulls have been removed. 24.5 Rice bran is the pericarp or bran layer and germ of the rice, with only such quantity of hull fragments, chipped, broken, or brewers rice, and calcium carbonate as is unavoidable in the regular milling of edible rice. 24.6 Rice mill by-product is the total offal obtained in the milling of rice. It consists of rice hulls, rice bran, rice polishings and broken rice grains. 25. Wheat ProductsNote: 1. The maximum moisture should ideally not exceed 120 g/kg. Note: 2. The label must include guarantees for protein (min), moisture (max), fibre (max) and fibre (min) and (max) for products rich in fibre. 25.1 Wheat bran is the coarse outer covering of the wheat kernel as separated from cleaned and scoured wheat in the usual process of commercial milling. 25.2 Wheat flour consists principally of wheat flour together with fine particles of wheat bran, wheat germ, and the offal from the "tail of the mill." 25.3 Wheat germ meal consists chiefly of wheat germ together with some bran and midlings or shorts. 25.4 Wheat mill run consists of coarse wheat bran, fine particles of wheat bran, wheat shorts, wheat germ, wheat flour, and the offal from the "tail of the mill". This product must be obtained in the usual process of commercial milling and must contain not more than 95 g/kg crude fibre. 25.5 Wheat midlings consists of fine particles of wheat bran, wheat pollard, wheat germ, wheat flour, and some of the offal from the "tail of the mill". This product must be obtained in the usual process of commercial milling and must contain not more than 95 g/kg crude fibre. 25.6 Wheat pollard consists of fine particles of wheat bran, wheat germ, wheat flour, and the offal from the "tail of the mill". This product must be obtained in the usual process of commercial milling and must contain not more than 70 g/kg crude fibre. 25.7 Defatted wheat germ meal is obtained after the removal of part of the oil or fat from wheat germ meal. 26. YeastNote: 1. The maximum moisture must not exceed 100 g/kg Note: 2. The label mustl include guarantees for protein (min), moisture (max), fibre (max) . 26.1 Primary dried yeast or dried yeast is the dried, non-fermentative yeast of the botanical classification Saccharomyces which has been separated from the medium in which propagated. It must contain not less than 400 g/kg crude protein. 26.2 Active dry yeast is yeast which has been dried in such a manner as to preserve a large portion of its fermenting power. It must contain no added cereal or filler and must contain not less than 15 billion live yeast cells per gram. 26.3 Brewers dried yeast is the dried, non-fermentative, non-extracted yeast of the botanical classification Saccharomyces resulting as a by-product from the brewing of beer and ale. It must contain not less than 350 g/kg crude protein. It must be labelled according to its crude protein content. 26.4 Torula dried yeast or candida dried yeast is the dried, non-fermentation yeast of the botanical classification (torulopsis) Candida utilis (formerly Torulopsis utilis) which has been separated from the medium in which propagated. It must contain not less than 400 g/kg crude protein. 26.5 Yeast culture is the dried product composed of yeast and the media on which it was grown, dried in such a manner as to preserve the fermenting activity of the yeast. The media must be stated on the label. 26.6 Molasses yeast condensed solubles is obtained by condensing to a syrup consistency the broth remaining after the removal of baker's yeast cells propagated on molasses. 26.7 Vitamin Products Note: 1. Labels must have a guarantee for minimum vitamin content. Note: 2. Data sheets must be submitted.
|