T

Tallow — Animal fats with a titer above 40F.

Thermophile — A bacterium which grows best above 55°C.

Total Viable Count (TVC) — The total number of live bacterial detected in a product.

V

Vegetable Fat / Oil — Product composed of fat or oil or vegetable origin.

W

Wet-Milled — Steeped in water with or without sulfer dioxide to soften the kernel prior to processing.

Wet-Rendered — Cooked with steam under pressure in closed tanks.

Wheat Bran — By-product of flour manufacture, obtained from screened husked grains of wheat or spelt. It consists principally of fragments of the outer skins, and of particles of grain from which the greater part of the endosperm has been removed.

Wheat Feed — By-product of flour manufacture, obtained from screened husked grains of wheat or spelt. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed.

Wheat Germ — By-product of milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin still adhere.

Wheat Germ Expeller — By-product of oil manufacture, obtained by pressing from wheat germ.

Wheat Gluten — Dried by-product of the manufacture of wheat starch.

Wheat Meal — The meal obtained by grinding commercially pure wheat, as grown.

Wheat Middlings — By-product of flour manufacture, obtained from screened husked wheat or spelt. It cosists principally of particles of endosperm with fine fragments of the outer skins and some grain waste.

Wheat Starch — Virtually pure wheat starch.

Wheat Starch, Partly Hydrolyzed — pre-gelatinised, partially hydrolysed Virtually pure wheat starch, largely pre-gelatinised and partly hydrolysed.

Wheat Starch, Puffed — Puffed virtually pure wheat starch greatly expanded by appropriate heat treatment.

Whey Powdered / Crumbs — Products obtained by drying whey.

Whey Powdered, Low Sugar — Products obtained by drying whey from which the lactose has been partly extracted.

Whey Protein Powdered / Milk Albumin-Powdered — Products obtained by drying the protein compounds extracted from when or milk by chemical or physical treatment.

Y

Yeasts, Dried Yeasts — Whether or not mixed, of the families Saccharomycetaceae, Endomycetaceae and Cryptococcaceae.