Federal (United States) · Regulations
Subpart B — General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1
61 sections
61 sections
- 7 C.F.R. § 58.151Packaging and repackaging.
- 7 C.F.R. § 58.152General identification.
- 7 C.F.R. § 58.156Inspection.
- 7 C.F.R. § 58.227Sampling device.
- 7 C.F.R. § 58.251Dry buttermilk and dry buttermilk product.
- 7 C.F.R. § 58.316Conventional churns.
- 7 C.F.R. § 58.318Butter, frozen or plastic cream melting machines.
- 7 C.F.R. § 58.322Cream.
- 7 C.F.R. § 58.325Anhydrous milkfat.
- 7 C.F.R. § 58.327Frozen cream.
- 7 C.F.R. § 58.331Starter distillate.
- 7 C.F.R. § 58.343Storage of finished product in coolers.
- 7 C.F.R. § 58.347Butteroil or anhydrous milkfat.
- 7 C.F.R. § 58.409Drying room.
- 7 C.F.R. § 58.411Rindless cheese wrapping area.
- 7 C.F.R. § 58.418Automatic cheese making equipment.
- 7 C.F.R. § 58.425Conveyor for moving and draining block or barrel cheese.
- 7 C.F.R. § 58.438Cheese from pasteurized milk.
- 7 C.F.R. § 58.510Rooms and compartments.
- 7 C.F.R. § 58.511General construction, repair and installation.
- 7 C.F.R. § 58.521Pasteurization and product flow.
- 7 C.F.R. § 58.524Packaging and general identification.
- 7 C.F.R. § 58.529Chemical requirements.
- 7 C.F.R. § 58.619Mix processing room.
- 7 C.F.R. § 58.620Freezing and packaging rooms.
- 7 C.F.R. § 58.628Sweetening agents.
- 7 C.F.R. § 58.634Assembling and combining mix ingredients.
- 7 C.F.R. § 58.635Pasteurization of the mix.
- 7 C.F.R. § 58.636Homogenization.
- 7 C.F.R. § 58.643Frequency of sampling.
- 7 C.F.R. § 58.644Test methods.
- 7 C.F.R. § 58.648Microbiological requirements for ice cream.
- 7 C.F.R. § 58.649Physical requirements for ice cream.
- 7 C.F.R. § 58.654Physical requirements for sherbet.
- 7 C.F.R. § 58.705Meaning of words.
- 7 C.F.R. § 58.706General construction, repair and installation.
- 7 C.F.R. § 58.710Fillers.
- 7 C.F.R. § 58.711Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.
- 7 C.F.R. § 58.712Swiss.
- 7 C.F.R. § 58.713Gruyere.
- 7 C.F.R. § 58.719Coloring.
- 7 C.F.R. § 58.722Emulsifying agents.
- 7 C.F.R. § 58.723Basis for selecting cheese for processing.
- 7 C.F.R. § 58.724Blending.
- 7 C.F.R. § 58.725Trimming and cleaning.
- 7 C.F.R. § 58.727Adding optional ingredients.
- 7 C.F.R. § 58.729Forming containers.
- 7 C.F.R. § 58.735Quality specifications for raw materials.
- 7 C.F.R. § 58.737Pasteurized process cheese food.
- 7 C.F.R. § 58.805Meaning of words.
- 7 C.F.R. § 58.810Temperature requirements.
- 7 C.F.R. § 58.811General.
- 7 C.F.R. § 58.914Fillers.
- 7 C.F.R. § 58.915Batch or continuous in-container thermal processing equipment.
- 7 C.F.R. § 58.916Homogenizer.
- 7 C.F.R. § 58.917General.
- 7 C.F.R. § 58.918Standardization.
- 7 C.F.R. § 58.921Concentration.
- 7 C.F.R. § 58.930Official test methods.
- 7 C.F.R. § 58.934Sugars.
- 7 C.F.R. § 58.935Chocolate and cocoa.