Title 7

PART 58 SUBPART B

Subpart B - General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1

1 Compliance with these standards does not excuse failure to comply with the provisions of the Federal Food, Drug, and Cosmetic Act, Environmental Protection Act, or applicable laws and regulations of any State or Municipality.

Source:40 FR 47911, Oct. 10, 1975, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977, and further redesignated at 46 FR 63203, Dec. 31, 1981.

• 7 U.S.C. 1621-1627.
• Source: 23 FR 9410, Dec. 5, 1958, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977, and further redesignated at 46 FR 63203, Dec. 31, 1981.

7:3.1.1.1.5.2.162	SUBJGRP 162	Definitions
7:3.1.1.1.5.2.162.1	SECTION 58.100	58.100 OMB control numbers assigned pursuant to the Paperwork Reduction Act.
7:3.1.1.1.5.2.162.2	SECTION 58.101	58.101 Meaning of words.
7:3.1.1.1.5.2.163	SUBJGRP 163	Purpose
7:3.1.1.1.5.2.163.3	SECTION 58.122	58.122 Approved plants under USDA inspection and grading service.
7:3.1.1.1.5.2.164	SUBJGRP 164	Approved Plants
7:3.1.1.1.5.2.164.4	SECTION 58.123	58.123 Survey and approval.
7:3.1.1.1.5.2.164.5	SECTION 58.124	58.124 Denial or suspension of plant approval.
7:3.1.1.1.5.2.165	SUBJGRP 165	Premises, Buildings, Facilities, Equipment and Utensils
7:3.1.1.1.5.2.165.6	SECTION 58.125	58.125 Premises.
7:3.1.1.1.5.2.165.7	SECTION 58.126	58.126 Buildings.
7:3.1.1.1.5.2.165.8	SECTION 58.127	58.127 Facilities.
7:3.1.1.1.5.2.165.9	SECTION 58.128	58.128 Equipment and utensils.
7:3.1.1.1.5.2.166	SUBJGRP 166	Personnel, Cleanliness and Health
7:3.1.1.1.5.2.166.10	SECTION 58.129	58.129 Cleanliness.
7:3.1.1.1.5.2.166.11	SECTION 58.130	58.130 Health.
7:3.1.1.1.5.2.167	SUBJGRP 167	Protection and Transport of Raw Milk and Cream
7:3.1.1.1.5.2.167.12	SECTION 58.131	58.131 Equipment and facilities.
7:3.1.1.1.5.2.168	SUBJGRP 168	Quality Specifications for Raw Milk
7:3.1.1.1.5.2.168.13	SECTION 58.132	58.132 Basis for classification.
7:3.1.1.1.5.2.168.14	SECTION 58.133	58.133 Methods for quality and wholesomeness determination.
7:3.1.1.1.5.2.168.15	SECTION 58.134	58.134 Sediment content for milk in cans.
7:3.1.1.1.5.2.168.16	SECTION 58.135	58.135 Bacterial estimate.
7:3.1.1.1.5.2.168.17	SECTION 58.136	58.136 Rejected milk.
7:3.1.1.1.5.2.168.18	SECTION 58.137	58.137 Excluded milk.
7:3.1.1.1.5.2.168.19	SECTION 58.138	58.138 Quality testing of milk from new producers.
7:3.1.1.1.5.2.168.20	SECTION 58.139	58.139 Record of tests.
7:3.1.1.1.5.2.168.21	SECTION 58.140	58.140 Field service.
7:3.1.1.1.5.2.168.22	SECTION 58.141	58.141 Alternate quality control program.
7:3.1.1.1.5.2.169	SUBJGRP 169	Operations and Operating Procedures
7:3.1.1.1.5.2.169.23	SECTION 58.142	58.142 Product quality and stability.
7:3.1.1.1.5.2.169.24	SECTION 58.143	58.143 Raw product storage.
7:3.1.1.1.5.2.169.25	SECTION 58.144	58.144 Pasteurization or ultra-pasteurization.
7:3.1.1.1.5.2.169.26	SECTION 58.145	58.145 Composition and wholesomeness.
7:3.1.1.1.5.2.169.27	SECTION 58.146	58.146 Cleaning and sanitizing treatment.
7:3.1.1.1.5.2.169.28	SECTION 58.147	58.147 Insect and rodent control program.
7:3.1.1.1.5.2.169.29	SECTION 58.148	58.148 Plant records.
7:3.1.1.1.5.2.169.30	SECTION 58.149	58.149 Alternate quality control programs for dairy products.
7:3.1.1.1.5.2.170	SUBJGRP 170	Packaging and General Identification
7:3.1.1.1.5.2.170.31	SECTION 58.150	58.150 Containers.
7:3.1.1.1.5.2.170.32	SECTION 58.151	58.151 Packaging and repackaging.
7:3.1.1.1.5.2.170.33	SECTION 58.152	58.152 General identification.
7:3.1.1.1.5.2.171	SUBJGRP 171	Storage of Finished Product
7:3.1.1.1.5.2.171.34	SECTION 58.153	58.153 Dry storage.
7:3.1.1.1.5.2.171.35	SECTION 58.154	58.154 Refrigerated storage.
7:3.1.1.1.5.2.172	SUBJGRP 172	Inspection, Grading and Official Identification
7:3.1.1.1.5.2.172.36	SECTION 58.155	58.155 Grading.
7:3.1.1.1.5.2.172.37	SECTION 58.156	58.156 Inspection.
7:3.1.1.1.5.2.172.38	SECTION 58.157	58.157 Inspection or grading certificates.
7:3.1.1.1.5.2.172.39	SECTION 58.158	58.158 Official identification.
7:3.1.1.1.5.2.173	SUBJGRP 173	Explanation of Terms
7:3.1.1.1.5.2.173.40	SECTION 58.159	58.159 Terms.
7:3.1.1.1.5.2.174	SUBJGRP 174	Supplemental Specifications for Plants Manufacturing, Processing, and Packaging Nonfat Dry Milk, Instant Nonfat Dry Milk, Dry Whole Milk, and Dry Buttermilk
7:3.1.1.1.5.2.175	SUBJGRP 175	Definitions
7:3.1.1.1.5.2.175.41	SECTION 58.205	58.205 Meaning of words.
7:3.1.1.1.5.2.176	SUBJGRP 176	Rooms and Compartments
7:3.1.1.1.5.2.176.42	SECTION 58.210	58.210 Dry storage of product.
7:3.1.1.1.5.2.176.43	SECTION 58.211	58.211 Packaging room for bulk products.
7:3.1.1.1.5.2.176.44	SECTION 58.212	58.212 Hopper or dump room.
7:3.1.1.1.5.2.176.45	SECTION 58.213	58.213 Repackaging room.
7:3.1.1.1.5.2.177	SUBJGRP 177	Equipment and Utensils
7:3.1.1.1.5.2.177.46	SECTION 58.214	58.214 General construction, repair and installation.
7:3.1.1.1.5.2.177.47	SECTION 58.215	58.215 Pre-heaters.
7:3.1.1.1.5.2.177.48	SECTION 58.216	58.216 Hotwells.
7:3.1.1.1.5.2.177.49	SECTION 58.217	58.217 Evaporators and/or vacuum pans.
7:3.1.1.1.5.2.177.50	SECTION 58.218	58.218 Surge tanks.
7:3.1.1.1.5.2.177.51	SECTION 58.219	58.219 High pressure pumps and lines.
7:3.1.1.1.5.2.177.52	SECTION 58.220	58.220 Drying systems.
7:3.1.1.1.5.2.177.53	SECTION 58.221	58.221 Collectors and conveyors.
7:3.1.1.1.5.2.177.54	SECTION 58.222	58.222 Dry dairy product cooling equipment.
7:3.1.1.1.5.2.177.55	SECTION 58.223	58.223 Special treatment equipment.
7:3.1.1.1.5.2.177.56	SECTION 58.224	58.224 Sifters.
7:3.1.1.1.5.2.177.57	SECTION 58.225	58.225 Clothing and shoe covers.
7:3.1.1.1.5.2.177.58	SECTION 58.226	58.226 Portable and stationary bulk bins.
7:3.1.1.1.5.2.177.59	SECTION 58.227	58.227 Sampling device.
7:3.1.1.1.5.2.177.60	SECTION 58.228	58.228 Dump hoppers, screens, mixers and conveyors.
7:3.1.1.1.5.2.177.61	SECTION 58.229	58.229 Filler and packaging equipment.
7:3.1.1.1.5.2.177.62	SECTION 58.230	58.230 Heavy duty vacuum cleaners.
7:3.1.1.1.5.2.178	SUBJGRP 178	Quality Specifications for Raw Materials
7:3.1.1.1.5.2.178.63	SECTION 58.231	58.231 General.
7:3.1.1.1.5.2.178.64	SECTION 58.232	58.232 Milk.
7:3.1.1.1.5.2.178.65	SECTION 58.233	58.233 Skim milk.
7:3.1.1.1.5.2.178.66	SECTION 58.234	58.234 Buttermilk.
7:3.1.1.1.5.2.178.67	SECTION 58.235	58.235 Modified dry milk products.
7:3.1.1.1.5.2.179	SUBJGRP 179	Operations and Operating Procedures
7:3.1.1.1.5.2.179.68	SECTION 58.236	58.236 Pasteurization and heat treatment.
7:3.1.1.1.5.2.179.69	SECTION 58.237	58.237 Condensed surge supply.
7:3.1.1.1.5.2.179.70	SECTION 58.238	58.238 Condensed storage tanks.
7:3.1.1.1.5.2.179.71	SECTION 58.239	58.239 Drying.
7:3.1.1.1.5.2.179.72	SECTION 58.240	58.240 Cooling dry products.
7:3.1.1.1.5.2.179.73	SECTION 58.241	58.241 Packaging, repackaging and storage.
7:3.1.1.1.5.2.179.74	SECTION 58.242	58.242 Product adulteration.
7:3.1.1.1.5.2.179.75	SECTION 58.243	58.243 Checking quality.
7:3.1.1.1.5.2.179.76	SECTION 58.244	58.244 Number of samples.
7:3.1.1.1.5.2.179.77	SECTION 58.245	58.245 Method of sample analysis.
7:3.1.1.1.5.2.179.78	SECTION 58.246	58.246 Cleaning of dryers, collectors, conveyors, ducts, sifters and storage bins.
7:3.1.1.1.5.2.179.79	SECTION 58.247	58.247 Insect and rodent control program.
7:3.1.1.1.5.2.180	SUBJGRP 180	Requirements for Finished Products Bearing USDA Official Identification
7:3.1.1.1.5.2.180.80	SECTION 58.248	58.248 Nonfat dry milk.
7:3.1.1.1.5.2.180.81	SECTION 58.249	58.249 Instant nonfat dry milk.
7:3.1.1.1.5.2.180.82	SECTION 58.250	58.250 Dry whole milk.
7:3.1.1.1.5.2.180.83	SECTION 58.251	58.251 Dry buttermilk and dry buttermilk product.
7:3.1.1.1.5.2.181	SUBJGRP 181	Supplemental Specifications for Plants Manufacturing, Processing and Packaging Butter and Related Products
7:3.1.1.1.5.2.182	SUBJGRP 182	Definitions
7:3.1.1.1.5.2.182.84	SECTION 58.305	58.305 Meaning of words.
7:3.1.1.1.5.2.183	SUBJGRP 183	Rooms and Compartments
7:3.1.1.1.5.2.183.85	SECTION 58.311	58.311 Coolers and freezers.
7:3.1.1.1.5.2.183.86	SECTION 58.312	58.312 Churn rooms.
7:3.1.1.1.5.2.183.87	SECTION 58.313	58.313 Print and bulk packaging rooms.
7:3.1.1.1.5.2.184	SUBJGRP 184	Equipment and Utensils
7:3.1.1.1.5.2.184.88	SECTION 58.314	58.314 General construction, repair and installation.
7:3.1.1.1.5.2.184.89	SECTION 58.315	58.315 Continuous churns.
7:3.1.1.1.5.2.184.90	SECTION 58.316	58.316 Conventional churns.
7:3.1.1.1.5.2.184.91	SECTION 58.317	58.317 Bulk butter trucks, boats, texturizers, and packers.
7:3.1.1.1.5.2.184.92	SECTION 58.318	58.318 Butter, frozen or plastic cream melting machines.
7:3.1.1.1.5.2.184.93	SECTION 58.319	58.319 Printing equipment.
7:3.1.1.1.5.2.184.94	SECTION 58.320	58.320 Brine tanks.
7:3.1.1.1.5.2.184.95	SECTION 58.321	58.321 Cream storage tanks.
7:3.1.1.1.5.2.185	SUBJGRP 185	Quality Specifications for Raw Material
7:3.1.1.1.5.2.185.96	SECTION 58.322	58.322 Cream.
7:3.1.1.1.5.2.185.97	SECTION 58.323	58.323 [Reserved]
7:3.1.1.1.5.2.185.98	SECTION 58.324	58.324 Butteroil.
7:3.1.1.1.5.2.185.99	SECTION 58.325	58.325 Anhydrous milkfat.
7:3.1.1.1.5.2.185.100	SECTION 58.326	58.326 Plastic cream.
7:3.1.1.1.5.2.185.101	SECTION 58.327	58.327 Frozen cream.
7:3.1.1.1.5.2.185.102	SECTION 58.328	58.328 Salt.
7:3.1.1.1.5.2.185.103	SECTION 58.329	58.329 Color.
7:3.1.1.1.5.2.185.104	SECTION 58.330	58.330 Butter starter cultures.
7:3.1.1.1.5.2.185.105	SECTION 58.331	58.331 Starter distillate.
7:3.1.1.1.5.2.186	SUBJGRP 186	Operations and Operating Procedures
7:3.1.1.1.5.2.186.106	SECTION 58.332	58.332 Segregation of raw material.
7:3.1.1.1.5.2.186.107	SECTION 58.334	58.334 Pasteurization.
7:3.1.1.1.5.2.186.108	SECTION 58.335	58.335 Quality control tests.
7:3.1.1.1.5.2.186.109	SECTION 58.336	58.336 Frequency of sampling for quality control of cream, butter and related products.
7:3.1.1.1.5.2.186.110	SECTION 58.337	58.337 Official test methods.
7:3.1.1.1.5.2.186.111	SECTION 58.338	58.338 Composition and wholesomeness.
7:3.1.1.1.5.2.186.112	SECTION 58.339	58.339 Containers.
7:3.1.1.1.5.2.186.113	SECTION 58.340	58.340 Printing and packaging.
7:3.1.1.1.5.2.186.114	SECTION 58.341	58.341 Repackaging.
7:3.1.1.1.5.2.186.115	SECTION 58.342	58.342 General identification.
7:3.1.1.1.5.2.186.116	SECTION 58.343	58.343 Storage of finished product in coolers.
7:3.1.1.1.5.2.186.117	SECTION 58.344	58.344 Storage of finished product in freezer.
7:3.1.1.1.5.2.187	SUBJGRP 187	Requirements for Finished Products Bearing USDA Official Identification
7:3.1.1.1.5.2.187.118	SECTION 58.345	58.345 Butter.
7:3.1.1.1.5.2.187.119	SECTION 58.346	58.346 Whipped butter.
7:3.1.1.1.5.2.187.120	SECTION 58.347	58.347 Butteroil or anhydrous milkfat.
7:3.1.1.1.5.2.187.121	SECTION 58.348	58.348 Plastic cream.
7:3.1.1.1.5.2.187.122	SECTION 58.349	58.349 Frozen cream.
7:3.1.1.1.5.2.188	SUBJGRP 188	Supplemental Specifications for Plants Manufacturing and Packaging Cheese
7:3.1.1.1.5.2.189	SUBJGRP 189	Definitions
7:3.1.1.1.5.2.189.123	SECTION 58.405	58.405 Meaning of words.
7:3.1.1.1.5.2.190	SUBJGRP 190	Rooms and Compartments
7:3.1.1.1.5.2.190.124	SECTION 58.406	58.406 Starter facility.
7:3.1.1.1.5.2.190.125	SECTION 58.407	58.407 Make room.
7:3.1.1.1.5.2.190.126	SECTION 58.408	58.408 Brine room.
7:3.1.1.1.5.2.190.127	SECTION 58.409	58.409 Drying room.
7:3.1.1.1.5.2.190.128	SECTION 58.410	58.410 Paraffining room.
7:3.1.1.1.5.2.190.129	SECTION 58.411	58.411 Rindless cheese wrapping area.
7:3.1.1.1.5.2.190.130	SECTION 58.412	58.412 Coolers or curing rooms.
7:3.1.1.1.5.2.190.131	SECTION 58.413	58.413 Cutting and packaging rooms.
7:3.1.1.1.5.2.191	SUBJGRP 191	Equipment and Utensils
7:3.1.1.1.5.2.191.132	SECTION 58.414	58.414 General construction, repair and installation.
7:3.1.1.1.5.2.191.133	SECTION 58.415	58.415 Starter vats.
7:3.1.1.1.5.2.191.134	SECTION 58.416	58.416 Cheese vats, tanks and drain tables.
7:3.1.1.1.5.2.191.135	SECTION 58.417	58.417 Mechanical agitators.
7:3.1.1.1.5.2.191.136	SECTION 58.418	58.418 Automatic cheese making equipment.
7:3.1.1.1.5.2.191.137	SECTION 58.419	58.419 Curd mill and miscellaneous equipment.
7:3.1.1.1.5.2.191.138	SECTION 58.420	58.420 Hoops, forms and followers.
7:3.1.1.1.5.2.191.139	SECTION 58.421	58.421 Press.
7:3.1.1.1.5.2.191.140	SECTION 58.422	58.422 Brine tank.
7:3.1.1.1.5.2.191.141	SECTION 58.423	58.423 Cheese vacuumizing chamber.
7:3.1.1.1.5.2.191.142	SECTION 58.424	58.424 Monorail.
7:3.1.1.1.5.2.191.143	SECTION 58.425	58.425 Conveyor for moving and draining block or barrel cheese.
7:3.1.1.1.5.2.191.144	SECTION 58.426	58.426 Rindless cheese wrapping equipment.
7:3.1.1.1.5.2.191.145	SECTION 58.427	58.427 Paraffin tanks.
7:3.1.1.1.5.2.191.146	SECTION 58.428	58.428 Speciality equipment.
7:3.1.1.1.5.2.191.147	SECTION 58.429	58.429 Washing machine.
7:3.1.1.1.5.2.192	SUBJGRP 192	Quality Specifications for Raw Material
7:3.1.1.1.5.2.192.148	SECTION 58.430	58.430 Milk.
7:3.1.1.1.5.2.192.149	SECTION 58.431	58.431 Hydrogen peroxide.
7:3.1.1.1.5.2.192.150	SECTION 58.432	58.432 Catalase.
7:3.1.1.1.5.2.192.151	SECTION 58.433	58.433 Cheese cultures.
7:3.1.1.1.5.2.192.152	SECTION 58.434	58.434 Calcium chloride.
7:3.1.1.1.5.2.192.153	SECTION 58.435	58.435 Color.
7:3.1.1.1.5.2.192.154	SECTION 58.436	58.436 Rennet, pepsin, other milk clotting enzymes and flavor enzymes.
7:3.1.1.1.5.2.192.155	SECTION 58.437	58.437 Salt.
7:3.1.1.1.5.2.193	SUBJGRP 193	Operations and Operating Procedures
7:3.1.1.1.5.2.193.156	SECTION 58.438	58.438 Cheese from pasteurized milk.
7:3.1.1.1.5.2.193.157	SECTION 58.439	58.439 Cheese from unpasteurized milk.
7:3.1.1.1.5.2.193.158	SECTION 58.440	58.440 Make schedule.
7:3.1.1.1.5.2.193.159	SECTION 58.441	58.441 Records.
7:3.1.1.1.5.2.193.160	SECTION 58.442	58.442 Laboratory and quality control tests.
7:3.1.1.1.5.2.193.161	SECTION 58.443	58.443 Whey handling.
7:3.1.1.1.5.2.193.162	SECTION 58.444	58.444 Packaging and repackaging.
7:3.1.1.1.5.2.193.163	SECTION 58.445	58.445 General identification.
7:3.1.1.1.5.2.194	SUBJGRP 194	Requirements for Finished Products Bearing USDA Official Identification
7:3.1.1.1.5.2.194.164	SECTION 58.446	58.446 Quality requirements.
7:3.1.1.1.5.2.195	SUBJGRP 195	Supplemental Specifications for Plants Manufacturing and Packaging Cottage Cheese
7:3.1.1.1.5.2.196	SUBJGRP 196	Definitions
7:3.1.1.1.5.2.196.165	SECTION 58.505	58.505 Meaning of words.
7:3.1.1.1.5.2.197	SUBJGRP 197	Rooms and Compartments
7:3.1.1.1.5.2.197.166	SECTION 58.510	58.510 Rooms and compartments.
7:3.1.1.1.5.2.198	SUBJGRP 198	Equipment and Utensils
7:3.1.1.1.5.2.198.167	SECTION 58.511	58.511 General construction, repair and installation.
7:3.1.1.1.5.2.198.168	SECTION 58.512	58.512 Cheese vats or tanks.
7:3.1.1.1.5.2.198.169	SECTION 58.513	58.513 Agitators.
7:3.1.1.1.5.2.198.170	SECTION 58.514	58.514 Container fillers.
7:3.1.1.1.5.2.198.171	SECTION 58.515	58.515 Mixers.
7:3.1.1.1.5.2.198.172	SECTION 58.516	58.516 Starter vats.
7:3.1.1.1.5.2.199	SUBJGRP 199	Quality Specifications for Raw Material
7:3.1.1.1.5.2.199.173	SECTION 58.517	58.517 General.
7:3.1.1.1.5.2.199.174	SECTION 58.518	58.518 Milk.
7:3.1.1.1.5.2.199.175	SECTION 58.519	58.519 Dairy products.
7:3.1.1.1.5.2.199.176	SECTION 58.520	58.520 Nondairy ingredients.
7:3.1.1.1.5.2.200	SUBJGRP 200	Operations and Operating Procedures
7:3.1.1.1.5.2.200.177	SECTION 58.521	58.521 Pasteurization and product flow.
7:3.1.1.1.5.2.200.178	SECTION 58.522	58.522 Reconstituting nonfat dry milk.
7:3.1.1.1.5.2.200.179	SECTION 58.523	58.523 Laboratory and quality control tests.
7:3.1.1.1.5.2.200.180	SECTION 58.524	58.524 Packaging and general identification.
7:3.1.1.1.5.2.200.181	SECTION 58.525	58.525 Storage of finished product.
7:3.1.1.1.5.2.201	SUBJGRP 201	Requirements for Cottage Cheese Bearing USDA Official Identification
7:3.1.1.1.5.2.201.182	SECTION 58.526	58.526 Official identification.
7:3.1.1.1.5.2.201.183	SECTION 58.527	58.527 Physical requirements.
7:3.1.1.1.5.2.201.184	SECTION 58.528	58.528 Microbiological requirements.
7:3.1.1.1.5.2.201.185	SECTION 58.529	58.529 Chemical requirements.
7:3.1.1.1.5.2.201.186	SECTION 58.530	58.530 Keeping quality requirements.
7:3.1.1.1.5.2.202	SUBJGRP 202	Supplemental Specifications for Plants Manufacturing, Processing and Packaging Frozen Desserts
7:3.1.1.1.5.2.203	SUBJGRP 203	Definitions
7:3.1.1.1.5.2.203.187	SECTION 58.605	58.605 Meaning of words.
7:3.1.1.1.5.2.204	SUBJGRP 204	Rooms and Compartments
7:3.1.1.1.5.2.204.188	SECTION 58.619	58.619 Mix processing room.
7:3.1.1.1.5.2.204.189	SECTION 58.620	58.620 Freezing and packaging rooms.
7:3.1.1.1.5.2.204.190	SECTION 58.621	58.621 Freezing tunnels.
7:3.1.1.1.5.2.204.191	SECTION 58.622	58.622 Hardening and storage rooms.
7:3.1.1.1.5.2.205	SUBJGRP 205	Equipment and Utensils
7:3.1.1.1.5.2.205.192	SECTION 58.623	58.623 Homogenizer.
7:3.1.1.1.5.2.205.193	SECTION 58.624	58.624 Freezers.
7:3.1.1.1.5.2.205.194	SECTION 58.625	58.625 Fruit or syrup feeders.
7:3.1.1.1.5.2.205.195	SECTION 58.626	58.626 Packaging equipment.
7:3.1.1.1.5.2.206	SUBJGRP 206	Quality Specifications for Raw Material
7:3.1.1.1.5.2.206.196	SECTION 58.627	58.627 Milk and dairy products.
7:3.1.1.1.5.2.206.197	SECTION 58.628	58.628 Sweetening agents.
7:3.1.1.1.5.2.206.198	SECTION 58.629	58.629 Flavoring agents.
7:3.1.1.1.5.2.206.199	SECTION 58.630	58.630 Stabilizers.
7:3.1.1.1.5.2.206.200	SECTION 58.631	58.631 Emulsifiers.
7:3.1.1.1.5.2.206.201	SECTION 58.632	58.632 Acid.
7:3.1.1.1.5.2.206.202	SECTION 58.633	58.633 Color.
7:3.1.1.1.5.2.207	SUBJGRP 207	Operations and Operating Procedures
7:3.1.1.1.5.2.207.203	SECTION 58.634	58.634 Assembling and combining mix ingredients.
7:3.1.1.1.5.2.207.204	SECTION 58.635	58.635 Pasteurization of the mix.
7:3.1.1.1.5.2.207.205	SECTION 58.636	58.636 Homogenization.
7:3.1.1.1.5.2.207.206	SECTION 58.637	58.637 Cooling the mix.
7:3.1.1.1.5.2.207.207	SECTION 58.638	58.638 Freezing the mix.
7:3.1.1.1.5.2.207.208	SECTION 58.639	58.639 Addition of flavor.
7:3.1.1.1.5.2.207.209	SECTION 58.640	58.640 Packaging.
7:3.1.1.1.5.2.207.210	SECTION 58.641	58.641 Hardening and storage.
7:3.1.1.1.5.2.207.211	SECTION 58.642	58.642 Quality control tests.
7:3.1.1.1.5.2.207.212	SECTION 58.643	58.643 Frequency of sampling.
7:3.1.1.1.5.2.207.213	SECTION 58.644	58.644 Test methods.
7:3.1.1.1.5.2.207.214	SECTION 58.645	58.645 General identification.
7:3.1.1.1.5.2.208	SUBJGRP 208	Requirements for Finished Products Bearing USDA Official Identification
7:3.1.1.1.5.2.208.215	SECTION 58.646	58.646 Official identification.
7:3.1.1.1.5.2.208.216	SECTION 58.647	58.647 Composition requirements for ice cream.
7:3.1.1.1.5.2.208.217	SECTION 58.648	58.648 Microbiological requirements for ice cream.
7:3.1.1.1.5.2.208.218	SECTION 58.649	58.649 Physical requirements for ice cream.
7:3.1.1.1.5.2.208.219	SECTION 58.650	58.650 Requirements for frozen custard.
7:3.1.1.1.5.2.208.220	SECTION 58.651	58.651 [Reserved]
7:3.1.1.1.5.2.208.221	SECTION 58.652	58.652 Composition requirements for sherbet.
7:3.1.1.1.5.2.208.222	SECTION 58.653	58.653 Microbiological requirements for sherbet.
7:3.1.1.1.5.2.208.223	SECTION 58.654	58.654 Physical requirements for sherbet.
7:3.1.1.1.5.2.209	SUBJGRP 209	Supplemental Specifications for Plants Manufacturing, Processing and Packaging Pasteurized Process Cheese and Related Products
7:3.1.1.1.5.2.210	SUBJGRP 210	Definitions
7:3.1.1.1.5.2.210.224	SECTION 58.705	58.705 Meaning of words.
7:3.1.1.1.5.2.211	SUBJGRP 211	Equipment and Utensils
7:3.1.1.1.5.2.211.225	SECTION 58.706	58.706 General construction, repair and installation.
7:3.1.1.1.5.2.211.226	SECTION 58.707	58.707 Conveyors.
7:3.1.1.1.5.2.211.227	SECTION 58.708	58.708 Grinders or shredders.
7:3.1.1.1.5.2.211.228	SECTION 58.709	58.709 Cookers.
7:3.1.1.1.5.2.211.229	SECTION 58.710	58.710 Fillers.
7:3.1.1.1.5.2.212	SUBJGRP 212	Quality Specifications for Raw Material
7:3.1.1.1.5.2.212.230	SECTION 58.711	58.711 Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.
7:3.1.1.1.5.2.212.231	SECTION 58.712	58.712 Swiss.
7:3.1.1.1.5.2.212.232	SECTION 58.713	58.713 Gruyere.
7:3.1.1.1.5.2.212.233	SECTION 58.714	58.714 Cream cheese, Neufchatel cheese.
7:3.1.1.1.5.2.212.234	SECTION 58.715	58.715 Cream, plastic cream and anhydrous milkfat.
7:3.1.1.1.5.2.212.235	SECTION 58.716	58.716 Nonfat dry milk.
7:3.1.1.1.5.2.212.236	SECTION 58.717	58.717 Whey.
7:3.1.1.1.5.2.212.237	SECTION 58.718	58.718 Flavor ingredients.
7:3.1.1.1.5.2.212.238	SECTION 58.719	58.719 Coloring.
7:3.1.1.1.5.2.212.239	SECTION 58.720	58.720 Acidifying agents.
7:3.1.1.1.5.2.212.240	SECTION 58.721	58.721 Salt.
7:3.1.1.1.5.2.212.241	SECTION 58.722	58.722 Emulsifying agents.
7:3.1.1.1.5.2.213	SUBJGRP 213	Operations and Operating Procedures
7:3.1.1.1.5.2.213.242	SECTION 58.723	58.723 Basis for selecting cheese for processing.
7:3.1.1.1.5.2.213.243	SECTION 58.724	58.724 Blending.
7:3.1.1.1.5.2.213.244	SECTION 58.725	58.725 Trimming and cleaning.
7:3.1.1.1.5.2.213.245	SECTION 58.726	58.726 Cutting and grinding.
7:3.1.1.1.5.2.213.246	SECTION 58.727	58.727 Adding optional ingredients.
7:3.1.1.1.5.2.213.247	SECTION 58.728	58.728 Cooking the batch.
7:3.1.1.1.5.2.213.248	SECTION 58.729	58.729 Forming containers.
7:3.1.1.1.5.2.213.249	SECTION 58.730	58.730 Filling containers.
7:3.1.1.1.5.2.213.250	SECTION 58.731	58.731 Closing and sealing containers.
7:3.1.1.1.5.2.213.251	SECTION 58.732	58.732 Cooling the packaged cheese.
7:3.1.1.1.5.2.213.252	SECTION 58.733	58.733 Quality control tests.
7:3.1.1.1.5.2.214	SUBJGRP 214	Requirements for Processed Cheese Products Bearing USDA Official Identification
7:3.1.1.1.5.2.214.253	SECTION 58.734	58.734 Official identification.
7:3.1.1.1.5.2.214.254	SECTION 58.735	58.735 Quality specifications for raw materials.
7:3.1.1.1.5.2.215	SUBJGRP 215	Quality Specifications for Finished Products
7:3.1.1.1.5.2.215.255	SECTION 58.736	58.736 Pasteurized process cheese.
7:3.1.1.1.5.2.215.256	SECTION 58.737	58.737 Pasteurized process cheese food.
7:3.1.1.1.5.2.215.257	SECTION 58.738	58.738 Pasteurized process cheese spread and related products.
7:3.1.1.1.5.2.216	SUBJGRP 216	Supplemental Specifications for Plants Manufacturing, Processing, and Packaging Whey, Whey Products and Lactose
7:3.1.1.1.5.2.217	SUBJGRP 217	Definitions
7:3.1.1.1.5.2.217.258	SECTION 58.805	58.805 Meaning of words.
7:3.1.1.1.5.2.218	SUBJGRP 218	Rooms and Compartments
7:3.1.1.1.5.2.218.259	SECTION 58.806	58.806 General.
7:3.1.1.1.5.2.219	SUBJGRP 219	Equipment and Utensils
7:3.1.1.1.5.2.219.260	SECTION 58.807	58.807 General construction, repair and installation.
7:3.1.1.1.5.2.220	SUBJGRP 220	Quality Specifications for Raw Materials
7:3.1.1.1.5.2.220.261	SECTION 58.808	58.808 Whey.
7:3.1.1.1.5.2.221	SUBJGRP 221	Operations and Operating Procedures
7:3.1.1.1.5.2.221.262	SECTION 58.809	58.809 Pasteurization.
7:3.1.1.1.5.2.221.263	SECTION 58.810	58.810 Temperature requirements.
7:3.1.1.1.5.2.221.264	SECTION 58.811	58.811 General.
7:3.1.1.1.5.2.221.265	SECTION 58.812	58.812 Methods of sample analysis.
7:3.1.1.1.5.2.222	SUBJGRP 222	Requirements for Finished Products Bearing USDA Official Identification
7:3.1.1.1.5.2.222.266	SECTION 58.813	58.813 Dry whey.
7:3.1.1.1.5.2.223	SUBJGRP 223	Supplemental Specifications for Plants Manufacturing, Processing, and Packaging Evaporated and Condensed Milk or Ultra-Pasteurized Products
7:3.1.1.1.5.2.224	SUBJGRP 224	definitions
7:3.1.1.1.5.2.224.267	SECTION 58.905	58.905 Meaning of words.
7:3.1.1.1.5.2.225	SUBJGRP 225	Equipment and Utensils
7:3.1.1.1.5.2.225.268	SECTION 58.912	58.912 General construction, repair and installation.
7:3.1.1.1.5.2.225.269	SECTION 58.913	58.913 Evaporators and vacuum pans.
7:3.1.1.1.5.2.225.270	SECTION 58.914	58.914 Fillers.
7:3.1.1.1.5.2.225.271	SECTION 58.915	58.915 Batch or continuous in-container thermal processing equipment.
7:3.1.1.1.5.2.225.272	SECTION 58.916	58.916 Homogenizer.
7:3.1.1.1.5.2.226	SUBJGRP 226	Operations and Operating Procedures
7:3.1.1.1.5.2.226.273	SECTION 58.917	58.917 General.
7:3.1.1.1.5.2.226.274	SECTION 58.918	58.918 Standardization.
7:3.1.1.1.5.2.226.275	SECTION 58.919	58.919 Pre-heat, pasteurization.
7:3.1.1.1.5.2.226.276	SECTION 58.920	58.920 Homogenization.
7:3.1.1.1.5.2.226.277	SECTION 58.921	58.921 Concentration.
7:3.1.1.1.5.2.226.278	SECTION 58.922	58.922 Thermal processing.
7:3.1.1.1.5.2.226.279	SECTION 58.923	58.923 Filling containers.
7:3.1.1.1.5.2.226.280	SECTION 58.924	58.924 Aseptic filling.
7:3.1.1.1.5.2.226.281	SECTION 58.925	58.925 Sweetened condensed.
7:3.1.1.1.5.2.226.282	SECTION 58.926	58.926 Heat stability.
7:3.1.1.1.5.2.226.283	SECTION 58.927	58.927 Storage.
7:3.1.1.1.5.2.226.284	SECTION 58.928	58.928 Quality control tests.
7:3.1.1.1.5.2.226.285	SECTION 58.929	58.929 Frequency of sampling for quality control.
7:3.1.1.1.5.2.226.286	SECTION 58.930	58.930 Official test methods.
7:3.1.1.1.5.2.226.287	SECTION 58.931	58.931 General identification.
7:3.1.1.1.5.2.227	SUBJGRP 227	Quality Specifications for Raw Materials
7:3.1.1.1.5.2.227.288	SECTION 58.932	58.932 Milk.
7:3.1.1.1.5.2.227.289	SECTION 58.933	58.933 Stabilizers.
7:3.1.1.1.5.2.227.290	SECTION 58.934	58.934 Sugars.
7:3.1.1.1.5.2.227.291	SECTION 58.935	58.935 Chocolate and cocoa.
7:3.1.1.1.5.2.228	SUBJGRP 228	Requirements for Finished Products Bearing USDA Official Identification
7:3.1.1.1.5.2.228.292	SECTION 58.936	58.936 Milk.
7:3.1.1.1.5.2.228.293	SECTION 58.937	58.937 Physical requirements for evaporated milk.
7:3.1.1.1.5.2.228.294	SECTION 58.938	58.938 Physical requirements and microbiological limits for sweetened condensed milk.

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