Quality Specifications for Raw Material

1. CFR
2. ›
3. Title 7
4. ›
5. Subtitle B
6. ›
7. Chapter I
8. ›
9. Part 58
10. ›
11. Subpart B
12. ›
13. Subject Group Quality Specifications for Raw Material

Sections

Section numbering in the official eCFR can be non-consecutive. Omitted section numbers are not treated here as reserved unless the source explicitly labels them that way.

• 58.322
  § 58.322 Cream.
• 58.323
  § 58.323 [Reserved]
• 58.324
  § 58.324 Butteroil.
• 58.325
  § 58.325 Anhydrous milkfat.
• 58.326
  § 58.326 Plastic cream.
• 58.327
  § 58.327 Frozen cream.
• 58.328
  § 58.328 Salt.
• 58.329
  § 58.329 Color.
• 58.330
  § 58.330 Butter starter cultures.
• 58.331
  § 58.331 Starter distillate.
• 58.430
  § 58.430 Milk.
• 58.431
  § 58.431 Hydrogen peroxide.
• 58.432
  § 58.432 Catalase.
• 58.433
  § 58.433 Cheese cultures.
• 58.434
  § 58.434 Calcium chloride.
• 58.435
  § 58.435 Color.
• 58.436
  § 58.436 Rennet, pepsin, other milk clotting enzymes and flavor enzymes.
• 58.437
  § 58.437 Salt.
• 58.517
  § 58.517 General.
• 58.518
  § 58.518 Milk.
• 58.519
  § 58.519 Dairy products.
• 58.520
  § 58.520 Nondairy ingredients.
• 58.627
  § 58.627 Milk and dairy products.
• 58.628
  § 58.628 Sweetening agents.
• 58.629
  § 58.629 Flavoring agents.
• 58.630
  § 58.630 Stabilizers.
• 58.631
  § 58.631 Emulsifiers.
• 58.632
  § 58.632 Acid.
• 58.633
  § 58.633 Color.
• 58.711
  § 58.711 Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.
• 58.712
  § 58.712 Swiss.
• 58.713
  § 58.713 Gruyere.
• 58.714
  § 58.714 Cream cheese, Neufchatel cheese.
• 58.715
  § 58.715 Cream, plastic cream and anhydrous milkfat.
• 58.716
  § 58.716 Nonfat dry milk.
• 58.717
  § 58.717 Whey.
• 58.718
  § 58.718 Flavor ingredients.
• 58.719
  § 58.719 Coloring.
• 58.720
  § 58.720 Acidifying agents.
• 58.721
  § 58.721 Salt.
• 58.722
  § 58.722 Emulsifying agents.