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