StacksVerified U.S. regulatory reference

7 CFR §58.433

Verified against eCFR.gov as of June 20, 2026View official text on eCFR.gov ↗
Harmless microbial cultures used in the development of acid and flavor components in cheese shall have a pleasing and desirable taste and odor and shall have the ability to actively produce the desired results in the cheese during the manufacturing process.