StacksVerified U.S. regulatory reference

7 CFR §58.925

Verified against eCFR.gov as of June 20, 2026View official text on eCFR.gov ↗
After condensing, the sweetened condensed product should be cooled rapidly to about 85 °F to induce crystallization of the oversaturated lactose. When the desired crystallization is reached further cooling is resumed to 68°-70 °F.