Part 58 — Grading and Inspection, General Specifications for Approved Plants and Standards for Grades of Dairy Products
Subpart A — Provisions Governing the Inspection and Grading Services of Manufactured or Processed Dairy Products
Subpart B — General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service
- § 58.100— OMB control numbers assigned pursuant to the Paperwork Reduction Act.
- § 58.101— Meaning of words.
- § 58.122— Approved plants under USDA inspection and grading service.
- § 58.123— Survey and approval.
- § 58.124— Denial or suspension of plant approval.
- § 58.125— Premises.
- § 58.126— Buildings.
- § 58.127— Facilities.
- § 58.128— Equipment and utensils.
- § 58.129— Cleanliness.
- § 58.130— Health.
- § 58.131— Equipment and facilities.
- § 58.132— Basis for classification.
- § 58.133— Methods for quality and wholesomeness determination.
- § 58.134— Sediment content for milk in cans.
- § 58.135— Bacterial estimate.
- § 58.136— Rejected milk.
- § 58.137— Excluded milk.
- § 58.138— Quality testing of milk from new producers.
- § 58.139— Record of tests.
- § 58.140— Field service.
- § 58.141— Alternate quality control program.
- § 58.142— Product quality and stability.
- § 58.143— Raw product storage.
- § 58.144— Pasteurization or ultra-pasteurization.
- § 58.145— Composition and wholesomeness.
- § 58.146— Cleaning and sanitizing treatment.
- § 58.147— Insect and rodent control program.
- § 58.148— Plant records.
- § 58.149— Alternate quality control programs for dairy products.
- § 58.150— Containers.
- § 58.151— Packaging and repackaging.
- § 58.152— General identification.
- § 58.153— Dry storage.
- § 58.154— Refrigerated storage.
- § 58.155— Grading.
- § 58.156— Inspection.
- § 58.157— Inspection or grading certificates.
- § 58.158— Official identification.
- § 58.159— Terms.
- § 58.205— Meaning of words.
- § 58.210— Dry storage of product.
- § 58.211— Packaging room for bulk products.
- § 58.212— Hopper or dump room.
- § 58.213— Repackaging room.
- § 58.214— General construction, repair and installation.
- § 58.215— Pre-heaters.
- § 58.216— Hotwells.
- § 58.217— Evaporators and/or vacuum pans.
- § 58.218— Surge tanks.
- § 58.219— High pressure pumps and lines.
- § 58.220— Drying systems.
- § 58.221— Collectors and conveyors.
- § 58.222— Dry dairy product cooling equipment.
- § 58.223— Special treatment equipment.
- § 58.224— Sifters.
- § 58.225— Clothing and shoe covers.
- § 58.226— Portable and stationary bulk bins.
- § 58.227— Sampling device.
- § 58.228— Dump hoppers, screens, mixers and conveyors.
- § 58.229— Filler and packaging equipment.
- § 58.230— Heavy duty vacuum cleaners.
- § 58.231— General.
- § 58.232— Milk.
- § 58.233— Skim milk.
- § 58.234— Buttermilk.
- § 58.235— Modified dry milk products.
- § 58.236— Pasteurization and heat treatment.
- § 58.237— Condensed surge supply.
- § 58.238— Condensed storage tanks.
- § 58.239— Drying.
- § 58.240— Cooling dry products.
- § 58.241— Packaging, repackaging and storage.
- § 58.242— Product adulteration.
- § 58.243— Checking quality.
- § 58.244— Number of samples.
- § 58.245— Method of sample analysis.
- § 58.246— Cleaning of dryers, collectors, conveyors, ducts, sifters and storage bins.
- § 58.247— Insect and rodent control program.
- § 58.248— Nonfat dry milk.
- § 58.249— Instant nonfat dry milk.
- § 58.250— Dry whole milk.
- § 58.251— Dry buttermilk and dry buttermilk product.
- § 58.305— Meaning of words.
- § 58.311— Coolers and freezers.
- § 58.312— Churn rooms.
- § 58.313— Print and bulk packaging rooms.
- § 58.314— General construction, repair and installation.
- § 58.315— Continuous churns.
- § 58.316— Conventional churns.
- § 58.317— Bulk butter trucks, boats, texturizers, and packers.
- § 58.318— Butter, frozen or plastic cream melting machines.
- § 58.319— Printing equipment.
- § 58.320— Brine tanks.
- § 58.321— Cream storage tanks.
- § 58.322— Cream.
- § 58.324— Butteroil.
- § 58.325— Anhydrous milkfat.
- § 58.326— Plastic cream.
- § 58.327— Frozen cream.
- § 58.328— Salt.
- § 58.329— Color.
- § 58.330— Butter starter cultures.
- § 58.331— Starter distillate.
- § 58.332— Segregation of raw material.
- § 58.334— Pasteurization.
- § 58.335— Quality control tests.
- § 58.336— Frequency of sampling for quality control of cream, butter and related products.
- § 58.337— Official test methods.
- § 58.338— Composition and wholesomeness.
- § 58.339— Containers.
- § 58.340— Printing and packaging.
- § 58.341— Repackaging.
- § 58.342— General identification.
- § 58.343— Storage of finished product in coolers.
- § 58.344— Storage of finished product in freezer.
- § 58.345— Butter.
- § 58.346— Whipped butter.
- § 58.347— Butteroil or anhydrous milkfat.
- § 58.348— Plastic cream.
- § 58.349— Frozen cream.
- § 58.405— Meaning of words.
- § 58.406— Starter facility.
- § 58.407— Make room.
- § 58.408— Brine room.
- § 58.409— Drying room.
- § 58.410— Paraffining room.
- § 58.411— Rindless cheese wrapping area.
- § 58.412— Coolers or curing rooms.
- § 58.413— Cutting and packaging rooms.
- § 58.414— General construction, repair and installation.
- § 58.415— Starter vats.
- § 58.416— Cheese vats, tanks and drain tables.
- § 58.417— Mechanical agitators.
- § 58.418— Automatic cheese making equipment.
- § 58.419— Curd mill and miscellaneous equipment.
- § 58.420— Hoops, forms and followers.
- § 58.421— Press.
- § 58.422— Brine tank.
- § 58.423— Cheese vacuumizing chamber.
- § 58.424— Monorail.
- § 58.425— Conveyor for moving and draining block or barrel cheese.
- § 58.426— Rindless cheese wrapping equipment.
- § 58.427— Paraffin tanks.
- § 58.428— Speciality equipment.
- § 58.429— Washing machine.
- § 58.430— Milk.
- § 58.431— Hydrogen peroxide.
- § 58.432— Catalase.
- § 58.433— Cheese cultures.
- § 58.434— Calcium chloride.
- § 58.435— Color.
- § 58.436— Rennet, pepsin, other milk clotting enzymes and flavor enzymes.
- § 58.437— Salt.
- § 58.438— Cheese from pasteurized milk.
- § 58.439— Cheese from unpasteurized milk.
- § 58.440— Make schedule.
- § 58.441— Records.
- § 58.442— Laboratory and quality control tests.
- § 58.443— Whey handling.
- § 58.444— Packaging and repackaging.
- § 58.445— General identification.
- § 58.446— Quality requirements.
- § 58.505— Meaning of words.
- § 58.510— Rooms and compartments.
- § 58.511— General construction, repair and installation.
- § 58.512— Cheese vats or tanks.
- § 58.513— Agitators.
- § 58.514— Container fillers.
- § 58.515— Mixers.
- § 58.516— Starter vats.
- § 58.517— General.
- § 58.518— Milk.
- § 58.519— Dairy products.
- § 58.520— Nondairy ingredients.
- § 58.521— Pasteurization and product flow.
- § 58.522— Reconstituting nonfat dry milk.
- § 58.523— Laboratory and quality control tests.
- § 58.524— Packaging and general identification.
- § 58.525— Storage of finished product.
- § 58.526— Official identification.
- § 58.527— Physical requirements.
- § 58.528— Microbiological requirements.
- § 58.529— Chemical requirements.
- § 58.530— Keeping quality requirements.
- § 58.605— Meaning of words.
- § 58.619— Mix processing room.
- § 58.620— Freezing and packaging rooms.
- § 58.621— Freezing tunnels.
- § 58.622— Hardening and storage rooms.
- § 58.623— Homogenizer.
- § 58.624— Freezers.
- § 58.625— Fruit or syrup feeders.
- § 58.626— Packaging equipment.
- § 58.627— Milk and dairy products.
- § 58.628— Sweetening agents.
- § 58.629— Flavoring agents.
- § 58.630— Stabilizers.
- § 58.631— Emulsifiers.
- § 58.632— Acid.
- § 58.633— Color.
- § 58.634— Assembling and combining mix ingredients.
- § 58.635— Pasteurization of the mix.
- § 58.636— Homogenization.
- § 58.637— Cooling the mix.
- § 58.638— Freezing the mix.
- § 58.639— Addition of flavor.
- § 58.640— Packaging.
- § 58.641— Hardening and storage.
- § 58.642— Quality control tests.
- § 58.643— Frequency of sampling.
- § 58.644— Test methods.
- § 58.645— General identification.
- § 58.646— Official identification.
- § 58.647— Composition requirements for ice cream.
- § 58.648— Microbiological requirements for ice cream.
- § 58.649— Physical requirements for ice cream.
- § 58.650— Requirements for frozen custard.
- § 58.652— Composition requirements for sherbet.
- § 58.653— Microbiological requirements for sherbet.
- § 58.654— Physical requirements for sherbet.
- § 58.705— Meaning of words.
- § 58.706— General construction, repair and installation.
- § 58.707— Conveyors.
- § 58.708— Grinders or shredders.
- § 58.709— Cookers.
- § 58.710— Fillers.
- § 58.711— Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.
- § 58.712— Swiss.
- § 58.713— Gruyere.
- § 58.714— Cream cheese, Neufchatel cheese.
- § 58.715— Cream, plastic cream and anhydrous milkfat.
- § 58.716— Nonfat dry milk.
- § 58.717— Whey.
- § 58.718— Flavor ingredients.
- § 58.719— Coloring.
- § 58.720— Acidifying agents.
- § 58.721— Salt.
- § 58.722— Emulsifying agents.
- § 58.723— Basis for selecting cheese for processing.
- § 58.724— Blending.
- § 58.725— Trimming and cleaning.
- § 58.726— Cutting and grinding.
- § 58.727— Adding optional ingredients.
- § 58.728— Cooking the batch.
- § 58.729— Forming containers.
- § 58.730— Filling containers.
- § 58.731— Closing and sealing containers.
- § 58.732— Cooling the packaged cheese.
- § 58.733— Quality control tests.
- § 58.734— Official identification.
- § 58.735— Quality specifications for raw materials.
- § 58.736— Pasteurized process cheese.
- § 58.737— Pasteurized process cheese food.
- § 58.738— Pasteurized process cheese spread and related products.
- § 58.805— Meaning of words.
- § 58.806— General.
- § 58.807— General construction, repair and installation.
- § 58.808— Whey.
- § 58.809— Pasteurization.
- § 58.810— Temperature requirements.
- § 58.811— General.
- § 58.812— Methods of sample analysis.
- § 58.813— Dry whey.
- § 58.905— Meaning of words.
- § 58.912— General construction, repair and installation.
- § 58.913— Evaporators and vacuum pans.
- § 58.914— Fillers.
- § 58.915— Batch or continuous in-container thermal processing equipment.
- § 58.916— Homogenizer.
- § 58.917— General.
- § 58.918— Standardization.
- § 58.919— Pre-heat, pasteurization.
- § 58.920— Homogenization.
- § 58.921— Concentration.
- § 58.922— Thermal processing.
- § 58.923— Filling containers.
- § 58.924— Aseptic filling.
- § 58.925— Sweetened condensed.
- § 58.926— Heat stability.
- § 58.927— Storage.
- § 58.928— Quality control tests.
- § 58.929— Frequency of sampling for quality control.
- § 58.930— Official test methods.
- § 58.931— General identification.
- § 58.932— Milk.
- § 58.933— Stabilizers.
- § 58.934— Sugars.
- § 58.935— Chocolate and cocoa.
- § 58.936— Milk.
- § 58.937— Physical requirements for evaporated milk.
- § 58.938— Physical requirements and microbiological limits for sweetened condensed milk.
Subpart W — United States Department of Agriculture Standard for Ice Cream