Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS
- § 57.1 - Definitions
- § 57.1a - Milk
- § 57.2 - Acidified milk
- § 57.3 - Cultured milk
- § 57.4 - Lowfat milk
- § 57.5 - Acidified lowfat milk
- § 57.6 - Cultured lowfat milk
- § 57.7 - Skim milk or nonfat milk
- § 57.8 - Acidified skim milk
- § 57.9 - Cultured skim milk
- § 57.10 - Buttermilk
- § 57.11 - Heavy cream
- § 57.12 - Light cream
- § 57.13 - Light whipping cream
- § 57.14 - Whipped light cream, whipped medium cream and whipped heavy cream
- § 57.15 - Sour cream
- § 57.15a - Lowfat sour cream
- § 57.16 - Acidified sour cream
- § 57.17 - Eggnog
- § 57.18 - Half-and-half
- § 57.19 - Sour half-and-half
- § 57.20 - Acidified sour half-and-half
- § 57.21 - Yogurt
- § 57.22 - Lowfat yogurt
- § 57.23 - Nonfat yogurt
- § 57.24 - Protein fortified lowfat milk or skim milk
- § 57.25 - Approved testing methods
- § 57.26 - Approved ingredients
- § 57.27 - Other dairy products standard
- § 57.28 - Temporary marketing permit
- § 57.29 - Reserved
- § 57.30 - Reserved
- § 57.31 - Reserved
- § 57.32 - Reserved
- § 57.33 - Reserved
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