The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1970 The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government. |
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Página 197
... cheese . Colby cheese . Washed curd , soaked curd cheese . Granular , stirred curd cheese . SUPPLEMENTAL SPECIFICATIONS FOR PLANTS MANUFACTURING AND PACKAGING COTTAGE CHEESE DEFINITIONS 58.505 Meaning of words . ROOMS AND COMPARTMENTS ...
... cheese . Colby cheese . Washed curd , soaked curd cheese . Granular , stirred curd cheese . SUPPLEMENTAL SPECIFICATIONS FOR PLANTS MANUFACTURING AND PACKAGING COTTAGE CHEESE DEFINITIONS 58.505 Meaning of words . ROOMS AND COMPARTMENTS ...
Página 198
... cheese for process- ing . Blending . 58.724 mix 58.725 Trimming and cleaning . 58.726 Cutting and grinding . 58.727 ... cheese . 58.733 Quality control tests . QUALITY REQUIREMENTS FOR PROCESSED CHEESE PRODUCTS BEARING THE USDA QUALITY ...
... cheese for process- ing . Blending . 58.724 mix 58.725 Trimming and cleaning . 58.726 Cutting and grinding . 58.727 ... cheese . 58.733 Quality control tests . QUALITY REQUIREMENTS FOR PROCESSED CHEESE PRODUCTS BEARING THE USDA QUALITY ...
Página 199
... Cheese 58.2501 58.2502 58.2503 58.2504 58.2505 58.2506 Cheddar cheese . Types of packaging . Nomenclature of U. S. Grades . Basis for determination of U. S. Grades . Specifications for U. S. Grades of cheddar cheese . Explanation of ...
... Cheese 58.2501 58.2502 58.2503 58.2504 58.2505 58.2506 Cheddar cheese . Types of packaging . Nomenclature of U. S. Grades . Basis for determination of U. S. Grades . Specifications for U. S. Grades of cheddar cheese . Explanation of ...
Página 202
... cheese ( whether natural or processed ) , milk , cream , milk products ( whether dried , frozen , evaporated , stabilized , or con- densed ) , ice cream , dry whey , dry but- termilk , and any other food product , which is prepared or ...
... cheese ( whether natural or processed ) , milk , cream , milk products ( whether dried , frozen , evaporated , stabilized , or con- densed ) , ice cream , dry whey , dry but- termilk , and any other food product , which is prepared or ...
Página 208
... cheese . Moisture ( b ) For inspecting and sampling each lot of evaporated or condensed milk , the following fees shall be applicable : For 200 cases or less_ For 201 to 400 cases , inclusive ---- For 401 to 600 cases , inclusive ...
... cheese . Moisture ( b ) For inspecting and sampling each lot of evaporated or condensed milk , the following fees shall be applicable : For 200 cases or less_ For 201 to 400 cases , inclusive ---- For 401 to 600 cases , inclusive ...
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accordance Administrator Agriculture Alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn brown rice butter carcass censed charges cheddar cheese cheese clean color condition conformation conformation equivalent containers copy cotton cottonseed covering Cowpea cream determined domestic rabbits dressed poultry dry milk equipment filed flavor grade designation grading certificate grading service grain houseman inch inspec inspection certificate inspection or grading inspection service kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment Milled Rice minimum moderately muscling odors official identification official plant operation packaging pasteurized percent person poultry poultry products process cheese purpose ready-to-cook receipt regulations request requirements ribeye ribs rooms rosin sample sampler sanitary Secretary seed shell eggs sirup slaughter slightly specified split peas Standard grade storage stored Subpart suspended thereof thick tion U.S. Grade ucts United ware warehouse license weight Yield Grade
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Página 282 - Numerous small cracks or breaks in the rind, sometimes following the outline of curd particles, sometimes referred to as "curd openings." (21) Soft spots. Soft to the touch and the spots are usually faded and moist. (22) Huffed. Swollen because of gas fermentation. The cheese becomes rounded or oval in shape instead of being flat. (23) Weak rind. Thin and possessing little or no resistance to pressure. (24) Sour rind. A fermented rind •condition, usually confined to the faces of the cheese. (25)...