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 195
... CREAM 58.131 Equipment and facilities . QUALITY SPECIFICATIONS FOR RAW MILK Basis for classification . Appearance and odor . 58.132 58.133 58.43 Fees for inspection , grading , and sam- pling . 58.134 Sediment content . 58.135 Bacterial ...
... CREAM 58.131 Equipment and facilities . QUALITY SPECIFICATIONS FOR RAW MILK Basis for classification . Appearance and odor . 58.132 58.133 58.43 Fees for inspection , grading , and sam- pling . 58.134 Sediment content . 58.135 Bacterial ...
Página 196
... cream . Butter , frozen or plastic cream melt- ing machines . Printing equipment . Starter vats . QUALITY SPECIFICATIONS FOR RAW MATERIAL Cream . 58.224 Sifters . 58.225 Clothing and shoe covers . 58.327 Frozen cream . 58.226 Portable ...
... cream . Butter , frozen or plastic cream melt- ing machines . Printing equipment . Starter vats . QUALITY SPECIFICATIONS FOR RAW MATERIAL Cream . 58.224 Sifters . 58.225 Clothing and shoe covers . 58.327 Frozen cream . 58.226 Portable ...
Página 197
... cream . 58.349 Frozen cream . SUPPLEMENTAL SPECIFICATIONS FOR PLANTS 58.511 MANUFACTURING AND PACKAGING CHEDDAR CHEESE AND SIMILAR VARIETIES 58.512 Cheese vats . 58.513 Agitators . DEFINITIONS 58.514 General construction , repair , and ...
... cream . 58.349 Frozen cream . SUPPLEMENTAL SPECIFICATIONS FOR PLANTS 58.511 MANUFACTURING AND PACKAGING CHEDDAR CHEESE AND SIMILAR VARIETIES 58.512 Cheese vats . 58.513 Agitators . DEFINITIONS 58.514 General construction , repair , and ...
Página 198
... cream . Physical requirements for ice cream . Requirements for frozen custard . Requirements for ice milk . 58.652 Composition requirements for fruit Forming containers . 58.730 Filling containers . 58.731 Closing and sealing containers ...
... cream . Physical requirements for ice cream . Requirements for frozen custard . Requirements for ice milk . 58.652 Composition requirements for fruit Forming containers . 58.730 Filling containers . 58.731 Closing and sealing containers ...
Página 199
... cream . 58.845 Whipping cream . 58.846 58.847 58.848 58.849 Whipped cream . Sour cream . Cultured buttermilk . Chocolate milk or milk products . 58.850 Chocolate flavored milk or milk products . SUPPLEMENTAL SPECIFICATIONS FOR PLANTS ...
... cream . 58.845 Whipping cream . 58.846 58.847 58.848 58.849 Whipped cream . Sour cream . Cultured buttermilk . Chocolate milk or milk products . 58.850 Chocolate flavored milk or milk products . SUPPLEMENTAL SPECIFICATIONS FOR PLANTS ...
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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)...