The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1971 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 196
... cheese press . 58.421 Paraffin tanks . QUALITY SPECIFICATIONS FOR RAW MATERIALS Hydrogen peroxide . Catalase . 58.422 Milk . 58.423 58.424 58.425 Cheese starter cultures . 58.426 58.427 Color . 58.428 Calcium chloride . Rennet , pepsin ...
... cheese press . 58.421 Paraffin tanks . QUALITY SPECIFICATIONS FOR RAW MATERIALS Hydrogen peroxide . Catalase . 58.422 Milk . 58.423 58.424 58.425 Cheese starter cultures . 58.426 58.427 Color . 58.428 Calcium chloride . Rennet , pepsin ...
Página 197
... CHEESE BEARING THE USDA QUALITY APPROVED INSPEC- TION SHIELD 58.529 58.530 Physical requirements . Microbiological ... CHEESE AND RE- LATED PRODUCTS DEFINITIONS 58.705 Pasteurized Process cheese and re- lated products . EQUIPMENT AND ...
... CHEESE BEARING THE USDA QUALITY APPROVED INSPEC- TION SHIELD 58.529 58.530 Physical requirements . Microbiological ... CHEESE AND RE- LATED PRODUCTS DEFINITIONS 58.705 Pasteurized Process cheese and re- lated products . EQUIPMENT AND ...
Página 198
... cheese . 58.735 Pasteurized process cheese food . 58.736 Pasteurized process cheese spread . 58.737 Explanation of terms . SUPPLEMENTAL SPECIFICATIONS FOR PLANTS MANUFACTURING , PROCESSING AND PACKAG- ING MILK OR MILK PRODUCTS ...
... cheese . 58.735 Pasteurized process cheese food . 58.736 Pasteurized process cheese spread . 58.737 Explanation of terms . SUPPLEMENTAL SPECIFICATIONS FOR PLANTS MANUFACTURING , PROCESSING AND PACKAG- ING MILK OR MILK PRODUCTS ...
Página 199
Sec . 58.2501 Cheddar cheese . Subparts C - J [ Reserved ] Subpart K - United States Standards for Grades of Cheddar Cheese Sec . EXPLANATION OF TERMS 58.2574 Explanation of terms . Subpart O - U.S . Standards for Dry Whey DEFINITIONS ...
Sec . 58.2501 Cheddar cheese . Subparts C - J [ Reserved ] Subpart K - United States Standards for Grades of Cheddar Cheese Sec . EXPLANATION OF TERMS 58.2574 Explanation of terms . Subpart O - U.S . Standards for Dry Whey DEFINITIONS ...
Página 201
... 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 ...
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Términos y frases comunes
accordance Administrator Agriculture Alfalfa amended appeal grading application approved authorized beans bond brisket broomcorn brown rice butter C&MS 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 or inspection grading service grain houseman inch inspec inspection certificate inspection or grading inspection service June 20 kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment Milled Rice minimum moderately muscling odors official identification official plant packaging pasteurized percent person poultry poultry products purpose ready-to-cook receipt regulations request ribeye ribs rooms rosin sample sampler sanitary Secretary seed shell eggs sirup slaughter slightly specified spected split peas Standard grade storage stored Subpart suspended thereof thick tion U.S. Grade United ware warehouse license weight Yield Grade
Pasajes populares
Página 388 - If any valuable constituent has been in whole or in part omitted or abstracted therefrom; or (2) if any substance has been substituted wholly or in part therefor; or (3) if damage or inferiority has been concealed in any manner; or (4) if any substance has been added thereto or mixed or packed therewith so as to increase its bulk or weight, or reduce its quality or strength, or make it appear better or of greater value than it is.