Subpart B. Subpart B—General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1

• Definitions

  • SECTION § 58.805 - Meaning of words.

• Purpose

  • SECTION § 58.122 - Approved plants under USDA inspection and grading service.

• Approved Plants

  • SECTION § 58.123 - Survey and approval.
  • SECTION § 58.124 - Denial or suspension of plant approval.

• Premises, Buildings, Facilities, Equipment and Utensils

  • SECTION § 58.125 - Premises.
  • SECTION § 58.126 - Buildings.
  • SECTION § 58.127 - Facilities.
  • SECTION § 58.128 - Equipment and utensils.

• Personnel, Cleanliness and Health

  • SECTION § 58.129 - Cleanliness.
  • SECTION § 58.130 - Health.

• Protection and Transport of Raw Milk and Cream

  • SECTION § 58.131 - Equipment and facilities.

• Quality Specifications for Raw Milk

  • SECTION § 58.132 - Basis for classification.
  • SECTION § 58.133 - Methods for quality and wholesomeness determination.
  • SECTION § 58.134 - Sediment content for milk in cans.
  • SECTION § 58.135 - Bacterial estimate.
  • SECTION § 58.136 - Rejected milk.
  • SECTION § 58.137 - Excluded milk.
  • SECTION § 58.138 - Quality testing of milk from new producers.
  • SECTION § 58.139 - Record of tests.
  • SECTION § 58.140 - Field service.
  • SECTION § 58.141 - Alternate quality control program.

• Operations and Operating Procedures

  • SECTION § 58.917 - General.
  • SECTION § 58.918 - Standardization.
  • SECTION § 58.919 - Pre-heat, pasteurization.
  • SECTION § 58.920 - Homogenization.
  • SECTION § 58.921 - Concentration.
  • SECTION § 58.922 - Thermal processing.
  • SECTION § 58.923 - Filling containers.
  • SECTION § 58.924 - Aseptic filling.
  • SECTION § 58.925 - Sweetened condensed.
  • SECTION § 58.926 - Heat stability.
  • SECTION § 58.927 - Storage.
  • SECTION § 58.928 - Quality control tests.
  • SECTION § 58.929 - Frequency of sampling for quality control.
  • SECTION § 58.930 - Official test methods.
  • SECTION § 58.931 - General identification.

• Packaging and General Identification

  • SECTION § 58.150 - Containers.
  • SECTION § 58.151 - Packaging and repackaging.
  • SECTION § 58.152 - General identification.

• Storage of Finished Product

  • SECTION § 58.153 - Dry storage.
  • SECTION § 58.154 - Refrigerated storage.

• Inspection, Grading and Official Identification

  • SECTION § 58.155 - Grading.
  • SECTION § 58.156 - Inspection.
  • SECTION § 58.157 - Inspection or grading certificates.
  • SECTION § 58.158 - Official identification.

• Explanation of Terms

  • SECTION § 58.159 - Terms.

• Supplemental Specifications for Plants Manufacturing, Processing, and Packaging Nonfat Dry Milk, Instant Nonfat Dry Milk, Dry Whole Milk, and Dry Buttermilk

• Rooms and Compartments

  • SECTION § 58.806 - General.

• Equipment and Utensils

  • SECTION § 58.912 - General construction, repair and installation.
  • SECTION § 58.913 - Evaporators and vacuum pans.
  • SECTION § 58.914 - Fillers.
  • SECTION § 58.915 - Batch or continuous in-container thermal processing equipment.
  • SECTION § 58.916 - Homogenizer.

• Quality Specifications for Raw Materials

  • SECTION § 58.932 - Milk.
  • SECTION § 58.933 - Stabilizers.
  • SECTION § 58.934 - Sugars.
  • SECTION § 58.935 - Chocolate and cocoa.

• Requirements for Finished Products Bearing USDA Official Identification

  • SECTION § 58.936 - Milk.
  • SECTION § 58.937 - Physical requirements for evaporated milk.
  • SECTION § 58.938 - Physical requirements and microbiological limits for sweetened condensed milk.

• Supplemental Specifications for Plants Manufacturing, Processing and Packaging Butter and Related Products

• Quality Specifications for Raw Material

  • SECTION § 58.711 - Cheddar, colby, washed or soaked curd, granular or stirred curd cheese.
  • SECTION § 58.712 - Swiss.
  • SECTION § 58.713 - Gruyere.
  • SECTION § 58.714 - Cream cheese, Neufchatel cheese.
  • SECTION § 58.715 - Cream, plastic cream and anhydrous milkfat.
  • SECTION § 58.716 - Nonfat dry milk.
  • SECTION § 58.717 - Whey.
  • SECTION § 58.718 - Flavor ingredients.
  • SECTION § 58.719 - Coloring.
  • SECTION § 58.720 - Acidifying agents.
  • SECTION § 58.721 - Salt.
  • SECTION § 58.722 - Emulsifying agents.

• Supplemental Specifications for Plants Manufacturing and Packaging Cheese

• Supplemental Specifications for Plants Manufacturing and Packaging Cottage Cheese

• Requirements for Cottage Cheese Bearing USDA Official Identification

  • SECTION § 58.526 - Official identification.
  • SECTION § 58.527 - Physical requirements.
  • SECTION § 58.528 - Microbiological requirements.
  • SECTION § 58.529 - Chemical requirements.
  • SECTION § 58.530 - Keeping quality requirements.

• Supplemental Specifications for Plants Manufacturing, Processing and Packaging Frozen Desserts

• Supplemental Specifications for Plants Manufacturing, Processing and Packaging Pasteurized Process Cheese and Related Products

• Requirements for Processed Cheese Products Bearing USDA Official Identification

  • SECTION § 58.734 - Official identification.
  • SECTION § 58.735 - Quality specifications for raw materials.

• Quality Specifications for Finished Products

  • SECTION § 58.736 - Pasteurized process cheese.
  • SECTION § 58.737 - Pasteurized process cheese food.
  • SECTION § 58.738 - Pasteurized process cheese spread and related products.

• Supplemental Specifications for Plants Manufacturing, Processing, and Packaging Whey, Whey Products and Lactose

• Supplemental Specifications for Plants Manufacturing, Processing, and Packaging Evaporated and Condensed Milk or Ultra-Pasteurized Products

• definitions

  • SECTION § 58.905 - Meaning of words.