Code of Federal Regulations (Last Updated: May 6, 2024) |
Title 7 - Agriculture |
Subtitle B - Regulations of the Department of Agriculture |
Chapter I - Agricultural Marketing Service (Standards, Inspections, Marketing Practices), Department of Agriculture |
SubChapter C - Regulations and Standards Under the Agricultural Marketing Act of 1946 and the Egg Products Inspection Act |
Part 58 - Grading and Inspection, General Specifications for Approved Plants and Standards for Grades of Dairy Products 1 |
Subpart B - General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service |
Operations and Operating Procedures |
§ 58.724 - Blending.
Latest version.
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§ 58.724 Blending.
To as great an extent as is practical, each vat of cheese should be divided and distributed throughout numerous cooker batches. The purpose being to minimize the preponderance and consequent influence of any one vat on the characteristics of the finished product, and to promote as much uniformity as is practical. In blending also consider the final composition requirements for fat and moisture. Quantities of salt, color, emulsifier and other allowable ingredients to be added shall be calculated and predetermined for each cooker batch.