Subchapter A - MILK AND DAIRY PRODUCTS DEFINITIONS AND STANDARDS

Section 57.1 - Definitions
Section 57.1a - Milk
Section 57.2 - Acidified milk
Section 57.3 - Cultured milk
Section 57.4 - Lowfat milk
Section 57.5 - Acidified lowfat milk
Section 57.6 - Cultured lowfat milk
Section 57.7 - Skim milk or nonfat milk
Section 57.8 - Acidified skim milk
Section 57.9 - Cultured skim milk
Section 57.10 - Buttermilk
Section 57.11 - Heavy cream
Section 57.12 - Light cream
Section 57.13 - Light whipping cream
Section 57.14 - Whipped light cream, whipped medium cream and whipped heavy cream
Section 57.15 - Sour cream
Section 57.15a - Lowfat sour cream
Section 57.16 - Acidified sour cream
Section 57.17 - Eggnog
Section 57.18 - Half-and-half
Section 57.19 - Sour half-and-half
Section 57.20 - Acidified sour half-and-half
Section 57.21 - Yogurt
Section 57.22 - Lowfat yogurt
Section 57.23 - Nonfat yogurt
Section 57.24 - Protein fortified lowfat milk or skim milk
Section 57.25 - Approved testing methods
Section 57.26 - Approved ingredients
Section 57.27 - Other dairy products standard
Section 57.28 - Temporary marketing permit
Section 57.29 - Reserved
Section 57.30 - Reserved
Section 57.31 - Reserved
Section 57.32 - Reserved
Section 57.33 - Reserved