Buttermilk.

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  2. CFR 7
  3. Agriculture
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  6. Requirements and Standards Under the Agricultural Marketing Act of 1946 and the Egg Products Inspection Act
  7. Grading and Inspection, General Specifications for Approved Plants and Standards for Grades of Dairy Products
  8. General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service
  9. Quality Specifications for Raw Materials
  10. Buttermilk.

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§ 58.234 Buttermilk.

Buttermilk for drying as dry buttermilk or dry buttermilk product shall be fresh and derived from the churning of butter, with or without the addition of harmless lactic culture. No preservative, neutralizing agent or other chemical may be added. Fluid buttermilk, unless cultured, shall be held at 45 °F or lower unless processed within 2 hours.

[56 FR 33855, July 24, 1991]


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