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]