{"data":{"id":"us/7-cfr-58.330","jurisdiction":"us","citation":"7 CFR 58.330","heading":"Butter starter cultures.","body":"Harmless bacterial cultures when used in the development of flavor components in butter and related products shall have a pleasing and desirable flavor and shall have the ability to transmit these qualities to the finished product.","path":["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—REQUIREMENTS 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","Subpart B—General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1"],"source_url":"https://www.ecfr.gov/api/versioner/v1/full/2026-08-25/title-7.xml","current_through":"2026-08-25","vintage":"","retrieved_at":"2026-08-27T02:24:01Z","sha256":"9b38fd3a174e5deb689301594038aa0e832d997ad7c4f0e8a72d71eaa1922023","source_id":"us-cfr","stale":true,"prev":"us/7-cfr-58.329","next":"us/7-cfr-58.331"},"notice":"GroundRules: Original legal text. Not legal advice."}