{"data":{"id":"us/7-cfr-58.650","jurisdiction":"us","citation":"7 CFR 58.650","heading":"Requirements for frozen custard.","body":"The same requirements apply as for ice cream except plain frozen custard shall have a minimum egg yolk solids content of 1.4 percent, and 1.12 percent when fruits, nuts and other such ingredients are used for flavoring.","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":"cf025e8dc2a55b28644b51a2211947800a0bcf67ce660d5a599194af1e5ad08d","source_id":"us-cfr","stale":true,"prev":"us/7-cfr-58.649","next":"us/7-cfr-58.651"},"notice":"GroundRules: Original legal text. Not legal advice."}