{"data":{"id":"us/7-cfr-58.654","jurisdiction":"us","citation":"7 CFR 58.654","heading":"Physical requirements for sherbet.","body":"(a) Flavor. The flavor of the finished sherbet shall be pleasing and desirable and characteristic of the particular flavoring used and shall impart a sweet yet tart sensation.\n(b) Body and texture. The body shall be firm, compact, somwhat chewy and readily melt to an even syrupy consistency at room temperatures; the texture shall be smooth but not as fine as in ice cream and shall be even throughout.\n(c) Color. The color shall be attractive, pleasing, uniform and characteristic of the flavor represented.","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":"021b78a5fe9a48de2977d4808465cb5c186c9c4080f694748c6405b568758071","source_id":"us-cfr","stale":true,"prev":"us/7-cfr-58.653","next":"us/7-cfr-58.705"},"notice":"GroundRules: Original legal text. Not legal advice."}