{"data":{"id":"us/7-cfr-58.918","jurisdiction":"us","citation":"7 CFR 58.918","heading":"Standardization.","body":"The standardization of the product to obtain a finished product of a given composition shall be accomplished by the addition or removal of milkfat, milk solids-not-fat and/or water. The ingredients added to accomplish the desired composition shall be of the same hygenic quality as the product being standardized.","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":"1848d9cc6b8a29e41b33fc37027f96ade1342dcf45b59d0c999107b568cc035b","source_id":"us-cfr","stale":true,"prev":"us/7-cfr-58.917","next":"us/7-cfr-58.919"},"notice":"GroundRules: Original legal text. Not legal advice."}