Part 405. PART 405—DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY

• SUBPART A [§ 405.10 - § 405.17] - Subpart A—Receiving Stations Subcategory
• SUBPART B [§ 405.20 - § 405.27] - Subpart B—Fluid Products Subcategory
• SUBPART C [§ 405.30 - § 405.37] - Subpart C—Cultured Products Subcategory
• SUBPART D [§ 405.40 - § 405.47] - Subpart D—Butter Subcategory
• SUBPART E [§ 405.50 - § 405.57] - Subpart E—Cottage Cheese and Cultured Cream Cheese Subcategory
• SUBPART F [§ 405.60 - § 405.67] - Subpart F—Natural and Processed Cheese Subcategory
• SUBPART G [§ 405.70 - § 405.77] - Subpart G—Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory
• SUBPART H [§ 405.80 - § 405.87] - Subpart H—Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory
• SUBPART I [§ 405.90 - § 405.97] - Subpart I—Condensed Milk Subcategory
• SUBPART J [§ 405.100 - § 405.107] - Subpart J—Dry Milk Subcategory
• SUBPART K [§ 405.110 - § 405.117] - Subpart K—Condensed Whey Subcategory
• SUBPART L [§ 405.120 - § 405.127] - Subpart L—Dry Whey Subcategory