CFR /  Title 7  /  Part 58  /  Sec. 58.529 Chemical requirements.

(a) Moisture. See Sec. 58.505(b).

(b) Milkfat. See Sec. 58.505(b).

(c) pH. Not higher than 5.2.

(d) Phosphatase. Not more than 4 micrograms of phenol equivalent per gram of cheese.