Series 61-04 - Traditional Cheese Production
- Section 61-4-1 - General
- Section 61-4-2 - Definitions
- Section 61-4-3 - Minimum Quality Standards
- Section 61-4-4 - Minimum Testing Requirements
- Section 61-4-5 - Inhibitory Substances
- Section 61-4-6 - Abnormal Milk
- Section 61-4-7 - Adulteration
- Section 61-4-8 - Milkhouse B Construction and Facilities
- Section 61-4-9 - Milkhouse B Cleanliness
- Section 61-4-10 - Milking Barn or Parlor Construction and Maintenance
- Section 61-4-11 - Milking Barn or Parlor Cleanliness
- Section 61-4-12 - Barnyard
- Section 61-4-13 - Water Supply
- Section 61-4-14 - Toilet Facilities
- Section 61-4-15 - Milking Utensils and Equipment - Construction, Cleaning, Storage, and Handling
- Section 61-4-16 - Milking - Flanks, Udders, and Teats
- Section 61-4-17 - Milking - Surcingles, Milk Stools, and Anti-kickers
- Section 61-4-18 - Protection From Contamination
- Section 61-4-19 - Personnel - Hand Washing Facilities
- Section 61-4-20 - Personnel - Cleanliness
- Section 61-4-21 - Personnel - Health
- Section 61-4-22 - Animal Health
- Section 61-4-23 - Insect and Rodent Control
- Section 61-4-24 - Farm Inspection
- Section 61-4-25 - Cheese Kitchen B Construction and Facilities
- Section 61-4-26 - Cheese Kitchen - Utensils and Equipment
- Section 61-4-27 - Farm Exclusion
- Section 61-4-28 - Permit To Operate