Yogurt sherbet is a product that meets all the requirements and standards prescribed for sherbet, except as follows:
(a) It shall have an acidity of not less than six-tenths of 1 percent calculated as lactic acid.
(b) Bacteria standards which are specified for sherbet do not apply to yogurt sherbet.
(c) It shall have a yogurt content of not less than 40 percent.
(Repealed and added by Stats. 1994, Ch. 95, Sec. 16. Effective June 6, 1994.)
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