Article 26. Sour Cream Dressing of California Food And Agricultural Code >> Division 15. >> Part 3. >> Chapter 5. >> Article 26.

Sour cream dressing is a product which is made from pasteurized market cream, with added milk solids derived from market milk, to which any strain, or two or more strains, of lactic acid producing organisms has been added to give it a distinct lactic acid flavor. It shall contain not less than 16 percent of milk fat and not less than 24 percent of total milk solids. It may contain salt and harmless edible stabilizers, emulsifiers, and coagulating enzymes as specified in Title 21 of the Code of Federal Regulations.

Sour cream dressing shall be labeled with the term "sour cream dressing" and with the name and address of the distributor.

At the time of sale to consumers, sour cream dressing shall be in containers of at least 1/2-gallon or 4-pound capacity.