{"code":"FAC","codeName":"Food and Agricultural Code","section":"36952","citation":"Food & Agr. Code, § 36952","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 15. MILK AND MILK PRODUCTS ACT OF 1947 [32501. - 39912.]","url":"https://blackletter.si/food-and-agricultural-code/division-15"},{"name":"PART 3. MANUFACTURED PRODUCTS [36601. - 39912.]","url":"https://blackletter.si/food-and-agricultural-code/division-15/part-3"},{"name":"CHAPTER 2. Frozen Dairy Products [36801. - 36992.]","url":"https://blackletter.si/food-and-agricultural-code/division-15/part-3/chapter-2"},{"name":"ARTICLE 5. Sherbet [36951. - 36952.]","url":"https://blackletter.si/food-and-agricultural-code/division-15/part-3/chapter-2/article-5"}],"history":"Repealed and added by Stats. 1994, Ch. 95, Sec. 16.   Effective June 6, 1994.","effective":"1994-06-06","html":"<p>Yogurt sherbet is a product that meets all the requirements and standards prescribed for sherbet, except as follows:</p><p>(a) It shall have an acidity of not less than six-tenths of 1 percent calculated as lactic acid.</p><p>(b) Bacteria standards which are specified for sherbet do not apply to yogurt sherbet.</p><p>(c) It shall have a yogurt content of not less than 40 percent.</p>","text":"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.","otherVersions":[],"url":"https://blackletter.si/food-and-agricultural-code/sherbet-36952","source":"California Legislative Information bulk export (pubinfo)"}