Search for: "C. J. L. v. Langford"
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13 Dec 2010, 6:30 am
Langford, and R. [read post]
14 Dec 2010, 6:22 am
Langford, and R. [read post]
13 Dec 2010, 7:34 pm
Langford, and R. [read post]
14 Dec 2010, 11:33 am
Langford, and R. [read post]
12 Dec 2010, 5:42 pm
Langford, and R. [read post]
26 Apr 2019, 9:53 am
Schiro No. 18-0278 (Tex. 2019) (attorney fee award based on fee-shifting statute reversed and remanded for redetermination).Cognate Place Name ROHRMOOS VENTURE, ERIC LANGFORD, DAN BASSO, AND TOBIN GROVE, Petitioners,v.UTSW DVA HEALTHCARE, LLP, Respondent. [read post]
6 Feb 2011, 1:59 am
The Raw Milk Cheesemakers' Association adds an additional criteria for low-temperature (thermised) heat treatment of raw milk cheese: "Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104°F, 40°C) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature of not less than 35°F (2°C) in accordance with US FDA regulations. [read post]
19 Sep 2013, 8:34 pm
The Raw Milk Cheesemakers’ Association adds an additional criteria for low-temperature (thermised) heat treatment of raw milk cheese: ”Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104°F, 40°C) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature of not less than 35°F (2°C) i [read post]
14 Mar 2017, 6:01 pm
The Raw Milk Cheesemakers’ Association adds an additional criteria for low-temperature (thermised) heat treatment of raw milk cheese: ”Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104°F, 40°C) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature of not less than 35°F (2°C) in accordance with US FDA… [read post]
29 Jul 2016, 8:06 am
The Raw Milk Cheesemakers’ Association adds an additional criteria for low-temperature (thermised) heat treatment of raw milk cheese: ”Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104°F, 40°C) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature of not less than 35°F (2°C) in accordance with US FDA… [read post]
15 Dec 2011, 8:24 pm
Eric C. [read post]
18 May 2019, 9:27 am
Rohrmoos Venture v. [read post]
20 Jul 2023, 1:25 am
Fuerst and Robert J. [read post]
15 Dec 2020, 8:30 am
Arthur (Emory), Michael J. [read post]
