A-A-20113B
Type VIII- Creams/
Class 1- Heavy cream (Heavy whipping cream).
Class 2- Light whipping cream (Whipping cream).
Class 3- Light cream (Coffee cream or Table cream).
Type VIII- Eggnog.
Type IX- Half-and-halves.
Class 1- Half-and-half
Class 2- Sour half-and-half.
Class 3- Acidified sour half-and-half.
Type X- Acified milks.
Class 1 – Acidified buttermilk.
Class 2 - Acidified lowfat buttermilk.
Class 3 - Acidified skim milk buttermilk (Acidified nonfat buttermilk).
Type XI- Cultured milk.
Class 1- Cultured buttermilk.
Class 2- Cultured lowfat buttermilk.
Class 3- Cultured skin milk buttermilk (Cultured nonfat buttermilk).
Type XII- Sour Creams.
Class 1- Cultured sour cream.
Class 2- Acidified sour cream.
B. Finished product description.
Type I- Milk (Whole milk).
Whole milk shall comply with 21 CFR 131.110 and shall contain 400 International Units (IU) of vitamin D per quart within limits of good manufacturing practice. When specified, each quart shall also contain not less than 2000 IU of vitamin A within limits of good manufacturing practice. The milk shall be homogenized. The milk shall have a clean pleasing flavor, but may have the following flavors to a slight degree: cooked (as appropriate for the pasteurization process), feel, or flat. It shall be free from all other objectionable flavors.
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