A-A-20113 Milk And Milk Products (S/S By A-A-20251)This Commercial Item Description (CID) covers milk and milk products of the groups, types, and classes as listed below to include those products which have been pasteurized, ultra-pasteurized (requiring refrigerated handling and storage), or aseptically processed and packaged (requiring commercial sterility of the product under normal nonrefrigerated conditions) and are suitable for use by the Federal Government.

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A-A-20113B

Types II and III - Lowfat milk and lowfat milk with added milk-derived nonfat solids.

Lowfat milks shall comply with 21 CFR 131.135 and shall contain 400 IU of vitamin D and not less than 2000 IU of vitamin A per quart within limits of good manufacturing practice. The products shall comply with the homogenization and flavor requirements for Type 1. The milk fat content shall be 1/2, 1, 1-1/2, or 2 percent, as specified.

Types IV and V - Skim milk and skim milk with added milk-derived nonfat solids.

Skim milks shall comply with 21 CFR 131.143. The products shall comply with the vitamin requirements for types II and III and flavor requirements for type I.

Type IV- Flavored miks.

Classes 1, 2, and 3 - Chocolate milk shall comply with 21 CFR 131.110, chocolate lowfat milk with 21 CFR 131.135, and chocolate skim milk with 21 CFR 131.143. All classes shall contain 400 IU of vitamin D per quart within limits of good manufacturing practice. Classes 2 and 3 shall contain not less than 2000 IU of vitamin A per quart within limits of good manufacturing practice. All classes shall be homogenized. The chocolate flavoring shall be derived from cacao products meeting 21 CFR 163. The products shall have a pleasingly sweet distinctive chocolate flavor free from objectionable flavors.

The body shall be smooth with an acceptable mouth feel; it shall not be slimy, ropy, or show evidence of wheying-off or floating fat particles. The color shall be uniformly chocolate-brown throughout; it shall be free from mottling, settling, or stratification of chocolate. The milkfat content for class 2 shall be 1/2, 1, 1-1/2, or 2 percent as specified.

Class 4- Eggnog-flavored milk shall comply with 21 CFR 131.110 and Type I for vitamins and homogenization requirements. The flavor, body, and color requirements shall be as stated for Type VIII.

Class 5- Fruit-flavored lowfat milk (e.g., strawberry, banana) shall comply with 21 CFR 131.135 and Type II for vitamins and homogenization requirements. There shall be sufficient characteristics flavoring used to provide a satisfactory flavor level. The color and body shall be uniform. The milkfat content shall be 1/2, 1, 1-1/2, or 2 percent as specified.

Type VII- Creams.

Heavy cream (Class 1) shall comply with 21 CFR 131.150, light whipping cream (Class 2) with CFR 131.157, light cream (Class 3) with 21 CFR 131.155. They shall have a clean pleasing flavor, but Class 3 may have the following flavors to a slight degree: cooked (as appropriate for the pasteurization process), feed, or flat. They shall be free from all other objectionable flavors. Classes 1 and 2 shall whip rapidly and retain a satisfactory stiffness. Class 3 shall be homogenized and shall show no evidence of feathering or oiling-off in hot coffee.