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

Type VIII- Eggnog.

Eggnog shall comply with 21 CFR 131.170. It shall have a sweet, pleasing, typical flavor ranging from an egg custard-like flavor without spices to a moderately strong flavor with rum and nutmeg spice background flavor. It may have the following flavors to a slight degree: cooked, feed, or flat, but shall be free from all other objectionable flavors. If spices are present, they shall be uniformly distributed upon gentle agitation. The body shall be smooth with a creamy consistency and shall show no evidence of serum separation, ropiness, slimy mouth feel, or excessive viscosity. The color shall be uniformly off white to yellow, and shall be free from mottling. Eggnog shall be homogenized.

Type IX- Half-and-halves.

Half-and-half (Class 1) shall comply with 21 CFS 131.180. Sour half-and-half (Class 2) shall comply with 21 CF8 131.185. Acidified sour half-and-half (Class 3) shall comply with 21 CFR 131.187. These products shall have a white to light cream color. They shal1 be homogenized. Class 1 shall show no evidence of feathering or oiling-off in hot coffee. Half-and-half shall have a fresh, sweet, pleasing flavor. It shall be free from all objectionable flavors: feed, cooked or oxidized. Sour ad acidified sour half-and-half shall possess a delicate, aromatic acid flavor, and be free from undesirable flavors: flat, stale, or oxidized.

Type X- Acidified milks

Acidified buttermilk (Class 1) shall comply with 21 CFR 131.111. Acidified low fat buttermilk (Class 2) shall comply with 21 CPS 131.136. The milkfat content for Class 2 shall be 1/2, 1, 1-1/2, or 2 percent, as specified. Acidified skim milk buttermilk (.Class 3) shall comply with 21 CFR 131.144. These products shall have characterizing ingredients as stated in section 131.111, 131.136, and 131.144, paragraphs (e) (6), (7), (8), and (9). Acidified milks shall possess a pleasing and desirable characteristic aroma and acid flavor and shall be free from undesirable flavors: putrid, bitter, metallic, and excessive acid.

The body shall be smooth, uniform, and of medium consistency. It shall be free from undesirable gas formation, wheying-off, and practically free from entrapped air. When specified, Types X and XI shall contain 400 IU of vitamin D and not less than 2000 IU of vitamin A per quart within limits of good manufacturing practice.