MIL-DTL-43377E
3. REQUIREMENTS
3.1 Ingredients. All ingredients shall be clean, sound, wholesome, and free from foreign
material, evidence of rodent or insect infestation, extraneous material, off-odors, off-flavors, and
off-colors.
3.1.1 Eggs, whole, liquid. Liquid whole eggs shall have been processed under USDA
inspection in accordance with USDA Regulations Governing the Inspection of Eggs and
Egg Products (9 CFR 590). Whole eggs shall be prepared from egg yolks and egg whites in
their natural proportions as broken directly from the shell egg as evidenced by a USDA Egg
Inspection Certificate. The certificate shall state the time of breaking and shall accompany the
liquid whole eggs. Pasteurization or such other treatment is deemed to permit the adding of safe
and suitable substances (other than chemical preservatives) that are essential to the method of
pasteurization or other treatment used. Liquid egg products shall be held at a temperature of 40°
F (4° C) or below without freezing and shall be held not more than 72 hours from time of
breaking until the start of formulation.
3.1.2 Milk, solids, nonfat. The nonfat milk solids shall be derived from either high-heat
concentrated/condensed skim milk (see 3.1.2.1) or high-heat nonfat dry milk (see 3.1.2.2).
3.1.2.1 Milk, skim, concentrated/condensed, high-heat. The high-heat concentrated/condensed
skim milk shall comply with the following requirements:
a. Whey protein nitrogen, not more than 1.5 mg per gram.
b. Aerobic plate count, not more than 30,000 CFU per gram.
c. Coliform count, not more than 10 per gram.
d. The age of product shall not exceed 72 hours from the time the evaporation
process is completed until the time of preparation of the egg mix (see 3.2).
During this time, the concentrated skim milk shall not have exceeded 45° F (7°C).
e. The product shall be free from odors and/or flavors such as oxidized, fruity, bitter,
stale, or sour.
3.1.2.2 Milk, nonfat, dry, high-heat. Nonfat dry milk shall be U.S. Extra Grade,
U.S. High Heat of the U.S. Standards for Grades of Nonfat Dry Milk (Spray Process) and U.S.
Heat Treatment Classification. The nonfat dry milk shall not be older than 90 days at the time of
use.
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