1、A-A-20LL3B 87 W 7777774 0048728 7 W A-A-201.13B December 12, 1986 SUPERSEDES COMM8RCIAL ITEM DESCRIPTION MI= AND MILK PRODUCTS A-A-201 1% October 16, 1985 The U.S. Department of Agriculture has authorized tl.: use of this Commercial Item Description in preference to Federal Specification8 C-C-678, C
2、-B-816, C-13-1678, and C-M-173Oo This Commercial Item Description (CID) covers milk and milk products, packaged and packed in commercially acceptable containers suitable for use by the Federal Govarnment * Salient characteristics. A. Croupe, types, and ciaesee. The product shall conform to the group
3、s, types, and classes In the following list which shall be specified ae required In the contract or purchase order. The Department of Defense packing and packaging requirements are contained in the section entitled “For Department OP Defense Procurements.“ found on pages 6 anci 7. Group A. - Pasteur
4、ized. Group B. - Ultta-pasteurized.r Group C. - Aseptically proceesed and packaged (LTHT). Type I = Milk (Whole milk). Type II - Lovfat milk. Type III - Lowfat milk with added tnilk-derived nonfat eolide. Type IV - Skim milk (Nonfat milk). Type V = Skim milk (Nonfat milk) with added milkderived nonf
5、at solide, Type VI = Flavored milka. Clase 1 - Chocolate milk. Class 2 - Chocolate lowfat milk. Class 3 - Chocolate skiin milk. Class 4 - Eggnog-flavored milk. Class 5 - Fruit-flavored lowfat milk. /THIS DOCUMENT CONTAINS PAGES. - - FSC 8910 Provided by IHSNot for ResaleNo reproduction or networking
6、 permitted without license from IHS-,-,-A-A-20113B Type VI1 - Creame. Clase 1 - Heavy cream (Heavy whipping cream). Clase 2 - Light whipping cream (Whipping cream). Clase 3 - Light cream (Coffee cream or Table cream). Type VIX1 - Eggnog. Type IX - Half-and-halves. Clase 1 - Half-and-half. Clase 2 -
7、Sour half-and-half. Class 3 - Acidified sour half-and-half. Type X - Acidified milks. Claes 1 - Acidified buttermilk. Clase 2 - Acidified lowfat buttermilk. Clase 3 - Acidified skiin milkbuttermilk (Acidified nonfat but termilk) e 5 Type XI - Cultured milks. , Cicies 1 - Cultured buttemilk. Clase 2
8、- Cultured lowfat buttermilk. Clase 3 - Cultured skim milk buttermilk (Cultured nonfat buttermilk). Type XII - Sour Creamer Clase 1 - Cultured sour cream. Claee 2 - Acidified sour cream. B. Plnlrhsd product description. Typs i - Milk (Whole milk). Whole milk ehall canply with 21 CFK 131.110 and ehal
9、l contain 400 International Unite (IU) of vitamin D por quart within limite of good mtinufacturing practice. When epecified, each quart ehall also contain not less than 2000 XU of vitamin A within limite of good manufacturing practice. The milk shall be homogenized. The milk ehai have a clean pleasi
10、ng flavor, but my have the following flavors to B elight degree: feed, or flat. it ehall be fret! Eran all other objectionable flavors. cooked (as appropriate for the pasteurization procese), 2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-8-2011
11、3 Typee II and III - Lowfat milk and lowfat milk with added milk-derived nonfat solids. Lowfat milks shell comply with 21 CFK 131.135 and shall contain 400 LU of vita- min D and not lese than 2000 IU of vitamin A per quart within limite of good manufacturing practice. flavor requiremente for Type I.
12、 The milkfat content shall be 1/2 . -1/2, or 2 percent, as specified. The products shall comply with the homogenization and Typee IV and P - Skim milk and ekim milk with added milk-derived nonfat solide. Skim milks shall comply with 21 CFK 131.143. vitamin requirements for Typee II and 1x1 and flavo
13、r requirements for Type I. The products shall comply with the Type VI - Flavored ailka. 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 chaeees shall contafn 400 IU of vitamin D per qua
14、rt within limite of good manufacturing practice. Classes 2 and 3 shall contain not lese than 2000 IU of vitamin A per quart within limits of good manufacturing practice. shall be homogenized. The chocolate flavoring shall be derived from cacao prod: ucta meeting 21 CFR 163. The products shall have a
15、 pleasingly sweet distinctive chocolate flavor free from objectionable flavore. All claeses The body shall be smooth with an acceptable mouth feel; it shall not be elimy, ropy, or show evidence of wheying-of f or floating fat part iclee. The color ehall be uniformly chocolate-brown tliroughout; it s
16、hall be free from msttling, settling, or etratification of chocolate. The milkfat content for Class 2 shall be 1/2, 1, 1-1/2, or 2 percent ae specified. Class 4 - Eggnog-flavored milk ehall comply with 21 CFR 131.110 and Type I for vitamins and homoyenizatfon requirements. The flavor, body, and colo
17、r require- ments shall be as stated for Type VIXX. Clase 5 - Fruit-flavored lowfat milk (e.g., strawberry, banana) shall comply with 21 CFK 131,135 and Type II for vitamins and homogenization requirements. There elid.1 be sufficient characterizing flavoring used to provide a satisfac- tory flavor le
18、vel. The color and body shall be uniform. The milkfat content ehall be 1/2, 1, 1-1/2, or 2 percent as specified. Type VI1 - Creame. Heavy cream (Class 1) shall comply with 21 CFR 131.150, light whipping cream (Class 2) with 21 CFK 131.157, light cream (Class 3) with 21 CFR 131.155. They shall heve a
19、 clean pleasing flavor, but Clase 3 may have the following flavors Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20113B to a slight degree: feed, or flat. They shall be free from all other objectionable flavors. Classes 1 and 2 shall whip rapid
20、ly and retain a satisfactory stiffness. Class 3 shall be homogenized and shall show no evidence of feathering or oiling-off in hot coffee4 cooked (as appropriate for the pasteurization process), Type VI11 - Eggnog. Eggnog shall comply with 21 CFK 131.170. It shall have a sweet, pleasing, typical fla
21、vor ranging from an egg custard-like flavor without spices to a moderately strong flavor rdth rm and nutmeg spice backgr.ound flavor. 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 uni
22、formly distributed upon gentle agitation. The body shall be smooth with a creamy consistency and shall show no evidence of serum eeparation, ropiness, slimy mouth feel, or excessive viscosity. The color shall be uniformly off- white to yellow, alui shall be free from mottling. Eggnog shall be homoge
23、nized. It may Type IX - Half-and-halveer - Half-and-half (Claes 1) shall comply with 21 CFR 131.180, (Clase 2) ehall comply with 21 CFR. 131.185. (Clase 3) shrill comply with 21 CFR 131.187. These products shall have a white to light crean color. They shall be homogenized. Class 1 shall show no evi-
24、 dence of feathering or oiling-off in hot coffee. Half-and-half shall have a fresh, sweet, pleasing flavor. St shall be free from all objectionable flavors: Eeed, cooked or oxidized. Sour and acidified sour half-and-half shall possess a delicate, armatic acid flavor, and be free from undesirable fla
25、vors: stale, or oxidized. Sour half-and-half Acidified eour half-and-half flat, Type X - Acidified milks. Acidified buttemilk (Clase 1) shall comply with 21 CFR 131.111. Acidified low fat buttermilk (Class 2) shall canply with 21 Cm 132.136. The milkfat content Eor Claes 2 shall be 1/2, 1, 1-112, or
26、 2 percent, as specified. Acidified skim milk buttermilk (Class 3) shall canply with 21 CFR 131.144. These products shall have characterizing ingredienta 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
27、characteristic arana and acid flavor and shall be free frou undesirable flavors: putrid, bitter, uietalic, and excessive acid. The body shaJ.1 be smooth, uniform, and of medium consistency. It shall be free from undesirable gas formation, wheying-off, and practically free from entrapped air, When sp
28、eciEied, Types X and Xl shall contain 400 SU of vitamin D and not less than 2000 IU of vitauin A per quart within limits of good manufacturing pract ce. 4 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20LL3B 89 9999974 0048732 O A-A-201 3B Type
29、 XI - Cultured milke. Cultured buttemilk (Class 1) shall cmply with 21 CFR 131.112. Cultured low- fat buttemilk (Class 2) shall canply with 21 CFR 131.138. The milk fat content for Class 2 shall be 1/2, 1-1/2, or 2 percent, as specified. Cultured skim milk buttermilk (Class 3) shall comply with 21 C
30、ER 131.146. have characterizing ingredients as stated in section 131.112, 131.138, and 131.146 paragraphs (e) (e), (7), (8). and (9) and lac.tic acid p-ducing orga- nisme are used. Salient characteristics for cultured milks are the same as acidif ied milks . These products shall Type XII - Sour crea
31、m. Cultured sour cream (Class 1) sliall canply with 21 CFR 131.160. Acidified sour cream (Class 2) shall comply with 21 CFK 131.162. pleaeant, mild, aranatic acid flavor and be free fran undesirable flavors: flat, bitter, rancid, or oxidized. The body shall be thick and smooth, uniform, free from lu
32、mps, or graininess and without excessive vhey separation. Sour cream shall possess a 5 Contractors certification. By submitting an offer, the contractor certifies that the product offered meets the epecif led salient characteris tics and requirement s of this CID; conforms to the producers own speci
33、fications and standards, including product characteris- tics, manufacturing procedures, quality control procedures, and storage and handling practices; has a national or regional distribution from storage facili- ties located within the United States, its territories, or posseesions; and is sold on
34、the commercial market. The Goverment resenres the right to determine proof of such conformance prior to the first delivery frau point of origin and any time theredter, up to and including delivery at final destination, as may be neceaeary to determine conformance with the provisions of the contract.
35、 Regulatory requirements. The delivered product shall comply with all applicable Federal and State man- datory requteuente and regulations relating to the preparation, packaging, labelinfi, storage, distribution, and sales of the product within the commercial marketplace. AL1 deliveries shal.1 confo
36、rm in every respect to the provisions of the Federal Food, Drug, and Cosuietic Act and regulations promulgated thereunder. Quality aeaurance. ll raw milk for pasteurization, coidensed and dried milk, finished product and the plant in which the products are processed shall comply with all applicable
37、requirements of the “Grade A Pes teurized Milk Ordinance - 1978 Recanmendations of the United States Public Health Service“ or latest revision thereof, or regu- lations substantially equivalent thereto. The raw milk for pasteurization, milk 5 Provided by IHSNot for ResaleNo reproduction or networkin
38、g permitted without license from IHS-,-,-A-A-201 13B plant, and pasteurized milk and milk products each shall have a caupliance rating of 90 or more as certified by a State Milk Sanitation Rating Officer and shall be listed in the “Sanitation Coinpliance and Enforcement Ratings of Interstate Milk Sh
39、ippers.“ All testing shall only be done by milk laboratories approved by Federal and State agencies and listed in the previously mentioned do cumen t l Preservation, packaging, p acking, labeling, and marking. The milk and milk products shell be preserved, packaged, packed, and case marked in accord
40、ance with good commercial practicer Commercial labeling and packaging, ae may be aucented by the contract or purchase order, shall be acceptable. Shipping coiitainere shall comply with the National Motor Freight Classification or Uniform Freight Classification, as applicable. For Department of Defen
41、se procurementsr Unless otherwitlo specifie, the age of product at time of delivery shall not exceed the following: Group A - Pee teurieed: 72 hours after pasteuriztion - Types I, 11, LLL, LV, V, VL, VZI, VIII, . and IX (Class I). 96 hours after pasteurization - Types IX (Classes 2 and 3), X, and XI
42、. 7 days after pasteurization : Type XII. Group B - Ultra-paeteurized: 14 days after packaging. Group C - Aeaptically processed and packaged (T Long Shelf Life): 30 days after packagir4. The following requirement Y are applicable when specified by the contracting officer. A. Commercial packaging. Sa
43、me as for commercial practice (see Preeervation, packaging, pa cking, labeling, and markings.) except for the bulk milk diapenser containers. The bulk milk dispenser container shall be a siqie service rnulti- gallon dispenser container (polyethylene bag) and shall be packed in a single service shipp
44、ing coiitainer (corrugated cardboard box) or a multiple service shipping container (plastic dispenser catie), which does not require transferring of the single service dispenser container (polyethylene bag) to a holder, holder ceGe, or dispenser case at the point of useq h Provided by IHSNot for Res
45、aleNo reproduction or networking permitted without license from IHS-,-,-A-A-201 1% Deliveries of bulk milk to Navy afloat are restricted to single service dispenser container in a single service shipping case (wax-impregnated corru- gated cardboard box). Be Commercial packiag. Packing shall be in ac
46、cordance with canmercial prac- tice, except foil-lined paperboard containers shall be packed in a fiberboard box conforming to Style RSC, Class domestic of PPP-B-636, CO Export packagiaa. The UlIT milk shall be packaged in hermetically sealed cans or foil-lined Satie as for commercial packaging exce
47、pt for UHT milk. paperboard containers .- Muth cans shall be tin-plated, round, open-top style, with solc.red or welded side seams and canpound-lined, double-seamed ends. Alternatively, can erde enameled Inside and out. The entire inside area of can shall be enameled. The can shall be coated outside
48、 with a coating coiorming to Type II or when specified, Type III of TT-C-495. Foil-lined paptirboard cartone shall be in accordance with camercial prac t ice D. Export packiiq. The product shall be packed in a snug-fitting fiberboard box, constructed, closed and* reinforced in accordance with Style
49、RSC, Grade VC, V36, or V4s of PPP-B-636; alternatively, the shipping container shall be a wax- impregnated fiberboard box constructed in accordance with Style RSC, Class I, Type SWCFI, Grade .275 of PPP-B-1163. The wax-impregnated box shall be closed with hot melt adhesive and shall be reinforced with one lengthwise band and two girtliwise bands in accordance with the appendix of PPP-B-636. Reinforcement shall be restricted to normeta
