Specifications include, but are not limited to: Milk - Grade A (a) Low fat milk is to contain no more than one percent (1.00) butterfat. (b) To contain not less than eight and twenty-five hundredths percent (8.25) milk solids not fat. (c) Shall show a bacterial count of not more than 30,000 per cc at any time of delivery or coliform count exceeding 10 per milliliter in any of 3 or 4 samples examined. (d) Shall contain no added water, preservatives, oil, coloring, matter, or any foreign matter. (e) Shall be pasteurized at not less than 143 degrees F for not less than 30 minutes or at not less than 161 degrees F for not less than 15 seconds. (f) Shall immediately after pasteurization be cooled to 50 degrees F or less and kept at such temperature until delivered. (g) Fat Free chocolate, strawberry, and vanilla milk must be made of fluid milk, pasteurized, and with a maximum butterfat of 0.00 percent. (h) Must come from dairies inspected and approved by the City, County and State Health Departments and, in addition, by an inspector selected by the buyer if such action is deemed necessary.