Specifications include, but are not limited to: Fresh pasteurized, homogenized milk with 2% butterfat, graded to meet State Board of Health specifications, as follows: less than 10 Coliform organisms/ml.; freezing point no greater than -0.525° C.; free of penicillin and other antibodies. ½ pint cartons (1,150 cartons/week) Fresh pasteurized, homogenized fat-free milk, graded to meet State Board of Health specifications, as follows: less than 10 Coliform organisms/ml.; freezing point no greater than -0.525° C.; free of penicillin and other antibodies. ½ pint cartons (1,825 cartons/week) Fresh buttermilk (Coliform organisms same as above). Fresh low fat milk with 1% butterfat, cultured with a blend of safe organisms (mostly lactic acid producing organisms) to produce the flavor and aroma expected in good buttermilk ½ pint cartons (70 cartons/week) ½ gallon cartons (6 cartons/week) Fresh pasteurized fat-free chocolate flavored milk, graded to meet State Board of Health specifications, as follows: less than 10 Coliform organisms/ml.; freezing point no greater than -0.525° C.; free of penicillin and other antibodies. ½ pint cartons (600 cartons/week) Fresh whole milk, graded to meet State Board of Health specifications, as follows: less than 10 Coliform organisms/ml.; freezing point no greater than -0.525° C.; free of penicillin and other antibodies. ½ pint cartons (21 cartons/week).