Specifications include, but are not limited to: 6) All milk products must be produced, handled and pasteurized in conformity and in accordance with the provisions of the Standard Milk Ordinance and Code, 1953 revision, recommended by the United States Public Health Service, and in accordance with any future upward revisions and of the above recommended milk ordinance and code. In addition to compliance with the Standard Milk Ordinance and Code, all white milk and flavored milk must comply with the following specifications. A. 1% Milk – Grade A 1. To contain no more than one percent (1%) butterfat. 2. To contain not less than eight and twenty-five hundredths percent (8.25) milk solids, not fat. 3. Shall show a bacterial count of not more than 30,000 per cc at any time in delivery, or coliform count exceeding 10 per milliliter in any of 3 or 4 samples examined. 4. Shall contain no added water, preservatives, oil, coloring matter, or any foreign matter. 5. Shall be pasteurized at not less than 145 degrees F., for not less than 30 minutes or at not less than 161 degrees F. for not less than 15 seconds. 6. Shall, immediately after pasteurization, be cooled to 40 degrees F. or less and kept at such temperatures until delivered. B. Fat-Free/Skim White, Chocolate, Strawberry or Vanilla Milkshake Milk – Grade A 1. White, Chocolate, Strawberry or Vanilla Milkshake Milk must be made of fluid milk, pasteurized with a maximum of one-half percent (.5) butterfat and must meet the State of Kansas requirements for reimbursement. 2. All of the other above requirements for 1% milk shall be met. C. 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. D. All white milk and flavored milk will be subjected to periodic tests for compliance with the above specifications and by a private testing laboratory engaged by the purchaser, and such products will be rejected if not in full compliance with these specifications.
