Specifications include, but are not limited to: 1. MILK, 1 PERCENT LOW FAT Milk shall be fluid, Grade A, homogenized, pasteurized, re-pasteurized and/or recombined. Milk shall contain no less than 8.25 percent non-fat solids, shall have no visible cream separation, shall be free from objectionable odor and flavor, no more than 12 grams total sugar, and no more than 2.5 percent total fat per eight (8) ounce serving. There shall be no added preservatives, neutralizers, or other foreign substances except Vitamins A and D. The bacterial count shall be less than 200,000 per cubic centimeter (cc) after pasteurization or minimum 99.9 percent microorganism free if using microfiltration filter to trap 99.9 percent of microorganisms in the milk. The product shall be packed in 8 fluid ounces (half pint) units, and packed no more than seventy (70) units per case. The units shall be wax-coated or plastic-coated with a discernable opening that is easily accessible to students. Strings, tapes, or straws are not acceptable. Units shall be designed for ease of handling by young children. 2. MILK, SKIM Milk shall be fluid, Grade A, homogenized, pasteurized, re-pasteurized and/or recombined. Milk shall contain no more than 0.05 percent milk fat. Milk shall contain no less than 8.25 percent non-fat solids, shall have no visible cream separation, shall be free from objectionable odor and flavor, no more than 12 grams total sugar per eight (8) ounce serving. There shall be no added preservatives, neutralizers, or other foreign substances except Vitamins A and D. The bacterial count shall be less
