WHOLE WHITE MILK – UNFLAVORED AND FLAVORED - shall be homogenized with Vitamin D added, and the minimum butterfat content shall be 3.4%. Temperature no less than 34 degrees Fahrenheit, but no more than 42 degrees Fahrenheit. 2% MILK - shall be homogenized with Vitamin D added, and the minimum butterfat content shall be 2%. Temperature no less than 34 degrees Fahrenheit, but no more than 42 degrees Fahrenheit. SKIM MILK (WHITE) - shall be homogenized with Vitamin D added and from which sufficient milk fat has been removed to reduce its butterfat content to less than 1/10th of 1% as per State Law Requirements. Temperature no less than 34 degrees Fahrenheit, but no more than 42 degrees Fahrenheit. LOW FAT MILK – UNFLAVORED AND FLAVORED - shall be homogenized with Vitamin D added, and the minimum butterfat content shall be 1%. Temperature no less than 34 degrees Fahrenheit, but no more than 42 degrees Fahrenheit. CHOCOLATE LOW FAT 1% MILK – SHALL BE HOMOGENIZED WITH Vitamin A and D added, and the butterfat content shall not exceed 1% milk fat. It shall contain 1% cocoa or 1.5% liquid chocolate plus 5% sugar and less than 1% stabilizers. Temperature no less than 34 degrees Fahrenheit, but no more than 42 degrees Fahrenheit.
