MIL-DTL-10958G
* 3.1.1 Milk. The raw milk or milk products used in the preparation of this product shall comply
with all the quality requirements for No. 2 (or better) specified in the General Specifications for
Dairy Plants Approved for USDA Inspection and Grading Service. The milk shall be drawn from
cows located in a Modified Accredited Area, or Accredited Free State, or an Accredited Free
Herd for Tuberculosis as determined by USDA. In addition, the milk shall be drawn from cows
located in states meeting Class B status or a Certified Free Herd, or in an area involved with the
milk ring testing or blood testing program for Brucellosis under USDA, Animal and Plant Health
Inspection Service, APHIS 91-1.
* 3.1.2 Oils. Cottonseed oil and soybean and cottonseed blend shall be of good quality, properly
refined, partially hydrogenated and deodorized. One or more of the additives such as, citric acid,
isopropyl citrate or stearyl citrate may be incorporated into the oil. In addition, the cottonseed oil
and soybean and cottonseed blend shall have a fat stability (AOM) of not less than 65 hours and a
peroxide value of not more than 1.0 milliequivalents per 1000 grams of oil at time of formulation
of the margarine and a solid fat index (SFI) and temperature range as follows. 1/ 2/
Temperature
Solid Fat Index
o
o
F
C
50
10
22.0 to 26.0
70
21
18.0 to 22.0
92
33
13.5 to 16.5
104 40
9.5 to 12.5
3.1.3 Water. Water used shall meet drinking water standards approved by State or Federal
regulatory agencies and shall have no undesirable flavors or odors.
3.1.4 Salt. Salt shall be refined, crystalline, free-flowing, evaporated sodium chloride and of the
type commonly used in margarine. Iodized salt shall not be used.
3.1.5 Milk solids-not-fat. Milk solids-not-fat shall be obtained from pasteurized skim milk,
nonfat dry milk, and/or dry whey. The nonfat dry milk shall be U.S. Extra Grade as defined in
the U.S. Standards for Grades of Nonfat Dry Milk, and the dry whey shall be U.S. Extra Grade
as defined in the U.S. Standards for Dry Whey. The nonfat dry milk and the dry whey shall be
certified as Salmonella negative.
1/ Determined on the oil (tests run to completion and results reported to the nearest hour) not
more than 96 hours prior to use in production of the margarine. Determination shall be made
subsequent to addition of emulsifying and anti-oxidant materials as specified in 3.1.6.
2/ The SFI shall be performed prior to blending with any other ingredients.
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