MIL-DTL-10958G
3.1.6 Optional ingredients. Other optional ingredients permitted in the Definitions and
Standards of Identity for Margarine, Oleomargarine and limited to emulsifying and preservative
agents (see 3.3.1), artificial flavoring substances in semblance of butter, color additives and
vitamin D shall be used in the formulation.
3.2 Processing. The product shall be prepared from the materials specified in 3.1.1 through
3.1.6, and in accordance with the formulation necessary to meet the analytical requirements of
3.3.1. In addition, both sanitary methods and equipment (see 3.6) and operating procedures
reflecting good commercial practice shall be used.
3.3 Finished product. The finished product shall comply with the following requirements:
a. The finished product shall have a uniform yellow color characteristic of colored
commercial margarine.
b. There shall be no foreign flavor such as rancid, tallowy or oxidized.
c. The product shall have a firm compact body of good spreadability at 60o - 70oF
(16o 21oC), and shall not be crumbly, grainy, mealy, oily or visibly moist.
d. The finished product shall have been processed in such a manner as to pass the cube test
specified in 4.5.3 before release for shipment from the contractor's plant.
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3.3.1 Analytical requirements. The analytical requirements shall be as follows:
a. Fat not less than 80.0 percent.
b. Salt not less than 2.5 nor more than 3.0 percent.
c. Potassium sorbate not less than 0.08 nor more than 0.10 percent. 1/
d. Propyl gallate not less than 45 nor more than 50 parts per million (ppm). 1/
e. Butylated hydroxyanisole not less than 70 nor more than 75 ppm. 1/
f. Butylated hydroxytoluene not less than 70 nor more than 75 ppm. 1/
g. Calcium disodium EDTA not less than 70 nor more than 75 ppm. 1/
h. Milk solids-not-fat 2/ - not less than 8.5 percent of the percent of moisture in the
finished product.
i. Coliform less than 10 per gram.
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