(1) Multiple-service containers.
(2) Single-service containers.
b. Cartons--solid pack, fiber, or plastic.
c. Slices--6 or 8 slices per quart, each slice individually encircled with
d. Molded Individual Portions (Bars) or Filled Individual Cups--2, 2 1/2, 3, 3
1/2, 4, or 5 fluid ounces, each individually wrapped in paper or foil or contained in a
carton or cup.
e. Other Styles--molded bars, cones with sealed cap (preformed), and
sandwiches, each individually wrapped in paper or foil.
Section IV. MANUFACTURED DAIRY PRODUCTS
1-36. MANUFACTURED DAIRY PRODUCTS
a. For military purposes, manufactured dairy products include cheese,
processed cheese, butter, dried milk, dried skim milk, dried whey, dried buttermilk
solids, evaporated milk, condensed milk, milk fat, stabilized milk and cream, sterilized
dairy drink, and all other dairy foods which do not fall into fresh dairy products and
b. Definitions of some of these manufactured dairy products are given below.
(1) Butter. This is a product made exclusively from cow's milk or cream. It is
churned, or processed so that the fat globules break away from the fluid in the milk.
The butter must contain not less that 80 percent milkfat, may have common salt added,
and may or may not have color added. Unsalted butter (commonly called sweet butter)
is used primarily for cooking and as an ingredient in commercial food manufacturing.
(2) Cheese. This is dairy food made from the curd (coagulated portion) of
milk. It is classified as natural or processed.