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METRIC

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July 3, 2018

SUPERSEDING

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October 31, 2001

COMMERCIAL ITEM DESCRIPTION

FLUID MILK AND MILK PRODUCTS

The U.S. Department of Agriculture (USDA) has authorized

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers fluid milk and milk products packed in commercially acceptable 

containers, suitable for use by Federal, State, local governments, other interested parties, and as a 

component of operational rations. Please note: This document does not guarantee purchase 

of this item by USDA.1

2. PURCHASER NOTES.

2.1. Purchasers must specify the following:

• Group(s), type(s), flavor(s), packaging size(s), and agricultural practice(s) of fluid milk and 

milk products desired (Sec. 3).

• Manufacturer’s Quality Assurance and Plant Survey (Sec. 10.1), Manufacturer’s/ 

Distributor’s Certification (Sec. 10.2), or USDA Certification (Sec. 10.3).

2.2 Purchasers may specify the following:

• Packaging requirements other than commercial (Sec. 11).

3. CLASSIFICATION. The fluid milk and milk products must conform to the following list 

which must be specified in the solicitation, contract, or purchase order.

Groups, types, flavors, packaging sizes, and agricultural practices.

2

Group I - Pasteurized

Group II - Ultra-pasteurized (Extended Shelf Life under Refrigeration (ESL))

Group III - Aseptically processed and packaged

 1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs. 2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.
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Type A - Milk

Type B - Reduced fat milk

Type C - Low fat milk

Type D - Nonfat/skim/fat free milk

Type E - 100 percent lactose free milk

Type F - 100 percent lactose free reduced fat milk 

Type G - 100 percent lactose free low fat milk

Type H - 100 percent lactose free nonfat/skim/fat free milk

Type I - Acidified buttermilk3

Type J - Acidified reduced fat buttermilk3

Type K - Acidified low fat buttermilk3

Type L - Acidified nonfat/skim/fat free buttermilk3

Type M - Cultured buttermilk3

Type N - Cultured reduced fat buttermilk3

Type O - Cultured low fat buttermilk3

Type P - Cultured nonfat/skim/fat free buttermilk3

Flavor 1 - Banana4

Flavor 2 - Chocolate4

Flavor 3 - Strawberry4

Flavor 4 - Vanilla4

Flavor 5 - Other (as specified by the purchaser)

Packaging size a - 184 milliliter (ml) (6.5 fluid ounce (fl oz)) aseptic package

Packaging size b - 199.6 ml (6.75 fl oz) aseptic package

Packaging size c - 236.6 ml (8 fl oz) aseptic package

Packaging size d - 236.6 ml (8 fl oz) plastic bottle

Packaging size e - 258.8 ml (8.75 fl oz) aseptic package

Packaging size f - 473.2 ml (16 fl oz)

Packaging size g - 0.95 Liter (L) (1 quart (qt))

Packaging size h - 1.89 L (2 qt)

Packaging size i - 3.79 L (1 gallon)

Packaging size j - Other (as specified by the purchaser)

Agricultural practice (1) - Conventional

Agricultural practice (2) - Organic

4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s 

products must meet the requirements of the:

 3 Not available in aseptically processed and packaged fluid milks.

4 Available in Types A through H.
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• Processing guidelines (Sec. 5).

• Salient characteristics (Sec. 6).

• Manufacturer’s/distributor’s product assurance (Sec. 8).

• Regulatory requirements (Sec. 9).

• Quality assurance provisions: as specified by the purchaser (Sec. 10).

• Packaging requirements other than commercial: as specified by the purchaser (Sec.11).

5. PROCESSING GUIDELINES.

5.1 Processing. The fluid milk and milk products must be processed in accordance with the 

Food and Drug Administration’s (FDA’s) standard of identity in 21 Code of Federal Regulations 

(CFR) Part 131. They must also be processed in accordance with the Current Good 

Manufacturing Practice (CGMP) (21 CFR Part 110) or the Current Good Manufacturing 

Practice, Hazard Analysis and Risk-Based Preventive Controls for Human Food (21 CFR Part 

117) in effect on the date of the solicitation, contract, or purchase order, and as applicable to the 

production facility.

5.2 Food defense. The fluid milk and milk products must be processed and transported in 

accordance with the FDA’s Guidance for Industry: Food Producers, Processors, and 

Transporters: Food Security Preventive Measures Guidance.

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 This guidance document 

identifies the kinds of preventive measures food manufacturers, processors, or handlers may take 

to minimize the risk that food under their control will be subject to tampering or other malicious, 

criminal, or terrorist actions. The implementation of enhanced food defense preventive measures 

provides for the security of a plant’s production processes and includes the storage and 

transportation of pre-production raw materials, other ingredients, and post-production finished 

product.

5.3 Organic ingredients. When organic fluid milk and milk products are specified in the 

solicitation, contract, or purchase order, the organic fluid milk and milk products must be 

produced, handled, and labeled in accordance with the USDA organic regulations by an 

operation that is certified organic in accordance with the requirements of the National Organic 

Program (7 CFR Part 205). A Certificate of Organic Production or Handling must be provided 

to verify that the product was processed and handled in accordance with the USDA organic 

regulations.

5.4 Shelf life and age requirement. All fluid milk and milk products must comply with State 

and local laws, regulations, or requirements.

 5 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm.
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6. SALIENT CHARACTERISTICS.

6.1. Definitions.

6.1.1 Pasteurized. When used to describe a dairy product (pasteurized) means that every 

particle of such product shall have been heated in properly operated equipment to a temperature 

specified in the table (in 21 CFR§131.3(b)) and held continuously at or above that temperature 

for the specified time (or other time/temperature relationship which has been demonstrated to be 

equivalent thereto in microbial destruction).

6.1.2 Ultra-pasteurized. When used to describe a dairy product (ultra-pasteurized) means that 

such product shall have been thermally processed at or above 280°F for at least 2 seconds, either 

before or after packaging, so as to produce a product which has an extended shelf life under 

refrigerated conditions (21 CFR§131.3(c)).

6.1.3 Aseptically processed and packaged. When used to describe a fluid milk and/or milk 

product, means that the fluid milk and/or milk product has been subjected to sufficient heat 

processing and packaged in a hermetically sealed container, to conform to the applicable 

requirements of 21 CFR Parts 108, 113, and 117 to maintain the commercial sterility of the fluid 

milk and/or milk product under normal non-refrigerated conditions.

6.1.4 Milk. Milk is the lacteal secretion, practically free from colostrum, obtained by the 

complete milking of one or more healthy cows. Milk that is in final package form for beverage 

use shall have been pasteurized or ultra-pasteurized, and shall contain not less than 8.25 percent 

milk solids not fat and not less than 3.25 percent milkfat (21 CFR§131.110(a)). Milk must 

comply with all criteria of the definition and standard of identity in 21 CFR§131.110.

6.1.5 Acidified milk. Acidified milk is the food produced by souring one or more of the 

optional dairy ingredients specified in paragraph 21 CFR§131.111 (c), with one or more of the 

acidifying ingredients specified in paragraph 21 CFR§131.111(d), with or without the addition of 

characterizing microbial organisms. One or more of the other optional ingredients specified in 

paragraphs (b) and (e) may also be added. Acidified milk contains not less than 3.25 percent 

milkfat and not less than 8.25 percent milk solids not fat and has a titratable acidity of not less 

than 0.5 percent, expressed as lactic acid. The food may be homogenized and shall be 

pasteurized or ultra-pasteurized prior to the addition of the microbial culture, and when 

applicable, the addition of flakes or granules of butterfat or milkfat. Acidified milk must comply 

with all criteria of the definition and standard of identity in 21 CFR§131.111.

6.1.6 Cultured milk. Cultured milk is the food produced by culturing one or more of the 

optional dairy ingredients specified in paragraph 21 CFR§131.112(c), with characterizing 

microbial organisms. One or more of the other optional ingredients specified in paragraphs 21 

CFR§131.112(b) and (d) may also be added. The food may be homogenized and shall be 
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pasteurized or ultra-pasteurized prior to the addition of the microbial culture, and when 

applicable, the addition of flakes or granules of butterfat or milkfat.” Cultured milk must comply 

with all criteria of the definition and standard of identity in 21 CFR§131.112.

6.1.7 Reduced fat. Food must have at least 25 percent less fat per Reference Amount Customarily 

Consumed (RACC) as compared to an appropriate reference food in accordance with 

21 CFR§101.62.

6.1.8 Low fat. Food must have 3 g or less fat per RACC in accordance with 21 CFR§101.62 as 

compared to an appropriate reference food.

6.1.9 Nonfat/skim/fat free. Food must have less than 0.5 g of fat per RACC in accordance with 

21 CFR§101.62 as compared to an appropriate reference food.

6.2 Labeling. All fluid milk and milk products must comply with the labeling requirements in 

21 CFR Parts 101 and 131, and 21 CFR§130.10. All ingredients must be declared by their 

common or usual name in descending order of predominance by weight (21 CFR§101.4(a)) 

unless exempted by 21 CFR§101.100.

6.3 Finished product.

6.3.1 Fluid milk and milk products with modified fat content. Fluid milk and milk products

with modified fat content must comply with 21 CFR§101.62 for food nutrient content claims for 

fat and 21 CFR§130.10 requirements for food named by use of a nutrient content claim and a 

standardized term.

6.3.2 Fortification. The fluid milk and milk products must be fortified with vitamins A and D 

in accordance with 21 CFR Part 131.

6.3.3 Additional processing ingredients. When used, all additional ingredients must be 

permitted by the applicable standard of identity for the fluid milk or milk products, or 

specifically provided for under 21 CFR§130.10(b), (c), or (d). When used, all additional 

ingredients must meet the standards specified in the Food Chemicals Codex (FCC) or, in the 

absence of FCC specification at a minimum, meet the specifications for quality set by the U.S.

Pharmacopeia (USP)-National Formulary quality. The additional ingredients must be approved 

for those particular uses by FDA’s regulations on food additives (21 CFR Part 170) or Direct 

Food Substances Affirmed as Generally Recognized as Safe (GRAS) requirements (21 CFR Part 

184) or have been self-determined to be GRAS by a panel of scientific experts. Milk and milk 

products that will be used as ingredients in Grade “A” milk or milk products must meet the 
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requirements of the Pasteurized Milk Ordinance (PMO)6 and be from an Interstate Milk Shippers 

(IMS) listed raw milk source and must be processed and packaged in an IMS listed facility.

6.3.4 Flavor and odor. All fluid milk and milk products must be free from all undesirable and 

objectionable flavors and odors, and have a pleasingly sweet distinctive individual characteristic 

flavor. Fluid milk and milk products Types I through P, acidified and cultured buttermilks, must 

be free from undesirable flavors and odors; such as, putrid, bitter, metallic, and excessive acid.

6.3.4.1 Chocolate flavoring. The chocolate flavoring used in chocolate flavored milks and milk 

products must be derived from cacao products meeting the standard of identity for Cacao 

Products, 21 CFR Part 163.

6.3.4.2 Other flavoring. The banana, strawberry, and vanilla flavoring used in fluid milks and 

milk products must have a pleasingly distinct flavor of the characterizing flavoring used.

6.3.5 Color. The fluid milk and milk products must be uniformly colored throughout and 

characterized by the type and/or flavor it represents.

6.3.6 Body. The body of the fluid milk and milk products Types A through H must be smooth 

with an acceptable mouth feel. The Types A through H fluid milk and milk products must not be 

slimy, ropy, show evidence of wheying-off, or floating fat particles. The body of the fluid milk 

and milk products Types I through P must be smooth, uniform, and of medium consistency. The 

Types I through P fluid milk and milk products must be free from undesirable gas formation, 

wheying-off, and practically free from entrapped air.

6.4 Foreign material. Fluid milk and milk products must be clean, sound, wholesome, and free 

from foreign material, such as, but not limited to, dirt, plastic, insect parts, hair, wood, glass, 

paper, paperboard, or metal.

7. ANALYTICAL REQUIREMENTS. NOT APPLICABLE.

8. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor must certify that the fluid milk and milk products provided meet the salient 

characteristics of this CID, conform to their own specifications, standards, and quality assurance 

practices, and be the same fluid milk and milk products offered for sale in the commercial 

market. The purchaser reserves the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered fluid milk and milk products must

comply with the current edition of the Grade “A” PMO6 and with all applicable Federal, State, 

and local mandatory requirements and regulations relating to the preparation, packaging, 

 6 The PMO is available at: 

https://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Milk/UCM513508.pdf
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labeling, storage, distribution, and sale of the fluid milk and milk products in the commercial 

marketplace. Delivered fluid milk and milk products must comply with all applicable provisions 

of the Federal Food, Drug, and Cosmetic (FD&C) Act, the Fair Packaging and Labeling Act, and 

regulations promulgated thereunder. Since fluid milk and milk products are a known allergen, 

the fluid milk and milk products must comply with the allergen labeling requirements of the 

FD&C Act. Major allergens identified in the FD&C Act include: wheat, fish, milk, soy, tree 

nuts, eggs, peanuts, and shellfish or those in effect on the date of the solicitation, contract, or 

purchase order.

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.1, 10.2, or 10.3.

10.1 Manufacturer’s quality assurance and plant survey. When required in the solicitation, 

contract, or purchase order, the manufacturer will be required to have their facilities inspected by 

USDA, Agricultural Marketing Service (AMS), Dairy Programs (DP), Dairy Grading Division 

(DGD), and be eligible for listing in Section I of the AMS publication Dairy Plants Surveyed 

and Approved for USDA Grading Service.

7

 (An AMS DP plant survey audit verifies that, at the 

time of the survey, the manufacturer produces products in a clean, sanitary environment in 

accordance with CGMP (21 CFR Part 110) or the Current Good Manufacturing Practice, 

Hazard Analysis and Risk-Based Preventive Controls for Human Food (21 CFR Part 117) in 

effect on the date of the solicitation, contract, or purchase order, and as applicable to the 

production facility, and the requirements contained in 7 CFR Part 58 General Specification for 

Dairy Plants Approved for USDA inspection and Grading Service).8

10.2 Manufacturer’s/distributor’s certification. When required in the solicitation, contract, 

or purchase order, the manufacturer/distributor must certify that the fluid milk and milk products

delivered meets or exceeds the requirements of this CID.

10.2.1 Grade “A” milk plants. All Grade “A” milk plants producing fluid milk and milk 

products under this CID must comply with all applicable requirements of the current edition of 

the Grade “A” PMO. The production, transportation, processing, handling, sampling, analysis, 

labeling, and sale of fluid milk and milk products must also comply with said regulation.

10.2.2 FDA’s Interstate Milk Shippers (IMS) List. Fluid milk and milk products must be 

obtained from a dairy firm listed in the FDA’s IMS List (Sanitation Compliance and 

Enforcement Ratings of Interstate Milk Shippers)9 and that has an Enforcement Rating of 90 or 

better. The Enforcement Rating indicates the level of the regulatory agency’s application of the 

requirements of the PMO to the listed dairy firm.

10.2.3 Hazard Analysis and Critical Control Points (HACCP). Alternatively, a milk plant 

may have a dairy HACCP listing in place of a conventional sanitation compliance rating and 

 7 The Dairy Plants Surveyed and Approved for USDA Grading Service is available at: https://apps.ams.usda.gov/dairy/ApprovedPlantList/. 8 7 CFR Part 58 is available at: https://www.gpo.gov/fdsys/granule/CFR-2011-title7-vol3/CFR-2011-title7-vol3-part58. 9 https://www.fda.gov/Food/GuidanceRegulation/FederalStateFoodPrograms/ucm2007965.htm.
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enforcement rating. The ratings of milk plants and their respective regulatory agency’s 

enforcement rating, and/or HACCP listing for milk plants must be found in the IMS List.

10.2.4 Testing. Any testing conducted on fluid milk and milk products must be in compliance 

with the current edition of the Grade “A” PMO, the most current edition of Standard Methods 

for the Examination of Dairy Products of the American Public Health Association, and the most 

current edition of the Official Methods of Analysis of the AOAC International. In addition, all 

testing must be conducted by milk laboratories that are listed in the IMS List.

10.3 USDA Certification. When required in the solicitation, contract, or purchase order that 

product quality and acceptability or both be determined, the USDA, AMS, DP, DGD inspectors, 

must be the certifying program. DGD inspectors must certify the quality and acceptability of the 

fluid milk and milk products in accordance with DGD procedures, which include selecting 

random samples of the fluid milk and milk products, evaluating the samples for conformance 

with the salient characteristics of this CID and other contractual requirements, and documenting 

the findings on official DGD score sheets and/or certificates. In addition, when required in the 

solicitation, contract, or purchase order, DGD inspectors will examine the fluid milk and milk 

products for conformance to the U.S. Standards for Condition of Food Containers (7 CFR Part 

42) in effect on the date of the solicitation. To qualify for this option the plant must be listed in 

Dairy Plants Surveyed and Approved for USDA Grading Service (Sec. 10.1).

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11. PACKAGING. Preservation, packaging, packing, labeling, and case marking must be 

commercial unless otherwise specified in the solicitation, contract, or purchase order.

12. USDA INSPECTION NOTES. When Sec. 10.3 is specified in the solicitation, contract, 

or purchase order, USDA certification must include evaluation of the quality and condition 

of samples of fluid milks and milk products and compliance with requirements in the

following areas:

• Processing guidelines (Sec. 5).

• Salient characteristics (Sec. 6).

• Packaging requirements (Sec. 11 or as specified in the solicitation, contract, or purchase 

order).

 10 See footnote 8 on page 7.
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13. REFERENCE NOTES.

13.1 USDA plant surveys and certification. For USDA plant surveys and certification 

contact: William Francis, Acting Director, Grading and Standards Division, DP, AMS, 

USDA, Room 2758 South Building, STOP 0230, 1400 Independence Avenue, SW, 

Washington, DC 20250-0230, telephone (202) 690-0530 or via E-mail: 

william.francis@ams.usd.gov.

13.2 Sources of documents.

13.2.1 Sources of information for nongovernmental documents are as follows:

Copies of the AOAC International OMA may be obtained from: AOAC International, 2275 

Research Boulevard, Suite 300, Rockville, MD 20850-3250, telephone (301) 924-7077. 

Internet address: http://www.aoac.org for nonmembers and http://www.eoma.aoac.org for 

members and AOAC OMA subscribers.

Copies of the Food Chemicals Codex and U.S. Pharmacopeia may be purchased from: United 

States Pharmacopeia Convention, 12601 Twinbrook Parkway, Rockville, MD 20877, 

telephone (800) 227-8772 or (301) 881-0666, Fax (301) 816-8148 or on the Internet at: 

http://www.usp.org.

Copies of the Standard Methods for the Examination of Dairy Products may be purchased from: 

American Public Health Association, 800 I Street, NW, Washington, DC 20001 by 

contacting the Publication Services, telephone (888) 320-2742 or on the Internet at: 

https://secure.apha.org/imis/APHA/Store/Search_Bookstore.aspx?InitialText=BK.

13.2.2 Sources of information for governmental documents are as follows:

Applicable provisions of the U.S. Standards for Condition of Food Containers are contained in 7 

CFR Part 42, the Dairy Plants Surveyed and Approved for USDA Grading Services are 

contained in 7 CFR 58, the National Organic Program are contained in 7 CFR Part 205, the Fair 

Packaging and Labeling Act are contained in 16 CFR Parts 500 to 503, and the Federal Food, 

Drug, and Cosmetic Act are contained in 21 CFR Parts 1 to 199. These documents may be 

purchased from: Superintendent of Documents, New Orders, P.O. Box 979050, St. Louis, 

MO 63197-9000. Credit card (Visa, MasterCard, Discover/ NOVUS, and American 

Express) purchases may be made by calling the Superintendent of Documents on (866) 512-

1800, (202) 512-1800. These documents may also be obtained free of charge on the Internet 

at: http://www.gpo.gov/fdsys/browse/collectionCfr.action?collectionCode=CFR.

Copies of Guidance for Industry: Food Producers, Processors, and Transporters: Food Security 

Preventive Measures Guidance are available online from: FDA, Center for Food Safety and 
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Applied Nutrition (CFSAN) on the Internet at: 

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation

/FoodDefense/ucm083075.htm.

Copies of the PMO are available online from: FDA, CFSAN on the Internet at: 

https://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatory

Information/Milk/UCM513508.pdf.

Copies of the IMS List are available online from: FDA, CFSAN on the Internet at: 

https://www.fda.gov/Food/GuidanceRegulation/FederalStateFoodPrograms/ucm2007965.ht

m.

Copies of this CID are available online at: ASSIST Online (https://assist.dla.mil) or ASSIST 

Quick Search (http://quicksearch.dla.mil).

Copies of this CID and the U. S. Standards for Condition of Food Containers (7 CFR Part 42) are 

available from: Director, SCI Division, SCP, AMS, USDA, Room 1536 South Building, 

STOP 0240, 1400 Independence Avenue, SW, Washington, D.C. 20250-0240, via E-mail: 

CIDS@ams.usda.gov or on the Internet at: http://www.ams.usda.gov/gradesstandards/cids and https://www.gpo.gov/fdsys/pkg/CFR-2015-title7-vol2/pdf/CFR-2015-

title7-vol2-part42.pdf.
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MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITY:

Military Coordination Activity DOJ - BOP

HHS - FDA

Army - GL USDA - SCP

VA - OSS

Custodians

PREPARING ACTIVITY:

Army - GL

Navy - SA USDA - SCP

Air Force - 35

DLA - SS

Review Activities

Army - MD, QM

Navy - MC

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and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited 

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disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation 

for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and 

complaint filing deadlines vary by program or incident. 

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American 

Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA 

through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. 

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to 

File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the 

information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to 

USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, 

Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. 

USDA is an equal opportunity provider, employer, and lender.