INCH-POUND

MIL-C-35053D 

30 April 1990

W/ Change 01 27 Sep 13

SUPERSEDING

MIL-C-35053C

18 February 1977

MILITARY SPECIFICATION

CHEESE, AMERICAN, PROCESS, DEHYDRATED

This specification is approved for use by all Departments and Agencies 

of the Department of Defense.

1. SCOPE

1.1 Scope. This specification covers sharp, dehydrated, American 

process cheese for use by the Department of Defense as an item of general 

use.

2. APPLICABLE DOCUMENTS

2.1 Government documents. 

2.1.1 Specifications, standards, and handbooks. The following 

specifications, standards, and handbooks form a part of this document to the 

extent specified herein. Unless otherwise specified, the issues of these 

documents are those listed in the issue of the Department of Defense Index of 

Specifications and Standards (DODISS) and supplement thereto, cited in the 

solicitation (see 6.2). 

SPECIFICATIONS

FEDERAL

TT-C-495 - Coatings, Exterior, for Tinned Food Cans

PPP-B-636 - Boxes, Shipping, Fiberboard

 

Beneficial comments (recommendations, additions, deletions) and any 

pertinent data which may be of use in improving this document should be 

addressed to: Commander, U.S. Army Soldier Systems Command, Natick Research, 

Development, and Engineering Center, ATTN: SSCNC-WRE, Natick, MA 01760-5018 

by using the self-addressed Standardization Document Improvement Proposal 

(DD Form 1426) appearing at the end of this document or by letter. 

AMSC N/A FSC 8910

DISTRIBUTION STATEMENT A. Approved for public release; distribution is 
MIL-C-35053D

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unlimited.

MILITARY

MIL-L-1497 - Labeling of Metal Cans for Subsistence Items

MIL-L-35078 - Loads, Unit: Preparation of Semiperishable 

Subsistence Items; Clothing, Personal 

Equipment and Equipage; General Specification 

For

STANDARDS

MILITARY

MIL-STD-105 - Sampling Procedures and Tables for 

Inspection by Attributes

MIL-STD-129 - Marking for Shipment and Storage

(Unless otherwise indicated, copies of federal and military 

specifications, standards, and handbooks are available from the 

Standardization Documents Order Desk, Building 4D, 700 Robbins Avenue, 

Philadelphia, PA 19111-5094.)

2.1.2 Other Government documents, drawings, and publications. The 

following other Government documents, drawings, and publications form a part 

of this document to the extent specified herein. Unless otherwise specified, 

the issues are those cited in the solicitation.

ENVIRONMENTAL PROTECTION AGENCY (EPA)

National Primary Drinking Water Regulations

(Copies are available from the Office of Drinking Water, Environmental 

Protection Agency, WH550D, 401 M Street, S.W., Washington, DC 20460.)

U.S. DEPARTMENT OF AGRICULTURE (USDA)

U.S. Standards for Grades of Bulk American Cheese for 

Manufacturing

U.S. Standards for Grades of Cheddar Cheese

U.S. Standards for Grades of Colby Cheese

Dairy Plants Surveyed and Approved for USDA Grading Service

General Specification for Approved Dairy Plants and Standards for 

Grades of Dairy Products

(Copies are available from the Dairy Division, Agricultural Marketing 

Service, U.S. Department of Agriculture, Room 2750, South Building, P.O. Box 

96456, Washington, DC 20090-6456.)

U.S. Standards for Condition of Food Containers

(Copies are available from the Chairman, Condition of Container 

Committee, Agricultural Marketing Service, U.S. Department of Agriculture, 

Room 2506, South Building, P.O. Box 96456, Washington, DC 20090-6456.)

U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES 
MIL-C-35053D

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Bacteriological Analytical Manual

Federal Food, Drug, and Cosmetic Act and regulations promulgated 

thereunder (21 CFR Parts 1-199)

(Copies are available from the Superintendent of Documents, U.S. 

Government Printing Office, Washington, DC 20402-0001.)

2.2 Non-Government publications. The following documents form a part of 

this document to the extent specified herein. Unless otherwise specified, 

the issues of the documents which are DoD adopted are those listed in the 

issue of the DODISS cited in the solicitation. Unless otherwise specified, 

the issues of documents not listed in the DODISS are the issues of the 

documents cited in the solicitation (see 6.2).

AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC)

Approved Methods of the American Association of Cereal Chemists

(Application for copies should be addressed to the American Association 

of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121).

AMERICAN PUBLIC HEALTH ASSOCIATION

Standard Methods for the Examination of Dairy Products

(Application for copies should be addressed to the American Public 

Health Association, 1015 8th Street, N.W., Washington, DC 20036.)

ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC)

Official Methods of Analysis of the Association of Official 

Analytical Chemists

(Application for copies should be addressed to the Association of 

Analytical Chemists, 2200 Wilson Boulevard, Suite 400-CD, Arlington, VA 

22201-3301.)

NATIONAL ACADEMY OF SCIENCES

Food Chemicals Codex

(Application for copies should be addressed to the National Academy 

Press, 2101 Constitution Avenue, N.W., Washington, DC 20418.)

NATIONAL CHEESE INSTITUTE

Cheese Color Reference Standard

(Application for copies should be addressed to the National Cheese 

Institute, 110 N. Franklin Street, Chicago, IL 60606.)

NATIONAL MOTOR FREIGHT TRAFFIC ASSOCIATION, INC., AGENT

National Motor Freight Classification

(Application for copies should be addressed to the American Trucking 

Associations, Inc., Traffic Department, 2200 Mill Road, Alexandria, VA 
MIL-C-35053D

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22314.)

UNIFORM CLASSIFICATION COMMITTEE, AGENT

Uniform Freight Classification

(Application for copies should be addressed to the Uniform 

Classification Committee, Suite 1120, 222 South Riverside Plaza, Chicago, IL 

60606.)

(Non-Government standards and other publications are normally available 

from the organizations that prepare or distribute the documents. These 

documents also may be available in or through libraries or other 

informational services.

2.3 Order of precedence. In the event of a conflict between the text of 

this document and the references cited herein, the text of this document 

takes precedence. Nothing in this document, however, supersedes applicable 

laws and regulations unless a specific exemption has been obtained.

3. REQUIREMENTS

3.1 First article. When specified (see 6.2), a sample shall be 

subjected to first article inspection (see 6.3) in accordance with 4.4.

3.2 Ingredients. All ingredients shall be clean, sound, wholesome, and 

free from foreign material, evidence of rodent or insect infestation, 

extraneous material, off-odors, off-flavors, and off-colors.

3.2.1 Cheese. Natural cheese meeting the requirements of 3.2.1.1 and 

3.2.1.2, shall be used in the preparation of this product.

3.2.1.1 Cheddar cheese and colby cheese. Cheddar cheese shall be U.S. 

Grade B or better in accordance with the U.S. Standards for Grades of Cheddar 

Cheese. Colby cheese shall be U.S. Grade B or better in accordance with the 

U.S. Standards for Grades of Colby Cheese.

3.2.1.2 Bulk American cheese for manufacturing. Bulk American cheese 

for manufacturing shall be U.S. Standard Grade or better in accordance with 

the U.S. Standards for Grades of Bulk American Cheese.

3.2.2 Cream, anhydrous milkfat, or plastic cream. Cream, anhydrous 

milkfat, or plastic cream when used for standardizing the fat content shall 

meet the applicable finished product and analytical requirements outlined in 

the USDA General Specification for Approved Dairy Plants and Standards for 

Grades of Dairy Products. The cream, when used for standardizing, shall be a 

pasteurized product and shall not be over 72 hours old after pasteurizing. 

3.2.3 Salt. Salt shall be noniodized, white, refined, sodium chloride 

with or without anticaking agents and shall comply with the purity standards 

for sodium chloride of the Food Chemicals Codex.

3.2.4 Coloring. Coloring shall be any certified cheese or butter 

coloring which complies with 3.7.

3.2.5 Emulsifying and acidifying agents. Emulsifying and acidifying 

agents shall be those permitted by the Federal Standards of Identity for 
MIL-C-35053D

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Process Cheese (21 CFR 133.169).

3.2.6 Packaging gas. The packaging gas shall be of food grade quality 

and shall consist of pure nitrogen or a mixture of nitrogen and approximately 

10 percent carbon dioxide plus other inert gases of the atmosphere, but shall 

contain no more than 0.5 percent oxygen.

3.2.7 Water. Water used for rehydration and washing shall conform to 

the National Primary Drinking Water Regulations.

3.3 Processing. 

3.3.1 Blending. The product shall be made from cured cheddar and/or 

colby cheese, as specified in 3.2.1.1 or bulk American cheese for 

manufacturing as specified in 3.2.1.2, or a blend of these cheeses in any 

proportion. The weighted average age of the cheeses in each blend shall be 

at least 8 months. The different lots of cheese blended together for making 

the product shall result in a typical sharp-cured process American cheese 

flavor.

3.3.2 Preparation. The natural cheese, when ready for grinding, shall 

be clean, free from impurities, mold, rind rot, soft spots, salt spots, thick 

dry rind, paraffin, cheese pests, or objectionable surface flavor. The 

process cheese shall be prepared by comminuting a blend of cheese as 

specified in 3.3.1 into a homogeneous mass. Cream, anhydrous milkfat, 

plastic cream emulsifying agents, coloring, salt, and acidifying agents may 

be added during the comminuting process. Lactose, milk solids-not-fat, whey, 

buttermilk, dairy blends, or whey cream shall not be added to the product.

3.3.3 Pasteurization, spray drying, cooling, and packaging conditions. 

The blend of cheese and other ingredients, if used, and as blended in 

3.3.2,shall be pasteurized at a temperature of not less than 1650F and with a 

holding time of not less than 30 seconds. The pasteurized cheese blend shall 

then be immediately spray dried in accordance with good commercial practice. 

The temperature of the spray dried product shall be reduced to less than 900

F 

prior to packaging. Temperature reduction shall be accomplished by utilizing 

an air dehumidifying cooling system at the discharge of the spray drier which 

incorporates refrigerated air, liquid dehumidifying carbon dioxide, liquid 

nitrogen; or by placing the dehydrated cheese in cooler storage maintained at 

a temperature of not less than 400F. The temperature of the product at time 

of packaging shall be ambient temperature (+ 50

F) so that condensation does 

not collect on the product, package or packaging equipment. The cooled 

product shall be filled into polyethylene-lined, multiwall bags. The 

polyethylene liner shall be secured either by tying or heat sealing to 

prevent moisture absorption, contamination or spillage during transportation 

or storage. Final packaging of the product shall not exceed 21 days from the 

date of spray drying.

3.4 Finished product. 

3.4.1 Physical characteristics. The finished product shall be uniform 

in composition and appearance, free from lumps that do not fall apart under 

light finger pressure, free from burnt specks, and free from foreign 

material. Upon rehydration, the product shall readily attain a spreadable 

consistency. The rehydrated product shall be free from rancid, stale, 

oxidized, tallowy, bitter, fishy, soapy, scorched, or other objectionable 

flavors and odors. The flavor shall be that of a typical sharp-cured, 
MIL-C-35053D

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process cheddar cheese. The texture of the rehydrated cheese may be slightly 

grainy and mealy, and the appearance my be dull. The color of the product 

after rehydration shall not be lighter than Standard No. 1 and not darker 

than Standard No. 10 of the National Cheese Institute Cheese Color Reference 

Standard.

3.4.2 Analytical and microbiological requirements. The finished 

product shall comply with the following analytical and microbiological 

requirements:

Ingredient Requirements

Fat Not less than 48.0 percent

Moisture Not more than 3.0 percent

Sodium chloride Not more than 4.0 percent

Copper 1/ Not more than 3.0 percent

 or oxygen in headspace gas 2/ Not more than 3.0 percent 3/

Standard aerobic plate count Not more than 50,000 per gram

Coliform count Not more than 90 per gram

Salmonellae Negative 4/

1/ If all equipment and utensils coming into direct contact with the product 

during processing do not show exposed surfaces of copper and are made of 

noncopper bearing metals or alloys, and testing of product indicated 

compliance with requirements, subsequent testing for copper shall be on a 

reduced basis. Testing one lot from each contract or spot testing on a 3-

month basis may be considered adequate, provided no exposed surfaces of 

copper or copper bearing metals or alloys are observed; otherwise, each 

product lot shall be tested.

2/ When the finished product has been nitrogen gas packed, the oxygen 

requirement shall be tested in lieu of the copper requirement. Oxygen shall 

be determined at least 7 days after packaging.

3/ The sample average shall not exceed 3.0 percent oxygen, and no individual 

sample shall exceed 4.5 percent.

4/ Negative in a 25 gram sample.

3.4.2.1 Phosphatase. The dehydrated cheese, after reconstitution on 

the basis of two parts powder and one part water (by weight) shall have a 

phosphatase activity of less than 1 mcg of phenol per mL gram of 

reconstituted product.

3.5 Palatability. The finished product shall be equal to or better 

than the approved preproduction sample (see 6.2) in palatability and overall 

appearance.

3.6 Plant qualification. The product shall originate and be produced, 

processed, and stored in plants which are USDA approved by USDA: AMS: Dairy 

Division. All dairy ingredients shall originate from a USDA approved dairy 

plant as listed in Dairy Plants Surveyed and Approved for USDA Grading 

Service. All natural cheese shall be officially graded by USDA: AMS: Dairy 

Division.

3.7 Federal Food, Drug, and Cosmetic Act. All deliveries shall conform 

in every respect to the provisions of the Federal Food, Drug, and Cosmetic 

Comment [RDNS-CFF1]: ES13-040 (DSCP-SS13-01014) 27 Sep 13, p. 6, 3.4.2.1 Phosphatase. 

After “per” delete “mL” insert “gram”.
MIL-C-35053D

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Act and regulations promulgated thereunder.

4. QUALITY ASSURANCE PROVISIONS

4.1 Contractor’s responsibility. Inspection and acceptance by the USDA 

shall not relieve the contractor of obligation and responsibility to deliver 

a product complying with all requirements of this specification. The 

contractor shall ensure product compliance prior to submitting the product to 

the USDA for any inspection.

4.2 Inspection and certification. Product acceptability shall be 

determined by the USDA. The USDA will determine the degree of inspection and 

supervision necessary to ensure compliance with the requirements of this 

specification.

4.3 Classification of inspections. The inspection requirements 

specified herein are classified as follows:

a. First article inspection (see 4.4).

b. Quality conformance inspection (see 4.5).

4.4 First article inspection. When a first article is required (see 

6.2), it shall be inspected in accordance with the quality assurance 

provisions of this specification and evaluated for overall appearance and 

palatability. Any failure to conform to the quality assurance provisions of 

this specification or any appearance or palatability failure shall be cause 

for rejection of the first article.

4.5 Quality conformance inspection. Unless otherwise specified, 

sampling for inspection shall be performed in accordance with MIL-STD-105.

4.5.1 Component and material inspection. In accordance with 4.1, 

components and materials shall be inspected in accordance with all the 

requirements of referenced documents unless otherwise excluded, amended, 

modified, or qualified in this specification or applicable purchase document.

4.5.1.1 Ingredient and component examination. Conformance of 

ingredients and components to identity, condition, and other requirements 

specified in 3.2 shall be certified by the ingredient supplier or ingredient 

manufacturer, and compliance shall be verified by examination of pertinent 

labels, markings, U.S. Grade Certificates, certificates of analyses, or other 

such valid documents acceptable to the inspection agency. If necessary, each 

ingredient shall be examined organoleptically or inspected according to 

generally recognized test methods such as the standard methods described in 

the Official Methods of Analysis of the Association of Official Analytical 

Chemists and in the Approved Methods of the American Association of Cereal 

Chemists, to determine conformance to the condition requirements. Any 

nonconformance to any identity, condition, or other requirement shall be 

cause for rejection of the ingredient or component lot or of any involved 

product.

4.5.1.2 Unfilled can inspection. Conformance of unfilled cans to the 

requirements specified in 5.1.1 shall be determined by examination of 

certificates of conformance or of other valid documents. Any nonconformance 

shall be cause for rejection of the can lot or of any involved product.

4.5.2 In-process examination. Examination shall be performed during 
MIL-C-35053D

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the manufacture of the product to determine compliance with 3.3 concerning 

blending, preparation (including condition of natural cheese), 

pasteurization, and spray drying. Records of formulations, age of cheese 

used in the blend, processing times and temperatures shall be maintained and 

made available for examination. Noncompliance with one or more requirements, 

as determined by examination of records or by actual visual examination 

during processing, shall be cause for rejection of the involved finished 

product.

4.5.3 Net weight examination. The filled and sealed cans of product 

shall be examined for net weight. The net weight of the filled and sealed 

cans shall be determined by weighing each sample unit on a suitable scale 

tared with a representative empty can and lid. Results shall be reported to 

the nearest 1/4 ounce. Any individual net weight of less than 2 pounds 15 

ounces shall be classified as a minor defect. The lot size shall be 

expressed in units of cans. The sample unit shall be one filled and sealed 

can. The inspection level shall be S-3, and the acceptable quality level 

(AQL), expressed in terms of defects per hundred units, shall be 2.5. In 

addition, the lot shall be rejected if the average net weight of the samples 

is less than 3 pounds.

4.5.4 Product examination. The finished product shall be examined for 

the defects listed in table I. The lot size shall be expressed in cans. The 

sample unit shall be one filled and sealed can. The inspection level shall 

be S-2, and the AQL, expressed in terms of defects per hundred units, shall 

be 1.5 for major defects and 6.5 for minor defects.

TABLE I. Product defects. 1/ 2/

Category Defect

Major Minor Dehydrated cheese

101 Lumps that do not fall apart under light finger pressure.

102 Burnt specks.

201 Not uniform in composition and appearance.

Reconstituted cheese 3/

103 Not readily reconstituted to spreadable consistency.

202 Color not as specified.

104 More than a slight grainy or mealy texture.

105 Does not have a sharp-cured, process cheddar flavor.

1/ The presence of any foreign material (for example, dirt, insect parts, 

hair, wood, glass, metal), foreign odor or flavor (for example, burnt, 

scorched, moldy, rancid, sour, stale), or foreign color shall be cause for 

rejection of the lot.
MIL-C-35053D

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2/ Product not equal to or better than the approved preproduction sample in 

palatability and overall appearance shall be cause for rejection of the lot. 

(This comparison shall be performed only when deemed necessary by a USDA 

agent).

3/ For reconstitution instructions, see 5.4.1.

4.5.5 End item testing. The finished product shall be tested for fat, 

moisture, sodium chloride, copper or oxygen (when applicable, see footnotes 

1/ and 2/ to 3.4.2), standard plate count, coliform count, and salmonellae 

requirements of 3.4.2, and for the phosphatase requirement of 3.4.2.1. Test 

procedures shall be as specified in 4.6. The lot size shall be expressed in 

units of primary containers. The samples for testing headspace oxygen shall 

be from the number of primary containers indicated by inspection level S-2. 

For the remainder of the tests, the sample for testing shall be an 

approximate 1 pound composite derived from the primary containers used for 

testing headspace oxygen. When headspace oxygen is not tested, the 1 pound 

composite sample shall be derived from the number of containers required by 

inspection level S-2. Results shall be reported as follows: Fat, moisture, 

sodium chloride, and headspace oxygen to the nearest 0.1 percent; standard 

plate and coliform counts in accordance with the Standard Methods for the 

Examination of Dairy Products; phosphatase as pass or fail; and copper to the 

nearest 0.1 ppm. The finding of any test as positive for salmonellae shall 

be considered a test failure. One or more test failure shall be classified 

as a major defect and shall be cause for rejection of the lot.

4.5.6 Can condition examination. Examination of filled and sealed cans 

shall be in accordance with the U.S. Standards for Condition of Food 

Containers, except that inspection for labeling shall be in accordance with 

MIL-L-1497 (see 5.4).

4.5.7 Can leakage examination. Cans shall be examined for leakage as 

specified in 4.6.3. The lot size shall be expressed in cans. The sample 

unit shall be one filled and sealed can. The inspection level shall be S-3 

and the AQL, expressed in terms of defects per hundred units, shall be 0.65. 

A steady progression of bubbles shall be classified as a major defect.

4.5.8 Shipping container examination. When shipping containers shall 

be examined for defects in assembly, closure and reinforcement (when 

applicable) in accordance with PPP-B-636. In addition, the following defects 

shall be classified as follows:

Major: National stock number, item description, contract number, or date of 

pack markings missing, incorrect, or illegible. 

Reinforced with other than nonmetallic strapping or tape. 

Minor: Other required markings missing, incorrect, or illegible.

Arrangement or number of cans not as specified.

Container not snug-fitting.

Level C shipping containers shall be examined only for the markings, 

arrangement, and number of cans defects specified above and for the closure 

method specified in 5.2.3.

4.5.9 Unit load inspection. Inspection of unit loads shall be in 
MIL-C-35053D

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accordance with the quality assurance provisions of MIL-L-35078.

4.6 Methods of inspection.

4.6.1 Chemical analyses. Chemical analyses shall be made in accordance 

with the following methods from Official Methods of Analysis of the 

Association of Official Analytical Chemists, Chapter: Dairy Products, 

section: Cheese, except as indicated below:

Test Method

Milkfat Fat933.05

Moisture Moisture (Method I)926.08

Sodium chloride Salt in Cheese935.43, or 983.14

Copper 1/ Copper (Atomic Absorption)999.11, or 2011.14

Phosphatase 3/1/ Scharer Rapid Method946.03, or 978.14

1/ The cheese sample shall be ashed using procedure in Official Methods of 

Analysis, AOAC, Section 16.267 and copper analysis shall be determined using 

the procedure described in the Official Methods of Analysis, AOAC, Section 

2.126 through 2.130.

3/1/ Standard Methods for the Examination of Dairy Products, Chapter: 

Phosphatase Methods to Determine Pasteurization. (17th Ed, 2004).

4.6.2 Microbiological analyses. Microbiological analyses shall be made 

in accordance with the following methods published in Standard Methods for 

the Examination of Dairy Products, Chapter 6: Microbiological Count Methods 

Section 6.2, Standard Plate Count; Chapter 8, Coliform Bacteria, Section 8.8, 

Coliform Test with a Solid Medium; and Chapter 10, Microbiological Methods 

for Dairy Products, Section 10.6, Cheese and Other Cultured Products, 

paragraph on Procedure for cheese other than cottage cheese, except as 

indicated.

Test Method

Standard plate count Agar plate990.12, or 966.23

Coliform count Coliform group (using violet red bile 

agar)991.14, or 989.11

Salmonellae 1/ 967.26, 967.28, 2003.09, 2004.03, or 2011.03

1/ U.S. Department of Human Services, Bacteriological Analytical Manual, 

Dried Milk Section.

4.6.3 Leakage examination procedure. The filled and sealed can shall 

be examined for leakage by submerging the cans in water contained in a 

desiccator or other suitable container and maintaining a vacuum of 10 inches 

of mercury (atmospheric pressure 29.9 inches) for at least 30 seconds. A 

leak is indicated by a steady progression of bubbles. Isolated bubbles 

caused by entrapped air are not considered signs of leaks.

4.6.4 Oxygen in headspace gas testing. The determination of the oxygen 

content in the headspace gas shall be by using an electronic oxygen analyzer 

which operates on the principle of the difference in partial pressure of 

oxygen between the oxygen reference and the oxygen content of the sample as 

detected by a porous ceramic Zirconia sensor, such as the Illinois 

Instruments Analyzer or its equivalent; or on the principle of paramagnetic 

Comment [RDNS-CFF2]: ES13-040 (DSCP-SS13-01014) 27 Sep 13, p. 9, 4.6.1 Chemical analyses.

Delete “Fat” insert AOAC “933.05”.

Comment [RDNS-CFF3]: ES13-040 (DSCP-SS13-01014) 27 Sep 13, p. 9, 4.6.1 Chemical analyses.

Delete “Moisture (Method I)” insert AOAC 

“926.08”.

Comment [RDNS-CFF4]: ES13-040 (DSCP-SS13-01014) 27 Sep 13, p. 9, 4.6.1 Chemical analyses.

Delete “Salt in Cheese” insert AOAC “935.43, or 

983.14”.

Comment [RDNS-CFF5]: ES13-040 (DSCP-SS13-01014x) 27 Sep 13, p. 9, 4.6.1 Chemical 

analyses. After “Copper” delete reference to footnote 

“1/”.

Comment [RDNS-CFF6]: ES13-040 (DSCP-SS13-01014) 27 Sep 13, p. 9, 4.6.1 Chemical analyses.

Delete “Copper (Atomic Absorption)” insert AOAC 

“999.11, or 2011.14”.

Comment [RDNS-CFF7]: ES13-040 (DSCP-SS13-01014) 27 Sep 13, p. 9, 4.6.1 Chemical analyses.

After “Phosphatase” delete reference to footnote “3/”

and insert reference to footnote “1/”.

Comment [RDNS-CFF8]: ES13-040 (DSCP-SS13-01014) 27 Sep 13, p. 9, 4.6.1 Chemical analyses.

Delete “Scharer Rapid Method” insert AOAC 

“946.03, or 978.14”.

Comment [RDNS-CFF9]: ES13-040 (DSCP-SS13-01014) 27 Sep 13, p. 9, 4.6.1 Chemical analyses. 

Delete footnote “1/ The cheese sample shall be ashed

using procedure in Official Methods of Analysis, 

AOAC, Section 16.267 and copper analysis shall be 

determined using the procedure described in the 

Official Methods of Analysis, AOAC, Section 2.126 

through 2.130.”

Comment [RDNS-CFF10]: ES13-040 (DSCPSS-13-01014) 27 Sep 13, p. 9, 4.6.1 Chemical 

analyses. Delete footnote “3/” and insert footnote 

“1/”.

Comment [RDNS-CFF11]: ES13-040 (DSCPSS-13-01014) 27 Sep 13, p. 9, 4.6.1 Chemical 

analyses. After “Standard Methods for the 

Examination of Dairy Products” delete “, Chapter: 

Phosphatase Methods to Determine Pasteurization.” 

and insert “(17th Ed, 2004).”

Comment [RDNS-CFF12]: ES13-040 (DSCPSS-13-01014) 27 Sep 13, p. 9, 4.6.2 Microbiological 

analyses. Delete “Agar plate” insert AOAC “990.12,

or 966.23”.

Comment [RDNS-CFF13]: ES13-040 (DSCPSS-13-01014) 27 Sep 13, p. 9, 4.6.2 Microbiological 

analyses. Delete “Coliform group (using violet red 

bile agar)” insert AOAC “991.14, or 989.11”.

Comment [RDNS-CFF14]: ES13-040 (DSCPSS-13-01014) 27 Sep 13, p. 9, 4.6.2 Microbiological 

analyses. Delete reference to footnote “1/” insert 

AOAC “967.26, 967.28, 2003.09, 2004.03, or ...

Comment [RDNS-CFF15]: ES13-040 (DSCPSS-13-01014) 27 Sep 13, p. 10, 4.6.2 

Microbiological analyses. Delete footnote “1/ U.S. 

Department of Human Services, Bacteriological ...
MIL-C-35053D

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resonance such as the Servomex analyzer, or its equivalent. The oxygen 

analyzer shall be calibrated to a known standard prior to testing the 

headspace gas of the product.

5. PACKAGING

5.1 Preservation. The product shall be preserved in accordance with 

level A or C as specified (see 6.2). 

5.1.1 Level A. A net weight of 3 pounds of the product shall be unit 

packed into a size 603 by 700 open-top style, round metal can, with soldered 

side seam and compound-lined, double-seamed ends. A minus one ounce 

tolerance will be allowed in any individual container, provided the average 

net weight of the cans, inspected in accordance with 4.5.3, is not less than 

the net weight specified above. The cans shall be made throughout from not 

less than commercial 0.25-pound per base box electrolytic tin plate and shall 

be coated outside with a coating conforming to type I of TT-C-495. At the 

option of the contractor, the product may be unit packed under an atmosphere 

of nitrogen so that the oxygen content of the gases in the filled and sealed 

containers shall not exceed the requirement specified in 3.4.2. Cans shall 

be hermetically sealed and shall not show leakage when tested in accordance 

with 4.5.7.

5.1.2 Level C. The product shall be preserved as specified in 5.1.1 

except that the cans with or without commercial exterior coating will be 

acceptable. Alternatively, cans may be made from a 0.20 pound per base box 

electrolytic tin plate that is coated with a exterior commercial coating.

5.2 Packing. The product shall be packed in accordance with level A, 

B, or C as specified (see 6.2).

5.2.1 Level A packing. Six cans of the product, preserved as specified 

in 5.1, shall be packed in a fiberboard box, constructed and closed in 

accordance with style RSC, grade V2s or PPP-B-636. The cans shall be packed 

on end three in length, two in width, and one in depth, within a snug-fitting 

shipping container. Each shipping container shall be reinforced with 

nonmetallic strapping or pressure-sensitive adhesive filament-reinforced tape 

in accordance with the appendix of PPP-B-636. Shipping containers shall be 

arranged in unit loads in accordance with MIL-L-35078 for the type and class 

of load specified (see 6.2). When unit loads are strapped, strapping shall 

be limited to nonmetallic strapping, except for type II, class, class F 

loads. 

5.2.2 Level B packing. Six cans of product, preserved as specified in 

5.1, shall be packed as specified in 5.2.1, except the box shall be 

constructed of grade V3c, V3s, or V4s fiberboard. 

5.2.3 Level C Packing. Six cans of product, preserved as specified in 

5.1, shall be packed in a fiberboard box on end three in length, two in 

width, and one in depth within a snug-fitting container in accordance with 

the National Motor Freight Classification or Uniform Freight Classification, 

as applicable, except the closure of the fiberboard boxes shall be in 

accordance with Method II as specified in appendix of PPP-B-636.

5.3 Unit loading. When specified (see 6.2), the product, packed as 

specified in 5.2.2 or 5.2.3, shall be arranged in unit loads in accordance 

with MIL-L-35078 for the type and class of load specified. When unit loads 
MIL-C-35053D

12

are strapped, strapping shall be limited to nonmetallic strapping except for 

type II, class F loads.

5.4 Labeling and marking. 

5.4.1 Cans. Cans shall be labeled in accordance with MIL-L-1497, and 

as follows:

AMERICAN CHEESE

PROCESS, DEHYDRATED, SHARP

(Store in cool, dry area)

Directions for reconstitution

Dehydrated cheese Water

1 pound

(approximately 4 cups)

8 fl. oz.

(1 cup)

Substitution ratio: For 1 pound of fresh process cheese, substitute 6 ounces 

of dehydrated cheese and rehydrate with 3 fluid ounces of water.

Place unused portion in a tightly covered container to prevent absorption of 

moisture, and refrigerate.

For specific guidelines and recipes, refer to Armed Forces Recipe Service 

cards and the Standard B Ration for the Armed Forces.

5.4.2 Shipping containers. In addition to any special marking required 

by the contract or purchase order, shipping containers shall be marked in 

accordance with MIL-STD-129.

5.4.3 Unit loads. Unit loads shall be marked in accordance with MIL-L35078. 

6. NOTES

(This section contains information of a general or explanatory nature 

that may be helpful, but is not mandatory.)

6.1 Intended use. The finished product has a number of versatile uses, 

particularly as a substitute for American process cheese. As such, after 

reconstitution with water in various proportions depending on the degree of 

consistency desired, it may be used as a cheese spread, in white or other 

sauces, gravies, soups, and salad dressing. Used as a component of white 

sauce, it makes an excellent cheese-flavored garnish for potatoes or other 

hot dishes. When the product is used as part of a recipe, there is no need 

for tedious grating or careful melting without burning, as is necessary when 

natural or process cheese is used.

6.2 Acquisition requirements. Acquisition documents must specify the 

following:

a. Title, number, and date of this specification.

b. Issue of DODISS to be cited in the solicitation, and if 
MIL-C-35053D

13

required, the specific issue of individual documents referenced (see 2.1.1 

and 2.2).

c. When a first article is required (see 3.1, 4.4, and 6.3).

d. Provisions for approved preproduction samples (see 3.5 and 

6.3)

e. Levels of preservation and packing (see 5.1 and 5.2).

f. Type and class of unit load (see 5.2.1 and 5.3).

g. When weather-resistant grade fiberboard shipping containers 

are required for level B packing (see 5.2.2.1). 

6.3 First article. When a first article is required, it shall be 

inspected and approved under the appropriate provisions of FAR 52.209. The 

first article should be a preproduction sample. The contracting officer 

should specify the appropriate type of first article and the number of units 

to be furnished. The contracting officer should also include specific 

instructions in acquisition documents regarding arrangements for selection, 

inspection, and approval of the first article.

6.4 Appropriate level of pack. Based on the conditions known or 

expected to be encountered during shipment, handling, and storage of the 

specific item being procured, the procuring activity should select the 

appropriate level of pack in accordance with the criteria established in AR 

700-15/NAVSUPINST 4030.28/AFR 71-6/MCO 4030.33A/DLAR 4145.7. 

6.5 Subject term (key word) listing.

Canned food

Spreads

6.6 Changes from previous issue. Marginal notations are not used in 

this revision to identify changes with respect to the previous issue due to 

the extensiveness of the changes.

 Custodians: Preparing activity:

 Army – GL Army - GL

 Navy - SA

 Air Force – 50 (Project 8910-0456)

 Review activities:

 Army – MD, QM

Navy – MC

 DP - SS

For DLA Troop Support Website Posting 
MIL-C-35053D

14

RDNS-CFF 27 September 2013

TO: DLA Troop Support – Subsistence DSCP-FTRE

SUBJECT: ES13-040 (DSCP-SS-13-01014); Specification update; MIL-C-35053D 

Cheese, American, Process, Dehydrated, Packaged in a No. 10 Can, Shelf 

Stable; Update analytical requirements for Phosphatase; Chemical analyses for 

Milkfat, Moisture, Sodium chloride, Copper, and Phospahtase; and 

Microbiological analyses for Standard plate count, Coliform count, and 

Salmonella

1. DLA completed a review of the testing requirements in subject document 

and found methods that are out of date, wrong, or allow for tests which 

cannot determine the applicable requirement. DLA submitted their findings to 

USDA for review. The USDA S&T laboratory has reviewed the chemical and 

microbiological analyses in subject document and concurs with DLA’s 

recommended changes.

2. Natick submits the following changes to subject document for all current, 

pending, and future procurements until the document is formally amended or 

revised:

(1) p. 6, Paragraph 3.4.2.1, Phosphatase. 

Line 3, after “per” delete “mL” insert “gram”

(2) p. 9, Paragraph 4.6.1, Chemical analyses. 

Reference: Milkfat: delete “Fat,” insert “933.05”

(3) p. 9, Paragraph 4.6.1, Chemical analyses. 

Reference: Moisture: delete “Moisture (Method I)” insert “926.08”

(4) p. 9, Paragraph 4.6.1, Chemical analyses. 

Reference: Sodium chloride: delete “Salt in Cheese” insert “935.43, or 

983.14”

(5) p. 9, Paragraph 4.6.1, Chemical analyses. 

Reference: Copper 1/: delete reference to footnote “1/”

(6) p. 9, Paragraph 4.6.1, Chemical analyses. 

Reference: Copper: delete “Copper (Atomic Absorption” insert “999.11, or 

2011.14”

(7) p. 9, Paragraph 4.6.1, Chemical analyses. 

Reference: Phosphatase 3/: delete reference to footnote “3/” insert footnote 

“1/”

(8) p. 9, Paragraph 4.6.1, Chemical analyses. 

Reference: Phosphatase: delete “Scharer Rapid Method” insert “946.03, or 

978.14”

(9) p. 9, Paragraph 4.6.1, Chemical analyses.

Reference: Footnote 1/: delete entire footnote “1/ The cheese 

sample shall be ashed using procedure in Official Methods of Analysis, AOAC, 

Section 16.267 and copper analysis shall be determined using the procedure 

described in the Official Methods of Analysis, AOAC, Section 2.126 through 

2.130.”
MIL-C-35053D

15

(10) p. 9, Paragraph 4.6.1, Chemical analyses.

Reference: Footnote 3/: delete footnote“3/” insert footnote “1/”

(11) p. 9, Paragraph 4.6.1, Chemical analyses.

Reference: Inserted Footnote 1/: after “Standard Methods for the 

Examination of Dairy Products” delete “, Chapter: Phosphatase Methods to 

Determine Pasteurization.” and insert “(17th Ed, 2004).”

(12) p. 9, Paragraph 4.6.2, Microbiological analyses.

Reference: Standard plate count: delete “Agar plate” insert AOAC 

“990.12, or 966.23”

(13) p. 9, Paragraph 4.6.2, Microbiological analyses.

Reference: Coliform count: delete “Coliform group (using violet red 

bile agar)” insert AOAC “991.14, or 989.11”

(14) p. 9, Paragraph 4.6.2, Microbiological analyses.

Reference: Salmonellae: delete “reference to footnote “1/” insert AOAC 

“967.26, 967.28, 2003.09, 2004.03, or 2011.03”

(15) p. 10, Paragraph 4.6.2, Microbiological analyses.

Reference: Footnote 1/: delete entire footnote “1/ U.S. Department of 

Human Services, Bacteriological Analytical Manual, Dried Milk Section.”

3. Attached is Change 01, MIL-C-35053D Cheese, American, Process, 

Dehydrated, Packaged in a No. 10 Can, Shelf Stable dated 27 September 2013, 

with the changes highlighted