(1/2, 1, 1-1/2 or 2 percent milkfat content; class 2); or skim milk (less than 1/2 percent milkfat content; class 3); vitamins a and d added
No other part numbers with same form, fit, and function found.
A fluid product remaining after the churning of milk or cream, or resulting from the treatment of pasteurized skim or reconstituted milk by a lactic acid or other culture. It contains not less than 8.25 percent solids-non-fat.
Classification: Buttermilk, curdled milk and cream, kephir and other fermented or acidified milk and cream
NSN 5935-01-584-5164
NSN 5925-01-570-4652
NSN 5975-00-217-4910
NSN 5925-01-500-1352
NSN 5920-01-518-9983
NSN 6130-00-401-4970
NSN 5950-01-383-9981
NSN 6240-01-312-2061
NSN 6220-01-323-5408
NSN 5998-00-419-0425
NSN 6105-01-505-3367
NSN 5950-00-932-4260