(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 6110-00-169-5722
NSN 7035-01-623-6689
NSN 5905-01-173-8283
NSN 6145-01-105-8937
NSN 5905-01-413-0055
NSN 5990-01-529-6347
NSN 5935-01-571-6671
NSN 2925-01-459-8093
NSN 5925-01-352-3349
NSN 6320-01-652-3806
NSN 5990-00-150-6979
NSN 6110-01-144-9744