Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section III: Sanitary Requirements and Controls for Milk and Milk Products

1-18. Types of Milk.

Department of the Navy
Bureau of Medicine and Surgery

Activities or ships may use several types of milk, depending upon the geographic location, weather, shipping facilities, storage space, refrigeration or freezer space, maintenance of equipment, and food service personnel available. Types of pasteurized milk grouped according to recommended use are:

1. For Beverage Use:

a. Milk, whole, homogenized;
b. Milk, skim and lowfat, fresh homogenized;
c. Flavored milk (chocolate) and flavored dairy drink (chocolate);
d. Milk, filled, homogenized (vegetable oil);
e. Milk, ultra-high temperature processed (aseptically processed and packaged);
f. Milk, dry, nonfat, instantized;
g. Flavored milk (chocolate), ultra-high temperature processed (aseptically processed and packaged).

2. For baking and cooking use:

a. Milk, dry, nonfat, conventional, high heat (recommended for bread baking)
b. Milk, dry, nonfat, conventional, low heat
c. Milk, dry, nonfat, instantized.

3. The nomenclature for these products is subject to change. Current information may be obtained from milk publications of local Navy and Marine Corps supply and food service departments.