Form QID 090245 QID 090245 Monthly Report of Dairy Products - US Master Questionnai

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MONTHLY REPORT OF DAIRY PRODUCTS

OMB: 0535-0020/2012-03-31 QID: 090245

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Please promptly complete this form by reporting the volume of dairy products manufactured,
stored or shipped from your plant during the previous yearmonth of XXXXXX. Report the quantity
of each product listed. If a product is not listed on this form, please report it in the additional
spaces provided.

For those facilities storing human grade nonfat dry milk or dry whey, response to this inquiry is
mandatory under Public Law No. 106-532. This law specifically protects the confidentiality of
your report from public disclosure, except as directed by the US Secretary of Agriculture or the US
Attorney General for enforcement purposes to ensure compliance with the Dairy Product
Mandatory Reporting program.

For those facilities that do not store human-grade nonfat dry milk or dry whey, response to this
inquiry is voluntary, and your data will be kept strictly confidential.

(Either the statement above or the one below will be included on all questionnaires, but
not both.)

Information in this report is also required under the (state’s name)

State Code ____#_______.

Your cooperation is very important in order to accurately estimate the production, stocks and
shipments of manufactured dairy products.

If you need additional information to prepare this report or to properly classify the various
manufactured products, please refer to the detailed section by section instructions included with
this form, or contact the Dairy Products Statistician at the number found above.

The Dairy Products report issued each month by USDA can be found at: www.nass.usda.gov.
This report includes production statistics of all leading dairy products made in the United States as
well as stocks, shipments, and prices of selected dry milk and whey products.
INSTRUCTIONS

1.
2.

Report only the quantities of dairy products manufactured in your plant or plants at the address indicated.
The quantities should be reported in pounds or gallons, as indicated for the product.

3.

Total dollars paid should be reported f.o.b. plant or your receiving station, whichever is the customary point for determining prices.
Show total before hauling costs are deducted. Include quality, quantity, bulk tank or any other premiums.

4.

Section A - FROZEN PRODUCTS - Frozen dairy products are to be reported only by plants that do the freezing. Include
production for both wholesale and retail sale. Include the equivalent, in gallons, of novelties and specialties, whether frozen with or
without agitation; also freezer-made milkshake, frozen custards, frosted malted milk and any other frozen products except water ices
according to the product definitions below: (Mix used for making frozen products should include total mix to make products
manufactured regardless of whether it is purchased or made at your factory or plant.)

a.

b.

Regular Ice Cream - Include all ice cream and any other frozen dairy products made with a minimum milkfat content of 10
percent and not less than 4.5 pounds per gallon.

Light/Reduced Fat/Lowfat Ice Cream - Include all frozen desserts (except sherbet, frozen yogurt
products and nonfat ice cream) made with less than 10 percent milkfat required for ice cream. Include all
freezer-made milkshakes.

c.
d.

Nonfat Ice Cream - Include all frozen desserts that contain less than 0.5 grams total fat per 2 cup serving.
Sherbet - Include all frozen sherbet products made with milk (except Light/Reduced Fat/Lowfat/Nonfat Ice Cream and freezermade milkshake) made with a milkfat content of not less than 1 percent and not more than 2 percent. Exclude water ices.

e.

Frozen Yogurt and Light/Reduced Fat/Lowfat Frozen Yogurt - Include all cultured (i.e., by lactic acid producing bacteria)

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frozen dairy desserts which contain the same ingredients as ice cream. Frozen yogurt and lowfat frozen yogurt products have a
milkfat content of 0.5 grams or greater per 2 cup serving and not less than 4.0 pounds per gallon.
f.

Nonfat Frozen Yogurt - Include all cultured (i.e., by lactic acid producing bacteria) frozen dairy desserts which contain the

same ingredients as ice cream. Nonfat frozen yogurt products must contain less than 0.5 grams of fat per 2 cup serving and not less
than 4.0 pounds per gallon.

g.

Other frozen dairy products - Include all frozen dairy products which are made with dairy ingredients that are not included in
other categories. Also show any other products not reported under the above frozen items, giving the name and fat content, if
any, of each product. Exclude whipped cream products.

MIX FOR FROZEN PRODUCTS

h.

Regular Ice Cream mix - Include all mix manufactured which contains at least 10 percent milkfat content (with or without
additional ingredients such as egg yolk and malted milk powder) required for ice cream, whether for use in own plant or for sale
to other plants. Mix for freezer-made milkshake, frozen custard, and frosted malted milk which does not contain at least 10
percent milkfat should be reported in the appropriate Light/Reduced Fat/Lowfat/Nonfat Ice Cream category.

i.

Light/Reduced Fat/Lowfat Ice Cream mix - Include all mix manufactured which contains less than 10 percent milkfat (with or
without additional ingredients such as egg yolk and malted milk powder) required for ice cream, whether for use in own plant or
for sale to other plants.

5.

j.

Regular and Lowfat Frozen Yogurt mix - Include all frozen yogurt mix which contains at least 0.5 grams of fat per 2 cup
serving.

k.

Nonfat Frozen Yogurt mix - Include all frozen yogurt mix which contains less than 0.5 grams of fat per 2 cup serving.

Section B - CHEESE - Report under ANatural Cheese@ the weight of all cheese made from cow=s milk, whether or not it may be
subsequently converted to AProcessed Cheese@ or cold pack. Under APasteurized Process and Cold Pack Cheese Products@,
report the weight of the final product, not the weight of the natural cheese used. Processed cheese is made by pasteurizing,
emulsifying, and blending natural cheese and contains no other ingredients. Processed cheese foods, spreads, and cold pack
contain additional ingredients such as nonfat milk solids, condiments, etc. Exclude spreads made from Neufchatel and cream
cheese. Please check the specialty cheese box if any of the following characteristics are true for the cheese variety produced:
ethnic origin, special manufacturing process, labor-intense manufacturing process, unique packaging, unique flavor, unique shape,
produced for a specialty market, national production of less than 40 million pounds.

a.

Fresh Hispanic cheese - Report all cheese classified as AHispanic@ and not reported in other categories. Hispanic cheese
is a Anatural cheese@ with a ph of 5.7 or higher and a moisture content of 40 percent or more.

b.

Cottage cheese curd - Report all curd made in your plant regardless of whether it is used for making partially creamed or
creamed cottage cheese on the premises, or sold as curd either to consumers as such or to other plants for resale or further
manufacture. Include under this item, all production of pot and Bakers cheese.

6.

c.

Lowfat cottage cheese - Report the final weight after Acreaming@ of all cottage cheese which has a milkfat content of less
than 4 percent. Include production from both curd made in this plant and curd received from other plants. Include nonfat cottage
cheese.

d.

Creamed cottage cheese - Report the final weight after Acreaming@ of all cottage cheese which has a milkfat content of 4
percent or more. Include production from both curd made in this plant and curd received from other plants.

Section C - WHEY.

a.

b.

c.

Include production, prices, and stocks for each plant

PRICES: AAverage price@ should reflect manufacturer=s price f.o.b. factory for all quantities sold during the month. (Value of
sales divided by quantity sold.)

STOCKS: Report all stocks on hand, regardless of ownership, whether held at the manufacturing plant, packaging plant,
distribution points or in transit.

d.

DRY WHEY STOCKS: Stocks of dry whey for human consumption, regardless of grade, must be reported monthly. Both
sweet and acid dry whey that has been pasteurized with no preservatives added, having all constituents of fluid whey, except
moisture, retained in the same relative proportion, should be reported. Report all stocks on hand, regardless of ownership,
whether held at the manufacturing plant, packaging plant, distribution points, or in transit. Stocks of purchased dry whey not
intended for sale because it is intended to be used to produce other products should not be reported. Whey that has been
modified (for example, whey protein concentrate or whey protein isolate) should not be reported as dry whey. Stocks of these
products should be reported in the area indicated on the questionnaire.

e.

CONCENTRATED WHEY: The product obtained by the partial removal of water from fresh whey which has been pasteurized.
Report final marketable product only. DO NOT include quantity used or shipped to another plant for further processing into dry
whey or modified whey products

f.

g.

REDUCED LACTOSE WHEY: Whey from which a portion of the lactose has been removed. The lactose content of the dry
product is less than 60%.

REDUCED MINERALS WHEY: Whey from which a portion of the minerals has been removed. The ash (mineral) content of

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the dry product may not exceed 7%.

h.

WHEY PROTEIN CONCENTRATE(WPC): Whey product obtained by the removal of sufficient non-protein constituents
(lactose, minerals) so that the finished dry product contains not less than 25% or more than 89.9% protein.

i.

WHEY PROTEIN ISOLATE (WPI): Whey product obtained by the removal of sufficient non-protein constituents (lactose,
minerals) so that the finished product contains 90% or more protein.

j.

WHEY PROTEIN FRACTIONS: Any major or minor protein fraction obtained from whey.

k.

LACTOSE: Lactose for animal or industrial use. Report final marketable product only. DO NOT include quantity of crude
sugar used or shipped to another plant for further processing into lactose for human consumption.

l.

PERMEATE, DRY, FINISHED PRODUCT: One of the products from ultra filtration, usually containing about 4.5% lactose. The
concentration can be done either in a hyper filtration plant and an evaporator, or in an evaporator alone to 60% solids.

m.

DELACTOSE PERMEATE, MOTHER LIQUOR: In lactose production the remaining product after separation of the lactose
crystals, usually by decanting, is called mother liquor. Usually contains 33 percent protein, 33 percent lactose solution/crystals,
and 33 percent mineral salts.

n.

o.

PERMEATE, ON or OFF FARM UF or MPC BY PRODUCT: Byproduct of UF milk or MPC production.

DEPROTEINIZED WHEY: Product produced from sweet whey by means of ultra filtration when sufficient protein is removed
from whey so that the finished dry product contains more than 75 percent lactose.

7.

Section D - DRY MILK PRODUCTS.

a.

Include shipments, prices, and stocks for all plants of your entire firm or cooperative.

b.

SHIPMENTS: Report as Ashipments@ only those goods shipped that have been sold. Exclude owned or custom dried
quantities moving inter-plant or into storage.

c.

PRICES: AAverage price@ should reflect manufacturer=s price f.o.b. factory or packaging plant for all bulk quantities sold
during the month. The average price for packaged goods should include the cost of the package.

d.

STOCKS: Report all stocks on hand, regardless of ownership, whether held at the manufacturing plant, packaging plant,
distribution points or in transit.

e.

NONFAT DRY MILK STOCKS: Stocks of nonfat dry milk for human consumption, regardless of grade, must be reported
monthly. Nonfat dry milk stocks should be reported if produced from pasteurized skim milk, and contain not more than 5%
moisture by weight and not more that 1.5% by weight of milkfat. Include instant nonfat dry milk, product fortified with vitamins
and minerals, and all nonfat dry milk regardless of the type of heat process used to produce it. Spray dry and roller type nonfat
dry milk should be reported. Report all stocks on hand, regardless of ownership, whether held at the manufacturing plant,
packaging plant, distribution points, or in transit. Stocks purchased nonfat dry milk not intended for sale because it is intended to
be used to produce other products should not be reported. A common example of nonfat dry milk stocks to exclude is nonfat dry
milk purchased from someone else for use by your firm with the intention of cheese vat fortification.

f.

NONFAT DRY MILK: Product obtained by removal of water only from pasteurized skim milk. Contains not more than 5% by
weight of moisture and not more than 1.5% by weight of milkfat. Include product fortified with vitamins and minerals. Include all
nonfat dry milk regardless of the type of heat process used to produce product.

g.

DRY WHOLE MILK: Product obtained by removal of water only from whole milk. Contains not less than 26% or more than
40% by weight of milkfat. Contains not more than 5% by weight of moisture on a milk solids no fat basis. Include product
fortified with vitamins and minerals.

h.

DRY BUTTERMILK: Product obtained by drying liquid buttermilk that was derived from the churning of butter and pasteurized
prior to condensing. Has a protein content not less than 30%. It may not contain, or be derived from, nonfat dry milk, dry whey
or products other than buttermilk and contains no added preservative, neutralizing agent or other chemical.

i.

SKIM MILK POWDER (SMP): Essentially Nonfat Dry Milk which does not conform to the applicable provisions of 21 CFR part
131 AMilk and Cream@ as issued by the Food and Drug Administration, due to the mixing with lactose\permeate to standardize
the protein percent to a desired level for the world market.

j.

k.

SKIM MILK POWDER BLENDS (SMP BLENDS): Skim Milk Powders fortified with vitamins and minerals or oils.

MILK PROTEIN CONCENTRATE, DRY (MPC): The finished dry product contains not less than 40% or more than 89.9%
protein. Skim milk that has been concentrated by ultra-filtration to retain most of the protein (casein and whey proteins) while
removing much of the water and some of the lactose, ash and other solids.

l.

MILK PROTEIN ISOLATES, DRY (MPI): The finished dry product contains 90% or more protein. In addition to high protein
content, MPI is rich in calcium, and contains very low levels of lactose and fat.

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m.

CASEIN, DRY: Include acid and rennet casein. Acid casein is manufactured with low microbial content and high solubility.
Rennet casein is manufactured from fresh milk by coagulating action of the enzyme rennin.

n.

CASEINATES, DRY: Soluble salts of acid casein generally having a minimum protein concentration of 90%. Include sodium
caseinates, calcium caseinates and special blends.

Section E - OTHER DAIRY PRODUCTS MANUFACTURED.

a.

BUTTER: The food product usually known as butter, with or without common salt, with or without additional coloring matter,
and containing not less than 80% by weight or milkfat, all tolerances having been allowed for. Include butter that was custom
churned and butter produced from whey cream. Do not include anhydrous milkfat, butter oil, or plastic cream.

b.

CONDENSED or EVAPORATED PRODUCTS: Include all bulk condensed milk produced for sale or use in manufacturing
frozen product mix or *proprietary products* in your plant or plants. Condensed or evaporated milk concentrated at one plant
and canned at another should be reported by the plant where canned. Include canned concentrated milk made with oils or fats
other than milkfat. This product is frequently referred to as “filled milk.”

c.

d.

TOTAL YOGURT: Include the yogurt component used in production of yogurt beverages.

MILK CALCIUM, DRY: The product obtained by precipitating Ca-phosphate from whey or permeate. The product can be sold
as Amilk calcium.@

e. Report products not listed above or for which sufficient space is not available, such as additional types of cheese, anhydrous
milkfat, butter oil, or plastic cream.

f. Report products not listed above or for which sufficient space is not available, such as additional types of cheese
or plastic

cream.

A. FROZEN DAIRY PRODUCTS AND MIXES
For the Month of ____________
Mix Used for
Hard Product
Frozen Products and Mixes

Hard Quantity

Total
(Include

(Include product used in novelties)

1.

Regular Ice Cream, Hard

2.

Regular Ice Cream, TOTAL Mix Produced

3.

4.

Lowfat Ice Cream, Hard (light/reduced fat/lowfat) and
milkshake

Produced

Purchases)

Mix Produced

(gallons)

(gallons)

(gallons)

5211

5106

5110

5221

5126

Lowfat Ice Cream, (light/reduced fat/lowfat) and

5120

milkshake,
TOTAL Mix Produced

5.

Nonfat Ice Cream, Hard

6.

Nonfat Ice Cream, TOTAL Mixed Produced

7.

Regular/Lowfat Frozen Yogurt, Hard

8.

Regular/Lowfat Frozen Yogurt, TOTAL Mixed Produced

9.

Nonfat Frozen Yogurt, Hard

5241

5139

5140

5711

5616

5611

5721

5617

5612

10.

Nonfat Frozen Yogurt, TOTAL Mixed Produced

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11.

Sherbet, Hard

12.

Sherbet, TOTAL Mixed Produced

13.

Juice and Water Ices

5500

14.

Other frozen dairy products

5281

5231

5136

5130

(Name __________________ ) ( ________ % milkfat)

15.

Other frozen dairy products

5281

(Name __________________ ) ( ________ % milkfat)

16.

Other frozen dairy products

5281

(Name __________________ ) ( ________ % milkfat)

DISPOSITION OF MIX FOR FROZEN PRODUCTS
Of the total mix produced (Items 2, 4, 6, 8, 10 and 12 above), report the amounts of mix shipped or transferred within and outside the
State

Nonfat

Sherbet

Yogurt Mix

Yogurt Mix

Mix

(Item 6)

(Item 8)

(Item 10)

(Item 12)

gallons

gallons

gallons

gallons

Regular Ice

Lowfat Ice

Nonfat Ice Regular/Lowfat

Cream Mix

Cream Mix

Cream Mix

(Item 2)

(Item 4)

gallons

gallons

Disposition

Shipment WITHIN State

Shipment OUT of State
To: (State __________)

Shipment OUT of State
To: (State __________)
Shipment OUT of State
To: (State __________)

B. CHEESE
For the Month of ____________
Production
Quantity

PRODUCT

(Pounds)

1.

American Cheddar cheese

6110

2.

Colby, washed or stirred curd, Jack or Monterey cheese

6120

3.

Swiss cheese

6200

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4.

Brick cheese

6310

5.

Muenster cheese

6320

6.

Hispanic type cheese

6710

7.

Italian Hard, Parmesan and Similar cheese

6430

8.

Italian Hard, Provolone and Similar cheese

6410

9.

Italian Hard, Romano and Similar cheese

6421

10.

Italian Hard, Asiago and Similar cheese

6441

11.

Italian Soft, Mozzarella and Similar cheese

6450

12.

Italian Soft, Ricotta and Similar cheese

6460

13.

Italian Soft, Mascarpone and Similar cheese

6475

14.

Italian, Other (Name ____________________ )
unit

15.

Italian, Other (Name ____________________ )
unit

16.

Cream cheese (not less than 33 percent milkfat)

6610

17.

Neufchatel cheese (20 to 32 percent milkfat)

6620

18.

No Fat Cream cheese

6630

19.

Blue cheese and Gorgonzola

6500

20.

Limburger cheese

6700

21.

Feta Cheese

6808

22.

Brie and Camembert Cheese

6809

23.

Gouda cheese

6803

24.

Edam cheese

6802

25.

Havarti cheese

6807

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26.

Other cheese (Name ___________________ ) (______ % milkfat)

27.

Other cheese (Name ___________________ ) (______ % milkfat)

Cottage Cheese

28.

Cottage cheese curd made in this plant (see instructions)

1910

29.

Creamed cottage cheese, 4% or more milkfat (see instructions)

1920

30.

Lowfat cottage cheese, less than 4% milkfat (see instructions)

1930

Processed Cheese and Cheese Foods

31.

Pasteurized process cheese (made from natural cheese)

7110

32.

Pasteurized process cheese foods and spreads

7120

33.

Cold pack cheese, cheese foods

7130

C. MANUFACTURER’S WHEY PRODUCTS REPORT
For the Month of ____________

Stocks on Hand
Production

Human
Food
PRODUCT

pounds

Animal
Feed
pounds

(End of Month)

Animal
Feed

Human
Food

Animal
Feed

cents

pounds

pounds

CONCENTRATED WHEY:
(Exclude pre-concentrated for drying)

1.

Sweet-type (pounds of solids)

3501

3502

2.

Acid-type (pounds of solids)

3503

3504

4821

4822

DRY WHEY PRODUCTS

3.

4824

931

932

Dry whey
. __ __

4.

Reduced lactose whey

4881

4882

933

934

#

Reduced minerals whey

4883

4884

935

936

5.

Whey protein concentrate:
5a. 25 - 49.9% Protein

4893

4894

993

994

5b. 50 - 89.9% Protein

4895

4896

995

996

#

Whey Protein Isolate: 90% or greater

4898

#

Whey Protein Fractions

4690

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998

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#

Lactose

4887

4888

#

Whey solids in wet blends (pounds of solids) 4889

4890

939

940

Stocks on Hand
Production

(End of Month)

WHEY AND MILK PERMEATE
(Include solids removed for all purposes, including
fed

Human
Food

and disposed by field spreading)

Animal
Feed

pounds

#

Permeate, Dry, Finished Product

4610

#

Permeate, On or Off Farm UF or MPC by-

4620

Animal
Feed

Human

Animal

Food

Feed

cents

pounds

pounds

pounds

product

#

Delactose Permeate, Mother Liquor

4630

#

Deproteinized Whey

4640

0948

D. MANUFACTURER’S DRY MILK REPORT
For the Month of ____________
SHIPMENTS, PRICE AND STOCKS OF DRY MILK PRODUCTS

SHIPMENTS
(Including L.C.L. and truck
deliveries)

HAND END
OF MONTH

Quantity

PRODUCT
Quantity
Produced

STOCKS ON

Average
Price Per
Pound f.o.b.
Plant

pounds

pounds

cents

pounds

DRY MILK FOR HUMAN FOOD

1.

Nonfat dry milk (spray and roller)

4219

901

903

#

Skim Milk Powders (30 - 40%)

4217

916

917

4218

919

921

4310

904

#

#

Skim Milk Powder Blends (i.e., fortified with
vitamins, minerals or oils)

905

906

Dry buttermilk
. ___ ___

DRY MILK FOR ANIMAL FEED (spray and roller)

4220

#

907

Dry skim milk

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908

909

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910

#

911

912

Dry buttermilk
. ___ ___

DRY WHOLE MILK (spray and roller)

4110

#

913

914

Packages of over 5 lbs
. ___ ___

#

Total dry whole milk stocks including retail
packages

915

SHIPMENTS
(Including L.C.L. and truck
deliveries)

DRY MILK PROTEINS

HAND END
OF MONTH

Quantity
Quantity
Produced

STOCKS ON

Average
Price Per
Pound f.o.b.
Plant

#

Milk Protein Concentrate, dry:

pounds

pounds

cents

pounds

9a. 40.0 - 59.9% Protein

4651

0922

0923

9b. 60.0 - 89.9% Protein

4652

0924

0925

0926

0927

#

Milk Protein Isolate, dry: 90% or greater

4653

#

Casein, Dry

4810

#

Caseinates, Dry

4815

E. OTHER DAIRY PRODUCTS
For the Month of ____________
Production
Quantity
Pounds

1.

Butter

2100

CONDENSED OR EVAPORATED PRODUCTS

2.

Evaporated whole milk, case goods

3214

3.

Evaporated skim milk, case goods

3215

4.

Unsweetened (plain) condensed whole milk, bulk goods

3111

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5.

Unsweetened (plain) condensed skim milk, bulk goods

3112

6.

Sweetened condensed whole milk, bulk goods

3121

7.

Sweetened condensed whole milk, case goods

3124

8.

Sweetened condensed skim milk, bulk goods

3122

9.

Condensed or evaporated buttermilk

3400

10.

9330

Canned concentrated milk, containing fats other than milkfat

OTHER DAIRY PRODUCTS MANUFACTURED
1.

8020

Lowfat dairy spread ( __________ % milkfat)

2.

Anhydrous Milkfat

8025

3.

Butter Oil

8030

4.

Butter/Margarine Products containing milkfat

8035

5.

Sour Cream

8080

6.

Dry Cream

4830

7.

Milk Calcium, dry

4670

8.

Other _____________________________
unit ______

9.

Other _____________________________
unit ______

10.

Other _____________________________
unit ______

11.

Other _______________________________
unit _______

YOGURT/KEFIR
12.

Total Yogurt, including plain and flavored

1699

13.

Total Kefir, including plain and flavored

1700

End of Month
STOCKS
14.

Evaporated and condensed whole milk, case goods

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Stocks Pounds
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F. MILK AND CREAM RECEIPTS
For the Month of ____________

Include all milk and cream received direct from any producer regardless of location. Exclude receipts from other plants.

FLUID GRADE MILK (Grade A)
1.

0111

Total fluid grade milk received from farmers and your receiving stations
lb.

2.

0112

Total pounds of milkfat in fluid grade milk
lb.

3.

0113

Total dollars paid for fluid grade milk
dol.

4.

0121

Of the fluid grade milk reported above (code 0111), how much was
produced outside of State?
lb.

MANUFACTURING GRADE MILK (Grade B)

5.

0211

Total manufacturing grade milk received from farmers and your
receiving stations (not eligible for fluid uses)
lb.

6.

0212

Total pounds of milkfat in manufacturing grade milk
lb.

7.

0213

Total dollars paid for manufacturing grade milk
dol.

8.

0221

Of the manufacturing grade milk reported (code 0211), how
much was produced outside of State?
lb.

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B. CHEESE
For the Month of ____________
Check if
specialty
cheese.

PRODUCT
1.

Production

See instr.
#5

Quantity

on page 3

(Pounds)

American Cheddar cheese
a.

500 Pound Barrel

6111

b.

640 Pound Block

6113

c.

40 Pound Block

6112

d.
Cheddar, Other (Name
____________________________________ )

e.
Cheddar, Other (Name
____________________________________ )

2.

#

Colby, washed or stirred curd
a.

640 Pound Block

6123

b.

40 Pound Block

6124

i

Colby, Other (Name ______________________________________ )

i

Colby, Other (Name ______________________________________ )

Monterey Jack cheese

i

640 Pound Block

6127

i

40 Pound Block

6128

c.

Monterey Jack, Other (Name _______________________________ )

d.
Monterey Jack, Other (Name
_______________________________ )

3.

Farmers cheese

6801

4.

Brick cheese

6310

5.

Muenster cheese

6320

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Swiss cheese

a.

Regular

6201

b.

Baby Swiss

6202

c.

Gruyere

6203

d.

Low Fat

6205

e.
Swiss cheese, Other (Name
________________________________ )

7.

#

Blue Veined Cheese

a.

Blue

6501

b.

Gorgonzola

6502

c.

Blue Veined, Other (Name _________________________________ )

Hispanic cheese

d.

Queso Blanco

e.

Hispanic, Other (Name

6811

____________________________________ )
f.

Hispanic, Other (Name ____________________________________ )

8.

Limburger cheese

6700

9.

Brie and Camembert Cheese

6809

10.

Edam cheese

6802

11.

Feta Cheese

6808

12.

Gouda cheese

6803

13.

Havarti cheese

6807

1.

Italian Hard, Asiago and Similar cheese

2.

Italian Hard, Parmesan and Similar cheese

6441

a.

Barrel

6431

b.

Block

6432

c.

Wheel

6433

d.

Parmesan, Other (Name

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___________________________________ )

e.
Parmesan, Other (Name
___________________________________ )

3.

Italian Hard, Provolone and Similar cheese
a.

Current

6411

b.

Aged over 60 days

6412

c.

Provolone, Other (Name ___________________________________ )

d.
Provolone, Other (Name
___________________________________ )

4.

Italian Hard, Romano and Similar cheese

a.

Barrel

6422

b.

Block

6423

c.

Wheel

6424

d.

Romano, Other (Name ____________________________________ )

e.

Romano, Other (Name ____________________________________ )

5.

Italian Hard, Fontina and Similar cheese

6.

Italian Hard Other Varieties (Name

6444

______________________________ )
7.

Italian Hard Other Varieties (Name

_____________________________ )

#

Italian Soft, Bel Pease and Similar cheese

6471

8.

Italian Soft, Mascarpone and Similar cheese

6475

9.

Italian Soft, Mozzarella and Similar cheese

6450

10.

Mozzarella, Fresh

6451

11.

Italian Soft, Ricotta and Similar cheese

6460

12.

Italian Soft Other Varieties (Name

_______________________________ )
13.

Italian Soft Other Varieties (Name

_______________________________ )

14.

Cream cheese (not less than 33 percent milkfat)

6610

15.

Neufchatel cheese (20 to 32 percent milkfat)

6620

16.

No Fat Cream cheese

6630

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17. Other Natural Cheeses (Name
_________________________________ )

18.

Other Natural Cheeses (Name

_________________________________ )
19.

Other Natural Cheeses (Name

_________________________________ )
20.

Other Natural Cheeses (Name

_________________________________ )

Cottage Cheese
21.

Cottage cheese curd made in this plant (see instructions)

1910

22.

Creamed cottage cheese, 4% or more milkfat (see instructions)

1920

23.

Lowfat cottage cheese, less than 4% milkfat (see instructions)

1930

Processed Cheese and Cheese Foods

24.

Pasteurized process cheese (made from natural cheese)

7110

25.

Pasteurized process cheese foods and spreads

7120

26.

Cold pack cheese, cheese foods

7130

E. OTHER DAIRY PRODUCTS
For the Month of ____________
Production
Quantity
Pounds

1.

Butter
2100

2.

Anhydrous Milkfat

8025

3.

Butter Oil

8030

4.

Butter/Margarine Products containing milkfat

8035

OTHER DAIRY PRODUCTS MANUFACTURED

1.

Lowfat dairy spread ( __________ % milkfat)

8020

2.

Sour Cream

8080

3.

Dry Cream

4830

4.

Milk Calcium, dry

4670

5.

Other ____________________________________________

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unit ______

6.

Other ____________________________________________
unit ______

7.

Other ____________________________________________
unit ______

8.

Other ____________________________________________
unit ______

CONDENSED OR EVAPORATED PRODUCTS
1.

Evaporated whole milk, case goods
3214

2.

Evaporated skim milk, case goods

3215

3.

Unsweetened (plain) condensed whole milk, bulk goods

3111

4.

Unsweetened (plain) condensed skim milk, bulk goods

3112

5.

Sweetened condensed whole milk, bulk goods

3121

6.

Sweetened condensed whole milk, case goods

3124

7.

Sweetened condensed skim milk, bulk goods

3122

8.

Condensed or evaporated buttermilk

3400

9.

Canned concentrated milk, containing fats other than milkfat

9330

YOGURT/KEFIR

10.

Total Yogurt, including plain and flavored

1699

11.

Total Kefir, including plain and flavored

1700

End of Month
STOCKS
12.

Evaporated and condensed whole milk, case goods

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Stocks Pounds
970

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