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MONTHLY REPORT OF DAIRY PRODUCTS
OMB: 05350020/2015-04-30
QID: 090245
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INTRODUCTION
The information you provide will be used for statistical purposes only. In accordance with the Confidential
Information Protection provisions of Title V, Subtitle A, Public Law 107-347 and other applicable Federal laws, your
responses will be kept confidential and will not be disclosed in identifiable form to anyone other than employees or
agents. By law, every employee and agent has taken an oath and is subject to a jail term, a fine, or both if he or
she willfully discloses ANY identifiable information about you or your operation. Response is voluntary.
Under Public Law No. 106-532, for those facilities storing human grade nonfat dry milk or dry whey, response to
this inquiry is mandatory. This law specifically protects the confidentiality of your report from public disclosure,
except as directed by the U.S. Secretary of Agriculture or the U.S. Attorney General for enforcement purposes to
ensure compliance with the Dairy Product Mandatory Reporting program .
For those facilities which do not store
human grade nonfat dry milk or dry whey, response to this inquiry is voluntary.
INTRODUCTION
The information you provide will be used for statistical purposes only. In accordance with the Confidential
Information Protection provisions of Title V, Subtitle A, Public Law 107-347 and other applicable Federal laws, your
responses will be kept confidential and will not be disclosed in identifiable form to anyone other than employees or
agents. By law, every employee and agent has taken an oath and is subject to a jail term, a fine, or both if he or
she willfully discloses ANY identifiable information about you or your operation. Response is required by Wisconsin
law, Section 93.07 (21).
Under Public Law No. 106-532, for those facilities storing human grade nonfat dry milk or dry whey, response to
this inquiry is mandatory. This law specifically protects the confidentiality of your report from public disclosure,
except as directed by the U.S. Secretary of Agriculture or the U.S. Attorney General for enforcement purposes to
ensure compliance with the Dairy Product Mandatory Reporting program .
INSTRUCTIONS
1.
2.
3.
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.
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. To view all other instructions, click on the help button at top of
screen.
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During the month of [] did your plant:
1.
Produce or ship any frozen dairy products or mixes?
(Include ice cream, frozen yogurt, sherbet, water and juice ices, and any
other
frozen products made with dairy ingredients.)
2.
Yes
Produce any cheese?
(Include cottage cheese, cream cheese, processed cheese, and cheese
foods.)
3.
4.
5.
6.
No
Yes
No
Produce, store, or ship any dry whey products?
(Include concentrated whey, dry whey products, and whey and milk
permeate.)
Yes
No
Produce, store, or ship any dry milk products?
(Include dry milk products for human food and animal feed, and dry milk
proteins.)
Yes
No
any other products made with dairy ingredients.)
Yes
No
Receive any milk and cream directly from any producer, regardless of
location?
(Include fluid grade and manufacturing grade milk.)
Yes
No
Produce any other dairy products?
(Include butter, condensed or evaporated products, sour cream, yogurt,
kefir, and
A. FROZEN DAIRY PRODUCTS AND MIXES
For the Month of
(To view instructions, click on help button at top of page)
Mix Used for
Hard
Frozen Products and Mixes
(Include product used in novelties)
1.
Regular Ice Cream, Hard
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Total
Product
Hard Quantity
Mix
(Include
Produced
Purchases)
Produced
gallons
gallons
gallons
5211
5106
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2.
3.
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5110
Regular Ice Cream, Total Mix Produced
Lowfat Ice Cream, Hard (light/reduced fat/lowfat) and
5221
milkshake
4.
5126
Lowfat Ice Cream, (light/reduced fat/lowfat) and
5120
milkshake, Total Mix Produced
5241
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
5139
5140
5711
5611
5721
10.
Nonfat Frozen Yogurt, Total Mixed Produced
11.
Sherbet, Hard
12.
Sherbet, Total Mixed Produced
13.
Juice and Water Ices
14.
Other frozen dairy products
5616
5617
5612
5231
5136
5130
5500
% milkfat
Name 5261
5271
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% milkfat
15.
Other frozen dairy products
Name 5262
5282
5272
% milkfat
16.
Other frozen dairy products
Name 5263
5283
5273
DISPOSITION OF MIX FOR FROZEN PRODUCTS
Of the total mix produced (Items 2, 4, 6, 8, 10 and 12), 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
5310
5320
5330
5340
5350
5360
5410
5420
5430
5440
5450
5460
5410
5420
5430
5440
5450
5460
5410
5420
5430
5440
5450
5460
5410
5420
5430
5440
5450
5460
Shipment OUT of
State To:
5400
Select one
Shipment OUT of
State To:
5400
Select one
Shipment OUT of
State To:
5400
Select one
Shipment OUT of
State To:
5400
Select one
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Shipment OUT of
State To:
5400
Select one
5410
5420
5430
5440
5450
5460
5410
5420
5430
5440
5450
5460
5410
5420
5430
5440
5450
5460
5410
5420
5430
5440
5450
5460
Shipment OUT of
State To:
5400
Select one
Shipment OUT of
State To:
5400
Select one
Shipment OUT of
State To:
5400
Select one
B. CHEESE
For the Month of
(To view instructions, click on Help button at top of page.)
Production
Quantity
PRODUCT
pounds
1.
American Cheddar cheese
6110
2.
Colby, washed or stirred curd, Jack or Monterey cheese
6120
3.
Swiss cheese
6200
4.
Brick cheese
6310
5.
Muenster cheese
6320
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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
6480
6482
15.
Italian, Other
Name
6490
6492
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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Other cheese Name
6910
6911
milkfat
%
26.
Other cheese Name
6920
6921
milkfat
%
27.
6912
6922
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
B. CHEESE
For the Month of
(To view instructions, click on Help button at top of page)
Check if
specialty
cheese.
Click on
help
PRODUCT
1.
button on
top
Production
of page to
Quantity
see
instructions
pounds
American Cheddar cheese
a.
500 Pound Barrel
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2.
3.
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b.
640 Pound Block
6113
c.
40 Pound Block
6112
d.
Cheddar, Other
Name
6160
6161
e.
Cheddar, Other
Name
6162
6163
Colby, washed or stirred curd
a.
640 Pound Block
6123
b.
40 Pound Block
6124
c.
Colby, Other
Name
6171
6172
d.
Colby, Other
Name
6173
6174
Monterey Jack cheese
a.
640 Pound Block
6127
b.
40 Pound Block
6128
c.
Monterey Jack, Other
Name
6180
6181
d.
Monterey Jack, Other
Name
6182
6183
4.
Farmers cheese
6801
5.
Brick cheese
6310
6.
Muenster cheese
6320
7.
Swiss cheese
a.
Regular
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b.
Baby Swiss
6202
c.
Gruyere
6203
d.
Low Fat
6205
e.
Swiss cheese, Other
Name
6208
6209
8.
Blue Veined Cheese
a.
Blue
6501
b.
Gorgonzola
6502
c.
Blue Veined, Other
9.
Name
6503
6504
Hispanic cheese
6811
a.
Queso Blanco
b.
Hispanic, Other
Name
6711
6712
c.
Hispanic, Other
Name
6713
6714
10.
Limburger cheese
6700
11.
Brie and Camembert cheese
6809
12.
Edam cheese
6802
13.
Feta cheese
6808
14.
Gouda cheese
6803
15.
Havarti cheese
6807
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16. Italian Hard, Asiago and Similar cheese
17.
6441
Italian Hard, Parmesan and Similar cheese
a.
Barrel
6431
b.
Block
6432
c.
Wheel
6433
d.
Parmesan, Other
Name
6436
6437
e.
Parmesan, Other
Name
6438
6439
18.
Italian Hard, Provolone and Similar cheese
a.
Current
6411
b.
Aged over 60 days
6412
c.
Provolone, Other
Name
6415
6416
d.
Provolone, Other
Name
6417
6418
19.
Italian Hard, Romano and Similar cheese
a.
Barrel
6422
b.
Block
6423
c.
Wheel
6424
d.
Romano, Other
Name
6426
6427
e.
Romano, Other
Name
6428
6429
20.
Italian Hard, Fontina and Similar cheese
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6444
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Italian Hard Other Varieties
Name
6510
6511
22.
Italian Hard Other Varieties
Name
6512
6513
23.
Italian Soft, Bel Pease and Similar cheese
6471
24.
Italian Soft, Mascarpone and Similar cheese
6475
25.
Italian Soft, Mozzarella and Similar cheese
6450
26.
Italian Soft, Mozzarella, Fresh
6451
27.
Italian Soft, Ricotta and Similar cheese
6460
28.
Italian Soft Other Varieties
Name
6550
6551
29.
Italian Soft Other Varieties
Name
6552
6553
30.
Cream cheese (not less than 33 percent milkfat)
6610
31.
Neufchatel cheese (20 to 32 percent milkfat)
6620
32.
No Fat Cream cheese
6630
33.
Other Natural Cheeses
Name
6930
6931
34.
Other Natural Cheeses
Name
6932
6933
35.
Other Natural Cheeses
Name
6934
6935
36.
Other Natural Cheeses
Name
6936
6937
Cottage Cheese
37.
Cottage cheese curd made in this plant (see instructions)
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1910
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38.
Creamed cottage cheese, 4% or more milkfat (see instructions)
1920
39.
Lowfat cottage cheese, less than 4% milkfat (see instructions)
1930
Processed Cheese and Cheese Foods
40.
Pasteurized process cheese (made from natural cheese)
7110
41.
Pasteurized process cheese foods and spreads
7120
42.
Cold pack cheese, cheese foods
7130
C. MANUFACTURER’S WHEY PRODUCTS REPORT
For the Month of
(To view instructions, click on Help botton at top of page)
Stocks on Hand
PRODUCT
Production
CONCENTRATED
WHEY:
(Exclude pre-
(End of Month)
Human
Animal
Animal
Human
Animal
Food
Feed
Feed
Food
Feed
pounds
pounds
cents
pounds
pounds
concentrated for
drying)
1.
2.
Sweet-type
(pounds of
solids)
3501
3502
Acid-type
(pounds of
solids)
3503
3504
4821
4822
DRY WHEY
PRODUCTS
3.
Dry whey
4824
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931
932
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4.
Reduced
lactose whey
5.
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4881
4882
933
934
4883
4884
935
936
4893
4894
993
994
4895
4896
995
996
Reduced
minerals whey
6.
Whey protein
concentrate:
a.
b.
25 - 49.9%
Protein
50 - 89.9%
Protein
7.
Whey Protein
Isolate: 90% or
8.
9.
greater
4898
Whey Protein
Fractions
4690
Lactose
10.
998
4887
4888
4889
4890
939
940
Whey solids in
wet blends
(pounds of
solids)
Stocks on Hand
Production
(End of Month)
WHEY AND
MILK
PERMEATE
(Include solids
Human
Animal
Animal
Human
Animal
Food
Feed
Feed
Food
Feed
pounds
pounds
cents
pounds
pounds
removed for all
purposes, including
fed and disposed
by field spreading)
11.
Permeate,
Dry, Finished
Product
4610
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12.
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Permeate, On
or Off Farm UF
or MPC
4620
by-product
13.
14.
Delactose
Permeate,
Mother Liquor
4630
Deproteinized
Whey
4640
948
D. MANUFACTURER’S DRY MILK REPORT
For the Month of
(To view instructions, click on Help button at top of page)
Shipments, Price and Stocks of Dry Milk Products
SHIPMENTS
(Including L.C.L. and truck
deliveries)
Average
PRODUCT
Stocks On
Price Per
Quantity
Produced
Quantity
Pound
f.o.b.
Plant
pounds
pounds
cents
DRY MILK FOR
HUMAN FOOD
1.
2.
3.
4.
Hand End
of
Month
pounds
Nonfat dry milk
(spray and roller)
4219
901
903
Skim Milk Powders
(30 - 40%)
4217
916
917
Skim Milk Powder
Blends (i.e., fortified
with
vitamins, minerals
or oils)
4218
919
920
4310
904
Dry buttermilk
905
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906
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DRY MILK FOR
ANIMAL FEED
(spray and roller)
5.
Dry skim milk
6.
Dry buttermilk
4220
907
908
909
910
911
912
913
914
DRY WHOLE MILK
(spray and roller)
7.
Packages of over 5
lbs
8.
4110
Total dry whole milk
stocks including retail
packages
915
SHIPMENTS
(Including L.C.L. and truck
deliveries)
Average
DRY MILK
PROTEINS
9.
Quantity
Produced
Quantity
Pound
f.o.b.
Plant
pounds
pounds
cents
Milk Protein
Concentrate, Dry:
a.
b.
10.
Stocks On
Price Per
Hand End
of
Month
pounds
40.0 - 59.9%
Protein
4651
922
923
60.0 - 89.9%
Protein
4652
924
925
4653
926
927
Milk Protein
Isolate, dry: 90% or
greater
11.
Casein, Dry
4810
12.
Caseinates, Dry
4815
E. OTHER DAIRY PRODUCTS
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For the Month of
(To view instructions, click on the help button at top of page)
Production
Quantity
pounds
1.
Butter
2100
2.
Anhydrous Milkfat
8025
3.
Butter Oil
8030
4.
Butter/Margarine Products containing milkfat
8035
CONDENSED OR EVAPORATED PRODUCTS
pounds
5.
Evaporated whole milk, case goods
3214
6.
Evaporated skim milk, case goods
3215
7.
Unsweetened (plain) condensed whole milk, bulk goods
3111
8.
Unsweetened (plain) condensed skim milk, bulk goods
3112
9.
Sweetened condensed whole milk, bulk goods
3121
10.
Sweetened condensed whole milk, case goods
3124
11.
Sweetened condensed skim milk, bulk goods
3122
12.
Condensed or evaporated buttermilk
3400
13.
Canned concentrated milk, containing fats other than milkfat
9330
OTHER DAIRY PRODUCTS MANUFACTURED
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1. Lowfat Dairy
Spread
8019
% milkfat
8020
2.
Sour Cream
8080
3.
Dry Cream
4830
4.
Milk Calcium, Dry
4670
Production
Quantity
5.
Other
8031
Unit
Select One
8051
6.
Other
8032
Unit
Select One
8052
7.
Other
8033
Unit
Select One
8053
8.
Other
8034
Unit
Select One
8054
YOGURT/KEFIR
9.
10.
pounds
Total Yogurt, including plain and flavored
1699
Total Kefir, including plain and flavored
1700
End of
Month
Stocks
STOCKS
11.
pounds
Evaporated and condensed whole milk, case goods
970
F. MILK AND CREAM RECEIPTS
For the Month of
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(To view instructions, click on Help button at top of page.)
Include all milk and cream received direct from any producer regardless of location. Exclude receipts
from other plants.
INSTRUCTIONS: Total dollars paid should be reported f.o.b. plant or your receiving station, whichever
is the customary point for determining prices. Report total before hauling costs are deducted. Include
quality, quantity, bulk tank or any other premiums.
FLUID GRADE MILK (Grade A)
111
1.
Total fluid grade milk received from farmers and your receiving stations
Lb.
2.
Total pounds of milkfat in fluid grade milk
Lb.
3.
Total dollars paid for fluid grade milk
112
113
4.
Dol.
Of the fluid grade milk reported in item 1, how much was produced outside of the
State?
121
Lb.
MANUFACTURING GRADE MILK (Grade B)
5.
Total manufacturing grade milk received from farmers and your receiving
stations (not eligible for fluid uses)
211
Lb.
212
6.
Total pounds of milkfat in manufacturing grade milk
7.
Total dollars paid for manufacturing grade milk
Lb.
213
8.
Dol.
Of the manufacturing grade milk reported in item 5 , how much was produced
outside of the State?
221
Lb.
INSTRUCTIONS
1.
Report only the quantities of dairy products manufactured in your plant or plants at the address indicated.
2.
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. Report total before hauling costs are deducted. Include quality, quantity, bulk tank or
any other premiums.
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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.
Regular Ice Cream - Include all ice cream and any other frozen dairy products made with a minimum
milkfat content of 10
b.
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.
Nonfat Ice Cream - Include all frozen desserts that contain less than 0.5 grams total fat per 1/2 cup
serving.
d.
Sherbet - Include all frozen sherbet products made with milk (except Light/Reduced Fat/Lowfat/Nonfat
Ice Cream and freezer-made 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) 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 1/2 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 1/2 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.
j.
Regular and Lowfat Frozen Yogurt mix - Include all frozen yogurt mix which contains at least 0.5
grams of fat per 1/2 cup serving.
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Nonfat Frozen Yogurt mix - Include all frozen yogurt mix which contains less than 0.5 grams of fat per
1/2 cup serving.
5.
Section B - CHEESE - Report under Natural Cheese the weight of all cheese made from cow's milk, whether
or not it may be subsequently converted to Processed Cheese or cold pack. Under Pasteurized 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 Hispanic and not reported in other categories.
Hispanic cheese is a natural 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.
c.
Lowfat cottage cheese - Report the final weight after creaming 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 creaming 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.
6.
Section C - WHEY.
a.
b.
Include production, prices, and stocks for each plant.
PRICES: Average price should reflect manufacturer's price f.o.b. factory for all quantities sold during the
month. (Value of sales divided by quantity sold.)
c.
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.
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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.
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%.
g.
REDUCED MINERALS WHEY: Whey from which a portion of the minerals has been removed. The ash
(mineral) content of the dry product may not exceed 7%.
h.
WHEY PROTEIN CONCENTRATE(WPC): Whey product obtained by the removal of sufficient nonprotein 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.
b.
Include shipments, prices, and stocks for all plants of your entire firm or cooperative.
SHIPMENTS: Report as shipments only those goods shipped that have been sold. Exclude owned or
custom dried quantities moving inter-plant or into storage.
c.
PRICES: Average 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.
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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 Milk 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.
SKIM MILK POWDER BLENDS (SMP BLENDS): Skim Milk Powders fortified with vitamins and minerals
or oils.
k.
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.
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.
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CASEINATES, DRY: Soluble salts of acid casein generally having a minimum protein concentration of
90%. Include sodium caseinates, calcium caseinates and special blends.
8.
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 of 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 milk 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
9.
cream.
Section F - MILK AND CREAM RECEIPTS
a.
Include all milk and cream received direct from any producer regardless of location. Exclude receipts from
other plants.
b.
Total dollars paid should be reported f.o.b. plant or your receiving station, whichever is the customary
point for determining
c.
prices.
Report total before hauling costs are deducted. Include quality, quantity, bulk tank or any other
premiums.
COMMENTS:
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SURVEY RESULTS: The Dairy Products report issued each month by USDA can be found at
www.nass.usda.gov/.
Respondent Phone 9911
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| File Type | application/pdf |
| File Title | http://edrreview/edrreview/review/ombHTML/2573 |
| Author | hancda |
| File Modified | 2015-01-12 |
| File Created | 2015-01-12 |