QID 090245 Annual Report of Dairy Products for 2014

Milk and Milk Products

Annual Report of Dairy Products - Dec 2014 - MI

Milk Production and Manufacture Dairy Products - Voluntary

OMB: 0535-0020

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ANNUAL REPORT OF DAIRY PRODUCTS For 2014


OMB No. 0535-0020

Approval Expires: 4/30/2015

Project Code: 177 QID: 090245

SMetaKey: 2745



United States

Department of

Agriculture




NATIONAL

AGRICULTURAL

STATISTICS

SERVICE







USDA/NASS - Michigan

Great Lakes Region

PO Box 30239
Lansing, MI 48909-9983


Phone: 1-800-453-7501

Fax: 1-855-270-2709

E-mail: [email protected]









Please make corrections to name, address and ZIP Code, if necessary.


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. Please promptly complete and return this form in the enclosed envelope or
fax to 
1-855-270-2709. Report the volume of dairy products manufactured, stored or shipped from your plant during the previous year. Report the quantity of each product listed. If a product is not listed on this form, please report it in the additional spaces provided. 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, refer to the detailed section by section instructions included with this form, or contact the Dairy Products statistician at the number found above.


According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to respond to, a collection of information unless it displays a valid OMB control number. The valid OMB control number is 0535-0020. The time required to complete this information collection is estimated to average 60 minutes per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information.










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. 

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.

INSTRUCTIONS



1. Report only the quantities of dairy products manufactured in your plant or plants at the address indicated. For dairy
products not manufactured in your plant, please write NONE in the area provided for reporting these products.


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. Show total before hauling costs are deducted. Include quality, quantity, bulk tank or any other premiums.


4. All other instructions on how to complete this report start on page 14.




A. FROZEN DAIRY PRODUCTS AND MIXES

For the Year of 2014


(Include product used in novelties. Purchased mix should be included in mix used.

Record units as gallons unless otherwise specified.)



January

February

March

1a. Regular Ice Cream, Hard Quantity Produced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5211




1b. Regular Ice Cream, Mix Used for Hard Production. . . . . . . . . . . . . . . . . . . . . . . . . . .

5106




2. Regular Ice Cream, TOTAL Mix Produced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5110





3a. Lowfat Ice Cream, (light/reduced fat/lowfat) & milkshake, Hard Quantity
Produced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5221




3b. Lowfat Ice Cream, (light/reduced fat/lowfat) & milkshake, Mix Used for Hard

Production. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5126




4. Lowfat Ice Cream, (light/reduced fat/lowfat) & milkshake, TOTAL Mix Produced. . . .

5120





5a. Nonfat Ice Cream, Hard Quantity Produced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5241




5b. Nonfat Ice Cream, Mix Used for Hard Production. . . . . . . . . . . . . . . . . . . . . . . . . . . .

5139




6. Nonfat Ice Cream, TOTAL Mix Produced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5140





7a. Reg/Lowfat Frozen Yogurt, Hard Quantity Produced. . . . . . . . . . . . . . . . . . . . . . . .

5711




7b. Reg/Lowfat Frozen Yogurt, Mix Used for Hard Production . . . . . . . . . . . . . . . . . . . .

5616




8. Reg/Lowfat Frozen Yogurt, TOTAL Mix Produced . . . . . . . . . . . . . . . . . . . . . . . . . .

5611





9a. Nonfat Frozen Yogurt, Hard Quantity Produced. . . . . . . . . . . . . . . . . . . . . . . . . . . .

5721




9b. Nonfat Frozen Yogurt, Mix Used for Hard Production . . . . . . . . . . . . . . . . . . . . . . .

5617




10. Nonfat Frozen Yogurt, TOTAL Mix Produced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5612





11a. Sherbet, Hard Quantity Produced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5231




11b. Sherbet, Mix Used for Hard Production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5136




12. Sherbet, TOTAL Mix Produced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5130





13. Juice and Water Ices. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

5500




14. Other frozen dairy products

(Name ____________________) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (______% milkfat). . . . . . . . . . . . . . . . . . . . .

5281




15. Other frozen dairy products

(Name ____________________) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (______% milkfat). . . . . . . . . . . . . . . . . . . . .

5282




16. Other frozen dairy products

(Name ____________________) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (______% milkfat). . . . . . . . . . . . . . . . . . . . .

5283





DISPOSITION OF MIX FOR FROZEN PRODUCTS

Of the total mix produced (Items 2, 4, 6, 8, 10 and 12 above), report the yearly total amounts of mix shipped or transferred within and outside the State

Disposition

Regular Ice Cream Mix (Item 2)

gallons

Lowfat Ice Cream Mix (Item 4)

gallons

Nonfat Ice Cream Mix (Item 6)

gallons

Regular/Lowfat Yogurt Mix

(Item 8)

gallons

Nonfat

Yogurt Mix

(Item 10)

gallons

Sherbet

Mix

(Item 12)

gallons

Shipments WITHIN State

5310

5320

5330

5340

5350

5360

5400

Shipment OUT of State

To: (State ____________)

5410

5420

5430

5440

5450

5460

5400

Shipment OUT of State

To: (State ____________)

5410

5420

5430

5440

5450

5460

5400

Shipment OUT of State

To: (State ____________)

5410

5420

5430

5440

5450

5460






A. FROZEN DAIRY PRODUCTS AND MIXES


For the Year of 2014


(Include product used in novelties. Purchased mix should be included in mix used.

Record units as gallons unless otherwise specified.)


April

May

June

July

August

September

October

November

December

Total

5211











5106











5110












5221











5126











5120












5241











5139











5140












5711











5616











5611












5721











5617











5612












5231











5136











5130












5500











5281











5282











5283






















DISPOSITION OF MIX FOR FROZEN PRODUCTS

Of the total mix produced (Items 2, 4, 6, 8, 10 and 12 above), report the yearly total amounts of mix shipped or transferred within and outside the State

Disposition

Regular Ice Cream Mix (Item 2)

gallons

Lowfat Ice Cream Mix (Item 4)

gallons

Nonfat Ice Cream Mix (Item 6)

gallons

Regular/Lowfat Yogurt Mix

(Item 8)

gallons

Nonfat

Yogurt Mix

(Item 10)

gallons

Sherbet

Mix

(Item 12)

gallons

5400

Shipment OUT of State

To: (State ____________)

5310

5320

5330

5340

5350

5360

5400

Shipment OUT of State

To: (State ____________)

5410

5420

5430

5440

5450

5460

5400

Shipment OUT of State

To: (State ____________)

5410

5420

5430

5440

5450

5460

5400

Shipment OUT of State

To: (State ____________)

5410

5420

5430

5440

5450

5460






B. CHEESE



For the Year of 2014



PRODUCT

Production Quantity

pounds



January

February

March

April


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





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 ____________________________). . . . . .

6482





15. Italian, Other (Name ____________________________). . . . . .

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





26. Other cheese (Name __________________) (______ % milkfat)

6912





27. Other cheese (Name __________________) (______ % milkfat)

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 Year of 2014

Production Quantity

Pounds


May

June

July

August

September

October

November

December

Total

6110










6120










6200










6310










6320










6710










6430










6410










6421










6441










6450










6460










6475










6482










6492










6610










6620










6630










6500










6700










6808










6809










6803










6802










6807










6912










6922




















1910










1920










1930




















7110










7120










7130














C. MANUFACTURER’S WHEY PRODUCTS REPORT

For the Year of 2014

PRODUCT

Production (Quantity in Pounds)

CONCENTRATED WHEY (Exclude pre-concentrated for drying)


January

February

March

1. Sweet-type. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Human Food (pounds of solids)

3501




2. Sweet-type. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Animal Feed (pounds of solids)

3502




3. Acid-type. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Human Food (pounds of solids)

3503




4. Acid-type. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Animal Feed (pounds of solids)

3504




DRY WHEY PRODUCTS





5. Dry whey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Human Food

4821




6. Dry Whey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Animal Feed

4822




7. Reduced lactose whey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Human Food

4881




8. Reduced lactose whey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Animal Feed

4882




9. Reduced minerals whey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Human Food

4883




10. Reduced minerals whey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Animal Feed

4884




11. Whey protein concentrate:





a. 25 - 49.9% Protein. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Human Food

4893




b. 25 - 49.9% Protein. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Animal Feed

4894




c. 50-89.9% Protein. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Human Food

4895




d. 50-89.9% Protein. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Animal Feed

4896




12. Whey Protein Isolate: 90% or greater. . . . . . . . . . . . . . . . . . . . . . . Human Food

4898




13. Whey Protein Fractions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Human Food

4690




14. Lactose. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Human Food

4887




15. Lactose. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Animal Feed

4888




16. Whey solids in wet blends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Human Food (pounds of solids)

4889




17. Whey solids in wet blends. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Animal Feed (pounds of solids)

4890




WHEY AND MILK PERMEATE




(Include solids removed for all purposes, including fed and disposed by field spreading)



18. Permeate, Dry, Finished Product. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4610




19. Permeate, On or Off Farm UF or MPC by-product. . . . . . . . . . . . . . . . . .

4620




20. Delactose Permeate, Mother Liquor. . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4630




21. Deproteinized Whey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4640








C. MANUFACTURER’S WHEY PRODUCTS REPORT

For the Year of 2014

Production (Quantity in Pounds)


April

May

June

July

August

September

October

November

December

Total

3501











3502











3503











3504






















4821











4822











4881











4882











4883











4884






















4893











4894











4895











4896











4898











4690











4887











4888











4889











4890

















4610











4620











4630











4640















D. MANUFACTURER’S DRY MILK REPORT

For the Year of 2014

PRODUCT

Production (Quantity in Pounds)

DRY MILK FOR HUMAN FOOD


January

February

March

1. Nonfat dry milk (spray and roller). . . . . . . . . . . . . . . . . . . . . . . . . .

4219




2. Skim Milk Powders (30 - 40%). . . . . . . . . . . . . . . . . . . . . . . . . . . .

4217




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

4218




4. Dry buttermilk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4310




DRY MILK FOR ANIMAL FEED (spray and roller)





5. Dry skim milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4220




DRY WHOLE MILK (spray and roller)





6. Packages of over 5 lbs.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4110




DRY MILK PROTEINS





7. Milk Protein Concentrate, dry:





a. 40.0 - 59.9% Protein. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4651




b. 60.0 - 89.9% Protein. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4652




8. Milk Protein Isolate, dry: 90% or greater. . . . . . . . . . . . . . . . . . . . .

4653




9. Casein, Dry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4810




10. Caseinates, Dry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4815








D. MANUFACTURER’S DRY MILK REPORT

For the Year of 2014

Production (Quantity in Pounds)


April

May

June

July

August

September

October

November

December

Total

4219











4217











4218











4310






















4220






















4110

































4651











4652











4653











4810











4815















E. OTHER DAIRY PRODUCTS

For the Year of 2014

PRODUCT

Production (Quantity in Pounds)



January

February

March

April

1. Butter. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2100








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








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 _____________________________. . . . . . . . . . . . . . . . . . unit ______

8051





6. Other _____________________________. . . . . . . . . . . . . . . . . . unit ______

8052





7. Other _____________________________. . . . . . . . . . . . . . . . . . unit ______

8053





8. Other _____________________________. . . . . . . . . . . . . . . . . . unit ______

8054








YOGURT/KEFIR




9. Total Yogurt, including plain and flavored. . . . . . . . . . . . . . . . . . . . .

1699





10. Total Kefir, including plain and flavored. . . . . . . . . . . . . . . . . . . . . . .

1700









E. OTHER DAIRY PRODUCTS

For the Year of 2014

Production (Quantity in Pounds)


May

June

July

August

September

October

November

December

Total

2100














3214










3215










3111










3112










3121










3124










3122










3400










9330














8020










8080










4830










4670










8051










8052










8053










8054















1699










1700














F. MILK AND CREAM RECEIPTS

For the Year of 2014

(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 rate or other premiums.


FLUID GRADE MILK (Grade A)


January

February

March

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

lb.

0111




2. Total pounds of milkfat in fluid grade milk. . . . . . . . . . . . . . . . . . . . . . . .

lb.

0112




3. Total dollars paid for fluid grade milk. . . . . . . . . . . . . . . . . . . . . . . . . . .

dol.

0113




4. Of the fluid grade milk reported in item 1,, how much
was produced outside of State?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

lb.

0121




MANUFACTURING GRADE MILK (Grade B)


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

lb.

0211




6. Total pounds of milkfat in manufacturing grade milk. . . . . . . . . . . . . . . .

lb.

0212




7. Total dollars paid for manufacturing grade milk. . . . . . . . . . . . . . . . . . .

dol.

0213




8. Of the manufacturing grade milk reported in item 5, how much
was produced outside of State?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

lb.

0221








F. MILK AND CREAM RECEIPTS

For the Year of 2014

(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 rate or other premiums.



April

May

June

July

August

September

October

November

December

Total

0111











0112











0113











0121













0211











0212











0213











0221















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.

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. 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.

b. 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.

k. 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.

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. Include production, prices, and stocks for each plant.

b. 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.

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

o. 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 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.

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 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.

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

d. 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.

9. 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 prices.

c. Report total before hauling costs are deducted. Include quality, quantity, bulk tank or any other premiums.

COMMENTS:

Respondent Name:

9911


Phone: (______) -- ______________

9910 MM DD YY

Date: __ __ __ __ __ __

This completes the survey. Thank you for your help.

Office Use Only

Response

Respondent

Mode

Enum.

Eval.

R. Unit

Change

Office Use for POID

1-Comp

2-R

3-Inac

4-Office Hold

5-R – Est

6-Inac – Est

7-Off Hold – Est


9901

1-Op/Mgr

2-Sp

3-Acct/Bkpr

4-Partner

9-Oth


9902

1-Mail

2-Tel

3-Face-to-Face

4-CATI

5-Web

6-e-mail

7-Fax

8-CAPI

19-Other

9903

9998

9900

9921

9985

9989

__ __ __ - __ __ __ - __ __ __


Optional Use

9907

9908

9906

9916

S/E Name








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