QID 090245 Annual Report of Dairy Products for 2014

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