QID 090245 Annuyal Report of Dairy Products - Master

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ANNUAL REPORT OF DAIRY PRODUCTS

OMB: 0535-0020/2015- QID: 090245
04-30

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A. FROZEN DAIRY PRODUCTS AND MIXES

For the Year of

(Include product used in novelties. Purchased mix should be included in mix used.
Record units as gallons unless otherwise specified.)

January

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

5126

February

March

Production

4.

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

5120

Produced

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

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5612

11a. Sherbet, Hard Quantity Produced

5231

11b. Sherbet, Mix Used for Hard Production

5136

12.

5130

Sherbet, TOTAL Mix Produced

13.

Juice and Water Ices

14.

Other frozen dairy products

5500

(Name ____________________)

15.

Other frozen dairy products

(Name ____________________)

16.

5281

(______% milkfat)

5282

(______% milkfat)

Other frozen dairy products

5283

(Name ____________________) (______% milkfat)

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

Nonfat

Disposition

Shipments WITHIN
State

5400

Shipment
OUT of State

Regular

Lowfat

Ice

Ice

Ice

Cream

Regular/Lowfat

Cream

Cream

Mix

Mix

Mix

(Item

(Item 2)

(Item 4)

gallons

gallons

Nonfat

Sherbet

Yogurt Mix

Yogurt Mix

Mix

6)

(Item 8)

(Item 10)

(Item 12)

gallons

gallons

gallons

gallons

5310

5320

5330

5340

5350

5360

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

To: (State
____________)

5400

Shipment
OUT of State
To: (State
____________)

5400

Shipment
OUT of State
To: (State
____________)

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A. FROZEN DAIRY PRODUCTS AND MIXES

For the Year of

(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

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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

5400

Shipment OUT of

Regular

Lowfat

Ice

Ice

Nonfat

Sherbet

Yogurt Mix

Yogurt Mix

Mix

Regular/Lowfat

Cream

Cream

Nonfat Ice

Mix

Mix (Item

Cream Mix

(Item 2)

4)

(Item 6)

(Item 8)

(Item 10)

(Item 12)

gallons

gallons

gallons

gallons

gallons

gallons

5310

5320

5330

5340

5350

5360

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

State
To: (State
____________)

5400

Shipment OUT of
State
To: (State
____________)

5400

Shipment OUT of
State
To: (State
____________)

5400

Shipment OUT of
State
To: (State
____________)

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.

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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

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.

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.

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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.

d.

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

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e.

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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.

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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:





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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9910

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