QID 090245 Monthly Report of Dairy Products - Master

Milk and Milk Products

0020 - Monthly Report of Dairy Products - Master - Apr 2018

Milk Production and Manufacture Dairy Products - Voluntary

OMB: 0535-0020

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MONTHLY REPORT OF DAIRY PRODUCTS

OMB: 05350020/2018-07-31

QID: 090245

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INTRODUCTION
The information you provide will be used for statistical purposes only. In accordance with the Confidential
Information Protection provisions of Title V, Subtitle A, Public Law 107-347 and other applicable Federal laws, your
responses will be kept confidential and will not be disclosed in identifiable form to anyone other than employees or
agents. By law, every employee and agent has taken an oath and is subject to a jail term, a fine, or both if he or
she willfully discloses ANY identifiable information about you or your operation. Response is voluntary.

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

For those facilities which do not store

human grade nonfat dry milk or dry whey, response to this inquiry is voluntary.

INTRODUCTION
The information you provide will be used for statistical purposes only. In accordance with the Confidential
Information Protection provisions of Title V, Subtitle A, Public Law 107-347 and other applicable Federal laws, your
responses will be kept confidential and will not be disclosed in identifiable form to anyone other than employees or
agents. By law, every employee and agent has taken an oath and is subject to a jail term, a fine, or both if he or
she willfully discloses ANY identifiable information about you or your operation. Response is required by Wisconsin
law, Section 93.07 (21).

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

INSTRUCTIONS

1.

2.

3.

Report only the quantities of dairy products manufactured in your plant or plants at the address
indicated.

The quantities should be reported in pounds or gallons, as indicated for the product.

Total dollars paid should be reported f.o.b. plant or your receiving station, whichever is the customary
point for determining prices. Show total before hauling costs are deducted. Include quality, quantity,
bulk tank or any other premiums. To view all other instructions, click on the help button at top of
screen.

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During the month of [] did your plant:

1.

Produce or ship any frozen dairy products or mixes?
(Include ice cream, frozen yogurt, sherbet, water and juice ices, and any
other
frozen products made with dairy ingredients.)

2.

Yes

Produce any cheese?
(Include cottage cheese, cream cheese, processed cheese, and cheese
foods.)

3.

4.

5.

6.

No

Yes

No

Produce, store, or ship any dry whey products?
(Include concentrated whey, dry whey products, and whey and milk
permeate.)

Yes

No

Produce, store, or ship any dry milk products?
(Include dry milk products for human food and animal feed, and dry milk
proteins.)

Yes

No

any other products made with dairy ingredients.)

Yes

No

Receive any milk and cream directly from any producer, regardless of
location?
(Include fluid grade and manufacturing grade milk.)

Yes

No

Produce any other dairy products?
(Include butter, condensed or evaporated products, sour cream, yogurt,
kefir, and

A. FROZEN DAIRY PRODUCTS AND MIXES

For the Month of

(To view instructions, click on help button at top of page)

Mix Used for
Hard

Frozen Products and Mixes
(Include product used in novelties)

1.

Regular Ice Cream, Hard

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Total

Product
Hard Quantity

Mix
(Include

Produced

Purchases)

Produced

gallons

gallons

gallons

5211

5106

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2.

3.

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5110

Regular Ice Cream, Total Mix Produced

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

5221

milkshake

4.

5126

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

5120

milkshake, Total Mix Produced

5241

5.

Nonfat Ice Cream, Hard

6.

Nonfat Ice Cream, Total Mix Produced

7.

Regular/Lowfat Frozen Yogurt, Hard

8.

Regular/Lowfat Frozen Yogurt, Total Mix Produced

9.

Nonfat Frozen Yogurt, Hard

10.

Nonfat Frozen Yogurt, Total Mix Produced

11.

Sherbet, Hard

12.

Sherbet, Total Mix Produced

13.

Juice and Water Ices

14.

Other frozen dairy products

5139

5140

5711

5616

5611

5721

5617

5612

5231

5136

5130

5500

% milkfat

Name 5261

5271

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5281

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% milkfat
15.

Other frozen dairy products
Name 5262

5282

5272

% milkfat
16.

Other frozen dairy products
Name 5263

5283

5273

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

Nonfat

Sherbet

Yogurt Mix

Yogurt Mix

Mix

(Item 6)

(Item 8)

(Item 10)

(Item 12)

gallons

gallons

gallons

gallons

Regular Ice

Lowfat Ice

Nonfat Ice

Regular/Lowfat

Cream Mix

Cream Mix

Cream Mix

(Item 2)

(Item 4)

gallons

gallons

Disposition

Shipment
WITHIN State

5310

5320

5330

5340

5350

5360

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

Shipment OUT of
State To:
5400

Select one



Shipment OUT of
State To:
5400

Select one



Shipment OUT of
State To:
5400

Select one



Shipment OUT of
State To:
5400

Select one



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Shipment OUT of
State To:
5400

Select one



5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

Shipment OUT of
State To:
5400

Select one



Shipment OUT of
State To:
5400

Select one



Shipment OUT of
State To:
5400

Select one



B. CHEESE

For the Month of

(To view instructions, click on Help button at top of page.)

Production
Quantity

PRODUCT

pounds

1.

American Cheddar cheese

6110

2.

Colby, washed or stirred curd, Jack or Monterey cheese

6120

3.

Swiss cheese

6200

4.

Brick cheese

6310

5.

Muenster cheese

6320

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6.

Hispanic type cheese

6710

7.

Italian Hard, Parmesan and Similar cheese

6430

8.

Italian Hard, Provolone and Similar cheese

6410

9.

Italian Hard, Romano and Similar cheese

6421

10.

Italian Hard, Asiago and Similar cheese

6441

11.

Italian Soft, Mozzarella and Similar cheese

6450

12.

Italian Soft, Ricotta and Similar cheese

6460

13.

Italian Soft, Mascarpone and Similar cheese

6475

14.

Italian, Other

Name

6480

6482

15.

Italian, Other

Name

6490

6492

16.

Cream cheese (not less than 33 percent milkfat)

6610

17.

Neufchatel cheese (20 to 32 percent milkfat)

6620

18.

No Fat Cream cheese

6630

19.

Blue cheese and Gorgonzola

6500

20.

Limburger cheese

6700

21.

Feta Cheese

6808

22.

Brie and Camembert Cheese

6809

23.

Gouda cheese

6803

24.

Edam cheese

6802

25.

Havarti cheese

6807

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Other cheese Name

6910

6911
milkfat

%

26.

Other cheese Name

6920

6921
milkfat

%

27.

6912

6922

Cottage Cheese

28.

Cottage cheese curd made in this plant (see instructions)

1910

29.

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

1920

30.

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

1930

Processed Cheese and Cheese Foods

31.

Pasteurized process cheese (made from natural cheese)

7110

32.

Pasteurized process cheese foods and spreads

7120

33.

Cold pack cheese, cheese foods

7130

B. CHEESE

For the Month of

(To view instructions, click on Help button at top of page)

Check if
specialty
cheese.
Click on
help

PRODUCT

1.

button on
top

Production

of page to

Quantity

see
instructions

pounds

American Cheddar cheese

a.

500 Pound Barrel

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6111

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2.

3.

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b.

640 Pound Block

6113

c.

40 Pound Block

6112

d.

Cheddar, Other

Name

6160

6161

e.

Cheddar, Other

Name

6162

6163

Colby, washed or stirred curd

a.

640 Pound Block

6123

b.

40 Pound Block

6124

c.

Colby, Other

Name

6171

6172

d.

Colby, Other

Name

6173

6174

Monterey Jack cheese

a.

640 Pound Block

6127

b.

40 Pound Block

6128

c.

Monterey Jack, Other

Name

6180

6181

d.

Monterey Jack, Other

Name

6182

6183

4.

Farmers cheese

6801

5.

Brick cheese

6310

6.

Muenster cheese

6320

7.

Swiss cheese

a.

Regular

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6201

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b.

Baby Swiss

6202

c.

Gruyere

6203

d.

Low Fat

6205

e.

Swiss cheese, Other

Name

6208

6209

8.

Blue Veined Cheese

a.

Blue

6501

b.

Gorgonzola

6502

c.

Blue Veined, Other

9.

Name

6503

6504

Hispanic cheese

6811

a.

Queso Blanco

b.

Hispanic, Other

Name

6711

6712

c.

Hispanic, Other

Name

6713

6714

10.

Limburger cheese

6700

11.

Brie and Camembert cheese

6809

12.

Edam cheese

6802

13.

Feta cheese

6808

14.

Gouda cheese

6803

15.

Havarti cheese

6807

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16. Italian Hard, Asiago and Similar cheese

17.

6441

Italian Hard, Parmesan and Similar cheese

a.

Barrel

6431

b.

Block

6432

c.

Wheel

6433

d.

Parmesan, Other

Name

6436

6437

e.

Parmesan, Other

Name

6438

6439

18.

Italian Hard, Provolone and Similar cheese

a.

Current

6411

b.

Aged over 60 days

6412

c.

Provolone, Other

Name

6415

6416

d.

Provolone, Other

Name

6417

6418

19.

Italian Hard, Romano and Similar cheese

a.

Barrel

6422

b.

Block

6423

c.

Wheel

6424

d.

Romano, Other

Name

6426

6427

e.

Romano, Other

Name

6428

6429

20.

Italian Hard, Fontina and Similar cheese

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6444

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21.

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Italian Hard Other Varieties

Name

6510

6511

22.

Italian Hard Other Varieties

Name

6512

6513

23.

Italian Soft, Bel Pease and Similar cheese

6471

24.

Italian Soft, Mascarpone and Similar cheese

6475

25.

Italian Soft, Mozzarella and Similar cheese

6450

26.

Italian Soft, Mozzarella, Fresh

6451

27.

Italian Soft, Ricotta and Similar cheese

6460

28.

Italian Soft Other Varieties

Name

6550

6551

29.

Italian Soft Other Varieties

Name

6552

6553

30.

Cream cheese (not less than 33 percent milkfat)

6610

31.

Neufchatel cheese (20 to 32 percent milkfat)

6620

32.

No Fat Cream cheese

6630

33.

Other Natural Cheeses

Name

6930

6931

34.

Other Natural Cheeses

Name

6932

6933

35.

Other Natural Cheeses

Name

6934

6935

36.

Other Natural Cheeses

Name

6936

6937

Cottage Cheese

37.

Cottage cheese curd made in this plant (see instructions)

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1910

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38.

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

1920

39.

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

1930

Processed Cheese and Cheese Foods

40.

Pasteurized process cheese (made from natural cheese)

7110

41.

Pasteurized process cheese foods and spreads

7120

42.

Cold pack cheese, cheese foods

7130

C. MANUFACTURER’S WHEY PRODUCTS REPORT

For the Month of

(To view instructions, click on Help botton at top of page)

Stocks on Hand
PRODUCT

Production

CONCENTRATED
WHEY:
(Exclude pre-

(End of Month)

Human

Animal

Animal

Human

Animal

Food

Feed

Feed

Food

Feed

pounds

pounds

cents

pounds

pounds

concentrated for
drying)

1.

2.

Sweet-type
(pounds of
solids)

3501

3502

Acid-type
(pounds of
solids)

3503

3504

4821

4822

DRY WHEY
PRODUCTS

3.

Dry whey

4824

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931

932

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4.

Reduced
lactose whey

5.

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4881

4882

933

934

4883

4884

935

936

4893

4894

993

994

4895

4896

995

996

Reduced
minerals whey

6.

Whey protein
concentrate:

a.

b.

25 - 49.9%
Protein

50 - 89.9%
Protein

7.

Whey Protein
Isolate: 90% or

8.

9.

greater

4898

Whey Protein
Fractions

4690

Lactose

10.

998

4887

4888

4889

4890

939

940

Whey solids in
wet blends
(pounds of
solids)

Stocks on Hand
Production

(End of Month)

WHEY AND
MILK
PERMEATE
(Include solids

Human

Animal

Animal

Human

Animal

Food

Feed

Feed

Food

Feed

pounds

pounds

cents

pounds

pounds

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

11.

Permeate,
Dry, Finished
Product

4610

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12.

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Permeate, On
or Off Farm UF
or MPC

4620

by-product

13.

14.

Delactose
Permeate,
Mother Liquor

4630

Deproteinized
Whey

4640

948

D. MANUFACTURER’S DRY MILK REPORT

For the Month of

(To view instructions, click on Help button at top of page)

Shipments, Price and Stocks of Dry Milk Products

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

Average

PRODUCT

Stocks On
Price Per

Quantity
Produced

Quantity

Pound
f.o.b.
Plant

pounds

pounds

cents

DRY MILK FOR
HUMAN FOOD

1.

2.

3.

4.

Hand End
of
Month
pounds

Nonfat dry milk
(spray and roller)

4219

901

903

Skim Milk Powders
(30 - 40%)

4217

916

917

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

4218

919

920

4310

904

Dry buttermilk

905

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906

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DRY MILK FOR
ANIMAL FEED
(spray and roller)

5.

Dry skim milk

6.

Dry buttermilk

4220

907

908

909

910

911

912

913

914

DRY WHOLE MILK
(spray and roller)

7.

Packages of over 5
lbs

8.

4110

Total dry whole milk
stocks including retail
packages

915

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

Average
DRY MILK
PROTEINS

9.

Quantity
Produced

Quantity

Pound
f.o.b.
Plant

pounds

pounds

cents

Milk Protein
Concentrate, Dry:

a.

b.

10.

Stocks On
Price Per
Hand End
of
Month
pounds

40.0 - 59.9%
Protein

4651

922

923

60.0 - 89.9%
Protein

4652

924

925

4653

926

927

Milk Protein
Isolate, dry: 90% or
greater

11.

Casein, Dry

4810

12.

Caseinates, Dry

4815

E. OTHER DAIRY PRODUCTS

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For the Month of

(To view instructions, click on the help button at top of page)

Production
Quantity
pounds

1.

Butter

2100

2.

Anhydrous Milkfat

8025

3.

Butter Oil

8030

4.

Butter/Margarine Products containing milkfat

8035

CONDENSED OR EVAPORATED PRODUCTS

pounds

5.

Evaporated whole milk, case goods

3214

6.

Evaporated skim milk, case goods

3215

7.

Unsweetened (plain) condensed whole milk, bulk goods

3111

8.

Unsweetened (plain) condensed skim milk, bulk goods

3112

9.

Sweetened condensed whole milk, bulk goods

3121

10.

Sweetened condensed whole milk, case goods

3124

11.

Sweetened condensed skim milk, bulk goods

3122

12.

Condensed or evaporated buttermilk

3400

13.

Canned concentrated milk, containing fats other than milkfat

9330

OTHER DAIRY PRODUCTS MANUFACTURED

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1. Lowfat Dairy
Spread

8019

% milkfat

8020

2.

Sour Cream

8080

3.

Dry Cream

4830

4.

Milk Calcium, Dry

4670

Production
Quantity

5.

Other

8031

Unit

Select One



8051

6.

Other

8032

Unit

Select One



8052

7.

Other

8033

Unit

Select One



8053

8.

Other

8034

Unit

Select One



8054

YOGURT/KEFIR

9.

10.

pounds

Total Yogurt, including plain and flavored

1699

Total Kefir, including plain and flavored

1700

End of
Month
Stocks

STOCKS

11.

pounds

Evaporated and condensed whole milk, case goods

970

F. MILK AND CREAM RECEIPTS

For the Month of

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(To view instructions, click on Help button at top of page.)

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

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

FLUID GRADE MILK (Grade A)

111
1.

Total fluid grade milk received from farmers and your receiving stations

Lb.

2.

Total pounds of milkfat in fluid grade milk

Lb.

3.

Total dollars paid for fluid grade milk

112

113

4.

Dol.

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

121
Lb.

MANUFACTURING GRADE MILK (Grade B)
5.

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

211
Lb.

212
6.

Total pounds of milkfat in manufacturing grade milk

7.

Total dollars paid for manufacturing grade milk

Lb.

213

8.

Dol.

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

221
Lb.

INSTRUCTIONS

1.

Report only the quantities of dairy products manufactured in your plant or plants at the address indicated.

2.

The quantities should be reported in pounds or gallons, as indicated for the product.

3.

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

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4.

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

a.

Regular Ice Cream - Include all ice cream and any other frozen dairy products made with a minimum

milkfat content of 10

b.

percent and not less than 4.5 pounds per gallon.

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

c.

d.

Nonfat Ice Cream - Include all frozen desserts that contain less than 0.5 grams total fat per 1/2 cup serving.

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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k.

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Nonfat Frozen Yogurt mix - Include all frozen yogurt mix which contains less than 0.5 grams of fat per 1/2
cup serving.

5.

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

a.

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

b.

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

c.

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

d.

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

6.

Section C - WHEY.

a.

b.

Include production, prices, and stocks for each plant.

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

c.

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

d.

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

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

f.

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

g.

REDUCED MINERALS WHEY: Whey from which a portion of the minerals has been removed. The ash
(mineral) content of the dry product may not exceed 7%.

h.

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

i.

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

j.

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

k.

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

l.

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

m.

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

n.

o.

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

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

7.

Section D - DRY MILK PRODUCTS.

a.

b.

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

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

c.

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

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

e.

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

f.

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

g.

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

h.

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

i.

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

j.

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

k.

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

l.

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

m.

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

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

8.

Section E - OTHER DAIRY PRODUCTS MANUFACTURED.

a.

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

b.

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

c.

d.

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

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

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

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

9.

cream.

Section F - MILK AND CREAM RECEIPTS

a.

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

other plants.

b.

Total dollars paid should be reported f.o.b. plant or your receiving station, whichever is the customary point

for determining

c.

prices.

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

COMMENTS:

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SURVEY RESULTS: The Dairy Products report issued each month by USDA can be found at
http://www.nass.usda.gov/Surveys/Guide_to_NASS_Surveys/

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

To have a brief summary emailed to you at a
later date please enter your email address.

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