QID 090245 Monthly Report of Dairy Products - WI

MONTHLY REPORT OF DAIRY PRODUCTS April - 2018
			OMB No. 0535-0020 Approval Expires: 7/31/2018 Project Code: 177 QID: 090245 SMetaKey: 2573
				United States Department of Agriculture
				NATIONAL AGRICULTURAL STATISTICS SERVICE

						USDA/NASS - Wisconsin Upper Midwest Region 210 Walnut St., #833 Des Moines, IA 50309 Phone: 1-800-772-0825 Fax: 1-855-271-9802 E-mail: [email protected]

	Please make corrections to name, address and ZIP Code, if necessary.
	This report is used to collect monthly milk price and dairy product production data. Please promptly complete and return this form in the enclosed envelope or fax to 1-855-271-9802. Report the volume of dairy products manufactured, stored or shipped from your plant during the month of April. 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 15 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. Your responses will be kept confidential and any person who willfully discloses ANY identifiable information about you or your operation is subject to a jail term, a fine, or both. This survey is conducted in accordance with the Confidential Information Protection provisions of Title V, Subtitle A, Public Law 107–347 and other applicable Federal laws. For more information on how we protect your information please visit: https://www.nass.usda.gov/confidentiality. 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. 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 10.

A. FROZEN DAIRY PRODUCTS AND MIXES
For the Month of April
Frozen Products and Mixes (Include product used in novelties)					Hard Quantity Produced gallons	Mix Used for Hard Product (Include Purchases) gallons	Total Mix Produced gallons
1. Regular Ice Cream, Hard. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .					5211	5106
2. Regular Ice Cream, TOTAL Mix Produced. . . . . . . . . . . . . . . . . .							5110
3. Lowfat Ice Cream, Hard (light/reduced fat/lowfat) and milkshake. . .					5221	5126
4. Lowfat Ice Cream, (light/reduced fat/lowfat) and milkshake, TOTAL Mix Produced. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .							5120
5. Nonfat Ice Cream, Hard. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .					5241	5139
6. Nonfat Ice Cream, TOTAL Mix Produced. . . . . . . . . . . . . . . . . . .							5140
7. Regular/Lowfat Frozen Yogurt, Hard. . . . . . . . . . . . . . . . . . . . . .					5711	5616
8. Regular/Lowfat Frozen Yogurt, TOTAL Mix Produced. . . . . . . . .							5611
9. Nonfat Frozen Yogurt, Hard. . . . . . . . . . . . . . . . . . . . . . . . . . . . .					5721	5617
10. Nonfat Frozen Yogurt, TOTAL Mix Produced. . . . . . . . . . . . . . . .							5612
11. Sherbet, Hard. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .					5231	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

A. FROZEN DAIRY PRODUCTS AND MIXES (continued)
For the Month of April
DISPOSITION OF MIX FOR FROZEN PRODUCTS Of the total mix produced (Items 2, 4, 6, 8, 10 and 12, on previous page), report the 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
Shipment 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
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
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 Month of April
PRODUCT		Check if specialty cheese. See instr. #5 on page 10		Production Quantity pounds
1. American Cheddar cheese
a. 500 Pound Barrel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2111		6111
b. 640 Pound Block. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2113		6113
c. 40 Pound Block. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2112		6112
d. Cheddar, Other (Name ____________________________________ )	. . . . . .	2161		6161
e. Cheddar, Other (Name ____________________________________ )	. . . . . .	2163		6163
2. Colby, washed or stirred curd
a. 640 Pound Block. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2123		6123
b. 40 Pound Block. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2124		6124
c. Colby, Other (Name ______________________________________ )	. . . . . .	2172		6172
d. Colby, Other (Name ______________________________________ )	. . . . . .	2174		6174
3. Monterey Jack cheese
a. 640 Pound Block. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2127		6127
b. 40 Pound Block. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2128		6128
c. Monterey Jack, Other (Name _______________________________ )	. . . . . .	2181		6181
d. Monterey Jack, Other (Name _______________________________ )	. . . . . .	2183		6183
4. Farmers cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2801		6801
5. Brick cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2310		6310
6. Muenster cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2320		6320
7. Swiss cheese
a. Regular. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2201		6201
b. Baby Swiss. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2202		6202
c. Gruyere. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2203		6203
d. Low Fat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2205		6205
e. Swiss cheese, Other (Name ________________________________ )	. . . . . .	2209		6209
8. Blue Veined Cheese
a. Blue. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2501		6501
b. Gorgonzola. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2502		6502
c. Blue Veined, Other (Name _________________________________ )	. . . . . .	2504		6504
9. Hispanic cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
a. Queso Blanco. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2811		6811
b. Hispanic, Other (Name ____________________________________ )	. . . . . .	2712		6712
c. Hispanic, Other (Name ____________________________________ )	. . . . . .	2714		6714
10. Limburger cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2700		6700
11. Brie and Camembert Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2809		6809
12. Edam cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2802		6802
13. Feta Cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2808		6808
14. Gouda cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2803		6803
15. Havarti cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		2807		6807

16. Italian Hard, Asiago and Similar cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2441		6441
17. Italian Hard, Parmesan and Similar cheese
a. Barrel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2431		6431
b. Block. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2432		6432
c. Wheel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2433		6433
d. Parmesan, Other (Name _________________________________ )		. . . . . . . .	2437		6437
e. Parmesan, Other (Name _________________________________ )		. . . . . . . .	2439		6439
18. Italian Hard, Provolone and Similar cheese
a. Current. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2411		6411
b. Aged over 60 days. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2412		6412
c. Provolone, Other (Name _________________________________ )		. . . . . . . .	2416		6416
d. Provolone, Other (Name _________________________________ )		. . . . . . . .	2418		6418
19. Italian Hard, Romano and Similar cheese
a. Barrel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2422		6422
b. Block. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2433		6423
c. Wheel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2424		6424
d. Romano, Other (Name __________________________________ )		. . . . . . . .	2427		6427
e. Romano, Other (Name __________________________________ )		. . . . . . . .	2429		6429
20. Italian Hard, Fontina and Similar cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2444		6444
21. Italian Hard Other Varieties (Name ____________________________ )		. . . . . . . .	2511		6511
22. Italian Hard Other Varieties (Name ___________________________ )		. . . . . . . .	2512		6513
23. Italian Soft, Bel Pease and Similar cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2471		6471
24. Italian Soft, Mascarpone and Similar cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2475		6475
25. Italian Soft, Mozzarella and Similar cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2450		6450
26. Italian Soft, Mozzarella, Fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2451		6451
27. Italian Soft, Ricotta and Similar cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2460		6460
28. Italian Soft Other Varieties (Name _____________________________ )		. . . . . . . .	2551		6551
29. Italian Soft Other Varieties (Name _____________________________ )		. . . . . . . .	2553		6553
30. Cream cheese (not less than 33 percent milkfat). . . . . . . . . . . . . . . . . . . . . . . . . . . .			2610		6610
31. Neufchatel cheese (20 to 32 percent milkfat). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2620		6620
32. No Fat Cream cheese. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			2630		6630
33. Other Natural Cheeses (Name ______________________________ )	. . . . . . . . .		2931		6931
34. Other Natural Cheeses (Name ______________________________ )	. . . . . . . . .		2933		6933
35. Other Natural Cheeses (Name ______________________________ )	. . . . . . . . .		2935		6935
36. Other Natural Cheeses (Name ______________________________ )	. . . . . . . . .		2937		6937
Cottage Cheese
37. Cottage cheese curd made in this plant (see instructions). . . . . . . . . . . . . . . . . . . . .			1911		1910
38. Creamed cottage cheese, 4% or more milkfat (see instructions). . . . . . . . . . . . . . . .			1921		1920
39. Lowfat cottage cheese, less than 4% milkfat (see instructions). . . . . . . . . . . . . . . . .			1931		1930
Processed Cheese and Cheese Foods
40. Pasteurized process cheese (made from natural cheese). . . . . . . . . . . . . . . . . . . . .			7111		7110
41. Pasteurized process cheese foods and spreads. . . . . . . . . . . . . . . . . . . . . . . . . . . .			7121		7120
42. Cold pack cheese, cheese foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			7131		7130

C. MANUFACTURER’S WHEY PRODUCTS REPORT
For the Month of April
		Production						Stocks on Hand (End of Month)
PRODUCT		Human Food pounds		Animal Feed pounds		Animal Feed cents		Human Food pounds		Animal Feed pounds
CONCENTRATED WHEY: (Exclude pre-concentrated for drying)
1. Sweet-type (pounds of solids). . . . . . . .		3501		3502
2. Acid-type (pounds of solids). . . . . . . . .		3503		3504
DRY WHEY PRODUCTS
3. Dry whey. . . . . . . . . . . . . . . . . . . . . . . .		4821		4822		4824 . __ __		931		932
4. Reduced lactose whey. . . . . . . . . . . . .		4881		4882				933		934
5. Reduced minerals whey. . . . . . . . . . . .		4883		4884				935		936
6. Whey protein concentrate:
a. 25 - 49.9% Protein. . . . . . . . . . . . . .		4893		4894				993		994
b. 50 - 89.9% Protein. . . . . . . . . . . . . .		4895		4896				995		996
7. Whey Protein Isolate: 90% or greater. . . . . . . . . . . . . . . . . . . . . . . . . .		4898						998
8. Whey Protein Fractions. . . . . . . . . . . . .		4690
9. Lactose. . . . . . . . . . . . . . . . . . . . . . . . .		4887		4888				939		940
10. Whey solids in wet blends (pounds of solids)		4889		4890
		Production					Stocks on Hand (End of Month)
WHEY AND MILK PERMEATE (Include solids removed for all purposes, including fed and disposed by field spreading)		Human Food pounds		Animal Feed pounds		Animal Feed cents		Human Food pounds		Animal Feed pounds
11. Permeate, Dry, Finished Product. . . . .		4610
12. Permeate, On or Off Farm UF or MPC by-product. . . . . . . . . . . . . . . . . . . . . . .		4620
13. Delactose Permeate, Mother Liquor. . .		4630
14. Deproteinized Whey. . . . . . . . . . . . . . . .		4640						0948

D. MANUFACTURER’S DRY MILK REPORT
For the Month of April
Shipments, Price and Stocks of Dry Milk Products
PRODUCT		SHIPMENTS (Including L.C.L. and truck deliveries)
	Quantity Produced pounds	Quantity pounds		Average Price Per Pound f.o.b. Plant cents		Stocks On Hand End of Month pounds
DRY MILK FOR HUMAN FOOD
1. Nonfat dry milk (spray and roller). . . . . . . . . . . . . . . . . .	4219	901				903
2. Skim Milk Powders (30 - 40%). . . . . . . . . . . . . . . . . . . .	4217	916				917
3. Skim Milk Powder Blends (i.e., fortified with vitamins, minerals or oils). . . . . . . . . . . . . . . . . . . . . . . .	4218	919				920
4. Dry buttermilk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	4310	904		905 . __ __		906
DRY MILK FOR ANIMAL FEED (spray and roller)
5. Dry skim milk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	4220	907		908 . __ __		909
6. Dry buttermilk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .		910		911 . __ __		912
DRY WHOLE MILK (spray and roller)
7. Packages of over 5 lbs. . . . . . . . . . . . . . . . . . . . . . . . . .	4110	913		914 . __ __
8. Total dry whole milk stocks including retail packages. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .						915
		SHIPMENTS (Including L.C.L. and truck deliveries)
DRY MILK PROTEINS	Quantity Produced pounds	Quantity pounds			Average Price Per Pound f.o.b. Plant cents	Stocks On Hand End of Month pounds
9. Milk Protein Concentrate, dry:
a. 40.0 - 59.9% Protein. . . . . . . . . . . . . . . . . . . . . . . .	4651	0922				0923
b. 60.0 - 89.9% Protein. . . . . . . . . . . . . . . . . . . . . . . .	4652	0924				0925
10. Milk Protein Isolate, dry: 90% or greater. . . . . . . . . . . .	4653	0926				0927
11. Casein, Dry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	4810
12. Caseinates, Dry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .	4815

E. OTHER DAIRY PRODUCTS
For the Month of April
			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
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
STOCKS				End of Month Stocks pounds
11. Evaporated and condensed whole milk, case goods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .			970

F. MILK AND CREAM RECEIPTS

For the Month of April

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)
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 the 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 the State?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lb.	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. 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. 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 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:

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/

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-PASI (Mail) 2-PATI (Tel) 3-PAPI (Face-to-Face) 6-Email 7-Fax 19-Other

9903

9998

9900

9921

9985

9989 __ __ __ - __ __ __ - __ __ __

Optional Use

9907

9908

9906

9916

S/E Name