QID Annual Report of Dairy Products HQ Version

ANNUAL REPORT OF DAIRY PRODUCTS - 2020
OMB No. 0535-0020
Approval Expires: 6/30/2021
Project Code: 177
SurveyID: 2745

United States
Department of
Agriculture
NATIONAL
AGRICULTURAL
STATISTICS
SERVICE
USDA/NASS - National
Northeastern Region
4050 Crums Mill Road, #203
Harrisburg, PA 17112-2875
Phone: 1-800-498-1518
Fax: 1-855-270-2719
Email: [email protected]
Please make corrections to name, address, and ZIP Code, if necessary.
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 voluntary.
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 for this information collection is 0535-0020. The time required to
complete this information collection is estimated to average 60 minutes per response, including the time for reviewing instructions, searching existing data
sources, gathering and maintaining the data needed, and completing and reviewing the collection of information.
Under Public Law No. 106-532, for those facilities storing human grade nonfat dry milk or dry whey, response to this inquiry is mandatory. This law
specifically protects the confidentiality of your report from public disclosure, except as directed by the U.S. Secretary of Agriculture or the U.S. Attorney
General for enforcement purposes to ensure compliance with the Dairy Product Mandatory Reporting program. For those facilities which do not store
human grade nonfat dry milk or dry whey, response to this inquiry is voluntary.

INSTRUCTIONS
1. This report includes production statistics of all leading dairy products made in the United States as well as stocks,
shipments, and prices of selected dry milk and whey products. Please promptly complete and return this form in the
enclosed envelope or fax to 1-855-270-2719. Report the volume of dairy products manufactured, stored or shipped from
your plant during the previous year. Report the quantity of each product listed. If a product is not listed on this form,
please report it in the additional spaces provided. Your cooperation is very important in order to accurately estimate the
production, stocks and shipments of manufactured dairy products. If you need additional information to prepare this
report or to properly classify the various manufactured products, refer to the detailed section by section instructions
included with this form, or contact the Dairy Products statistician at the number found above.
2. 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.
3. The quantities should be reported in pounds or gallons, as indicated for the product.
4. 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.
5. All other instructions on how to complete this report start on page 14.

2

A. FROZEN DAIRY PRODUCTS AND MIXES
For the Year of 2020
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..................................................................................
3b. Lowfat Ice Cream, (light/reduced fat/lowfat) & milkshake, Mix Used
for Hard Production.................................................................................
4. Lowfat Ice Cream, (light/reduced fat/lowfat) & milkshake, Total Mix
Produced.................................................................................................
5a. Nonfat Ice Cream, Hard Quantity Produced......................................

February

March

5221
5126
5120
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 Yogurt, Mix Used for Hard Production............................
8. Reg/Lowfat Frozen Yogurt, Total Mix Produced..................................

5616

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

5721

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

5617

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

5612

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

5231

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

5136

12. Sherbet, Total Mix Produced.............................................................

5130

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

5500

14. Other frozen dairy products
Name____________________

______ % milkfat

5281

15. Other frozen dairy products
Name____________________

______ % milkfat

16. Other frozen dairy products
Name____________________

______ % milkfat

5611

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
Shipments WITHIN State
5400

Shipment OUT of State
To: (State __________)

5400

Shipment OUT of State
To: (State __________)

5400

Shipment OUT of State
To: (State __________)

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

3

A. FROZEN DAIRY PRODUCTS AND MIXES
For the Year of 2020
INCLUDE product used in novelties. Purchased mix should be included in mix used. Record units as gallons unless
otherwise specified.
April

May

June

July

August

September

October

November December

Total

5211
5106
5110
5221
5126
5120
5241
5139
5140
5711
5616
5611
5721
5617
5612
5231
5136
5130
5500
5281
5282
5283

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

Disposition

5400

Shipment OUT of State
To: (State __________)

5400

Shipment OUT of State
To: (State __________)

5400

Shipment OUT of State
To: (State __________)

5400

Shipment OUT of State
To: (State __________)

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

4
B. CHEESE
For the Year of 2020
Production Quantity - pounds
PRODUCT

January

1. American Cheddar cheese

6110

2. Colby, washed or stirred curd, Jack or Monterey cheese

6120

3. Swiss cheese

6200

4. Brick cheese

6310

5. Muenster cheese

6320

6. Hispanic type cheese

6710

7. Italian Hard, Parmesan and Similar cheese

6430

8. Italian Hard, Provolone and Similar cheese

6410

9. Italian Hard, Romano and Similar cheese

6421

10. Italian Hard, Asiago and Similar cheese

6441

11. Italian Soft, Mozzarella and Similar cheese

6450

12. Italian Soft, Ricotta and Similar cheese

6460

13. Italian Soft, Mascarpone and Similar cheese

6475

14. Italian, Other (Name ____________________)

6482

15. Italian, Other (Name ____________________)

6492

16. Cream cheese (not less than 33 percent milkfat)

6610

17. Neufchatel cheese (20 to 32 percent milkfat)

6620

18. No Fat Cream cheese

6630

19. Blue cheese and Gorgonzola

6500

20. Limburger cheese

6700

21. Feta cheese

6808

22. Brie and Camembert cheese

6809

23. Gouda cheese

6803

24. Edam cheese

6802

25. Havarti cheese

6807

26. Other cheese (Name _____________) ( ____ % milkfat)

6912

27. Other cheese (Name _____________) ( ____ % milkfat)

6922

Cottage cheese (see instructions)
28. Cottage cheese curd made in this plant

1910

29. Creamed cottage cheese, 4% or more milkfat

1920

30. Lowfat cottage cheese, less than 4% milkfat

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

February

March

April

5

B. CHEESE
For the Year of 2020
Production Quantity - pounds
May
6110
6120
6200
6310
6320
6710
6430
6410
6421
6441
6450
6460
6475
6482
6492
6610
6620
6630
6500
6700
6808
6809
6803
6802
6807
6912
6922

1910
1920
1930

7110
7120
7130

June

July

August

September October November

December

Total

6

C. MANUFACTURE'S WHEY PRODUCTS REPORT
For the Year of 2020
Production Quantity - pounds
PRODUCT

January

February

March

CONCENTRATED WHEY (EXCLUDE pre-concentrated for drying)
1. Sweet-type - Food (pounds of solids)

Human

3501

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

Animal

3502

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

Human

3503

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

Animal

3504

5. Dry whey - Food

Human

4821

6. Dry whey - Feed

Animal

4822

7. Reduced lactose whey - Food

Human

4881

8. Reduced lactose whey - Feed

Animal

4882

9. Reduced minerals whey - Food

Human

4883

10. Reduced minerals whey - Feed

Animal

4884

11a. 25 - 49.9% Protein - Food

Human

4893

11b. 25 - 49.9% Protein - Feed

Animal

4894

11c. 50 - 89.9% Protein - Food

Human

4895

11d. 50 - 89.9% Protein - Feed

Animal

4896

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

Human

4898

13. Whey Protein Fractions - Food

Human

4690

14. Lactose - Food

Human

4887

15. Lactose - Feed

Animal

4888

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

Human

4889

17 Whey solids in wet blends - Feed (pounds of solids)

Animal

4890

DRY WHEY PRODUCTS

11. Whey protein concentrate:

WHEY and MILK PERMEATE (INCLUDE solids removed for all purposes, including fed and disposed by field spreading)
18. Permeate, Dry, Finished Product

4610

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

4620

20. Delactose Permeate, Mother Liquor

4630

21. Deproteinized Whey

4640

7

C. MANUFACTURE'S WHEY PRODUCTS REPORT
For the Year of 2020
Production Quantity - pounds
April
3501
3502
3503
3504

4821
4822
4881
4882
4883
4884

4893
4894
4895
4896
4898
4690
4887
4888
4889
4890

4610
4620
4630
4640

May

June

July

August September

October

November December

Total

8

D. MANUFACTURE'S DRY MILK REPORT
For the Year of 2020
Production Quantity - pounds
PRODUCT

January

DRY MILK for HUMAN FOOD
1. Nonfat dry milk (spray and roller)

4219

2. Skim Milk Powders (30 - 40%)

4217

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

4218

4. Dry buttermilk

4310

DRY MILK for ANIMAL FEED (spray and roller)
5. Dry skim milk

4220

DRY WHOLE MILK (spray and roller)
6. Packages of over 5 pounds

4110

DRY MILK PROTEINS
7. Milk Protein Concentrate, dry:
7a. 40.0 - 59.9% Protein

4651

7b. 60 - 89.9% Protein

4652

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

4653

9. Casein, Dry

4810

10.Caseinates Dry

4815

February

March

9

D. MANUFACTURE'S DRY MILK REPORT
For the Year of 2020
Production Quantity - pounds
April
4219
4217
4218
4310

4220

4110

4651
4652
4653
4810
4815

May

June

July

August September

October

November December

Total

10

E. OTHER DAIRY PRODUCTS
For the Year of 2020
PRODUCT

Production (Quantity in Pounds)
January

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

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

1699

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

1700

YOGURT/KEFIR

February

March

April

11

E. OTHER DAIRY PRODUCTS
For the Year of 2020
Production (Quantity in Pounds)
May
2100
8025
8030
8035

3214
3215
3111
3112
3121
3124
3122
3400
9330

8020
8080
4830
4670
8051
8052
8053
8054

1699
1700

June

July

August

September

October

November

December

Total

12

F. MILK and CREAM RECEIPTS
For the Year of 2020
INCLUDE all milk and cream received direct from any producer regardless of location.
EXCLUDE receipts from other plants.
Instructions: Total dollars paid should be reported f.o.b. plant or your receiving station, whichever is the customary point for
determining prices. Report total before hauling costs are deducted. Include quality, quantity, bulk rate or other premiums.
FLUID GRADE MILK (Grade A)

January
0111

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

lb.
0112

2. Total pounds of milkfat in fluid grade milk

lb.
0113

3. Total dollars paid for fluid grade milk

dol.
0121

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

lb.

MANUFACTURING GRADE MILK (Grade B)

0211

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

lb.

6. Total pounds of milkfat in manufacturing grade milk

lb.

0212

0213

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

dol.
0221

lb.

February

March

13

F. MILK AND CREAM RECEIPTS
For the Year of 2020
INCLUDE all milk and cream received direct from any producer regardless of location.
EXCLUDE receipts from other plants.
Instructions: Total dollars paid should be reported f.o.b. plant or your receiving station, whichever is the customary point for
determining prices. Report total before hauling costs are deducted. Include quality, quantity, bulk rate or other premiums.
April
0111

0112

0113

0121

0211

0212

0213

0221

May

June

July

August

September

October

November December

Total

14

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 a;; frozen sherbet products made with milk (except Light/Reduced Fat/Lowfat/Nonfat Ice Cream and freezermade 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 0.5 grams or greater per 1/2 cup serving and not less than 4.0 pounds per serving.

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 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 include din 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

5.

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 in 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.

Section B - CHEESE - Report under Natural Cheese the weight of all cheese made from cow's milk, whether or not it may be
subsequently converted to Processed Cheese or cold pack. Under Pasteurized Process and Cold Pack Cheese Products, report the
weight of the final product, not the weight of the natural cheese used.
a.

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

b.

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

c.

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

d.

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

6. Section C - WHEY
a.

Include production, prices, and stocks for each plant.

b.

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

15
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 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:By product 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 than 1.5% by weight of milkfish 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 milkfish 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

16
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
fascinates calcium fascinated 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 milkfish buttermilk or pastic 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
milkfish This product is frequently referred to as filled milk.

c.

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

d.

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

e.

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

9. Section F - MILK and CREAM RECEIPTS
a.

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

b.

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

c.

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

COMMENTS:

Respondent Phone (if different from above)

Respondent Name:
9912

9911

____________________________________________

(

check if 9910
cell phone

☐

) _____________________

Date:

MM
__ __

DD

YY

__ __ __ __

OFFICE USE ONLY
Response
1-Comp
9901
2-R
3-Inac
4-Office Hold
5-R – Est
6-Inac – Est
7-Off Hold – Est
S/E Name

Respondent
1-Op/Mgr
2-Sp
3-Acct/Bkpr
4-Partner
9-Oth

9902

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

Enum.
9903

9998

Eval.
9900

Change
9985

Office Use for POID
9989

R. Unit
9921

__ __ __ - __ __ __ - __ __ __

Optional Use
9907

9908

9906

9916