Download:
pdf |
pdfANNUAL REPORT OF DAIRY PRODUCTS - 2023
OMB No. 0535-0020
Approval Expires: x/xx/20xx
Project Code: 177
SurveyID: 2745
United States
Department of
Agriculture
NATIONAL
AGRICULTURAL
STATISTICS
SERVICE
USDA/NASS - California
Pacific Region
650 Capitol Mall, #6-100
Sacramento, CA 95814
Phone: 1-800-851-1127
Fax: 1-855-270-2722
E-mail: [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 response 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 and Statistical Efficiency Act of 2018, Title III of Pub. L. No. 115-435, codified in 44 U.S.C. Ch. 35 and other applicable Federal laws.
For more information on how we protect your information please visit: https://www.nass.usda.gov/confidentiality. Response to this survey 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 1-855-270-2722. 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. The quantities should be reported in pounds or gallons, as indicated for the product.
3. Total dollars paid should be reported f.o.b. plant or your receiving station, whichever is the customary point for
determining prices. Show total before hauling costs are deducted. Include quality, quantity, bulk tank or any
other premiums.
4. All other instructions on how to complete this report start on page 14.
2
A. FROZEN DAIRY PRODUCTS AND MIXES
For the Year of 2023
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 Frozen Yogurt, Mix Used for Hard Production......
5616
8. Reg/Lowfat Frozen Yogurt, Total Mix Produced.........................
5611
9a. Nonfat Frozen Yogurt, Hard Quantity Produced......................
5721
9b. Nonfat Frozen Yogurt, Mix Used for Hard Production..............
5617
10. Nonfat Frozen Yogurt, Total Mix Produced..............................
5612
11a. Sherbet, Hard Quantity Produced..........................................
5231
11b. Sherbet, Mix Used for Hard Production.................................
5136
12. Sherbet, Total Mix Produced....................................................
5130
13. Juice and Water Ices...............................................................
5500
14. Other frozen dairy products
5281
Name____________________
______ % milkfat
15. Other frozen dairy products
5282
Name____________________
______ % milkfat
16. Other frozen dairy products
5283
Name____________________
______ % milkfat
DISPOSITION OF MIX FOR FROZEN PRODUCTS
Of the total mix produced (Items 2, 4, 6, 8, 10 and 12 above), report the yearly total amounts of mix shipped or transferred within and outside the State
Disposition
Shipments WITHIN State
5400
5400
5400
Shipment OUT of State
To: (State __________)
Shipment OUT of State
To: (State __________)
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 2023
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 2023
Production (Quantity in 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 processed cheese (made from natural cheese)
7110
32. Pasteurized processed cheese foods and spreads
7120
33. Cold pack cheese, cheese foods
7130
February
March
April
5
B. CHEESE
For the Year of 2023
Production (Quantity in 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. MANUFACTURER'S WHEY PRODUCTS REPORT
For the Year of 2023
Production (Quantity in 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. MANUFACTURER'S WHEY PRODUCTS REPORT
For the Year of 2023
Production (Quantity in 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. MANUFACTURER'S DRY MILK REPORT
For the Year of 2023
Production (Quantity in 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. MANUFACTURER'S DRY MILK REPORT
For the Year of 2023
Production (Quantity in 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 2023
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 2023
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 2023
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)
1. Total fluid grade milk received from farmers and your receiving
stations
January
0111
lb.
0112
2. Total pounds of milkfat in fluid grade milk
lb.
0113
3. Total dollars paid for fluid grade milk
4. Of the fluid grade milk reported in item 1, how much was
produced outside of State?
dol.
0121
lb.
MANUFACTURING GRADE MILK (Grade B)
5. Total manufacturing grade milk received from farmers and your
receiving stations (not eligible for fluid uses)
0211
lb.
0212
6. Total pounds of milkfat in manufacturing grade milk
lb.
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 2023
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 all 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 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
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.
15
6. Section C - WHEY PRODUCTS
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 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 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.
16
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
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 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
milkfat. This product is frequently referred to as filled milk.
c.
TOTAL YOGURT: Include the yogurt component used in production of yogurt beverages.
d.
MILK CALCIUM, DRY: The product obtained by precipitating Ca-phosphate from whey or permeate. The product can be sold as
milk calcium.
e.
Report products not listed above or for which sufficient space is not available, such as additional types of cheese, anhydrous
milkfat butter oil, or plastic cream.
9. Section F - MILK and CREAM RECEIPTS
a.
Include all milk and cream received direct from any producer regardless of location. Exclude receipts from other plants.
b.
Total dollars paid should be reported f.o.b. plant or your receiving station, whichever is the customary point for determining prices.
c.
Report total before hauling costs are deducted. Include quality, quantity, bulk tank or any other premiums.
COMMENTS:
Respondent Name:
Respondent Phone
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
| File Type | application/pdf |
| File Modified | 2024-02-22 |
| File Created | 2023-12-05 |