QID Monthly Report of Dairy Products - MI Version

MONTHLY REPORT OF DAIRY PRODUCTS - December 2023
OMB No.0535-0020
Approval Expires: x/xx/20xx
Project Code: 177
Survey ID: 2573
Version 26

United States
Department of
Agriculture
NATIONAL
AGRICULTURAL
STATISTICS
SERVICE
USDA/NASS - Michigan
Great Lakes Region
3001 Coolidge Rd
Suite 400
East Lansing, MI 48823
Phone: 1-800-453-7501
Fax: 1-855-270-2709
E-mail: NASSRFOGLR@usda.gov

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 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 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.
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 is used to collect monthly milk price and dairy production data. Please promptly complete and return this
form in the enclosed envelope or fax to 1-855-270-2709. Report the volume of dairy products manufactured, stored or
shipped from your plant during the month of December. Report the quantity of each product listed. If a product is not
listed on the 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 9.

2

A. FROZEN DAIRY PRODUCTS AND MIXES
For the Month of December
Hard Quantity
Produced
gallons

Frozen Products and Mixes
(Include product used in novelties)

5211

1. Regular Ice Cream, Hard.......................................................................

Mix Used for
Hard Product
(Include Purchases)
gallons

5221

5110
5126
5120

4. Lowfat Ice Cream, (light/reduced fat/lowfat) and milkshake,..................
Total Mix Produced
5241

5. Nonfat Ice Cream, Hard.........................................................................

5139
5140

6. Nonfat Ice Cream, Total Mix Produced...................................................

5711

7. Regular/Lowfat Frozen Yogurt, Hard......................................................

5616
5611

8. Regular/Lowfat Frozen Yogurt, Total Mix Produced...............................
5721

9. Nonfat Frozen Yogurt, Hard...................................................................

5617
5612

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

5231

11. Sherbet, Hard.........................................................................................
12. Sherbet, Total Mix Produced..................................................................

5500

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

5281

14. Other frozen dairy products
Name______________________________

____ % milkfat
5282

15. Other frozen dairy products
Name______________________________

____ % milkfat
5283

16. Other frozen dairy products
Name______________________________

____ % milkfat

gallons

5106

2. Regular Ice Cream, Total Mix Produced.................................................
3. Lowfat Ice Cream, Hard (light/reduced fat/lowfat) and milkshake..........

Total
Mix Produced

5136
5130

3

A. FROZEN DAIRY PRODUCTS AND MIXES (continued)
For the Month of December
DISPOSITION OF MIX FOR FROZEN PRODUCTS
Of the total mix produced (Items 2, 4, 6, 8, 10, and 12, on the previous page), report the amounts of mix shipped or
transferred within and outside the State

Disposition

Regular Ice
Cream Mix

Lowfat Ice
Cream MIx

Nonfat Ice
Cream Mix

Regular/Lowfat
Yogurt Mix

Nonfat
Yogurt Mix

Sherbet
Mix

(Item 2)
gallons

(Item 4)
gallons

(Item 6)
gallons

(Item 8)
gallons

(Item 10)
gallons

(Item 12)
gallons

5310

5320

5330

5340

5350

5360

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

5410

5420

5430

5440

5450

5460

Shipment within State
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__________)
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__________)

4

B. CHEESE - For the Month of December
PRODUCT

Production Quantity pounds

6110
1. American Cheddar cheese.........................................................................................
6120
2. Colby, washed or stirred curd, Jack or Monterey cheese...........................................
6200
3. Swiss cheese..............................................................................................................
6310
4. Brick cheese...............................................................................................................
6320
5. Muenster cheese........................................................................................................
6710
6. Hispanic type cheese.................................................................................................
6430
7. Italian Hard, Parmesan and similar cheese................................................................
6410
8. Italian Hard, Provolone and similar cheese................................................................
6421
9. Italian Hard, Romano and similar cheese...................................................................
6441
10. Italian Hard, Asiago and similar cheese.....................................................................
6450
11. Italian Soft, Mozzarella and similar cheese................................................................
6460
12. Italian Soft, Ricotta and similar cheese......................................................................
6475
13. Italian Soft, Mascarpone and similar cheese..............................................................
6482
14. Italian, Other (Name_________________________)................................................
6492
15. Italian, Other (Name_________________________)................................................
6610
16. Cream cheese (not less than 33 percent milkfat).......................................................
6620
17. Neufchatel cheese (20 to 32 percent milkfat).............................................................
6630
18. No Fat Cream cheese................................................................................................
6500
19. Blue cheese and Gorgonzola.....................................................................................
6700
20. Limburger cheese.......................................................................................................
6808
21. Feta cheese................................................................................................................
6809
22. Brie and Camembert cheese......................................................................................
6803
23. Gouda cheese............................................................................................................
6802
24. Edam cheese..............................................................................................................
6807
25. Havarti cheese............................................................................................................
6912
26. Other cheese (Name____________________) (__________% milkfat)...................
6922
27. Other cheese (Name____________________) (__________% milkfat)...................

Cottage Cheese
1910
28. Cottage cheese and curd made in this plant (see instructions)..................................
1920
29. Creamed Cottage cheese, 4% or more milkfat (see instructions)..............................
1930
30. Lowfat Cottage cheese, less than 4% milkfat (see instructions)................................

Processed Cheese and Cheese Foods
7110
31. Pasteurized process cheese (made from natural cheese).........................................
7120
32. Pasteurized process cheese foods and spread..........................................................
7130
33. Cold pack cheese, cheese foods................................................................................

5

C. MANUFACTURER'S WHEY PRODUCTS REPORT
For the Month of December
Stocks on Hand

Production

PRODUCT

(End of Month)

Animal
Feed
pounds

Human Food
pounds

Animal
Feed
cents

Human Food
pounds

Animal Feed
pounds

CONCENTRATED WHEY:
(Exclude pre-concentrated for drying)
3501

3502

3503

3504

3. Dry whey.......................................

4821

4822

4. Reduced lactose whey..................

4881

1. Sweet-type (pounds of
solids)

2. Acid-type (pounds of solids)..........
DRY WHEY PRODUCTS

931

932

4882

933

934

4883

4884

935

936

4893

4894

993

994

4895

4896

995

996

5. Reduced minerals whey................

4824

6. Whey protein concentrate:
a. 25 - 49.9% Protein.........................
b. 50 - 89.9% Protein.........................
4898
7. Whey protein Isolate: 90%
or greater.......................................

998

4690

8. Whey protein Fractions..................
9. Lactose..........................................

4887

4888

4889
10. Whey solids in wet blends.............
(pounds of solids)

4890

939

Stocks on Hand
(End of Month)

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

Human Food
pounds

Animal
Feed
pounds

Animal
Feed
cents

Human
Food
pounds

4610

4620
12. Permeate, On or Off Farm
UF or MPC by-product...................

13. Delactose Permeate,
Mother Liquor

4630

4640

14. Deproteinized Whey......................

940

0948

Animal
Feed
pounds

6

D. MANUFACTURER'S DRY MILK REPORT
For the Month of December
Shipments, Price and Stocks of Dry Milk Products
SHIPMENTS
(Including L.C.L. and truck
deliveries)

PRODUCT

Quantity
Produced
pounds

DRY MILK for HUMAN FOOD

Quantity
pounds

Average
Price per
Pound f.o.b.
Plant
cents

Stocks on
Hand End of
Month
pounds

4219

901

903

4217

916

917

4218

919

920

4310

904

905

5. Dry skim milk.............................................................

4220

907

908

6. Dry buttermilk.............................................................

910

911

913

914

1. Nonfat dry milk (spray and roller)...............................

2. Skim Milk Powders (30 - 40%)...................................
3. Skim Milk Powders Blends (i.e., fortified with
vitamins, minerals or oils)

4. Dry buttermilk.............................................................

.__ __

906

DRY MILK for ANIMAL FEED (spray and roller)
.__ __
.__ __

909
912

DRY WHOLE MILK (spray and roller)
4110

7. Packages of over 5 lbs...............................................

.__ __
915

8. Total dry whole milk stocks including retail
packages...................................................................
SHIPMENTS
(Including L.C.L. and truck
deliveries)
DRY MILK PROTEINS

Quantity
Produced
pounds

9. Milk Protein Concentrate, dry:

Quantity
pounds

Average
Price per
Pound f.o.b.
Plant
cents

Stocks on
Hand end of
Month
pounds

4651

0922

0923

4652

0924

0925

4653

0926

0927

a. 40.0 - 59.9% Protein..................................................
b. 60.0 - 89.9% Protein..................................................
10. Milk Protein Isolate, dry: 90% or greater....................

4810

11. Casein, Dry................................................................

4815

12. Caseinates, Dry.........................................................

7

E. OTHER DAIRY PRODUCTS For the Month of December
Production Quantity
pounds
1. Butter.............................................................................................................................................

2100

2. Butter/Margarine Products containing milkfat...........................................................................

8035

CONDENSED or EVAPORATED PRODUCTS
3. Evaporated whole milk, case goods...............................................................................................

3214

4. Evaporated skim milk, case goods.................................................................................................

3215

5. Unsweetened (plain) condensed whole milk, bulk goods...............................................................

3111

6. Unsweetened (plain) condensed skim milk, bulk goods.................................................................

3112

7. Sweetened condensed whole milk, bulk goods..............................................................................

3121

8. Sweetened condensed whole milk, case goods.............................................................................

3124

9. Sweetened condensed skim milk, bulk goods................................................................................

3122

10. Condensed or evaporated buttermilk.............................................................................................

3400

11. Canned concentrated milk, containing fats other than milkfat........................................................

9330

OTHER DAIRY PRODUCTS MANUFACTURED
12. Lowfat Dairy Spread..................................................
_____% milkfat..........................................

8020

13. Sour Cream....................................................................................................................................

8080

14. Dry Cream......................................................................................................................................

4830

15. Milk Calcium, dry............................................................................................................................

4670

16. Anhydrous Milkfat...........................................................................................................................

8025

17. Butteroil..........................................................................................................................................

8030

18. Cream, Plastic................................................................................................................................

8070

19. Other _________________________........................................................

unit _____

8051

20. Other _________________________........................................................

unit _____

8052

YOGURT/KEFIR
21. Total Yogurt, including plain and flavored.......................................................................................

1699

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

1700

STOCKS
23. Evaporated and condensed whole milk, case goods.....................................................................

End of Month Stocks
pounds
970

8

F. MILK and CREAM RECEIPTS
For the Month of December
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)
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..................................................................................
4. Of the fluid grade milk reported in item 1, how much was produced outside of the
State?.................................................................................................................................

dol.
0121

lb.

MANUFACTURING GRADE MILK (Grade B)
5. Total manufacturing grade milk received from farmers and your receiving stations
(not eligible fro fluid uses)...................................................................................................

0211

lb.
0212

6. Total pounds of milkfat in manufacturing grade milk...........................................................
lb.
0213

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

0221

lb.

9

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.
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.

10
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.

11
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 (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. ANHYDROUS MILKFAT, BUTTER OIL, and PLASTIC CREAM: Exclude product made with butter that was
purchased or has been previously reported. Anhydrous Milkfat is also known as Anhydrous Butterfat.
f.

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

9. Section F: MILK and CREAM RECEIPTS
a. Include all milk and cream received direct from any producer regardless of location. Exclude receipts form 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.

12

Comments related to the information you reported:_________________________________________________
1. Survey Results:
Operator Email:

Operator Phone:

9929

Check to receive
results by email

☐

9918

Check if
cell phone

☐

(_____) ______________________

Operation Email: (if different from above)

Operation Phone: (if different from above)

9937

Check to receive
results by email

☐

9936

Check if
cell phone

☐

(_____) ______________________

Respondent Name:

Respondent Phone: (if different from above)

9912

9911

Check if 9910
cell phone

(____) _________________

☐

Date:

MM

DD

YY

__ __

__ __

__ __

This completes the survey. The results will be available on the release date at: nass.usda.gov/results.
Thank you for your help.

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