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Milk used for fluid (Class I) consumption generally receives the highest price and lower minimum prices are paid for the three classes of milk used for manufactured dairy products: Class II (yogurt, cottage cheese, ice cream, and other soft manufactured products), Class III (cheese), and Class IV (butter and nonfat dry milk).
This classified pricing system requires handlers to pay a higher price for milk used for fluid consumption (Class I) than for milk used in manufactured dairy products such as yogurt, ice cream, cheese, butter and nonfat dry milk (Class II, Class III and Class IV products). The Federal Milk Marketing Order (FMMO) does not include certain states ...
Class III – Petroleum, oil and lubricants (POL) for all purposes, except for operating aircraft or for use in weapons such as flamethrowers, e.g., gasoline, fuel oil, greases, coal, and coke. (Class IIIa – aviation fuel and lubricants) Class IV – Supplies for which initial issue allowances are not prescribed by approved issue tables.
The U.S. Department of Agriculture (USDA) issued a new order requiring raw, or unpasteurized, milk nationwide to be tested for bird flu.
Class 1 included fluid liquid products; Class 2 included yogurt, ice cream, soft products; Class 3 included Cheese; Class 4 included butter, milk powders and Class 5 included exports under access, permits 5(d) subsidized exports. In April 2016, Ontario began to implement a new milk price (Class 6) and Manitoba did the same in August 2016. [20]
The US Department of Agriculture is set to begin testing raw milk from dairy silos around the nation in an effort to better track the H5N1 bird flu that has been spreading in dairy cattle since March.
Public health experts have warned consumers against drinking raw milk or raw milk products due to elevated risks of foodborne illness, including outbreaks of E. coli, Salmonella, and Listeria.
In United States agricultural policy, utilization rates refer to the percentage of milk in federal milk marketing orders that is used in each of the classes: Class IV (butter and nonfat dry milk), Class III (), Class II (all other manufactured products), Class I (milk used for fluid consumption).