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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 ...
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).
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).
[102]: 3 In Canada, for example, prices of raw industrial milk purchased by milk processors are based on end-use−fluid consumption, yogurt, ice cream, cottage cheese, butter, [20] [103]: 46 whole milk powder, skim milk and milk protein concentrates (MPCs). The highest price is for Class A or Class 1 for fluid consumption and the lowest price ...
Class I – Rations – Subsistence (food and drinking water), gratuitous (free) health and comfort items. Class II – Clothing And Equipment – individual equipment, tentage, some aerial delivery equipment, organizational tool sets and kits, hand tools, unclassified maps, administrative and housekeeping supplies and equipment.
In United States agricultural policy, the make allowance (or milk manufacturing marketing adjustment) is the margin between the government support price for milk and the Commodity Credit Corporation (CCC) purchase price for butter, nonfat dry milk, and cheese.
The Nova framework presents four food groups, defined according the nature, extent, and purpose of industrial food processing applied. [9] Databases such as Open Food Facts provide Nova classifications for commercial products based on analysis of their categories and ingredients. [13]
In economics, supply is the amount of a resource that firms, producers, labourers, providers of financial assets, or other economic agents are willing and able to provide to the marketplace or to an individual. Supply can be in produced goods, labour time, raw materials, or any other scarce or valuable object.