National Milk Classification Order

Processors are charged for the raw milk components they receive. The Board invoices according to the utilization of the raw milk components (butterfat, protein and other solids) in each class and in each product.

Milk Class	Products

FLUID MILK CLASSES
Class 1A	The volume of sales by a processor of milk and milk beverages, partly skimmed or skimmed, whether or not treated for lactose intolerance, whether flavored or not, with or without vitamins or minerals added, egg nog, cordials, and cultured milk, for Retail and Food Service.
Class 1B	whipping cream, table cream, half and half cream, coffee cream, UHT cream (all types)
Class 1C	The volume of sales by a processor of new fluid milk products of the types set out in Class 1a and Class 1b, for Retail and Food Services, approved by Dairy Farmers of Manitoba for an introductory period.
INDUSTRIAL MILK CLASSES
Class 2	acidulous cream (sour cream), milk used to prepare mixes (ice cream, light ice cream, ice milk, milk shakes, fudge, frozen yogurt, sherbert, other frozen dairy products), pudding, milk-based meal replacement beverages, soup mixes, infant formula, "cafeinate", yogurt, kefir
Class 3A	cheese curds, cheddar and cheddar-type cheeses sold fresh, all fresh cheeses (cottage, quark, baker's, ricotta, fresh cream curd, Harzkase), cheeses of the 3A class with a low butterfat content, skimmed versions of the 3A class, cheeses of the 3A class in brine, all specialty cheeses
Class 3B	cheddar cheese, stirred curd, skim milk curd, creamy cheese bases (cheese mixes), kosher cheddar cheese, light cheddar
Class 4A	all types of butter (flavoured butter, low calorie butter, cultured butter, herb butter), all types of milk powder, casein, caseinate, condensed milk as an ingredient in the food industry, butteroil
Class 4B	condensed milk for retail sale, sweetened condensed milk for retail sale
Class 4C	new products for the domestic market
Class 4D	processed animal feed, inventories and extraordinary losses; for an unclassified product, six months to classify it; in the meantime, pay according to where it is situated or consider it within class 4C if it is a new product.
Class 4D(i)	Raw milk or cream for inventory adjustments used for inter-provincial milk movement purposes.
Class 4M	Milk components for marginal markets as established from time to time by the CMSMC
SPECIAL CLASSES
Class 5A	Further Processor - Cheese Products
Class 5B	Further Processor - Non Cheese products
Class 5C	Confectionary Processor
Class 5D	Planned exports and other exports approved by the CMSMC, the total of which shall not exceed Canada's WTO committments.

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