Dairy Institute currently has 25 processor members which collectively account for approximately 75% of all fluid milk products,75% of all cultured and frozen products, and 90% of all hard cheese processed in the state. Dairy Institute members also manufacture substantial quantities of butter and nonfat dry milk powder. Members include producer-distributors, proprietary processors of varying sizes, and vertically-integrated grocery chains operating their own milk plants.
Members include producer-distributors, proprietary processors of varying sizes, and vertically-integrated grocery chains operating their own milk plants.
The Bylaws of Dairy Institute provide for membership of “. . . 3 classes of members, “Processor Members,” “Associate Members” and “Affiliate Members.
“…persons, firms and corporations owning and operating facilities in California for the processing or manufacturing of one or more of the following dairy products: fluid milk products; fluid cream products; ice cream or other frozen dairy products; cottage cheese; sour cream; yogurt; other cultured products; and cheese…”
“…persons, firms and corporations engaged in the business of furnishing to members supplies, services or products, allied with dairy products, other than professional services or dairy products distribution services…”