Dairy Institute currently has 35 processor members which collectively account for approximately 95% of all fluid milk products, 85% of all cultured and frozen products, and 80% 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.

• The Bylaws of Dairy Institute provide for membership of "". . . 3 classes of members, "Processor Members," "Associate Members" and "Affiliate Members."

  	Members include producer-distributors, proprietary processors of varying sizes, and vertically-integrated grocery chains operating their own milk plants.

• Processor 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. . . "
• Associate Members: ". . .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. . . "
• Affiliate Members: ". . .persons, firms and corporations whose primary business is with dairy products, but that are not eligible for Membership or Associate Membership. . ."