North Dakota Administrative Code
Title 51 - Milk Marketing Board
Article 51-03 - Market Areas and Stabilization Plans
Chapter 51-03-02 - Stabilization Plans for Market Area 1
Section 51-03-02-16 - Formula to determine changes in the class II wholesale and retail prices
For each federal market order no. 30 class II price increase or decrease of fifteen cents per hundredweight above, or price increase or decrease of twenty-three cents per hundredweight below the twelve dollars and seventeen cents base class II hundredweight price, or an increase or decrease of $.001 in the federal market order no. 30 butterfat differential based on $.162, the following factors will be used in determining adjustments in the class II wholesale and retail prices:
| Item | Hundredweight Factor | B.F. Factor |
| Half half - pint | $.0016 | $.0008 |
| Whipping cream - 1/2 pint | .0016 | .0015 |
| Sour cream - 8 ounce | .0008 | .0008 |
| Cottage cheese - 1 pound | .0140 | (.0012) |
| Yogurt - 8 ounce | .0008 | .0008 |
All price adjustments at the wholesale and retail levels should be made to the nearest one cent per unit.
| Item | Hundredweight Factor | B.F. Factor |
| 1 gallon shake mix | $.0110 | $.0004 |
| 1 gallon soft serve mix | .0110 | .0021 |
All price adjustments at the wholesale level should be made at four cents per gallon increments.
General Authority: NDCC 4-18.1-03, 4-18.1-07, 4-18.1-20, 28-32-03.1(3)
Law Implemented: NDCC 4-18.1-07
