Total cheese production in the U.S. in July was 882 million pounds, 4.7 percent more than a year ago. Italian type production increased 5.3 percent to 364 million pounds while American type output was 4 percent higher than July of last year at 369 million pounds and Cheddar production increased 2.6 percent to 276.5 million pounds.
Wisconsin total cheese production in July slipped 0.6 percent from a year ago to 221.7 million pounds. The Badger State saw a 2.6 percent increase in American cheese production to 73.7 million pounds, Cheddar output gained 3.3 percent to 56.4 million pounds while Italian production slipped 0.7 percent to 104 million pounds.
California total cheese production in July was 188.37 million pounds up 12.8 percent from a year ago. Italian type production in the Golden State jumped 16.8 percent to 116.17 million pounds while American production nudged 0.7 percent higher at 52.4 million pounds and Cheddar output dropped 9.1 percent to 27.3 million pounds.
Total cheese production in Idaho, 72.5 million pounds up 6 percent, New Mexico saw a 19.8 percent increase to 59.7 million pounds, New York slipped 1.4 percent to 58.6 million pounds and Minnesota lost 4.6 percent to 53 million pounds.
Total butter production in the U.S. in July was 111 million pounds, 2.9 percent less than last year. California saw a 10.8 percent increase to 41.646 million pounds but that was not enough to offset a 12.5 percent decline in the Atlantic Region and a 19.1 percent decline in the Central Region.
Other product production compared to a year ago:
- Nonfat dry milk, 132 million pounds down 1%
- Skim milk powder, 22.6 million pounds up 61.3%
- Dry whey, 87.5 million pounds, down 6.5%
- Lactose, 78.2 million pounds, up 27.8%
- Whey protein concentrate, 34.9 million pounds, down 0.8%
- Regular ice cream, 79 million gallons, down 6.3%
- Low fat ice cream, 41.2 million gallons, up 6.3%
- Sherbet, 4.64 million gallons, down 9.1%
- Frozen yogurt, 7.57 million gallons, down 4.6%
Read the full NASS report here:
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