Total cheese production in the United States in April was 903 million pounds up 2.1 percent from April of last year. Italian-type cheese production was 0.8 percent lower than a year ago at 381 million pounds while American type cheese output increased 3.5 percent to 372 million pounds in April.
Wisconsin cheese production in April totaled 226.4 million pounds up 3.9 percent from a year ago. The Badger State made 72.4 million pounds of American type cheese up 7.4 percent including a 10.7 percent increase in Cheddar output at 51.8 million pounds. Italian production increased 1.3 percent in Wisconsin to 113 million pounds.
California total cheese production in April was 188.8 million pounds up 2.8 percent from April of last year. The Golden State produced 50.1 million pounds of American type cheese including 27.4 million pounds of Cheddar. A half-percent increase from April for American and 1.9 percent increase in Cheddar. Italian cheese production totaled 119.7 million pounds in California up 5.4 percent.
Butter production in April totaled 170 million pounds up 7.2 percent from a year ago.
Other dairy product output compared to a year ago:
- Nonfat dry milk, 192 million pounds +31.1%
- Skim milk powders 17.5 million pounds -35.4%
- Dry whey 86 million pounds -6.6%
- Lactose 87.2 million pounds +8.3%
- Whey protein concentrate 37.1 million pounds +6.9%
- Regular ice cream 69.5 million gallons -2.6%
- Low fat ice cream 41.1 million gallons +2.7%
- Sherbet 3.88 million gallons + 5%
- Frozen yogurt 5.62 million gallons +5.3%
For the first four months of the year, total cheese production in the U.S. is 3.61 billion pounds up 3.8 percent from the same four months in 2011. American output is up 4 percent while Italian production is 1.9 percent higher. Butter production through April is 8.6 percent higher than a year ago at 696 million pounds.
Read the full NASS report here:
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