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A little more cheese, a little less butter

Cheese

Total cheese production in the United States in April was 979 million pounds up 1.7 percent from April of 2014.  Italian-type cheese output was up 2.5 percent at 428 million pounds and American-type cheese production was 2.3 percent higher at 389 million pounds.

Wisconsin produced 255.8 million pounds of cheese in April up 3.9 percent from a year ago.  Italian cheese production in the Badger State increased 2.7 percent to 126.8 million pounds.  American output was 7.3 percent higher at 78.9 million pounds with cheddar production up 9.9 percent at 52.6 million pounds.

California total cheese production was 1.2 percent below April of last year at 204 million pounds.  Italian cheese production in the Golden State was 0.8 percent lower at 131.5 million pounds.  American type cheese production was 1.7 percent higher at 55.8 million pounds but cheddar output was down 13 percent at 30.6 million pounds in April.  California butter production was 1.1 percent lower than a year ago at 56.9 million pounds.

Butter production totaled 165 million pounds in April, 1.7 percent below April of last year.

Other dairy product production in April compared to a year ago:

  •             Nonfat dry milk; 181 million pounds (+13.1%)
  •             Skim milk powders; 34.5 million pounds (+8.1%)
  •             Dry whey; 77.4 million pounds (+8.1%)
  •             Lactose: 89.3 million pounds (-4.4%)
  •             Whey protein concentrate; 42 million pounds (-8.7%)
  •             Regular ice cream; 66.9 million gallons (-5.1%)
  •             Low fat ice cream; 41 million gallons (+1.2%)
  •             Sherbet: 3.67 million gallons (-9.8%)
  •             Frozen yogurt; 6.94 million gallons (+6.5%)

 

Year-to-date, U.S. cheese production is running 2.6 percent above 2014 while butter production is 2.8 percent below last year

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