U.S. Cheese Production Sees Mixed Trends in April, with Notable Increases in Italian Types and Declines in American Cheese
Source: The DairyNews
In April, U.S. cheese production exhibited a mixed trend according to the latest data from the USDA. Total cheese output, excluding cottage cheese, reached 1.19 billion pounds, marking a 1.8% increase from the previous year but showing a 3% decrease from March.
Specifically, Italian-type cheese production saw a notable rise of 6.2% year-over-year to 504 million pounds, though it fell by 2.8% from March. In contrast, American cheese production declined both year-over-year and month-over-month, down 4.7% and 4.3% respectively, totaling 468 million pounds.
Butter production also experienced fluctuations, slightly decreasing by just over 1% from March but increasing by 5.3% from last April, with a total production of 208 million pounds.
The production of dry dairy products presented a downward trend, with nonfat dry milk production dropping by 12.7% to 173 million pounds and skim milk powder production decreasing by 20.8% to 36.3 million pounds compared to last April.
However, dry whey production edged up by 2.1%, despite declines in lactose and whey protein concentrate productions, which decreased by 1.5% and 6.1% respectively.
Frozen dairy product output varied, with hard ice cream production increasing by 7.3% to 64.7 million gallons. Conversely, the production of low-fat ice cream, sherbet, and frozen yogurt all registered declines.
Regionally, Wisconsin led the nation in Cheddar cheese production with 60.38 million pounds, followed by California with 21.29 million pounds. California remained the top producer of Mozzarella with 134.14 million pounds, with Wisconsin following at 93.13 million pounds. Overall, Wisconsin was the leading state for total cheese production, reaching 281.48 million pounds, followed by California, Idaho, and New Mexico.
Butter production also experienced fluctuations, slightly decreasing by just over 1% from March but increasing by 5.3% from last April, with a total production of 208 million pounds.
The production of dry dairy products presented a downward trend, with nonfat dry milk production dropping by 12.7% to 173 million pounds and skim milk powder production decreasing by 20.8% to 36.3 million pounds compared to last April.
However, dry whey production edged up by 2.1%, despite declines in lactose and whey protein concentrate productions, which decreased by 1.5% and 6.1% respectively.
Frozen dairy product output varied, with hard ice cream production increasing by 7.3% to 64.7 million gallons. Conversely, the production of low-fat ice cream, sherbet, and frozen yogurt all registered declines.
Regionally, Wisconsin led the nation in Cheddar cheese production with 60.38 million pounds, followed by California with 21.29 million pounds. California remained the top producer of Mozzarella with 134.14 million pounds, with Wisconsin following at 93.13 million pounds. Overall, Wisconsin was the leading state for total cheese production, reaching 281.48 million pounds, followed by California, Idaho, and New Mexico.
