Cheese production continues to grow

USDA’s annual dairy product report confirms an incremental decline in butter and powder products last year while cheese and ice cream increased.

Cheese production totaled more than 14 billion pounds, up more than two percent from 2021 with Wisconsin producing a quarter of the nation’s cheese. Italian and American cheese both made up slightly more than 40 percent of the production mix.

Butter production was slightly more than two billion pounds, down two-tenths of a percent from the prior year.  California accounted for nearly a third of production.

Nonfat dry milk was down nearly four percent from 2021 and skim milk powder was down nearly six percent.  Dry whey production was up nearly three percent while lactose was down almost one percent from the previous year. 

While regular ice cream production increased 4.5 percent, low fat dropped 6.5 percent. Frozen yogurt production increased by nearly 13 percent.

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