It was another record year for U.S. dairy products in 2014. Dairy exports rose to a record-setting 4.73 billion pounds, and other dairy products reached new highs in production, sales and consumption, according to IDFA’s Dairy Facts 2015, a comprehensive resource guide of statistics on the dairy industry.
The new edition contains more than 90 pages of key data on milk, cheese, cultured products and ice cream products, including total and per capita trends in sales, consumption and production, imports and exports, wholesale and retail prices, and nutrition information. Here are some of the highlights from the U.S. production of dairy products from 2014.
U.S. Production Records Set for Milk, Cheese, Cultured and Frozen Dairy Products
- Total farm milk production in 2014 was 2.4 percent higher than the record set in 2013. This was 20.6 percent higher than ten years ago.
- For the twenty-third straight year, total U.S. production of natural cheese reached a record level of 11.45 billion pounds, which is 3.1 percent higher than last year. New record levels of production were also set for muenster, blue and gorgonzola, gouda, cream and Neufchatel, and Hispanic-style cheeses.
- Among cultured dairy products, yogurt set a new production high of more than 4.75 billion pounds. Sour cream production increased to 1.3 billion pounds.
- While total frozen dairy production decreased, the production of low-fat, nonfat and soft frozen products increased in 2014, with production of nonfat ice cream increasing by more than 30 percent.
Dairy Facts 2015 is available to members for $30 and non-members for $50. Visit the IDFA bookstore for print and PDF options.
For pricing discounts for large volume orders, contact Jessica Matsko, coordinator of administration and accounting services at IDFA, at jmatsko@idfa.org.