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PREFACE
The $110-billion U.S. dairy industry is increasingly complex, with dynamic trends in consumer
preferences, farm production, product manufacturing and government regulations. If you want a better
understanding of the dairy industry and available data, you'll want to read Dairy Facts 2010 Edition.
Produced by the International Dairy Foods Association, Dairy Facts 2010 Edition is a robust reference
of information culled from government and private market research sources on the fluid milk, cultured
dairy, cheese, and ice cream and frozen desserts markets. The publication provides a comprehensive
overview of 2009 sales, consumption and production data, and offers an excellent summary of the
overall health of the U.S. dairy industry and dairy trends.
The data included in this issue was compiled and reviewed by IDFA's Economic Analysis division, led
by Vice President Bob Yonkers, Ph.D., who is recognized as one of the industry's leading economic
experts. Serving as IDFA's chief economist for the past decade, Dr. Yonkers is responsible for overseeing
the research and analysis of the economic impact of market conditions, government regulations and
alternative policies on the U.S. and international dairy industries. Economic Analyst Rob Blaufuss
provides analysis of domestic sales and consumption trends for Dairy Facts.
With its rich data, executive summaries and easy-to-use format, this annual publication serves as a
handy reference tool for IDFA members, researchers, educators, students, government officials and
others interested in the dairy industry.
The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation's dairy
manufacturing and marketing industries and their suppliers, with a membership of 550 companies within
a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry
Foundation (MIF), the National Cheese Institute (NCI), and the International Ice Cream Association (IICA).
IDFA's 220 dairy processing members run more than 600 plant operations, and range from large multinational organizations to single-plant companies. Together they represent more than 85 percent of the
milk, cultured products, cheese and frozen desserts produced and marketed in the United States. IDFA
can be found online at www.idfa.org.
Additional copies to members of the International Dairy Foods Association: 1-24 copies, $30 per copy;
25-99 copies, 20 percent discount; 100-499 copies, 30 percent discount; over 500 copies, 50 percent
discount. All copies to non-members are $50 each.
Copyright 2010
Reprinted in whole or in part by
written permission only.
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2010 Edition
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Phone: (202) 737-4332
Fax: (202) 331-7820
www.idfa.org
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T A
GENERAL INFORMATION
History of Dairy ..........................................................................................................................................................................9
Nutrition Information .................................................................................................................................................................13
Definitions of Fluid Milk and Milk Products .....................................................................................................................................14
Conversion Factors ...................................................................................................................................................................16
PRODUCTION ................................................................................................................................................17
Number of Milk Cows, Production Per Cow, and Milk Production ........................................................................................................18
Total Milk Production; 1950-2009 (Chart) .....................................................................................................................................19
Number of Milk Cows and Milk Production Per Cow; 1950-2009 (Chart) .............................................................................................19
Total Milk Production in the Ten Largest Dairy States; 1950-2009 .....................................................................................................20
Percentage of Total Ten Dairy States with State History ....................................................................................................................20
2009 U.S. Milk Supply Utilization, by Product Category ....................................................................................................................21
2009 Milk Component Supply Utilization, by Finished Product (Chart) .................................................................................................21
Milk Cows, Milk Production and Milk Income by State; 2009 ........................................................................................................22-23
Supply & Utilization, Milkfat ........................................................................................................................................................24
Supply & Utilization, Skim Solids .................................................................................................................................................24
Supply & Utilization, Total Dairy Solids ..........................................................................................................................................25
Number Of U.S. Farm Operations with Milk Cows by Herd Size...........................................................................................................25
Average Number of Dairy Cows Per Farm ......................................................................................................................................26
Number of Producers, Total Receipts, and Average Daily Deliveries in FMMO by Year ..............................................................................27
Fluid Milk Production ................................................................................................................................................................28
Farm Milk Used in Packaged Fluid Milk Products ............................................................................................................................28
Statistics for the Fluid Milk Industry ..............................................................................................................................................29
Statistics for the Fluid Milk and Butter Industry Survey .....................................................................................................................29
Fluid Milk Product Sales ............................................................................................................................................................30
Fluid Milk Product Sales, by Product (Chart)...................................................................................................................................31
Cream and Specialty Dairy Product Sales, 1980-2009 ....................................................................................................................32
Percent of Fluid Milk Products Sold by Plants by Distribution Outlet, Container Type and Container Size .....................................................33
Ice Cream & Frozen Dairy Product Production ................................................................................................................................34
2009 Production of Frozen Desserts (Chart) ..................................................................................................................................35
Ten Leading States in 2009 Production of Ice Cream and Related Products (Hard & Soft) (Chart) .............................................................35
Total U.S. Production of Frozen Desserts (Hard & Soft) 1920-2009....................................................................................................36
Frozen Dessert Industry Statistics ................................................................................................................................................37
Statistics for the Ice Cream and Frozen Dessert Industry Survey .........................................................................................................37
Monthly Production of Ice Cream and Related Products (Hard & Soft) ............................................................................................38-39
U.S. Hard Frozen Dairy Dessert Production 1990-2009 ...................................................................................................................40
U.S. Soft Serve Ice Cream Production 1990-2009 .........................................................................................................................41
Number of Plants Producing Ice Cream and Related Products ...........................................................................................................42
Cheese Production ...................................................................................................................................................................43
Total U.S. Production of Natural Cheese ........................................................................................................................................44
U.S. Production of American Cheese ............................................................................................................................................45
U.S. Production of Italian Cheese .................................................................................................................................................46
U.S. Production of Selected Natural Cheeses .................................................................................................................................47
Production of Processed Cheese Foods & Spreads and Cold Pack .....................................................................................................48
Five Leading States in Natural Cheese Production; 2009 (Chart) ........................................................................................................48
Supply and Utilization of American Cheese ....................................................................................................................................49
Supply and Utilization of Other Natural Cheeses ..............................................................................................................................50
Cheese Industry Statistics from The Bureau of the Census ................................................................................................................51
Statistics for the Cheese Industry .................................................................................................................................................51
Number of Plants Producing Natural and Processed Cheese; 1970-2009 ............................................................................................52
Commercial and Total Stocks of Natural Cheeses ............................................................................................................................53
Other Dairy Products .................................................................................................................................................................54
U.S. Production of Other Selected Dairy Products ...........................................................................................................................54
Whey and Modified Whey Production ...........................................................................................................................................55
Statistics for the Creamery Butter Manufacturing Industry .................................................................................................................56
Statistics for the Dry, Condensed, and Evaporated Dairy Product Manufacturing Industry, Census Years ......................................................57
Statistics for the Dry, Condensed, and Evaporated Dairy Product Manufacturing Industry Survey ...............................................................57
SALES & CONSUMPTION ...............................................................................................................................58

Demographics & Population .......................................................................................................................................................58
Pounds per Capita and Percent Change of Selected Dairy Products, 2008-2009 ..................................................................................58
Per Capita Sales of Selected Manufactured Dairy Products ...............................................................................................................59
Private Label Share of U.S. Dairy Supermarket Sales; 2008-2009 .....................................................................................................60
Average Annual Expenditures Per Household for Food, Dairy Products and Selected Other Items ..............................................................60
Annual Expenditures Per Household on Food & Dairy Products by Demographic; 2008 ..........................................................................61
Food Expenditures as a Share of Disposable Personal Income ...........................................................................................................62
11/16/10 11:35 AM
T A
Fluid Milk Sales & Consumption ..................................................................................................................................................63

Per Capita U.S. Fluid Milk Product Sales 1975-2009 ......................................................................................................................63
Total Fluid Milk Product Sales and Per Capita Sales of Fluid Milk Items; 1980-2009 (Chart) ....................................................................64
Percent of Retail Milk Sales by Outlet (Chart) .................................................................................................................................64
Per Capita Consumption of Fluid Milk Items ...................................................................................................................................65
Per Capita Consumption of Cream and Specialty Dairy Products ........................................................................................................66
Percent of Retail Milk Sales by Outlet ...........................................................................................................................................67
Supermarket Sales of Fluid White Milk by Container Size (Chart) ........................................................................................................68
Supermarket Sales of Fluid White Milk by Fat Level (Chart) ...............................................................................................................68
Supermarket Sales of Fluid Flavored Milk by Container Size (Chart) ....................................................................................................69
Supermarket Sales of Fluid Flavored Milk by Fat Level (Chart) ...........................................................................................................69
Milk Consumed Through Federal School Programs; 1990-2009 ........................................................................................................70
Vending Machine Sales of Milk ....................................................................................................................................................71
Dairy Sales in Convenience Stores, 2009-2010 .............................................................................................................................71
Fluid Milk Consumer Purchasing Trends, 2009-2010 Supermarkets Only .............................................................................................72
Ice Cream & Frozen Dessert Sales & Consumption ..........................................................................................................................73
2009 Share of Frozen Dessert Market by Product Volume (Chart) ......................................................................................................74
Total U.S. Supermarket Sales of Ice Cream, by Container Shape .......................................................................................................75
Supermarket Sales of Frozen Dairy Products; 2008-2009 ................................................................................................................76
Per Capita Production of Frozen Dairy Desserts ..............................................................................................................................77
Vending Machine Sales of Frozen Novelties; 1992-2007 .................................................................................................................78
2009 Ice Cream Consumption by Flavors ......................................................................................................................................79
Cheese Sales & Consumption .....................................................................................................................................................80
U.S. Natural Cheese Per Capita Consumption, Selected Years (Chart) ..................................................................................................81
U. S. Natural Cheese Per Capita Consumption vs. Total Production; 1980-2009 (Chart) ..........................................................................82
U.S. Natural Cheese Per Capita Consumption .................................................................................................................................83
U.S. American Cheese Per Capita Consumption ..............................................................................................................................83
U.S. Italian Cheese Per Capita Consumption ...................................................................................................................................84
Selected Natural Cheeses, U.S. Per Capita Consumption ...................................................................................................................85
U.S. Processed Cheese Per Capita Consumption .............................................................................................................................86
U.S. Processed Cheese Per Capita Consumption (Chart) ...................................................................................................................87
Supermarket Sales of Cheese by Type; 2009.................................................................................................................................88
Cheese Consumer Purchasing Trends, 2009-2010 .........................................................................................................................89
Supermarket Sales of Cheese by Category; 2009 ......................................................................................................................90-91
PRICES .........................................................................................................................................................92
Annual Average Federal Order Minimum Prices; 1990-2009 .............................................................................................................93
All Market Annual Average (Chart) ................................................................................................................................................93
Class I Differential and Annual Average Over Order Premium, Selected Cities ........................................................................................94
Annual Average All Milk Price, Mailbox Price, and Milk Feed Price Ratio ...............................................................................................95
USDA Announced Federal Order Minimum Prices by Month, ($/Cwt) ...................................................................................................96
Grade AA Butter; 2000-YTD 2010 (Chart) .....................................................................................................................................97
Block Cheddar Cheese & Barrel Cheddar Cheese; 2000-YTD 2010 (Chart) .........................................................................................97
Nonfat Dry Milk; 2000-YTD 2010 (Chart) .....................................................................................................................................98
Dry Whey; 2000-YTD 2010 (Chart) .............................................................................................................................................98
Milk Price Support Program Statistics ...........................................................................................................................................99
U.S. Dairy Product Price Support Program Purchase Prices, 1979-2010 ........................................................................................... 100
INTERNATIONAL .......................................................................................................................................... 101

International Dairy Product Prices 1994-YTD 2010 ....................................................................................................................... 102
International Dairy Prices 2000-YTD 2010 (Chart) ........................................................................................................................ 102
U.S. and World Raw Sugar Prices; 2000-2009 (Chart) ................................................................................................................... 103
U.S. Imports and Exports of Selected Dairy Products as a Percent of U.S. Production, 2009 .................................................................. 103
Selected World Dairy Ingredient Prices 2006-YTD 2010 ................................................................................................................ 104
U.S. Exports Of Dairy Products; 2008-2009 ................................................................................................................................ 105
U.S. Imports of Dairy Products, 2008-2009 ................................................................................................................................ 106
U.S. DEIP (Dairy Export Incentive Program) Bid Acceptances ........................................................................................................... 107
U.S. Exports of Cheese to 20 Largest Trading Partners; 2008-2009 ................................................................................................. 108
U.S. Share of World Cheese Exports ........................................................................................................................................... 109
U.S. Imports of Cheese, by Type; 2008-2009 .............................................................................................................................. 110
U.S. Exports of Ice Cream and Related Products Top 20 Countries; 2008-2009 ................................................................................. 111
World and Selected Countries Trade in Dairy Products (Exports); 2004-2008 .................................................................................... 112
World and Selected Countries Trade in Dairy Products (Imports); 2004-2008 .................................................................................... 113
Milk Cows and Production Per Cow by Selected Countries; 2009 ..................................................................................................... 114
Per Capita Consumption of Dairy Products by Selected Countries; 2009 ........................................................................................... 114
Canadian Production of Selected Dairy Products ........................................................................................................................... 115
11/16/10 11:35 AM
GENERAL INFORMATION
I. GENERAL INFORMATION
History of Dairy
The Dairy Industry in America
Milk and milk products have played an important role in Americas history since 1611, when the first cows
were brought to Jamestown, Virginia. Since those early days, the industry has successfully continued to
serve the nutritional needs of a growing nation with a wide selection of products.
Todays dairy industry includes the farmers, who produce the milk; processors and manufacturers, who
provide all the services needed to turn out a variety of wholesome, refreshing dairy foods; and the retailers
and foodservice operators, who bring these products directly to consumers.
Because milk and milk products are now readily available and frequently consumed in the U.S., a steady
supply of these foods is often taken for granted. However, until fairly recently, milk was not always so
readily available. Thanks to the many advancements and improvements achieved by the entire industry
in the areas of processing, packaging, refrigeration and distribution, a wide range of dairy products is now
available to everyone.
Another development has been the important research and experimentation which has resulted in improved
methods of selection, breeding and feeding of cows. One hundred years ago, milk production per cow was
estimated at 1,700 quarts annually; today the average has grown to nearly 8,800 quarts per cow.
Highly nutritious, tasty and versatile, milk is often characterized as natures most nearly perfect food.
When consuming milk as a delicious beverage or in a serving of ice cream, you are participating in a
continuing and remarkable history of mankind.
Milestones of Milk History in the U.S.

1611
1624
1841
1856
1878
1884
1886
1890
1892
1895
1908
1911
1914
1919
Cows arrive for Jamestown Colony.

Cows reach Plymouth Colony.
First regular shipment of milk by rail--Orange County to New York City.
Pasteur experiments start.
Gail Borden received first patent on condensed milk from both U.S. and England.
Continuous centrifugal cream separator invented by Dr. Gustav De Laval.
Milk bottle invented by Dr. Hervey D. Thatcher, Potsdam, New York.
Automatic bottle filler and capper patented.
Tuberculin testing of dairy herds introduced. Test for fat content of milk and cream
perfected by Dr. S.M. Babcock.
Sherman Anti-Trust Act establishes federal anti-monopoly policy.
Certified milk originated by Dr. Henry L. Coit in Essex County, New Jersey.
Commercial pasteurizing machines introduced.
Thistle milking machine introduces intermittent pulsation.
First compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin
tested cows.
Automatic rotary bottle filler and capper perfected.
Tank trucks first used for transporting milk.
Homogenized milk sold successfully in Torrington, Connecticut.
9
11/16/10 11:35 AM
GENERAL INFORMATION
1922
1932
1937
1938
1942
1946
1948
1949
1950
1955
1964
1968
1974
1980
1981
1983
1988
1993
1994
1995
2000
Capper-Volsted Act codifies agricultural cooperatives.

Ways of increasing Vitamin D in milk made practicable.
First plastic coated paper milk cartons introduced commercially.
Agricultural Marketing Agreement Act establishes federal milk marketing orders.
First farm bulk tanks for milk began to replace milk cans.
Every-other-day milk delivery started (initially as a war conservation measure).
National School Lunch Act signed by President Truman.
Vacuum pasteurization method perfected.
Ultra-high temperature pasteurization is introduced.
Agricultural Adjustment Act establishes dairy support price at $3.14/cwt.
Milk vending machines win place in distribution.
Flavor control equipment for milk is introduced commercially.
Plastic milk container introduced commercially.
Electronic testing for milk is introduced commercially marking the official acceptance of process.
Nutrition labeling of fluid milk products begins.
American Dairy Association launches the national introduction of the REAL Seal dairy symbol.
UHT (ultra high temperature) milks gain national recognition.
Creation of National Dairy Promotion and Research Board.
Lower fat dairy products gain widespread acceptance. Lowfat and skim milk sales combined
exceed whole milk sales for first time.
Mandatory animal drug residue testing program established.
Recombinant bovine somatotropin (rBST) approved for commercial use in U.S.
Nutrition Labeling and Education Act requires mandatory nutrition labeling.
Launch of processor-funded milk mustache advertising campaign.
Federal milk marketing orders reformed; component pricing introduced.
The Evolution of Ice Cream

Ice creams origins are known to reach back as far as the second century B.C., although no specific date
of origin nor inventor has been indisputably credited with its discovery. We know that Alexander the Great
enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon
was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86)
frequently sent runners into the mountains for snow, which was then flavored with fruits and juices.
Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled
what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th
century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians.
Cream Ice, as it was called, appeared regularly at the table of Charles I during the 17th century. France was
introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of
Henry II of France. It wasnt until 1660 that ice cream was made available to the general public. The Sicilian
Procopio introduced a recipe blending milk, cream, butter and eggs at Caf Procope, the first caf in Paris.
Ice Cream for America

The first official account of ice cream in the New World comes from a letter written in 1700 by a guest of
Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the
New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available
almost every day. Records kept by a Chatham Street, New York, merchant show that President George
Washington spent approximately $200 for ice cream during the summer of 1790. Inventory records of
10
11/16/10 11:36 AM
Until 1800, ice cream remained a rare and exotic dessert enjoyed mostly by the elite. Around 1800, insulated
ice houses were invented. Manufacturing ice cream soon became an industry in America, pioneered in
1851 by a Baltimore milk dealer named Jacob Fussell. Like other American industries, ice cream production
increased because of technological innovations, including steam power, mechanical refrigeration, the
homogenizer, electric power and motors, packing machines, and new freezing processes and equipment.
In addition, motorized delivery vehicles dramatically changed the industry. Due to ongoing technological
advances, todays total frozen dairy annual production in the United States is more than 1.6 billion gallons.
GENERAL INFORMATION
Mount Vernon taken after Washingtons death revealed two pewter ice cream pots. President Thomas
Jefferson was said to have a favorite 18-step recipe for an ice cream delicacy that resembled a modernday Baked Alaska. In 1812, Dolley Madison served a magnificent strawberry ice cream creation at President
Madisons second inaugural banquet at the White House.
Wide availability of ice cream in the late 19th century led to new creations. In 1874, the American soda
fountain shop and the profession of the soda jerk emerged with the invention of the ice cream soda. In
response to religious criticism for eating sinfully rich ice cream sodas on Sundays, ice cream merchants
left out the carbonated water and invented the ice cream Sunday in the late 1890s. The name was
eventually changed to sundae to remove any connection with the Sabbath.
Ice cream became an edible morale symbol during World War II. Each branch of the military tried to
outdo the others in serving ice cream to its troops. In 1945, the first floating ice cream parlor was built
for sailors in the western Pacific. When the war ended, and dairy product rationing was lifted, America
celebrated its victory with ice cream. Americans consumed over 20 quarts of ice cream per person in 1946.
In the 1940s through the 70s, ice cream production was relatively constant in the United States. As more
prepackaged ice cream was sold through supermarkets, traditional ice cream parlors and soda fountains
started to disappear. Now, specialty ice cream stores and unique restaurants that feature ice cream dishes
have surged in popularity. These stores and restaurants are popular with those who remember the ice
cream shops and soda fountains of days past, as well as with new generations of ice cream fans.
How Ice Cream Is Made

Everybody has a favorite flavor or brand of ice cream, and the debate over whose ice cream is the best
rages on each year. While each manufacturer develops its own special recipes, ice cream production basics
are basically the same everywhere.
The most important ice cream ingredients come from milk. The dairy ingredients are crucial in determining
the characteristics of the final frozen product. Federal regulations state that ice cream must have at least
10% milkfat, the single most critical ingredient. The use of varying percentages of milkfat affects the
palatability, smoothness, color, texture and food value of the finished product. Gourmet or superpremium
ice creams contain at least 12% milkfat, usually more.
Ice cream contains nonfat solids (the non-fat, protein part of the milk), which contribute nutritional value (protein,
calcium, minerals and vitamins). Nonfat dry milk, skim milk and whole milk are the usual sources of nonfat solids.
The sweeteners used in ice cream vary from cane or beet sugar to corn sweeteners or honey. Stabilizers,
such as plant derivatives, are commonly used in small amounts to prevent the formation of large ice
crystals and to make a smoother ice cream. Emulsifiers, such as lecithin and mono- and diglycerides, are
11
11/16/10 11:36 AM
GENERAL INFORMATION
also used in small amounts. They provide uniform whipping qualities to the ice cream during freezing, as
well as a smoother and drier body and texture in the frozen form.
These basic ingredients are agitated and blended in a mixing tank. The mixture is then pumped into a
pasteurizer, where it is heated and held at a predetermined temperature. The hot mixture is then shot
through a homogenizer, where pressure of 2,000 to 2,500 pounds per square inch breaks the milkfat down
into smaller particles, allowing the mixture to stay smooth and creamy. The mix is then quick-cooled to
about 40F and frozen via the continuous freezer method (the batch freezer method) that uses a steady
flow of mix that freezes a set quantity of ice cream one batch at a time.
During freezing, the mix is aerated by dashers, revolving blades in the freezer. The small air cells that are
incorporated by this whipping action prevent ice cream from becoming a solid mass of frozen ingredients.
The amount of aeration is called overrun, and is limited by the federal standard that requires the finished
product must not weigh less than 4.5 pounds per gallon.
The next step is the addition of bulky flavorings, such as fruits, nuts and chocolate chips. The ingredients
are either dropped or shot into the semi-solid ice cream after it leaves the freezer.
After the flavoring additions are completed, the ice cream can be packaged in a variety of containers, cups
or molds. It is moved quickly to a hardening room, where sub-zero temperatures freeze the product to its
final state for storage and distribution.
History of Cheese
Cheese, a highly nutritious and palatable food, is of significant value in the diet because it contains almost
all of the protein and essential minerals, vitamins, and other nutrients of milk. According to ancient records
passed down through the centuries, the making of cheese dates back more than 4,000 years.
No one really knows who made the first cheese. According to an ancient legend, it was made accidentally
by an Arabian merchant who put his supply of milk into a pouch made from a sheeps stomach, as he set
out on a days journey across the desert. The rennet in the lining of the pouch, combined with the heat of
the sun, caused the milk to separate into curd and whey. That night he found that the whey satisfied his
thirst, and the cheese (curd) had a delightful flavor which satisfied his hunger.
Travelers from Asia are believed to have brought the art of cheesemaking to Europe. In fact, cheese was
made in many parts of the Roman Empire when it was at its height. The Romans, in turn, introduced
cheesemaking to England. During the Middle Agesfrom the decline of the Roman Empire until the
discovery of Americacheese was made and improved by the monks in the monasteries of Europe. For
example, Gorgonzola was made in the Po Valley in Italy in 879 A.D., and Italy became the cheesemaking
center of Europe during the 10th Century. Roquefort was also mentioned in the ancient records of the
monastery at Conques, France as early as 1070.
Cheesemaking continued to flourish in Europe and became an established food. In fact, the Pilgrims
included cheese in the Mayflowers supplies when they made their voyage to America in 1620. The making
of cheese quickly spread in the New World, but until the 19th century it remained a local farm industry. It
wasnt until 1851 that the first cheese factory in the United States was built by Jesse Williams in Oneida
County, New York.
12
11/16/10 11:36 AM
The wholesale cheese industry was thus born and showed phenomenal growth during the latter half of the
1800s. By 1880 there were 3,923 dairy factories nationwide which were reported to have made 216 million
pounds of cheese that year valued at $17 million. This represented almost 90 percent of total cheese
production that year. By the turn of the century, farm production of cheese had become insignificant. The
1904 census reported only factory output, which totaled over 317 million pounds.
GENERAL INFORMATION
As population across the United States continued to grow dramatically, the demand for cheese increased
and the industry gradually moved westward, centering on the rich farm lands of Wisconsin. In 1845, a band
of Swiss immigrants settled in Green County, Wisconsin and started the manufacturing of foreign cheese
in America. Most Wisconsin farmers began to believe that their future survival was tied to cheese and their
first factory was a Limburger plant which opened in 1868.
As cheese demand continued to grow and spread rapidly, manufactured and processed cheese production
increased dramatically. Total natural cheese production grew from 418 million pounds in 1920 to 2.2 billion pounds
by 1970. Rising demand for cheese throughout the 1970s and 1980s brought total natural cheese production to
more than 6 billion pounds by the beginning of the 1990s. Processed cheese also experienced a surge in consumer
demand with annual production exceeding 2 billion pounds a year by the beginning of the 1990s.
Currently, more than one-third of all milk produced each year in the U.S. is used to manufacture cheese.
Recent increases in the overall demand for farm milk have in large part been due to the continued growth of
the cheese industry. As consumer appetites for all types of cheese continue to expand, so will the industry.
Nutrition Information
The Importance of Milk in the Diet
Although milk from the cow is processed, it is not an engineered or fabricated food. It is about 87 percent
water and 13 percent solids. The fat portion of the milk contains fat soluble vitamins. The solids other than
fat include proteins, carbohydrates, water soluble vitamins, and minerals. These nutrients in milk help make
it natures most nearly perfect food.
Milk products contain high quality proteins. The whey proteins constitute about 18 percent of the protein content
of milk. Casein, a protein found only in milk, contains all of the essential amino acids. It accounts for 82 percent
of the total proteins in milk and is used as a standard for evaluating protein of other foods. Protein is needed to
build and repair body tissues and to form antibodies which circulate in the blood and help fight infection.
Milk also contains the following nutrients: calcium, phosphorus, magnesium, and potassium. The calcium
found in milk is readily absorbed by the body. Phosphorus plays a role in calcium absorption and utilization.
Phosphorus is needed in the proper ratio to calcium to form bone. Milk provides these two minerals in
approximately the same ratio as found in bone. Milk is also a significant source of riboflavin (vitamin B2)
which helps promote healthy skin and eyes, as well as vitamins A and D.
In adults, a calcium deficiency, along with other factors, may result in bone deterioration called
osteoporosis. The recommendations for calcium are 1,000 milligrams for adults, 1,300 milligrams per day
for adolescents, 500-800 milligrams per day for young children and 1,200 milligrams per day for adults
over 51 years of age. One serving of milk has about 250 milligrams of calcium. It is difficult to obtain
adequate calcium without milk and milk products in the diet. About 73 percent of the calcium available in
the food supply is provided by milk and milk products.
13
11/16/10 11:36 AM
GENERAL INFORMATION
The following daily consumption of milk group foods is suggested by the government's U.S. Dietary Guidelines:
Children 1-8 years old, 2 servings
Children 9 years and older, 3 servings
Adults, 3 servings
Definitions of Fluid Milk and Milk Products

Milk is approximately 87 percent water and 13 percent solids. As it comes from the cow, the solids portion
of milk contains approximately 3.7 percent fat and 9 percent solids-not-fat.
Milkfat carries the fat soluble vitamins A, D, E, and K. The solids-not-fat portion consists of protein
(primarily casein and lactalbumin), carbohydrates (primarily lactose), and minerals (including calcium and
phosphorus). Milk also contains significant amounts of riboflavin and other water soluble vitamins.
Federal definitions and standards of identity specify the minimum levels of milkfat and solids-not-fat for the
various milks shipped in interstate commerce:
Milk Contains not less than 3.25 percent milkfat and 8.25 percent solids-not-fat. Addition of
vitamins A and D is optional, but if added, vitamin A must be present at a level of not less than 2,000
International Units (I.U.) Per quart; vitamin D is optional, but must be present at a level of 400 I.U., if added.
Characterizing flavoring ingredients may also be added.
Cultured Milk Contains not less than 3.25 percent milkfat and not less than 8.25 percent milk solidsnon-fat. It is produced by culturing any of the following milk products alone or in combination: cream,
milk, partially skimmed milk or skim milk with appropriate characterizing bacteria. The addition of certain
characterizing ingredients and lactic-acid producing bacteria may permit, for example, the product to be
labeled kefir cultured milk, acidophilus cultured milk, or cultured buttermilk.
Half-and-Half Consists of a mixture of milk and cream containing not less than 10.5 percent milkfat, but
less than 18 percent milkfat.
Light Cream contains not less than 18 percent milkfat, but less than 30 percent. Light cream may also be
called coffee cream or table cream.
Light Whipping Cream contains not less than 30 percent milkfat, but less than 36 percent milkfat. Light
whipping cream may also be called whipping cream.
Heavy Cream contains not less than 36 percent milkfat. Heavy cream may also be called heavy whipping cream.
Sour Cream is the product resulting from the addition of lactic acid-producing bacteria to pasteurized
cream containing not less than 18 percent milkfat. Sour cream may also be called cultured sour cream.
Dry Curd Cottage Cheese is a soft, unripened cheese made from skim milk and/or reconstituted nonfat
dry milk. The cheese curd is formed by the addition of either lactic acid producing bacteria or acidifiers.
The latter process is called direct acidification. Rennet and/or other suitable enzymes may be used to
assist curd formation. Dry curd cottage cheese contains less than 0.5 percent milkfat and not more than 80
percent moisture. The product may also be called cottage cheese dry curd.
14
11/16/10 11:36 AM
Yogurt is the product resulting from the culturing of a mixture of milk and cream products with the lactic
acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurt contains not less
than 3.25 percent milkfat and 8.25 percent solids-not-fat.
GENERAL INFORMATION
Cottage Cheese is the product resulting from the addition of a creaming mixture (dressing) to dry curd
cottage cheese. Cottage cheese contains not less than 4 percent milkfat and not more than 80 percent
moisture.
Evaporated Milk is made by removing about 60 percent of milks water. It contains not less than 6.5
percent milkfat, not less than 16.5 percent milk solids-not-fat, and not less than 23 percent by weight of
total milk solids. Evaporated milk is a heat-sterilized product with an extended shelf life.
Sweetened Condensed Milk results from the removal of about 60 percent of the water from a mixture
of milk (whole and nonfat pasteurized, homogenized milks) and safe and suitable nutritive carbohydrate
sweeteners such as sucrose. This product contains not less than 8 percent milk fat and not less than 28
percent total milk solids.
Nonfat Dry Milk is made by removing water from pasteurized skim (nonfat or fat free) milk. The product
contains not more than 5 percent by weight of moisture, and not more than 1.5 percent by weight of milkfat
unless otherwise indicated.
Ice Cream consists of a mixture of dairy ingredients such as milk and nonfat milk, and ingredients
for sweetening and flavoring, such as fruits, nuts and chocolate chips. Functional ingredients, such as
stabilizers and emulsifiers, are often included in the product to promote proper texture and enhance the
eating experience. By federal law, ice cream must contain at least 10 percent milkfat, before the addition of
bulky ingredients, and must weigh a minimum of 4.5 pounds to the gallon.
Frozen Custard or French Ice Cream must also contain a minimum of 10 percent milkfat, as well as at
least 1.4 percent egg yolk solids.
Sherbets have a milkfat content of between 1 percent and 2 percent, and a slightly higher sweetener
content than ice cream. Sherbet weighs a minimum of 6 pounds to the gallon and is flavored either with
fruit or other characterizing ingredients.
Gelato is characterized by an intense flavor and is served in a semi-frozen state. Gelato contains
sweeteners, milk, cream, egg yolks and flavoring.
Sorbet and Water Ices are similar to sherbets, but contain no dairy ingredients.
Frozen Yogurt consists of a mixture of dairy ingredients such as milk and nonfat milk which have been
cultured, as well as ingredients for sweetening and flavoring.
For more information on dairy product definitions, please contact IDFA directly at (202) 737-4332.
15
11/16/10 11:36 AM
GENERAL INFORMATION
Conversion Factors
Dairy Products Related Conversions:
The quantity of milk actually used to produce one pound of each product depends chiefly upon the milkfat
and nonfat solids content of the milk, which varies both geographically and seasonally. The following table
is, therefore, only an approximation.
To make one pound of:
Requires approximately:
Butter
21.8 lbs. whole milk
Whole Milk Cheese
9.8 lbs. whole milk
Whole Milk Powder
7.4 lbs. whole milk
Cottage Cheese (dry curd basis)
7.3 lbs. skim milk
Nonfat Dry Milk
11.0 lbs. skim milk
The amount of milk required to make ice cream varies considerably, not only due to the component
content of the milk, but also due to the wide variety in the milkfat and nonfat solids content of the final
product as well as the type and quantity of the flavoring used. In general, one gallon of ice cream requires
approximately 6 pounds of whole milk and one pound of cream.
The actual weight of fluid milk and cream varies based on milkfat content:
Milkfat %
Quart (Lbs.)
Gallon (Lbs.)
Product
<1
2.1575
8.63
Nonfat Milk
1 - 2.99
2.1550
8.62
Lowfat & Reduced Fat Milk
3 - 4.99
2.1500
8.60
Whole Milk
9 - 13.99
2.1375
8.55
Half & Half
14 - 18.99
2.1275
8.51
Light Whipping Cream
35 - 36.99
2.0925
8.37
Heavy Whipping Cream
The weight of flavored milk varies, based on milkfat content and the quantity and type of flavorings used in
the formulations.
General Conversion Factors:

Weight:
Liquid Measure:
16 ounces.................................................1 pound
100 pounds .......................1 hundredweight (cwt)
20 cwt ...................................1 ton (2000 pounds)
1 pound .......................................0.4536 kilogram
2.2046 pounds .....................................1 kilogram
2204.6 pounds ..... 1 metric ton (1,000 kilograms)
1 ton ........................................... 0.907 metric ton
2 cups ..........................................................1 pint

2 pints ....................................................... 1 quart
4 quarts .................................................... 1 gallon
1 quart.................................................0.946 liters
1.0571 quarts ...............................................1 liter
1 gallon ...............................................3.785 liters
0.264 gallons................................................1 liter
16
11/16/10 11:36 AM
II. PRODUCTION
A. FARM LEVEL PRODUCTION INFORMATION
Farm Level Production Overview
For the first time since 2001, U.S. farm milk production volume decreased 0.3 percent in 2009, with
production of 189.3 billion pounds. That compares with the record production of 189.9 billion pounds in
2008.
PRODUCTION
The number of U.S. milk cows also declined in 2009, with a decrease of 114,000 cows over 2008. At the
same time, the national average milk production per cow rose 0.9 percent to 20,576 pounds, setting a
record for the eighth year straight. Two western states lead the nation in per-cow production efficiency;
New Mexico surpassed Arizona for the lead, producing 24,320 pounds of milk per cow in 2009, an
increase of 4.5 percent over 2008 per-cow production. The State of Washington was second, producing
at 23,171 pounds, a slight decrease of 0.7 percent over 2008.
In general, the total number of farms continued a decades-long downward trend, declining from 3.682
million in 1950 to 65,000 in 2009. The average herd size of U.S. farm operations with milk cows rose
1 percent in 2009, from 139 to 142 dairy cows per farm. However, the number of farms with less than
1,000 dairy cows continued to decrease while the number of farms with more than 1000 dairy cows
showed a small increase of 1.2 percent in 2009. Farms with herd sizes of less than 30 cows showed the
steepest decline between 2008 and 2009, with a decrease of 4.3 percent.
Regional trends in 2009 showed modest production decreases in half of the top 10 milk producing
states. California, which leads the nation in farm milk production, had the largest decrease of 4.1
percent in 2009. Texas had the largest percentage increase in output of the top 10 producing states with
an increase of 5 percent in 2009; Wisconsin increased its output by 3.1 percent while Minnesota and
Michigan both increased output by 2.6 percent. The top 10 states accounted for 73.5 percent of all U.S.
milk production.
Nearly 42 percent of the U.S. milk supply produced in 2009 was used to make cheese. Approximately
15 percent of the milk supply was used for fluid milk, while nearly 8 percent went into the production of
frozen desert. Butter production accounted for approximately 18 percent of the milk supply and cultured
dairy products account for 5.1 percent, an increase of 4.0 percent over 2008 . The demand for milk for
cheesemaking has risen dramatically over the past few decades. In 1960, cheesemaking accounted for
about 11 percent of all milk produced in the United States; in 1998, this became the dominant use of
milk, and now accounts for more than a majority of milk utilization.
17
B_10Production.indd 17
11/16/10 11:38 AM
PRODUCTION
Number of Milk Cows, Production Per Cow,

and Milk Production
Year
Number of
Milk Cows1
Milk Per Cow2

(Pounds)
Milk Production2
(Million Lbs.)
1950
21,944,000
5,314
116,602
1960
17,515,000
7,029
123,109
1970
12,000,000
9,751
117,007
1980
10,799,000
11,891
128,406
1990
9,993,000
14,782
147,721
1991
9,826,000
15,031
147,697
1992
9,688,000
15,570
150,847
1993
9,581,000
15,722
150,636
1994
9,494,000
16,179
153,602
1995
9,466,000
16,405
155,292
1996
9,372,000
16,433
154,006
1997
9,252,000
16,871
156,091
1998
9,151,000
17,185
157,262
1999
9,153,000
17,763
162,589
2000
9,199,000
18,197
167,393
2001
9,103,000
18,162
165,332
2002
9,139,000
18,608
170,063
2003
9,081,000
18,759
170,348
2004
9,010,000
18,960
170,832
2005
9,050,000
19,550
176,931
2006
9,137,000
19,895
181,782
2007
9,189,000
20,204
185,654
2008
9,315,000
20,395
189,982
2009p
9,201,000
20,576
189,320
r
Revised, pPreliminary. 1Average number during the year; includes dry cows, excludes heifers not yet fresh. 2Excludes milk sucked by calves.
Source: USDA, National Agricultural Statistics Service
18
11/16/10 11:38 AM
PRODUCTION
Billion Pounds
Total Milk Production; 1950-2009
Source: USDA, National Agricultural Statistics Service.
Million Head
Pounds of Milk per Cow
Number of Milk Cows and Milk Production Per Cow; 1950-2009
Milk Per Cow
Number of Milk Cows
19
11/16/10 11:38 AM
Total Milk Production in the Ten Largest Dairy States1; 1950-2009

State
1950
1975
2000
2008r
2009p
PRODUCTION
(Million Lbs.)
California
5,991
10,853
32,245
41,203
39,512
Wisconsin
14,796
18,900
23,259
24,472
25,239
New York
8,853
9,964
11,921
12,432
12,424
Idaho
1,197
1,555
7,223
12,315
12,150
Pennsylvania
5,631
7,140
11,156
10,575
10,551
Minnesota
8,067
8,946
9,493
8,782
9,019
Texas
3,451
3,208
5,743
8,416
8,840
Michigan
5,420
4,411
5,705
7,763
7,968
New Mexico
215
366
5,236
7,865
7,904
Washington
1,746
2,322
5,593
5,696
5,561
Percentage of Total Milk Production Accounted for by Top States

Top 10
69,542
74,414
117,574
139,519
139,168
% Totals
59.6%
64.5%
70.2%
73.4%
73.5%
Top 20
93,668
94,573
144,743
170,744
170,245
80.3%
82.0%
86.5%
89.9%
89.9%
Total U.S.
116,601
115,398
167,392
189,992
189,320
% Totals
Ranked by 2009 total milk production.

Milk Production and percent of total milk are for the top states in the year indicated.
Preliminary
r
Revised
20
11/16/10 11:38 AM
U.S. Milk Supply Utilization by Product Category for 2009p

Product
Milk Equivalent,
Milkfat Basis
Million Pounds
Fluid milk products
28,034
Fluid cream products
Milk Equivalent,
Skim Solids Basis
Million Pounds
56,431
1,948
9,699
6,789
Frozen dairy products
14,630
3,770
Cheese and whey products
78,899
51,419
Creamery butter
34,764
182
926
20,196
1,008
1,014
8,061
47,756
189,507
189,507
Cultured dairy products
Dry milk products

Used on farms where produced
2
Other uses
Total Milk Supply
PRODUCTION
13,486
1
Preliminary.
Yogurt, sour cream and cottage cheese.
Includes anhydrous milkfat, butter oil, butterine, milk proteins, permeates, food products other than dairy, and plant
and shipping losses.
3
Includes imports and net change in stocks.
Source: IDFA calculations based on data from USDA, National Agricultural Statistics Service.
1
2
2009 Milk Component Supply Utilization by Finished Product Category
Source: IDFA calculations based on data from USDA, National Agricultural Statistics Service.
21
11/16/10 11:38 AM
22
11/16/10 11:38 AM
177.0
13.0
1,796.0
123.0
19.0
6.0
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
20,137
20,367
11,870
18,061
22,445
19,230
1.5
550.0
102.0
168.0
215.0
118.0
84.0
23.0
33.0
55.0
14.0
355.0
469.0
18.0
107.0
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Maryland
Massachusetts
Michigan
Minnesota
Mississippi
Missouri
14,645
13,889
17,571
18,255
14,190
21,085
18,873
22,091
18,600
14,200
75.0
18,061
17,000
18,684
23,089
22,000
12,615
23,028
10,000
14,909
Milk Per Cow (Lbs.)
Georgia
115.0
0.6
Alaska
Florida
11.0
Number of Milk
Cows (Thousands)1
Alabama
State
1,568.0
250.0
9,019.0
7,968.0
246.0
1,004.0
596.0
273.0
1,192.0
2,488.0
4,379.0
3,383.0
1,925.0
12,150.0
21.3
1,395.0
2,077.0
102.0
355.0
2,840.0
39,512.0
164.0
4,076.0
6.0
164.0
Milk Production
(Million Lbs.)
200.9
35.5
1,194.5
1,064.0
34.7
144.6
87.6
37.8
165.7
346.8
575.4
450.0
254.6
1,430.5
7.5
201.9
350.0
14.3
50.3
358.9
4,537.2
21.7
491.6
1.3
25.4
Total Rec.dp
(Million $)
2.7%
0.8%
9.0%
19.3%
6.9%
8.0%
13.6%
1.3%
3.6%
2.9%
2.7%
5.1%
1.8%
27.4%
1.3%
3.0%
4.7%
1.4%
8.5%
6.1%
13.9%
0.3%
16.4%
4.2%
0.6%
Percent of All Farm

Receiptsp (%)
Farm Cash Receipts from Milk and Cream
Milk Cows, Milk Production and Milk Income by State; 2009
PRODUCTION
19,721
61.0
28.0
15.0
Nebraska
Nevada
New Hampshire
9,201.0
Total U.S.
20,576
18,811
20,079
14,272
23,171
18,083
18,289
20,988
20,898
16,232
20,128
18,765
17,818
19,360
19,719
16,983
18,744
16,739
19,644
Preliminary.
Average number on farms during year, including dry cows but excluding heifers not yet fresh.
Source: USDA, National Agricultural Statistics Service and Economic Research Service.
5.3
Wyoming
West Virginia
1,257.0
11.0
Washington
Wisconsin
96.0
240.0
Virginia
135.0
Vermont
94.0
South Dakota
84.0
17.0
South Carolina
Utah
1.1
Rhode Island
56.0
545.0
Pennsylvania
423.0
114.0
Oregon
Texas
59.0
Oklahoma
Tennessee
23.0
North Carolina
277.0
45.0
New York
Ohio
619.0
New Mexico
North Dakota
24,320
20,071
17,889
9.0
325.0
New Jersey
19,533
21,821
19,933
15.0
Montana
299.0
189,320
99.7
25,239.0
162.0
5,561.0
1,736.0
2,469.0
1,763.0
8,840.0
909.0
1,892.0
319.0
19.6
10,551.0
2,248.0
1,002.0
5,192.0
385.0
884.0
12,424.0
7,904.0
161.0
293.0
611.0
1,203.0
42.8
24,342.4
13.6
3,270.7
20.6
681.9
264.4
338.2
214.0
1,172.1
127.6
259.9
50.4
2.8
1,509.8
305.1
150.8
727.8
48.8
133.0
1,685.3
950.2
20.4
40.6
69.0
160.1
PRODUCTION
23
11/16/10 11:38 AM
1.7%
8.6%
1.5%
44.7%
3.9%
10.2%
9.5%
63.7%
15.8%
7.4%
4.3%
3.8%
2.2%
4.2%
29.8%
7.6%
3.1%
10.5%
0.8%
1.5%
44.8%
36.8%
0.5%
19.5%
12.5%
1.0%
Supply & Utilization, Milkfat

2008r
2009p
6,828
7,000
6,906
43
43
40
37
6,446
6,657
6,785
6,960
6,869
3.4%
3.3%
1.9%
2.6%
-1.3%
263
294
349
380
369
2005
2006
6,486
6,699
40
Marketings
Percent Change from Previous Year
2007
(Million Lbs.)
Farm Production
Farm Use
PRODUCTION
Beginning Commercial Stocks

Imports
170
167
155
132
137
Total Supply
6,879
7,118
7,290
7,473
7,374
2.3%
3.5%
2.4%
2.5%
-1.3%
294
349
380
369
416
-1
26
Commercial Disappearance
6,586
6,769
6,910
7,103
6,932
1.9%
2.8%
2.1%
2.8%
-2.4%
2008r
2009p
16,437
16,302
Ending Commercial Stocks

Net Government Removals
preliminary
r
revised
Note: Totals may not add due to rounding.
Source: USDA, Economic Research Service
Supply & Utilization, Skim Solids

2005
2006
2007
(Million Lbs.)
Farm Production
Farm Use
15,324
15,730
16,060
94
100
101
93
88
15,231
15,630
15,959
16,344
16,215
3.6%
2.6%
2.1%
2.4%
-0.8%
703
769
785
852
942
Imports
417
410
379
318
314
16,350
16,808
17,124
17,515
17,470
3.2%
2.8%
1.9%
2.3%
-0.3%
769
785
848
942
972
-83
62
110
232
15,664
15,961
16,276
16,462
16,266
4.2%
1.9%
2.0%
1.1%
-1.2%
Marketings
Total Supply
p
preliminary
r
revised
Total may not add due to rounding.
Source: USDA, Economic Research Service.
24
11/16/10 11:39 AM
Supply & Utilization, Total Dairy Solids1

2008r
2009p
22,889
23,437
23,208
142
144
132
125
21,677
22,287
22,745
23,304
23,083
3.5%
2.8%
2.1%
2.5%
-0.9%
966
1,063
1,135
1,232
1,311
2005
2006
21,810
22,429
133
2007
(Million Lbs.)
Farm Production
Farm Use
Marketings
587
576
534
451
451
23,230
23,926
24,414
24,987
24,845
2.9%
3.0%
2.0%
2.3%
-0.6%
1,063
1,135
1,228
1,311
1,388
-84
62
111
258
22,251
22,729
23,186
23,565
23,199
3.5%
2.2%
2.0%
1.6%
-1.6%
Total Supply

PRODUCTION
Imports
preliminary
r
revised
Note: Totals may not add due to rounding. Source: IDFA calculations from USDA, Economic Research Service data
Number Of U.S. Farm Operations with Milk Cows by Herd Size

1-29
Head
30-49
Head
100-199
Head
200-499
Head
39,247
14,246
6,979
29,209
37,591
14,146
7,073
39,089
27,338
35,873
14,102
5,072
2,474
117,145
36,130
25,485
34,105
13,880
5,155
2,390
1999
110,855
32,955
24,025
32,835
13,220
5,285
2,535
2000
105,055
30,820
22,210
31,190
12,835
5,340
2,660
2001
97,460
28,320
19,910
29,005
12,255
5,514
2,795
2002
91,240
26,355
18,035
27,395
11,555
4,990
2,910
2003
86,360
25,045
16,805
25,800
10,980
4,765
2,965
2004
81,520
23,810
15,500
24,055
10,445
4,700
3,010
2005
78,300
22,490
14,835
23,185
10,055
4,662
3,073
2006
74,880
21,210
14,095
22,215
9,760
4,567
3,133
2007
69,995
21,705
12,270
19,330
9,011
4,395
3,320
67,000
21,300
11,900
17,800
8,700
3,950
3,350
65,000
20,400
11,500
17,300
8,600
3,850
3,350
Year
Total
1995
139,670
48,186
31,007
1996
130,980
43,092
1997
123,700
1998
2008
2009p
50-99
Head
500+
Head
Revised, pPreliminary.
Included with 200-499 herd size category prior to 1997
1
25
11/16/10 11:39 AM
Average Number of Dairy Cows Per Farm, 1950-2009

Total Number of
Milk Cows
PRODUCTION
Year
Operations with
Milk Cows1
Average # of Head
Per Farm Operation
Herds Licensed
to Sell Milk2
1950
21,944,000
3,648,257
6.0
n/a
1960
17,515,000
1,792,000
9.8
n/a
1970
12,000,000
647,860
18.5
n/a
1980
10,799,000
334,180
32.3
n/a
1990
9,993,000
192,660
51.9
n/a
1991
9,826,000
180,640
54.4
n/a
1992
9,688,000
170,500
56.8
131,535
1993
9,581,000
157,150
61.0
124,942
1994
9,494,000
148,140
64.1
117,732
1995
9,466,000
139,670
67.8
111,932
1996
9,372,000
130,980
71.6
106,045
1997
9,252,000
123,700
74.8
99,413
1998
9,151,000
117,180
78.1
91,508
1999
9,153,000
111,000
82.5
87,527
2000
9,199,000
105,170
87.5
82,937
2001
9,103,000
97,510
93.4
76,875
2002
9,139,000
91,240
100.2
74,110
2003
9,081,000
86,360
105.2
70,410
2004
9,010,000
81,520
110.5
66,825
2005
9,050,000
78,300
115.6
64,540
2006
9,137,000
74,980
121.9
62,070
2007
9,189,000
69,995
131.3
59,130
2008r
9,315,000
67,000
139.0
57,127
9,201,000
65,000
141.6
54,942
2009
r
Revised, pPreliminary
n/a = not available
1
Farm operations with one or more milk cows
2
Average number of dairy farms licensed to sell milk, based on data collected from state and other regulatory agencies. Prior to 2002, data collected by private researchers;
since 2002, data published by USDA, NASS.
26
11/16/10 11:39 AM
Number of Producers, Total Milk Receipts, and Average Daily Deliveries

in Federal Milk Marketing Orders by Year1, 1950-2009
Total Number
of Producers
Year
Total Annual
Receipts
(Billion Lbs.)
% of U.S. Milk
Produced
Average Daily
Delivery Per
Producer
(Lbs.)
1950
156,584
18.7
25.0%
1960
189,816
44.8
43.0%
645
1970
143,411
65.1
59.0%
1,240
1980
117,490
84.0
67.0%
1,953
1990
100,397
102.4
70.0%
3,276
1991
100,267
103.3
71.0%
2,814
1992
97,803
107.9
73.0%
3,016
1993
92,934
104.0
69.0%
3,057
1994
91,397
107.8
71.0%
3,223
1995
88,717
108.5
71.0%
3,343
1996
82,947
104.5
69.0%
3,442
1997
78,422
105.2
69.0%
3,666
1998
72,402
99.2
64.0%
3,744
1999
69,008
104.5
65.0%
4,137
2000
69,590
116.9
70.0%
4,591
2001
66,423
120.2
73.0%
4,959
2002
63,856
125.5
76.0%
5,387
2003
58,110
110.6
65.0%
5,178
2004
52,341
103.0
61.0%
5,352
2005
53,036
114.7
65.0%
5,904
2006
52,725
120.6
67.0%
6,264
2007
326
114.4
61.6%
6,297
47,859
115.9
61.0%
6,613
46,677
123.4
66.0%
7,245
2008
2009
PRODUCTION
49,782
Preliminary, r Revised.
Due to significant price differences some farm milk was disassociated, or depooled, from the Federal Order system for a portion of 2000 - 2008.
Note: Effective April 1, 2004, the Western Federal milk order was terminated.
Source: USDA, Agricultural Marketing Service
1
27
11/16/10 11:39 AM
B. FLUID MILK PRODUCTION
PRODUCTION
Fluid Milk Production Overview
Farm Milk Used in Packaged

Fluid Milk Products
The volume of fluid milk products produced in

the United States increased slightly in 2009 (less
than 0.1 percent) as compared to 2008. About 6.3
billion gallons (54.5 billion pounds) of farm milk
was processed into such products as fluid milk,
cream, yogurt and other cultured dairy foods.
Overall, approximately 15 percent of the total
U.S. milk supply was used to produce fluid milk
products in 2009.
Million
Pounds
Year
Most of these products were processed using

farm milk regulated by the Federal Milk Marketing
Order system, which is administered by the U.S.
Department of Agriculture (USDA) to regulate
fluid milk processors and other dairy product
manufacturers. Under the federal order program,
processors are required to pay at least the
minimum price set by the federal orders for
that farm milk. Both the number of dairy farms
(producers) selling farm milk and the number
of fluid milk plants covered by federal order
regulations continues to decrease. In 2009,
46,677 dairy farm operations shipped 123.4 billion
pounds of farm milk to dairy plants regulated by
the Federal Milk Marketing Orders.
As for the nation as a whole, the U.S. Bureau of
Census conducts a Census of Manufacturing
every five years; the most recent data available
are for 2007. That year, 485 manufacturing
operations reported having processed fluid milk
products, slightly more than half of the 946
reported in 1987. The total value of fluid milk and
related products manufactured by those plants
was approximately $33 billion; the 485 plants
employed 54,100 workers, who received more
than $3.1 billion dollars in total compensation.
Million Gallons
Equivalent1
Percent
Change
1950
37,280
4,325
1960
47,360
5,494
1970
45,885
5,323
1980
53,101
6,160
1990
54,894
6,368
-0.2%
1991
55,165
6,400
0.5%
1992
55,135
6,396
-0.1%
1993
54,482
6,320
-1.2%
1994
54,784
6,355
0.6%
1995
54,692
6,345
-0.2%
1996
55,131
6,396
0.8%
1997
54,884
6,367
-0.4%
1998
54,618
6,336
-0.5%
1999
55,016
6,382
0.7%
2000
54,583
6,332
-0.8%
2001
54,085
6,274
-0.9%
2002
54,343
6,304
0.5%
2003
54,051
6,270
-0.5%
2004
53,754
6,236
-0.5%
2005
53,570
6,215
-0.3%
2006
53,925
6,256
0.7%
2007
53,635
6,222
-0.5%
2008
54,457
6,318
1.5%
2009p
54,536
6,327
0.1%
Revised. pPreliminary.
IDFA Calculation
1
28
11/16/10 11:39 AM
Statistics for the Fluid Milk Manufacturing Industry1, Census Years2

1987
1992
1997
2002
2007
652
525
402
315
278
Total
946
746
608
524
485
With 100 Employees or More
264
246
224
213
212
72.4
63.4
57.6
55.4
54.1
Payroll (Million Dollars)
1,681.3
1,841.0
1,897.8
2,158.1
2,430.9
Total Compensation (Million Dollars)
2,098.2
2,364.8
2,467.8
2,769.9
3,150.6
Number (1,000)
36.2
32.5
30.0
30.1
36.8
Hours (Million)
74.2
70.8
64.8
63.8
77.9
Companies
All Establishments (Plants)
All Employees
Number (1,000)
Wages (Million)
Value Added by Manufacturer (Million Dollars)
Cost of Materials (Million Dollars)
Value of Shipments (Million Dollars)
New Capital Expenditures (Million Dollars)
788.9
894.0
943.6
1,076.8
1,604.9
15,189.6
15,974.0
15,718.8
16,311.8
22,714.5
5,426.2
5,966.0
6,284.7
7,935.3
10,265.2
20,590.5
21,927.0
21,995.1
24,181.8
32,976.5
341.7
363.0
423.5
589.8
815.4
PRODUCTION
Production Workers
1
The Fluid Milk Industry comprises manufacturing establishments for which the value of the shipments of fluid milk, cream, and related products are both primary and
secondary to the industry.
2
The U.S. Census Bureau conducts an Economic Census every five years, most recently using data from calendar year 2007. The Manufacturing Series of the Economic Census
provides aggregate data on numerous industry groups. For the Dairy Industry, Manufacturing Census data is reported for five sub-categories: Fluid Milk; Creamery Butter;
Cheese; Dry, Condensed and Evaporated Dairy Products; and Ice Cream and Frozen Desserts.
Source: U.S. Census Bureau.
Statistics for the Fluid Milk and Butter Manufacturing 1,

Annual Survey of Manufacturers 2
2007
2008
All Employees
Number (1,000)
56.4
57.6
2,551.4
2,696.2
742.4
877.7
Number (1,000)
38.5
35.3
Hours (Million)
82.2
73.6
Wages (Million)
1,678.2
1,525.8
Production Workers
25,318.2
26,875.7
10,893.1
10,962.6
36,128.0
37,970.4
864
785.8
Total Capital Expenditures (Million Dollars)
1
The Fluid Milk Industry comprises manufacturing establishments for which the value of the shipments of fluid milk, cream, and related products are both primary and
secondary to the industry.
2
29
11/16/10 11:39 AM
Fluid Milk Product Sales

Year
Whole
White Milk
Reduced
& Lowfat
White Milk
Flavored
Milk and
Drinks
Nonfat
White Milk
Buttermilk
Eggnog
Other
Fluid Milk
Products
Total Fluid
Milk Sales
PRODUCTION
(Million Lbs. of Product Sold)

1960
47,360
4,080
1/
1,200
1,140
46
53,826
1970
45,875
11,525
1/
1,763
1,135
61
60,359
1980
31,253
15,918
2,636
2,272
927
95
53,101
1990
21,333
24,509
5,702
2,348
879
123
54,894
1991
20,769
25,039
6,000
2,391
855
111
55,165
1992
20,196
25,225
6,357
2,434
808
115
55,135
1993
19,460
24,825
6,844
2,466
780
107
54,482
1994
19,223
24,735
7,414
2,544
760
108
54,784
1995
18,662
24,202
8,359
2,618
739
112
54,692
1996
18,698
24,011
8,871
2,737
711
103
55,131
1997
18,413
23,709
9,139
2,830
691
102
54,884
1998
18,147
23,449
9,203
3,044
676
102
54,618
1999
18,467
23,571
8,985
3,216
668
109
55,016
2000
18,448
23,649
8,435
3,336
622
93
54,583
2001
18,007
23,630
8,225
3,526
592
105
54,085
2002
17,960
23,610
8,030
4,040
576
127
54,343
2003
17,832
23,559
7,789
4,190
547
134
447
54,498
2004
17,395
23,611
7,794
4,297
528
129
447
54,201
2005
16,760
23,882
7,984
4,302
512
130
425
53,995
2006
16,443
24,271
8,123
4,452
504
132
894
54,819
2007
15,736
24,698
8,203
4,368
508
122
1,093
54,728
2008
15,309
25,924
8,246
4,308
547
124
220
54,678
2009
15,021
26,379
8,231
4,198
580
128
54,536
1
Prior to 1975 Nonfat White Milk was included with Reduced/Lowfat White Milk
30
11/16/10 11:39 AM
Fluid Milk Product Sales by Product; 1998-2009
Billion Pounds
PRODUCTION

Other
Buttermilk & Eggnog
Flavored Milks
Nonfat White
Reduced/Lowfat White
Whole White
31
11/16/10 11:39 AM
Cream and Specialty Dairy Product Sales; 1980-2009

Fluid Cream1
Year
Sour Cream and Dips
Yogurt
Cottage Cheese
PRODUCTION
Million Pounds
1980
765
408
570
1,023
1990
1,151
625
1,055
849
1991
2,011
659
1,109
835
1992
1,227
692
1,154
795
1993
1,261
694
1,286
754
1994
1,268
710
1,392
737
1995
1,328
767
1,646
719
1996
1,431
762
1,588
700
1997
1,506
794
1,574
709
1998
1,544
817
1,639
745
1999
1,683
841
1,717
726
2000
1,751
914
1,837
734
2001
1,943
990
2,003
741
2002
1,860
1,031
2,135
749
2003
2,151
1,156
2,387
785
2004
2,313
1,236
2,709
764
2005
2,351
1,309
3,058
771
2006
2,459
1,256
3,301
778
2007
2,529
1,313
3,476
783
2008
2,456
1,278
3,599
723
2009p
2,452
1,275
3,832
738
Includes Half and Half, Heavy Cream and Light Cream
1
32
11/16/10 11:39 AM
Percent of Fluid Milk Products Sold by Plants by Distribution

Outlet, Container Type and Container Size, 1982-20051
1985
1995
2003
2005
(Percent)
Distribution Method:
1
Wholesale
98
99
100
100
53
57
50
48
Dairy/Convenience
10
11
Military
28
25
32
35
Glass
Paper
34
24
16
15
Plastic
65
76
84
85
Gallon
60
64
65
65
Half Gallon
22
18
18
18
Quart
Pint
Half-Pint
10
10
Supermarkets
Schools
3
All Other
PRODUCTION
Home Delivered
Type of Container:
Size of Container:
Bulk - Over 5 Qts.4

Total
100
100
100
100
Note: Total may not add due to rounding. Latest data available.
1
November is considered representative of the annual average. 2Less than 0.5 percent.
3
Wholesale deliveries to places that are not supermarkets, concenience stores, military, or schools. 4Metal cans and plastic bag-in box containers.
33
11/16/10 11:39 AM
C. ICE CREAM & FROZEN DAIRY PRODUCT PRODUCTION
PRODUCTION
Frozen Dairy Product Production Overview

About 1.52 billion gallons of ice cream, including both hard and soft-serve, was produced in 2009, a
decrease of 1.2 percent over 2008. Representing approximately 26.2 percent of the entire frozen dairy
product market, low-fat and nonfat ice cream production decreased by 0.2 percent in 2009. Production
of the largest category, regular ice cream (60.5 percent), decreased by 1.1 percent in 2009. Production
of water ice and other frozen dairy products,(which includes products such as sorbet), were the only
categories that showed growth according to Department of Agriculture statistics; water ice increased by 0.8
percent and other frozen dairy products increased by 2.8 percent over 2008. Together, they represent about
5 percent of frozen dairy products.
Frozen dairy production follows a clear seasonal pattern. Summer is the unchallenged season for eating
ice cream and other related products. Production kicks up in March and April to fill retail and foodservice
pipelines in the late spring and early summer. June is the highest production month of the year, but
production remains strong through August to satisfy summer demand. Production declines through the end
of the year.
California continued to lead the United States in output of frozen dairy desserts in 2009, at over 169 million
gallons, or approximately 11.1 percent of the U.S. total, an increase of 1.1 percent over 2008.
34
11/16/10 11:39 AM
2009 Production of Frozen Desserts

1,750
1,520
1,500
1,000
920
PRODUCTION
Million Gallons
1,250
750
500
398
250
74
60
53
Frozen
Yogurt
Water
Ices
Sherbet
15
0
Regular
Ice Cream
Lowfat &
Nonfat
Ice Cream
Other
Total
Ten Leading States in 2009 Production

of Ice Cream and Related Products (Hard & Soft)1
UT
36
IL
36
MO
40
NY
42
MA
42
OH
44
PA
51
TX
72
IN
110
CA
169
0
20
40
60
80
100
120
140
160
180
Million Gallons
1
No volumes reported for States with fewer than 3 plants in any of the following individual categories:
Regular Total Ice Cream, Lowfat Total Ice Cream, Sherbert, Water Ice and "other".
35
11/16/10 11:39 AM
Total U.S. Production of Frozen Desserts

(Hard & Soft) 1920 - 2009
Regular Ice
Cream
Year
Lowfat &
Nonfat Ice
Cream1
Frozen
Yogurt
Sherbet
Water Ices2
Other
Frozen Dairy
Products
Total Frozen
Products
PRODUCTION
Million Gallons
1920
171.2
1930
n/a
n/a
n/a
n/a
n/a
255.4
n/a
n/a
n/a
n/a
n/a
255.4
1940
318.1
10.5
n/a
8.1
n/a
2.9
339.5
1950
554.4
36.9
n/a
17.0
18.3
8.2
634.8
1960
699.6
145.2
n/a
40.7
33.4
50.1
969.0
1970
761.7
286.7
n/a
48.9
37.3
58.6
1,193.1
1980
829.8
293.4
n/a
45.2
33.4
23.5
1,225.2
1990
823.6
352.3
117.6
50.3
50.7
32.4
1,426.8
1991
862.6
341.8
147.1
47.4
56.0
36.0
1,490.9
1992
866.1
328.2
134.1
49.9
52.9
51.8
1,483.0
1993
866.2
325.3
149.9
50.8
58.1
66.0
1,516.4
1994
876.1
358.6
150.6
54.1
63.7
60.2
1,563.2
1995
862.2
400.7
152.1
53.5
71.3
19.1
1,559.0
1996
878.6
407.6
118.1
52.6
65.9
10.8
1,533.6
1997
913.8
426.3
92.2
53.1
70.9
12.8
1,569.0
1998
935.1
449.5
97.2
54.6
73.1
14.7
1,624.2
1999
972.2
421.1
90.9
54.5
70.3
13.9
1,622.8
2000
979.6
404.1
94.5
51.9
65.8
11.6
1,607.6
2001
970.1
402.6
52.6
64.4
71.2
10.5
1,571.4
2002
1,005.0
359.6
70.8
57.0
67.6
8.7
1,568.6
2003
992.9
418.6
70.4
54.1
60.6
7.2
1,603.8
2004
919.9
409.8
64.5
54.9
64.0
8.1
1,521.2
2005
959.9
381.0
66.1
56.4
64.3
7.8
1,535.6
2006
982.1
392.8
66.0
59.2
64.7
11.4
1,576.1
2007
171.2
956.1
396.3
74.7
62.7
64.9
12.3
1,567.0
2008
930.7
399.2
78.6
57.7
59.2
14.3
1,539.7
2009
920.2
398.2
74.4
53.1
59.7
14.7
1,520.3
Revised, pPreliminary. 1Includes freezer-made milkshakes.

Also contains sorbet, frozen juice bars, and gelatin pops.
2
36
11/16/10 11:39 AM
Frozen Dessert Industry Statistics1, Census Years

1987
1992
1997
2002
2007
469
411
409
365
346
541
456
449
407
394
59
62
52
54
48
20.3
20.9
19.8
20.2
18.5
440.1
558.2
606.7
718.5
748.9
269.0
324.9
758.5
899.7
975.1
Number (1,000)
13.8
13.7
14.2
15.2
14.7
Hours (Million)
26.9
28.8
30.1
29.1
28.2
Companies
Total
All Employees
Number (1,000)
Wages (Million Dollars)
Value Added by Manufacturer
269.0
324.9
391.8
495.2
541.4
1,270.4
2,096.5
2,550.1
4,392.2
4,838.9
2,662.1
3,210.5
3,312.5
3,802.3
4,029.8
3,916.5
5,290.6
5,857.9
8,178.0
8,853.1
137.1
188.1
157.9
243.9
206.6
PRODUCTION
Production Workers
(Million Dollars)
Cost of Materials
(Million Dollars)
Value of Shipments
(Million Dollars)
New Capital Expenditures

(Million Dollars)
1
The ice cream and frozen dairy dessert Industry comprises manufacturing establishments for which the value of the shipments of ice cream and frozen dairy desserts and
related products are both primary and secondary to the industry 2Annual Survey of Manufacturers covering sample of establishments.
Source: Bureau of Census
Statistics for the Ice Cream and Frozen Dessert Manufacturing 1,

2007
2008
All Employees
Number (1,000)
18.5
18.2
748.9
766.6
230.0
216.3
Number (1,000)
14.7
14.4
Hours (Million)
28.3
28.5
Wages (Million)
541.4
564.4
Production Workers
4,054.8
3,693.1
4,810.6
4,102.0
8,853.1
7,844.4
206.6
184.0
1
The ice cream and frozen dairy dessert Industry comprises manufacturing establishments for which the value of the shipments of ice cream and frozen dairy desserts and
related products are both primary and secondary to the industry.
2
37
11/16/10 11:39 AM
38
11/16/10 11:39 AM
Jan.
113.5
118.8
107.2
100.3
2006
2007
2008 r
2009 p
62.5
2009 p
69.2
70.2
71.8
72.8
70.6
112.5
115.3
114.9
115.1
112.2
Feb.
25.4
4.2
4.1
3.6
2007
2008 r
2009 p
4.3
4.2
4.7
5.0
4.1
27.8
29.6
27.4
26.2
27.0
5.3
5.6
6.1
5.7
5.0
37.5
34.4
34.9
33.7
33.0
81.2
80.4
84.9
90.6
84.9
138.9
134.0
140.9
143.3
135.9
Mar.
Revised, pPreliminary. Totals may not add due to rounding.

4.7
2006
4.0
2005
Sherbet
2008
26.9
28.5
2007
2009 p
26.0
2006
25.0
2005
Lowfat & Nonfat Ice Cream
74.2
66.2
2008 r
72.2
2006
2007
66.3
2005
Regular Ice Cream
105.6
2005
All Frozen Products
Year
5.3
5.8
6.5
5.2
5.2
36.8
38.5
36.6
34.1
34.8
84.9
81.6
88.1
87.0
84.1
141.8
140.1
146.7
139.9
137.2
Apr.
5.3
5.7
6.5
5.5
5.0
37.6
39.2
41.3
38.7
35.0
86.9
86.1
93.5
92.0
85.0
145.0
146.2
156.8
149.9
138.7
May
Jul.
5.8
5.8
6.7
5.9
5.9
43.9
44.1
42.0
44.1
40.5
96.2
97.8
94.8
100.4
98.9
162.1
163.7
159.5
165.0
159.9
5.4
5.5
5.8
5.7
5.5
40.5
40.8
39.6
39.7
39.3
91.2
89.7
92.1
96.4
94.3
152.8
153.7
152.2
156.4
152.6
(Million Gallons)
Jun.
4.5
4.7
5.5
5.6
5.7
37.7
38.2
37.2
38.8
37.9
85.5
83.4
86.8
96.9
96.6
141.7
140.6
142.7
155.8
153.4
Aug.
4.5
4.8
4.7
4.5
5.0
32.7
32.0
30.4
32.3
32.4
79.6
79.3
76.0
81.5
78.6
129.0
128.4
122.3
129.9
127.0
Sep.
3.5
4.3
4.4
4.3
3.8
29.5
28.8
30.1
30.3
28.5
73.3
74.2
76.0
72.1
75.3
116.9
117.7
122.0
116.3
117.7
Oct.
2.7
3.5
3.8
3.7
3.5
24.7
23.5
24.6
24.9
25.2
56.9
64.8
60.6
64.7
66.1
92.3
100.8
97.7
100.9
102.8
Nov.
Monthly Production of Ice Cream and Related Products (Hard & Soft)
PRODUCTION
2.8
3.6
3.7
3.3
3.5
24.1
23.3
23.5
24.1
22.5
52.8
57.0
57.3
56.5
59.0
87.1
92.0
92.4
90.6
92.5
Dec.
53.0
57.6
62.6
59.2
56.4
398.2
399.3
396.1
392.8
381.0
920.2
930.7
956.1
983.1
959.9
1,520.4
1,539.7
1,566.8
1,576.8
1,535.5
TOTAL
3.2
2009 p
4.7
2009 p
0.9
1.5
0.9
0.9
0.8
0.7
5.1
5.8
5.3
4.5
4.9
4.6
4.6
4.8
5.8
4.8
Feb.
1.9
1.5
1.1
0.9
0.8
6.5
6.3
7.6
6.0
6.0
6.5
5.8
6.4
6.2
6.0
Mar.

2008
1.1
0.9
2007
2009 p
0.9
2006
0.7
2005
Other Frozen Products
5.7
4.9
2008 r
4.4
2006
2007
4.4
2005
Frozen Yogurt
5.3
4.0
2008 r
5.3
2007
5.1
2006
Jan.
2005
Water Ice
Year
1.2
1.0
1.3
1.2
0.7
7.0
6.8
7.5
5.9
5.8
6.6
6.4
6.7
6.5
6.5
Apr.
1.3
1.1
1.1
1.2
0.7
6.7
7.8
7.0
6.1
6.5
7.2
6.3
7.4
6.4
6.5
May
Jul.
1.6
1.6
1.2
1.1
0.8
7.5
7.8
7.7
6.5
6.6
7.1
6.6
7.1
7.0
7.2
1.2
1.4
1.0
1.0
0.7
8.0
9.8
6.9
6.7
5.9
6.5
6.5
6.7
7.0
6.8
(Million Gallons)
Jun.
1.3
1.3
1.2
1.1
0.7
7.3
7.3
6.7
7.3
6.3
5.4
5.7
5.3
6.1
6.1
Aug.
1.4
1.5
0.8
0.9
0.5
6.6
6.8
5.9
5.8
5.6
4.2
4.0
4.4
5.0
4.8
Sep.
0.9
0.9
1.0
0.9
0.5
5.9
5.9
5.2
4.8
5.2
3.8
3.6
5.3
3.9
4.4
Oct.
0.8
1.2
0.8
0.8
0.4
4.7
4.8
4.8
4.1
4.4
2.5
3.0
3.1
2.8
3.2
Nov.
0.8
0.9
1.0
0.6
0.4
4.4
4.5
4.5
3.8
4.5
2.2
2.7
2.4
2.3
2.7
Dec.
Monthly Production of Ice Cream and Related Products (Hard & Soft) (continued)
PRODUCTION
39
11/16/10 11:39 AM
14.8
14.4
12.2
11.4
7.8
74.4
78.5
74.8
66.0
66.1
59.8
59.2
64.9
64.4
64.2
TOTAL
U.S. Hard Frozen Dairy Dessert Production 1990-2009

Regular Ice
Cream
Year
Lowfat &
Nonfat Ice
Cream
Frozen Yogurt
Regular Lowfat
& Nonfat
Sherbet
Water &
Juice Ice1
Other
Frozen
Products
Total
Products
PRODUCTION
(Million Gallons)
1990
123.0
117.6
50.3
50.7
32.4
1,149.2
1991
817.1
124.3
147.1
47.4
56.0
36.0
1,227.9
1992
821.7
116.3
134.1
49.9
52.9
51.8
1,226.7
1993
826.0
110.0
66.0
50.8
58.1
66.0
1,176.8
1994
835.7
121.8
44.2
48.5
63.7
60.2
1,174.0
1995
822.5
148.4
93.4
50.3
71.3
19.1
1,204.9
1996
825.2
143.5
74.3
49.5
65.9
14.8
1,173.3
1997
854.1
141.9
64.0
50.2
70.9
12.8
1,193.9
1998
866.3
139.6
54.2
51.4
73.1
14.7
1,199.3
1999
868.4
131.9
47.9
51.3
70.3
13.9
1,183.8
2000
882.1
114.2
42.5
49.5
65.8
11.6
1,165.7
2001
870.3
107.8
36.8
49.8
64.4
10.5
1,139.7
2002
872.5
121.1
36.7
53.5
67.6
8.7
1,160.0
2003
875.4
120.2
33.8
50.7
60.6
7.2
1,147.9
2004
846.1
114.0
30.8
51.2
64.0
8.1
1,114.2
2005
898.0
130.8
29.1
55.2
64.3
7.8
1,185.2
2006
914.7
143.5
27.1
54.2
64.7
11.4
1,215.6
2007
891.0
152.4
28.6
58.4
64.9
12.3
1,207.6
2008r
880.9
151.3
29.1
55.3
59.2
14.4
1,190.2
880.9
151.3
29.1
55.3
59.2
14.4
1,190.2
2009
r
Revised, pPreliminary 1Includes sorbet, frozen juice bars and gelatin pops.
40
11/16/10 11:39 AM
U.S. Soft Serve Ice Cream Production 1990 - 2009

Year
Regular
Lowfat1
Nonfat
Frozen Yogurt
Sherbet
Total
(Million Gallons)
48.4
229.2
n/a
58.1
3.1
338.8
1991
45.5
217.5
n/a
74.6
3.1
340.8
1992
44.4
211.9
n/a
55.4
4.1
315.8
1993
40.2
215.4
n/a
60.8
3.9
320.3
1994
40.4
236.8
n/a
61.1
5.6
344.0
1995
39.7
244.9
7.5
58.7
3.2
354.0
1996
53.4
257.8
6.2
39.8
3.1
360.3
1997
59.7
280.1
4.3
28.2
2.9
375.2
1998
68.8
305.6
4.2
43.0
3.1
424.8
1999
103.8
284.0
5.1
42.9
3.1
439.0
2000
97.6
284.8
5.1
52.0
2.5
441.9
2001
99.8
291.5
3.2
34.3
2.8
431.7
2002
132.5
235.9
2.6
34.1
3.5
408.6
2003
117.5
296.9
1.6
37.0
3.5
456.3
2004
73.8
273.1
3.6
33.7
3.7
387.9
2005
62.0
249.2
1.1
37.0
1.2
350.4
2006
67.4
248.1
1.2
38.9
5.0
360.5
2007
65.2
243.0
0.9
46.1
4.3
359.5
2008
54.3
239.4
2.1
49.9
2.8
348.5
2009
63.5
232.9
2.4
50.9
2.8
352.5
PRODUCTION
1990
r
Revised, pPreliminary 1Prior to 1995, also included soft nonfat ice cream.
41
11/16/10 11:40 AM
PRODUCTION
Number of Plants Producing Ice Cream and Related Products

Year
Regular Hard Ice

Cream
Lowfat & Nonfat

Hard
Sherbet
1970
1,628
1,088
1,122
377
1980
949
576
654
220
1990
713
360
445
184
1991
641
358
348
176
1992
514
338
333
176
1993
507
278
331
179
1994
483
260
338
169
1995
473
245
306
170
1996
461
233
298
173
1997
460
231
283
160
1998
453
232
281
165
1999
417
210
258
155
2000
413
296
246
145
2001
398
278
231
138
2002
387
265
222
130
2003
373
249
223
134
2004
368
234
207
127
2005
356
232
200
124
2006
355
215
189
116
2007
Water Ices1
357
215
176
115
353
208
173
107
352
202
161
121
2008
2009
r
Revised, pPreliminary, 1Excluding counter freezers.
42
11/16/10 11:40 AM
D. CHEESE PRODUCTION
Cheese Production Overview
Continuing a long-term upward trend, the total production of cheese in the United States reached a record
high of 10.1 billion pounds in 2009, an increase of 2 percent over 2008. Production of all cheese types
showed growth in 2009. Within the American style cheese category, cheddar cheese production increased
by about 0.7 percent in 2009, while other American cheeses, including Colby, Monterey Jack, increased 7.9
percent over 2008.
PRODUCTION
U.S. production of Italian-style cheeses increased slightly (1.4 percent) to 4,180 billion pounds. Mozzarella,
which represents more than 78 percent of this category, increased slightly (1.4 percent) in 2009.
Given that there are more than 300 varieties of cheese sold in the United States, many varieties fall into
the other natural cheeses category, meaning that they are neither Italian nor American types. Overall,
this category increased by 2.6 percent in 2009 and reached a new high of 1,727 million pounds. Individual
varieties also exhibiting steady growth included Swiss (up 9.6 percent) and Hispanic-style cheeses (up 6.3
percent).
Two states dominate U.S. cheese production: Wisconsin and California. In 2009, Wisconsin remained
the largest cheese-producing state. With its production of almost 2.63 billion pounds, it represents
approximately 26 percent of the U.S. total. California continued as a strong second, producing more
than 2.1 billion pounds of cheese in 2009. Adding in Idaho, New York and Minnesota, the top five cheese
producing states accounted for almost 69 percent of all U.S. cheese production in 2009.
Data from the most recent Census of Manufacturing in 2007 show that the total wholesale value of
cheese and cheese products manufactured in the United States was $33 billion. That year, the cheese
manufacturing industry employed 41,400 people with total compensation of $2.12 billion. There were 481
plants reporting cheese manufacturing activities in 2007.
43
11/16/10 11:40 AM
Total U.S. Production of Natural Cheese

Total
American
Year
Total
Italian
Total
Other
Total
Natural
PRODUCTION
(Million Pounds)
1960
996
158
324
1,478
1970
1,423
394
384
2,201
1980
2,376
983
626
3,984
1990
2,894
2,207
958
6,059
1991
2,805
2,329
957
6,091
1992
2,937
2,509
1,043
6,488
1993
2,957
2,495
1,076
6,528
1994
2,974
2,626
1,135
6,735
1995
3,131
2,674
1,111
6,917
1996
3,281
2,812
1,124
7,218
1997
3,286
2,881
1,163
7,330
1998
3,315
3,005
1,173
7,492
1999
3,568
3,152
1,222
7,941
2000
3,642
3,289
1,327
8,258
2001
3,544
3,426
1,291
8,261
2002
3,691
3,470
1,386
8,547
2003
3,622
3,524
1,412
8,557
2004
3,739
3,662
1,473
8,873
2005
3,808
3,803
1,538
9,149
2006
3,913
3,973
1,639
9,525
2007
3,877
4,199
1,701
9,777
2008r
4,109
4,121
1,683
9,913
4,202
4,180
1,727
10,109
2009
r
Source: USDA, National Agricultural Statistics Services
44
11/16/10 11:40 AM
U.S. Production of American Cheese

Year
Other1
American
Cheddar
Total
American
(Million Pounds)
894
102
996
1970
645
778
1,423
1980
1,751
625
2,376
1990
2,380
514
2,894
1991
2,266
503
2,769
1992
2,401
536
2,937
1993
2,376
581
2,957
1994
2,346
629
2,974
1995
2,415
716
3,131
1996
2,545
736
3,281
1997
2,640
646
3,286
1998
2,633
681
3,315
1999
2,810
758
3,568
2000
2,819
823
3,642
2001
2,747
797
3,544
2002
2,822
869
3,691
2003
2,701
921
3,622
2004
3,004
734
3,739
2005
3,046
762
3,808
2006
3,124
789
3,913
2007
3,057
820
3,877
2008 r
3,186
922
4,108
3,207
995
4,202
2009
PRODUCTION
1960
r
Revised, pPreliminary. 1Includes Colby, Monterey Jack.
45
11/16/10 11:40 AM
U.S. Production of Italian Cheese

Soft Cheeses
Mozzarella
& Similar
Year
Ricotta &
Similar
Hard Cheeses
Other Soft
Italian
Provolone
& Similar
Romano &
Similar
Parmesan
& Similar
Other Hard
Italian
Total
Italian
PRODUCTION
(Million Pounds)
1960
n/a
1970
1980
n/a
n/a
n/a
n/a
n/a
n/a
158
375
n/a
n/a
n/a
n/a
n/a
19
394
689
107
94
21
60
983
1990
1,730
196
157
21
94
2,207
1991
1,824
212
155
28
102
2,329
1992
1,969
225
164
22
121
2,509
1993
1,948
228
175
21
113
2,495
1994
2,068
238
182
23
103
2,626
1995
2,125
240
183
25
88
2,674
1996
2,250
252
207
27
61
2,812
1997
2,245
238
10
200
30
150
2,881
1998
2,366
239
222
28
129
12
3,005
1999
2,527
251
222
27
101
16
3,152
2000
2,635
245
248
28
110
15
3,289
2001
2,768
235
10
251
30
113
19
3,426
2002
2,783
236
11
261
33
127
19
3,470
2003
2,807
235
13
283
36
127
24
3,524
2004
2,917
244
14
296
32
130
28
3,662
2005
3,019
237
21
305
34
151
35
3,803
2006
3,144
244
12
320
44
172
36
3,973
2007
3,330
267
12
328
55
172
35
4,199
3,223
243
13
337
52
216
36
4,121
3,267
246
14
347
47
225
35
4,180
2008
2009
r

46
11/16/10 11:40 AM
U.S. Production of Selected Natural Cheeses

Year
Swiss
Muenster
Blue1
Brick
Hispanic
Cream &
Neufchatel
All Other2
Total3
(Million Pounds)
121.1
n/a
15.2
26.5
n/a
106.4
51.7
321
1970
144.0
n/a
23.3
56.0
n/a
126.1
35.0
384
1980
218.9
70.0
33.0
15.4
n/a
228.6
59.9
626
1990
261.1
100.2
36.4
17.3
n/a
430.8
112.4
958
1991
234.5
106.4
34.4
15.3
n/a
446.7
120.1
957
1992
237.3
116.4
33.3
15.5
n/a
516.7
124.0
1,043
1993
231.4
117.5
33.3
12.5
n/a
539.9
132.8
1,067
1994
221.2
113.6
36.5
12.2
n/a
573.4
177.6
1,135
1995
221.7
109.1
36.6
10.4
n/a
543.8
189.5
1,111
1996
219.0
106.8
38.3
10.6
67.4
574.7
107.4
1,124
1997
207.6
100.2
42.8
8.5
68.8
614.9
120.6
1,163
94.6
4/
7.6
76.0
621.3
166.8
1,173
8.1
86.4
644.2
182.2
1,222
1998
206.4
1999
220.5
80.3
4/
2000
229.3
85.5
4/
8.6
96.3
687.4
220.3
1,327
82.2
4/
8.7
108.8
645.1
200.3
1,291
2001
245.5
2002
254.1
81.1
4/
10.0
124.5
686.2
230.4
1,386
2003
264.7
79.4
4/
9.8
133.7
676.7
246.7
1,412
2004
281.3
72.8
4/
8.1
142.4
699.1
268.1
1,472
77.9
4/
8.9
167.3
714.8
268.3
1,537
2005
300.1
2006
314.5
95.5
4/
8.6
181.8
756.2
281.5
1,638
2007
313.7
103.6
4/
7.4
190.6
772.8
311.9
1,701
2008r
294.0
117.2
4/
6.9
194.3
763.6
307.5
1,683
115.4
4/
9.4
206.5
767.0
305.9
1,727
2009
322.3
PRODUCTION
1960
r
Revised, pPreliminary. n/a=Not available; included in all other. 1Includes Gorgonzola. 2Includes Limburger, and full Skim Cheese as well as all other types of natural cheese
except American and Italian.
3
Total US production of natural cheeses after accounting for American and Italian cheese
3
Not shown because less than 3 plants reported or individual plant operations could be disclosed; included in All Other.
47
11/16/10 11:40 AM
Production of Processed Cheese Foods & Spreads and Cold Pack1

Processed Cheese
Foods and Spreads
Cold Pack Cheese

& Cheese Foods
Year
Processed Cheese
Total
1980
1,009.2
652.8
51.7
1,713.7
1990
1,192.7
875.8
83.7
2,152.1
1991
1,238.2
878.6
72.9
2,189.6
1992
1,347.7
775.4
79.6
2,202.7
1993
1,347.5
841.0
54.6
2,243.0
1994
1,397.6
860.0
46.7
2,304.3
1995
1,472.2
831.6
35.7
2,339.5
1996
1,489.3
856.6
38.0
2,383.9
1997
1,378.1
795.9
36.0
2,210.0
1998
1,256.9
984.2
37.0
2,278.1
1999
1,314.0
1,070.8
40.1
2,425.0
2000
1,388.3
854.3
45.4
2,288.0
2001
1,219.1
960.2
27.6
2,206.9
2002
1,344.7
949.6
32.4
2,326.7
2003
1,356.2
1,009.1
41.0
2,406.3
2004
1,196.6
979.2
63.9
2,239.6
2005
1,244.5
986.5
38.5
2,269.5
2006
1,238.5
1,072.3
38.2
2,349.0
PRODUCTION
(Million Pounds)
2007
1,267.8
975.2
43.7
2,286.7
2008
1,289.8
869.6
42.5
2,202.0
2009
1,207.7
893.3
90.0
2,191.1
r
Revised, pPreliminary. 1Processed cheese made by pasteurizing, emulsifying, and blending natural cheese and contains no other ingredient. Processed cheese foods, spreads
and cold pack contain additional ingredients such as nonfat milk solids, condiments, etc. Excludes spreads made from Neufchatel and Cream Cheese.
Five Leading States in Natural Cheese Production; 2009

American
Cheese
Italian
Cheese
Wisconsin
848.3
1,231.2
550.1
2,629.6
California
643.0
1,217.3
197.0
2,057.3
State
All Other
Total
(Million Pounds)
674.3
1/
157.3
831.6
New York
1/
380.7
347.8
728.5
Minnesota
1/
1/
515.1
649.5
Idaho
1
Not shown because fewer than three plants reported, and therefore not included in this table's totals.
48
11/16/10 11:40 AM
2,937
2,957
2,974
3,131
3,281
3,286
3,315
3,533
3,642
3,544
3,691
3,622
3,739
3,808
3,913
3,877
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
41
37
49
51
43
67
68
84
69
45
65
29
25
26
20
17
20
18
21
21
18
16
13
Imports
538
509
534
537
485
509
496
452
523
459
408
410
380
307
310
359
350
319
347
237
407
265
246
148
Beginnig
Stocks
4,782
4,654
4,460
4,501
4,336
4,315
4,186
4,227
4,136
4,146
4,006
3,754
3,691
3,614
3,461
3,250
3,327
3,274
3,137
3,152
2,806
1,709
1,256
1,056
Total
Supply
Total
Use
585
538
509
534
537
485
509
496
452
523
459
408
410
380
307
310
359
350
319
347
592
254
291
131
4,197
4,116
3,952
3,967
3,799
3,830
3,677
3,731
3,684
3,623
3,547
3,346
3,281
3,234
3,154
3,040
2,968
2,924
2,818
2,805
2,214
1,455
965
925
(Million Pounds)
Ending
Stocks
56
90
62
32
33
31
29
26
23
29
26
34
32
26
16
11
14
4/
Foreign
Exports
35
27
27
28
19
15
11
14
14
25
24
25
24
20
16
17
15
13
13
12
10
12
Foreign
Shipments2
142
156
145
126
11
19
61
21
181
46
Domestic
Donated3
UTILIZATION
4,106
3,999
3,863
3,906
3,747
3,784
3,637
3,697
3,652
3,580
3,507
3,287
3,225
3,183
3,114
3,009
2,944
2,892
2,797
2,783
2,196
1,439
954
913
Total Domestic
Disappearance
Revised, pPreliminary. 1Includes Cheddar, Colby, Washed or Stirred Curd, and Monterey Jack. 2To U.S. territories. 3Domestic disappearance from government sources. 4In 1950 Foreign exports and shipment data
combine. Note: Numbers may not add due to rounding. Source: USDA, Economic Research Service.
4,202
2,769
1991
2009
2,894
1990
4,109
2,381
1980
1,428
1970
2008
1,003
1960
895
Production
1950
Year
SUPPLY
Supply and Utilization of American Cheese1
PRODUCTION
49
11/16/10 11:40 AM
Supply and Utilization of Other Natural Cheeses1

SUPPLY
Year
Production
Imports
UTILIZATION
Beginning
Stocks
Total
Supply
Ending
Stocks
Total
Use
Foreign
Exports
Foreign
Shipments2
Domestic
Total
PRODUCTION
(Million Pounds)
1950
296
43
20
359
n/a
332
331
1960
475
56
38
569
41
525
524
1970
773
145
52
970
70
900
892
1980
1,603
213
106
1,922
99
1,823
20
1,795
1990
3,167
277
93
3,537
111
3,426
17
36
3,373
1991
3,286
276
111
3,673
98
3,575
20
31
3,524
1992
3,552
267
98
3,917
121
3,796
18
29
3,749
1993
3,571
300
121
3,992
107
3,885
33
22
3,830
1994
3,760
315
107
4,182
127
4,055
44
26
3,985
1995
3,786
317
127
4,230
105
4,125
46
19
4,060
1996
3,937
308
105
4,350
107
4,243
45
17
4,181
1997
4,044
285
107
4,436
70
4,366
51
29
4,286
1998
4,177
314
70
4,561
110
4,451
47
29
4,375
1999
4,361
364
110
4,835
163
4,672
58
35
4,579
2000
4,616
364
163
5,143
185
4,958
76
55
4,835
2001
4,716
368
185
5,269
211
5,058
92
54
4,927
2002
4,856
388
211
5,455
237
5,218
92
43
5,095
2003
4,936
409
237
5,582
233
5,349
86
35
5,246
2004
5,134
394
233
5,761
225
5,536
104
48
5,397
2005
5,341
406
225
5,973
221
5,751
55
56
5,640
2006
5,622
397
221
6,230
283
5,947
67
39
5,841
2007
5,900
372
283
6,555
290
6,265
93
36
6,136
2008
5,804
321
290
6,415
314
6,101
102
46
5,953
2009p
5,907
300
314
6,521
382
6,139
97
57
5,986
Revised, pPreliminary. 1Includes all cheeses except American type. 2To U.S. Territories. 3In 1950 Foreign exports and shipment data combined.
Note: Numbers may not add exactly due to rounding.
50
11/16/10 11:40 AM
Cheese Industry1 Statistics from The Bureau of the Census2

1987
1992
1997
2002
2007
Companies
508
418
399
366
340
644
576
524
501
481
81
97
108
116
129
33.0
36.3
36.5
37.7
41.4
657.4
883.2
1,005.3
1,281.5
1,642.8
809.0
1,122.6
1,313.8
1,653.1
2,123.7
27.0
29.2
29.0
31.0
34.1
All Employees
Number (000s)
Number (000s)
Hours (Million)
52.6
61.4
59.6
61.0
71.0
510.3
657.4
754.7
958.2
1,242.0
10,315.1
13,881.0
15,858.8
17,067.3
27,125.5
2,622.9
4,472.0
4,376.5
5,015.3
6,340.5
12,947.5
18,352.0
20,232.1
22,057.7
33,112.2
146.1
261.8
478.3
561.5
593.2

PRODUCTION
Production Workers
(Million Dollars)

(Million Dollars)
1
The Cheese Industry is defined by the Bureau of the Census as comprised of establishments for each of which the value of shipments of cheese and related products are both
primary and secondary to the industry.
2
Source: Bureau of Census.
Statistics for the Cheese Manufacturing 1, Annual Survey of Manufacturers 2

2007
2008
All Employees
Number (1,000)
41.8
42.5
1,658.5
1,714.1
485.3
556.3
Number (1,000)
34.5
35.3
Hours (Million)
71.7
71.1
1,254.0
1,317.5
27,477.6
31,544.9
6,443.1
6,405.0
33,598.8
38,027.1
600.7
800.0
Production Workers
1
The Cheese Industry is defined by the Bureau of the Census as comprised of establishments for each of which the value of shipments of cheese and related products are both
primary and secondary to the industry.
2
51
11/16/10 11:40 AM
52
11/16/10 11:40 AM
148
145
141
130
n/a
406
250
230
227
219
217
207
203
1970
1980
1990
1991
1992
1993
1994
1995
1996
111
118
124
180
174
170
167
159
159
167
174
186
182
194
1999
2000
2001
2002
2003
2004
2005
2006
2007
2008r
129
128
115
113
115
119
122
207
196
200
192
187
178
177
183
189
197
198
202
215
226
233
242
252
258
275
298
483
n/a
Total
American
126
115
119
109
118
120
122
116
122
121
126
124
133
129
132
128
133
143
144
151
147
n/a
Mozzarella
& Similar
85
75
99
93
90
90
92
91
89
89
95
96
92
92
97
100
103
99
106
108
124
n/a
Other
Italian3
173
157
158
143
150
148
150
146
151
153
153
152
156
157
158
158
161
166
167
179
187
n/a
Total Italian
494
450
447
427
410
402
399
404
407
402
398
398
412
423
432
449
464
464
472
516
737
963
Total
Natural
26
27
27
28
28
31
33
30
30
30
29
33
33
33
35
36
35
33
32
31
38
40
Cold Pack
Processed
Cheese
28
29
31
28
28
28
28
30
29
28
29
28
28
28
30
32
32
33
29
32
37
40
Food &
Spreads
r
Revised, pPreliminary. 1Excluding cottage cheese. 2Includes Colby, Monterey and Jack. 3Includes Ricotta, Provolone, Romano, Parmesan, and all similar types as well as all other soft and hard Italian cheese. n/a = Not available.
2009
114
179
1998
122
189
1997
127
138
143
159
224
n/a
Cheddar
Year
Other
American2
Number of Plants Producing Natural and Processed Cheese1; 1970-2009
PRODUCTION
14
16
15
15
15
18
19
19
21
20
22
22
22
20
20
22
23
22
23
23
27
n/a
Cheese &
Cheese
Foods
47
47
50
47
46
51
54
51
53
51
52
55
54
56
57
55
56
55
50
51
62
54
Total
Processed
Commercial Stocks of Natural Cheeses1

Year
American
Other Natural
Total
(Million Pounds)
254.0
70.5
324.5
1980
479.6
99.3
578.9
1990
347.2
110.6
457.8
1991
317.8
97.5
415.3
1992
341.1
120.9
462.0
1993
358.1
107.0
465.2
1994
310.0
126.8
436.9
1995
306.8
105.3
412.1
1996
379.7
107.3
486.9
1997
410.4
70.0
480.4
1998
407.7
109.5
517.2
1999
458.0
163.3
621.3
2000
522.6
185.2
707.8
2001
449.1
210.9
660.0
2002
493.3
236.8
730.1
2003
491.4
233.0
724.4
2004
481.1
224.7
705.8
2005
536.9
221.3
758.2
2006
534.2
283.2
817.4
2007
508.7
289.7
798.3
2008
538.1
313.9
852.0
2009
585.0
381.8
966.8
PRODUCTION
1970
1
Stock level on December 31st.
53
11/16/10 11:40 AM
E. OTHER DAIRY PRODUCTS

U.S. Production of Other Selected Dairy Products
Yogurt1
Year
Butter
Nonfat Dry
Milk2
Evaporated
& Condensed
whole milk
Evaporated
Skim milk
Condensed /
Evaporated
Buttermilk
Sour
Cream3
PRODUCTION
Million Pounds
1950
n/a
1,386.4
881.5
2,882.5
n/a
n/a
n/a
1960
44.0
1,372.9
1,818.4
2,177.3
n/a
n/a
n/a
1970
172.0
1,137.0
1,444.4
1,268.3
n/a
n/a
n/a
1980
570.0
1,145.3
1,160.7
724.7
15.8
40.0
n/a
1990
1,055.0
1,302.2
879.2
602.6
12.5
37.2
n/a
1991
1,109.0
1,335.8
877.5
543.1
17.0
39.6
n/a
1992
1,154.0
1,365.2
872.1
582.1
16.5
46.0
n/a
1993
1,286.0
1,315.2
954.5
534.5
22.2
46.5
n/a
1994
1,392.0
1,295.9
1,230.9
537.9
26.7
34.1
n/a
1995
1,646.0
1,264.5
1,233.0
476.7
26.1
37.0
n/a
1996
1,588.0
1,174.5
1,061.8
463.6
28.7
32.1
n/a
1997
1,574.0
1,151.3
1,217.6
549.1
29.8
30.9
n/a
1998
1,639.0
1,168.0
1,135.4
461.5
28.7
29.8
n/a
1999
1,717.0
1,277.1
1,359.8
470.2
27.8
26.4
n/a
2000
1,837.0
1,256.0
1,451.8
442.0
23.5
20.0
n/a
2001
2,003.0
1,231.8
1,413.8
452.8
15.0
35.1
n/a
2002
2,310.6
1,355.1
1,595.9
573.2
19.7
55.9
n/a
2003
2,506.6
1,242.4
1,589.0
577.8
17.5
41.1
935.4
2004
2,707.3
1,246.7
1,412.4
529.9
19.1
49.6
986.8
2005
3,058.3
1,347.4
1,533.0
527.3
20.4
78.0
1,033.6
2006
3,301.4
1,448.4
1,513.9
485.6
21.4
93.7
1,121.3
2007
3,476.3
1,532.7
1,499.1
497.1
18.5
55.8
1,135.5
3,570.4
1,644.1
1,893.0
534.4
18.3
64.1
1,150.7
3,832.0
1,573.5
1,731.0
524.3
17.6
50.8
1,148.0
2008
2009
r
Revised, pPreliminary. 1Includes Plain and Fruit Flavored. 2Includes NonFat Dry Milk for Human use, plus Skim Milk Powders beginning in 2005.
Sour Cream was not report until 2003
3
54
11/16/10 11:40 AM
Whey and Modified Whey Production

Dry Whey Products
Condensed
Sweet
Whey
(Human)1
Modified Whey Products
Reduced
Lactose &
Minerals
(Human)
Whey
Protein
Concentrate
Lactose
Whey Solids
in Wet Blends
(Animal)
Total Whey
Products
Year
Dry Whey
1970
621.0
n/a
n/a
n/a
n/a
n/a
621.0
1980
689.7
81.4
192.9
n/a
140.2
144.1
1,248.2
1990
1,143.3
58.7
94.9
168.1
192.6
107.1
1,764.6
1991
1,167.4
33.4
107.8
185.0
196.9
103.0
1,793.5
1992
1,237.3
41.4
118.9
178.4
246.9
118.5
1,941.3
1993
1,196.4
49.7
109.5
174.2
236.4
113.4
1,879.4
1994
1,211.8
85.4
95.8
181.8
253.3
99.8
1,927.9
1995
1,147.3
152.3
108.6
294.4
365.3
78.3
2,146.1
1996
1,116.5
171.7
101.3
250.2
389.8
67.0
2,096.5
1997
1,136.8
165.5
89.4
264.0
434.7
63.3
2,153.7
1998
1,095.4
121.9
105.1
265.9
467.6
37.3
2,093.3
1999
1,067.0
122.4
120.3
315.7
471.4
36.1
2,132.9
2000
1,105.1
115.2
114.0
290.5
490.1
36.2
2,151.0
2001
978.8
81.5
129.2
290.1
519.2
39.9
2,038.7
2002
1,115.3
108.3
124.7
274.2
563.1
37.7
2003
1,085.2
114.7
43.4
305.6
614.0
2/
2,162.7
2004
1,034.9
91.2
40.2
298.5
665.6
2/
2,130.4
714.0
2/
2,221.3
2,373.1
(Million Pounds)
1,040.7
79.2
43.9
343.5
2006
1,109.6
101.3
45.0
378.6
738.7
2/
2007
1,133.9
111.3
45.1
357.4
755.5
2/
2,403.2
745.3
2/
2,372.5
722.6
2/
2,221.2
2008r
p
2009
1,081.9
1,001.2
103.9
90.8
37.0
31.3
404.4
375.3
PRODUCTION
2005
2,223.2
Revised, p Preliminary. 1Final marketable products only. Does not include quantity used or shipped to another plant for further processing into dry whey
or modified dry whey products. 2Not shown when fewer than three plants reported or individual plant operations could be disclosed.
n/a = Not Available.
55
11/16/10 11:40 AM
Statistics for the Creamery Butter Manufacturing Industry

1987
1992
1997
2002
2007
(Census Years)
Companies
44
31
32
33
24
49
32
34
35
28
1.7
1.5
1.8
1.8
1.6
38.9
42.4
56.5
66.8
68.7
47.5
52.8
71.6
84.6
88.0
PRODUCTION
All Employees
Number (000s)
Production Workers
Number (000s)
1.3
1.1
1.1
1.3
1.3
Hours (Million)
2.8
2.4
2.4
2.7
2.8
27.4
28.9
32.6
45.0
50.3
883.7
1291.3
1133.9
1378.5
1854.8
148.4
133.6
241.9
268.6
353.3
1034.0
1420.4
1367.5
1604.9
2176.3
9.1
9.7
8.5
22.0
23.3
Cost of Materials
(Million Dollars)
Value Added By Manufacturer

(Million Dollars)
Value of Shipments
(Million Dollars)

(Million Dollars)
1
The Creamery Butter Manufacturing Industry is defined by the Bureau of the Census as comprised of establishments for each of which the value of shipments of cheese and
related products are both primary and secondary to the industry.
Source: Bureau of Census.
56
11/16/10 11:41 AM
Statistics for the Dry, Condensed, and Evaporated Dairy

Product Manufacturing Industry, Census Years1
1987
1992
1997
2002
2007
(Census Years)
Companies
124
153
168
160
138
186
214
213
214
196
n/a
32
35
37
40
14.1
15.2
15.3
14.1
14.8
399.3
451.6
548.7
608.5
745.3
502.7
588.8
815.0
719.2
815.0
All Employees
Number (000s)
Number (000s)
8.7
9.9
9.9
9.8
10.9
Hours (Million)
18.0
21.6
21.5
21.1
23.8
206.4
272.3
302.8
381.5
523.8
3,463.0
4,172.4
4,991.4
5,244.1
8,293.1
2,391.6
3,379.5
4,015.9
4,262.6
5,077.1
5,856.7
7,541.0
8,461.7
9,832.1
13,199.9
109.6
188.5
261.7
348.4
200.7
PRODUCTION
Production Workers
(Million Dollars)

(Million Dollars)
1
The Dry, Condensed and Evaporated Dairy Product Manufacturing Industry is defined by the Bureau of the Census as comprised of establishments for each of which the value
of shipments of cheese and related products are both primary and secondary to the industry.
Source: US Bureau of Census.
Statistics for Dry, Condensed and Evaporated Milk Product Manufacturing 1,

2007
2008
All Employees
Number (1,000)
14.7
14.0
739.4
722.1
234.6
251.8
Number (1,000)
10.8
10.5
Hours (Million)
23.7
23.4
517.8
495.8
Production Workers
8,202.0
8,641.8
5,064.8
5,602.4
13,103.5
14,275.9
198.1
465.5
1
The Dry, Condensed and Evaporated Dairy Product Manufacturing Industry is defined by the Bureau of the Census as comprised of establishments for each of which the value
of shipments of cheese and related products are both primary and secondary to the industry.
2
57
11/16/10 11:41 AM
III. SALES & CONSUMPTION

A. DEMOGRAPHICS & POPULATION
Pounds Per Capita And Percent Change of
Selected Dairy Products, 2008 - 2009
2008
2009
% Change
Reduced and Lowfat Milk
85.2
85.9
0.8%
Whole Milk
50.3
48.9
-2.8%
Cheese
32.7
32.9
0.6%
Fat Free Milk
27.1
26.8
-1.1%
Ice Cream 1
20.7
20.2
-2.4%
Flavored Milk
14.2
13.7
-3.5%
11.8
12.5
5.9%
Yogurt
SALES & CONSUMPTION
Fluid Creams
8.07
7.99
-1.0%
Sour Cream & Dips
4.20
4.15
-1.2%
Cottage Cheese
2.37
2.40
1.3%
Buttermilk
1.80
1.89
5.0%
Eggnog
0.41
0.42
2.4%
1
Includes reduced fat 2Includes Half & Half, and Light & Heavy Creams.
Source: USDA, Economic Research Services.
Ice Cream1
1
Includes reduced fat. 2Includes Half & Half, and Light & Heavy Creams.
Source: USDA, Economic Research Services.
58
C_10Sales.indd 58
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C_10Sales.indd 59
9.6
11.3
11.3
11.8
11.8
Butter1
4.5
4.4
4.3
4.3
4.6
4.8
4.4
4.3
4.1
4.4
Year
1980
1990
1991
1992
1993
1994
1995
1996
1997
1998
12.9
4.4
4.4
4.5
4.6
4.6
4.7
4.7
5.0
5.1
2001
2002
2003
2004
2005
2006
2007
2009p
13.4
13.1
12.8
13.0
12.6
12.8
12.8
19.5
19.6
20.4
19.4
18.9
18.3
17.9
17.6
17.2
17.1
16.4
15.9
15.7
15.5
15.2
15.1
14.7
14.6
13.9
13.5
7.9
Other
Cheese
2.4
2.4
2.6
2.6
2.7
2.7
2.7
2.6
2.6
2.6
2.6
2.7
2.6
2.6
2.7
2.8
2.9
3.1
3.3
3.4
4.5
Cottage
Cheese2
Revised, pPreliminary. 1Includes government donations. 2Does not include curd. 3Includes modified whey.
2008
12.5
4.5
2000
12.7
4.7
1999
12.6
11.9
11.7
11.4
11.0
11.1
American
Cheese1
0.1
0.1
0.0
0.0
0.1
0.1
0.1
0.2
0.2
0.3
0.4
0.4
0.4
0.4
0.4
0.4
0.4
0.5
0.4
0.6
0.3
4.0
3.1
2.9
3.2
4.2
4.3
3.4
3.1
3.2
2.6
2.8
3.2
3.3
3.7
3.4
3.5
2.4
2.8
2.6
2.9
3.0
Nonfat Dry
Milk1
(Pounds)
Dry Whole
Milk
2.0
2.4
2.1
2.6
2.9
3.2
3.4
3.4
3.4
3.8
3.2
3.3
3.2
3.3
3.3
3.8
3.8
3.8
3.6
3.7
2.7
Dry Whey3
2.1
2.2
2.0
2.2
2.2
2.9
2.6
2.3
2.0
2.0
2.1
2.0
2.5
2.3
2.3
2.6
3.0
3.2
3.1
3.2
3.8
Evap. &
Condensed
Whole Milk
Per Capita Sales of Selected Manufactured Dairy Products
SALES & CONSUMPTION
59
11/16/10 11:43 AM
5.0
5.1
5.6
4.2
3.7
3.2
3.3
3.7
3.4
3.8
4.4
4.1
3.9
4.0
4.5
5.5
5.1
5.2
5.0
4.8
3.3
Evap. &
Condensed
Skim Milk
13.4
13.8
14.2
14.7
14.6
13.9
16.4
16.7
16.3
16.6
16.7
16.3
16.1
15.6
15.5
16.0
16.0
16.2
16.3
15.8
17.5
Regular Ice
Cream
6.8
6.9
7.0
6.8
6.7
7.3
7.5
6.5
7.3
7.3
7.5
8.1
7.8
7.5
7.4
7.5
6.9
7.0
7.4
7.7
7.1
Reduced
Fat Ice
Cream
Private Label Share of U.S. Dairy Supermarket Sales1 ; 2008-2009
SALES & CONSUMPTION
Dollar Share
Percent
Volume Share
Percent
Product
2008
2009
Point
Change
2008
2009
Point
Change
Total Fluid Milk
61.3
60.0
0.5
68.1
69.2
1.0
White Milk
59.4
57.7
0.6
66.4
67.3
1.0
Flavored Milk
1.3
1.6
1.1
1.2
1.5
2.3
Cream Cheese
29.5
30.1
0.6
37.1
37.3
0.2
Non-Cream Cheese
36.0
38.1
2.1
41.7
45.0
3.3
Yogurt
11.9
12.0
0.1
17.9
17.9
-0.8
Sour Cream
29.0
29.9
0.9
36.7
38.1
1.4
Dips
14.9
15.0
0.1
18.7
18.9
0.2
Cottage Cheese
39.1
39.0
-0.1
44.6
48.0
3.4
Ice Cream
23.9
25.0
1.1
34.8
36.8
2.0
Frozen Novelties
14.9
15.3
0.4
24.0
25.5
1.5
1
Supermarkets totaling more than $2 million in sales.
Data Source: SymphoneyIRI, Inc. 2010
Average Annual Expenditures Per Household

for Food, Dairy Products and Selected Other Items
1990
1995
28,381
32,264
89%
Food
Food Away from Home
Food at Home
2000
2007
2008
38,045
49,638
50,486
87%
85%
79%
79%
4,296
4,505
5,158
6,133
6,443
1,811
1,702
2,137
2,668
2,698
2,485
2,803
3,021
3,465
3,744
295
297
325
387
430
Fresh Milk and Cream
140
123
131
154
168
Other Dairy products
155
174
193
234
261
Housing
8,703
10,548
12,319
16,920
17,109
Apparel & Services
1,618
1,704
1,856
1,881
1,801
Transportation
5,120
6,014
7,417
8,758
8,604
Health Care
1,480
1,732
2,066
2,853
2,976
Entertainment
1,422
1,612
1,863
2,698
2,835
Other
5,742
6,149
7,366
10,395
10,718
(Dollars)
Total Household Expenditures1
% of Income before taxes
Dairy Products
1
Total expenditures as reported. 2Income values derived from "Complete Income Reporters" only.
Source: Bureau of Labor Statistics
Latest data available
60
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Annual Expenditures Per Household on Food & Dairy Products

by Demographic; 20081
Average
Annual
Expenditures
Food Away
from Home
Food at
Home
Dairy
Products
Fresh Milk
and Cream
Other Dairy
Products
(Dollars)
All
50,486
2,698
3,744
430
168
261
White & Other
52,397
2,824
3,868
452
175
277
Black
36,721
1,768
2,825
263
116
147
Hispanic
43,052
2,556
4,039
429
194
235
Non-Hispanic2
51,457
2,716
3,707
430
165
265
30,120
1,645
1,975
234
92
143
53,320
2,650
3,626
411
150
261
59,488
3,090
4,508
507
200
307
66,476
3,892
5,279
622
252
370
5+
66,262
3,743
6,061
683
291
392
Northeast
54,918
2,938
4,021
461
175
286
Midwest
47,846
2,438
3,528
421
160
261
South
46,825
2,615
3,494
392
161
231
West
55,453
2,897
4,140
473
182
291
Rural
43,572
2,052
3,514
434
176
259
Urban
51,148
2,757
3,765
429
167
262
Race
Household Size
Rural vs. Urban
SALES & CONSUMPTION
Region
Note: Latest data available.

1
Totals may not add due to rounding. 2This distinction independent of white/other/black.
Source: U.S. Department of Labor, Bureau of Labor Statistics
61
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Food Expenditures as a Share of Disposable Personal Income

Expenditures for food
Disposable
Personal
Income
At Home1
SALES & CONSUMPTION
Year
Away from
Home
Proportion of income spent for food
Total2
At Home1
(Billion Dollars)
Away from
Home
Total2
(Percent)
1980
2,009.0
180.8
85.2
266.0
9.0%
4.2%
13.2%
1990
4,285.8
298.9
177.4
476.3
7.0%
4.1%
11.1%
1991
4,464.3
312.8
186.3
499.1
7.0%
4.2%
11.2%
1992
4,751.4
313.1
191.9
505.0
6.6%
4.0%
10.6%
1993
4,911.9
322.5
205.9
528.4
6.6%
4.2%
10.8%
1994
5,151.8
336.4
216.5
552.9
6.5%
4.2%
10.7%
1995
5,408.2
345.0
226.2
571.2
6.4%
4.2%
10.6%
1996
5,688.5
360.3
233.2
593.5
6.3%
4.1%
10.4%
1997
5,988.8
376.9
246.3
623.2
6.3%
4.1%
10.4%
1998
6,395.9
386.8
259.7
616.6
6.0%
4.1%
9.6%
1999
6,695.0
408.5
272.0
680.5
6.1%
4.1%
10.2%
2000
7,194.0
419.4
231.3
710.8
5.8%
3.2%
9.9%
2001
7,486.8
441.4
301.3
743.8
5.9%
4.0%
9.9%
2002
7,830.1
455.0
313.9
768.9
5.8%
4.0%
9.8%
2003
8,162.5
473.1
329.6
802.8
5.8%
4.0%
9.8%
2004
8,680.9
491.1
347.9
839.1
5.7%
4.0%
9.7%
2005
9,092.0
518.2
367.3
885.4
5.7%
4.0%
9.7%
2006
9,640.7
550.9
390.8
941.7
5.7%
4.1%
9.8%
2007
10,403.1
576.2
409.3
985.5
5.5%
3.9%
9.5%
2008
10,806.4
594.9
422.6
1,017.5
5.5%
3.9%
9.4%
2009
10,923.6
605.4
429.2
1,034.6
5.5%
3.9%
9.5%
1
Food purchased from grocery stores and other retail outlets, including food purchased with food stamps and food consumed on farms. Excludes government-donated foods.
Excludes food donated to schools, meals in prisons, other institutions, and expense account meals. 2Totals may not add due to rounding.
62
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Per Capita U.S. Fluid Milk

Product Sales 1975-2009
B. FLUID MILK SALES & CONSUMPTION
Total Beverage
Milk Per Capita
Year
(Gallons)
Fluid Milk Sales and Consumption Overview

While total sales of fluid milk products in the United States
have changed little during the past 20 years, the recent
trend away from whole milk to lower-fat milks continued in
2009. Supermarket data provided by Information Resources,
Inc., shows that the sale of reduced-, low- and fat-free white
milk grew at a rate of 1.5 percent in 2009, while the sale of
whole white milk increased by approximately 0.5 percent in
2009. However, flavored milk showed an increase of 15.5
percent in 2009 and accounts for approximately 3.6 percent
of all retail fluid milk sales.
Meanwhile, sales of cream and specialty dairy products,

such as yogurt and cottage cheese, remained stable in 2009.
However, yogurt sales showed a growth of 5.9 percent,
based on health benefits, new flavors and increased variety
in packaged servings.
28.77
1976
28.67
1977
28.41
1978
28.04
1979
27.71
1980
27.17
1981
26.76
1982
26.04
1983
25.97
1984
26.09
1985
26.42
1986
26.31
1987
25.94
1988
25.90
1989
25.91
1990
25.57
1991
25.36
1992
24.99
1993
24.37
1994
24.21
1995
23.88
1996
23.80
1997
23.41
1998
23.02
1999
22.93
2000
22.49
2001
22.06
2002
21.96
2003
21.65
2004
21.33
2005
21.06
2006
21.00
2007
20.68
20.80
20.66
2008
2009
SALES & CONSUMPTION
According to USDAs Economic Research Service, total per

capita consumption of all fluid milk products was 177.6
pounds in 2009, a decrease of less than 0.7 percent from
2008. Sales of U.S. fluid milk products fell 0.6 percent to
approximately 20.66 gallons per capita in 2009.
1975
Revised, p Preliminary.
Source: USDA, Economic Research
Service & IDFA Calculations
63
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SALES & CONSUMPTION
Fluid Milk Product Sales (Billion Lbs.)
Per Capita Sales of Fluid Milk Items (Lbs.)
Total Fluid Milk Product Sales and

Per Capita Sales of Fluid Milk Items; 1980-2009
Percent of Retail Milk Sales by Outlet
Specialty
C-Store
Dollar
Club
Mass / SC
Drug
Supermarket
Source: SymphonyIRI, Inc. 2010
64
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Per Capita Consumption of Fluid Milk Items

White Milk
Year
Whole
Reduced
Lowfat
Nonfat
Flavored
Milk
Drinks
Buttermilk
Eggnog
Total
(Pounds)
291.1
0.0
0.0
2.8
6.5
4.1
n/a
304.5
1960
263.9
2.2
0.0
10.2
6.7
6.3
0.3
289.6
1970
213.5
28.0
1.8
11.6
8.6
5.5
0.3
269.3
1980
137.5
54.7
15.3
11.6
10.0
4.1
0.4
233.6
1990
85.5
78.4
19.8
22.8
9.4
3.5
0.5
219.9
1991
82.1
78.4
20.6
23.7
9.5
3.4
0.4
218.1
1992
78.7
77.4
21.0
24.8
9.5
3.1
0.4
214.9
1993
74.9
75.1
20.4
26.3
9.5
3.0
0.4
209.6
1994
73.1
73.4
20.6
28.2
9.7
2.9
0.4
208.2
1995
70.1
69.3
21.6
31.4
9.8
2.8
0.4
205.4
1996
69.4
67.5
21.6
32.9
10.2
2.6
0.4
204.6
1997
67.5
65.0
21.9
33.5
10.4
2.5
0.4
201.3
1998
65.8
62.8
22.2
33.4
11.0
2.5
0.4
198.0
1999
66.2
62.7
21.8
32.2
11.5
2.4
0.4
197.2
2000
65.4
61.3
22.5
29.9
11.8
2.2
0.3
193.4
2001
63.2
60.6
22.3
28.9
12.4
2.1
0.4
189.7
2002
62.4
60.2
21.9
27.9
14.0
2.0
0.4
188.8
2003
61.4
59.8
21.4
26.8
14.4
1.9
0.5
186.2
2004
59.4
59.4
21.2
26.6
14.7
1.8
0.4
183.4
2005
56.7
59.2
21.5
27.0
14.5
1.7
0.4
181.1
2006
55.1
59.5
21.8
27.2
14.9
1.7
0.4
180.6
2007
52.2
59.9
22.0
27.2
14.5
1.7
0.4
177.8
50.3
62.8
22.3
27.1
14.2
1.8
0.4
178.9
48.9
63.2
22.7
26.8
13.7
1.9
0.4
177.6
2008
2009
SALES & CONSUMPTION
1950
Source: USDA, Economic Research Service and IDFA calculations
65
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Per Capita Consumption of Cream and Specialty Dairy Products

Fluid Cream1
Year
Sour Cream
Yogurt
Cottage Cheese
SALES & CONSUMPTION
Pounds
1950
2.8
2/
2/
3.1
1960
6.8
0.9
0.2
4.7
1970
3.8
1.1
0.8
5.2
1980
3.3
1.8
2.5
4.5
1990
4.6
2.5
4.2
3.4
1991
4.6
2.6
4.4
3.3
1992
4.8
2.7
4.5
3.1
1993
4.9
2.7
4.9
2.9
1994
4.8
2.7
5.3
2.8
1995
5.0
2.9
6.2
2.7
1996
5.3
2.8
5.9
2.6
1997
5.5
2.9
5.8
2.6
1998
5.6
3.0
5.9
2.7
1999
6.0
3.0
6.2
2.6
2000
6.2
3.2
6.5
2.6
2001
6.8
3.5
7.0
2.6
2002
6.5
3.6
7.4
2.6
2003
7.4
4.0
8.2
2.7
2004
7.9
4.2
9.2
2.7
2005
8.0
4.4
10.3
2.7
2006
8.2
4.2
11.1
2.6
2007
8.4
4.4
11.5
2.6
2008r
8.1
4.2
11.8
2.4
8.0
4.2
12.5
2.4
2009
1
Includes Half and Half, Heavy Cream and Light Cream

Sour Cream, Yogurt and Eggnog were included in Fluid Cream prior to 1960
2
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Percent of Milk Sales by Retail Outlet

2005
2006
73.1%
72.6%
2007
2008
2009
2010
71.9%
71.9%
67.0%
66.5%
(Percent)
Supermarket
Drug Stores
3.2%
2.8%
2.9%
3.2%
2.4%
2.6%
15.0%
15.2%
15.4%
14.9%
18.4%
18.7%
C-Store
5.1%
5.5%
5.7%
2.1%
1.8%
1.7%
Club
2.1%
2.2%
2.4%
6.4%
7.4%
7.4%
Dollar Store
0.4%
0.5%
0.5%
0.4%
0.4%
0.5%
Specialty
1.1%
1.2%
1.3%
1.1%
2.5%
2.6%
Mass / Super Centers
52-week ending June 28, 2009 52-week ending June 27, 2010
Supermarket
Drug Stores
Mass / Super Centers
C-Store
2,070,010,247
2,007,644,955
75,400,809
78,907,644
569,670,800
565,511,230
49,842,830
224,323,522
Dollar Store
12,270,182
14,646,558
Specialty
78,718,077
77,152,215
3,090,904,359
3,018,028,954
Total
Note: Total may not add due to rounding. Latest data available.
Source: SymphoneyIRI, Inc. 2010
SALES & CONSUMPTION
55,378,932
229,455,312
Club
67
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Supermarket Sales of Fluid White Milk by Container Size
Others
Quart
0.7%
1.9%
Half Gallon
21.3
Gallon
76.0%
SALES & CONSUMPTION
Supermarket Sales of Fluid White Milk by Fat Level
Fat-free
Whole
18.6%
28.1%
Low-fat
16.2%
Reduced-fat
37.1%
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Supermarket Sales of Fluid Flavored Milk by Container Size
Other
Pint
Quart
5.3%
9.4%
Gallon
34.2%
7.6%
Half Gallon
42.1%
Supermarket Sales of Fluid Flavored Milk by Fat Level
Fat-free
5.9%
SALES & CONSUMPTION
Whole
22.4%
Low-fat
47.1%
Reduced-fat
24.6%
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Milk Consumed Through Federal School Programs; 1990-2009

School
Breakfast
Program
(Half Pints)
Year
School Lunch
Program
(Half Pints)
Special Milk
Program
(Half Pints)
1990
3,407.7
594.3
181.2
4,183.2
261.5
4.12%
1991
3,443.3
648.6
177.0
4,268.8
266.8
4.18%
1992
3,486.6
716.2
174.4
4,377.2
273.6
4.29%
1993
3,517.0
775.8
167.3
4,460.2
278.8
4.42%
1994
3,571.5
841.3
158.8
4,571.7
285.7
4.50%
1995
3,615.4
906.3
151.4
4,673.1
292.1
4.61%
1996
3,666.2
945.6
144.3
4,756.1
297.3
4.66%
1997
3,747.7
1,000.6
140.6
4,888.9
305.6
4.81%
1998
3,761.2
1,025.6
133.6
4,920.4
307.5
4.86%
1999
3,836.6
1,064.8
126.9
5,028.2
314.3
4.93%
2000
3,888.9
1,094.9
120.1
5,103.9
319.0
5.05%
2001
3,897.4
1,121.0
116.4
5,134.8
320.9
5.12%
2002
4,009.1
1,180.0
112.6
5,301.7
331.4
5.27%
2003
4,048.5
1,216.2
107.7
5,372.4
335.8
5.37%
2004
4,116.0
1,280.8
103.4
5,500.2
343.8
5.53%
2005
4,229.8
1,347.4
100.1
5,677.2
354.8
5.72%
2006
4,274.7
1,397.8
96.9
5,769.3
360.6
5.78%
2007
Total Half
Pints Served
Total Gallon
Equivalent
% of U.S. Fluid
Milk Sales
SALES & CONSUMPTION
(Millions)
4,274.4
1,440.6
90.3
5,805.3
362.8
5.84%
4,427.7
1,522.9
86.0
6,036.6
377.3
5.99%
4,408.1
1,568.3
78.0
6,054.4
378.4
6.00%
2008
2009
r
Revised. pPreliminary
Source: USDA, Food and Nutrition Service and NASS.
Based on School Nutrition Dietary Assessment Study assumes 83% of students purchasing a school meal select milk. Prior to 2007, assumed 85%.
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Vending Machine Sales of Milk1

Total Dollar Value
(Thousand $)
Total Unit Volume

(Thousands)
Weekly Unit Volume

Per Machine
Machines on Location
(Thousand)
1990
471,000
943,500
193
94
1992
481,650
953,000
195
95
1998
474,000
867,000
195
85
1999
408,000
852,000
195
84
2000
404,000
842,000
195
83
2001
457,000
832,000
195
82
2002
446,000
811,000
195
80
2003
493,000
822,000
197
80
2004
619,000
848,000
196
83
2005
802,000
944,000
196
93
2006
840,000
955,000
198
93
2007
860,000
957,000
198
93
1
Selected years. Latest data available.
Source: Vending Times
Dairy Sales in Convenience Stores, 2009-2010

Total Dollar Sales (million $)
Total Sales Volume (million $)
52 Weeks
Ending
March 29,
2009
52 Weeks
Ending
March 28,
2010
$40.4
$35.1
-13.1%
9.5
9.6
1.3%
$157.1
$115.3
-26.6%
45.3
39.3
-13.2%
Flavored Milk
$8.6
$7.1
-17.4%
1.0
0.8
-12.5%
Organic Milk
$0.3
$0.5
66.7%
0.0
0.1
90.6%
Alternative Beverage
$1.1
$0.9
-18.2%
0.1
0.1
-22.1%
Lactose Free/Reduced
$1.0
$0.6
-38.4%
0.1
0.1
-30.1%
$207.3
$158.7
-23.4%
55.9
49.9
-10.7%
Whole White
Reduced/Lowfat/Fat
Free White
Category Fluid Milk
% chg
52 Weeks
Ending
March 29,
2009
52 Weeks
Ending
March 28,
2010
SALES & CONSUMPTION
Year
% chg
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Fluid Milk Consumer Purchasing Trends, 2009 - 2010

Supermarkets Only
52 Weeks Ending
March 29, 2009
52 Weeks Ending
March 28, 2010
% Households Buying
Total Fluid Milk
95.6
95.6
White Milk
94.5
94.4
Whole White
43.5
42.6
Reduced Fat White
61.0
61.0
Lowfat White
36.9
36.8
Fat Free White
38.5
38.5
Flavored
30.5
31.4
1
SALES & CONSUMPTION
Purchase Occasions per Buyer

Total Fluid Milk
24.9
24.4
White Milk
23.9
23.3
Whole White
11.8
11.5
Reduced Fat White
14.2
13.8
Lowfat White
11.4
11.3
Fat Free White
15.5
15.1
4.9
5.1
Flavored
Volume per Buyer (gallons)

Total Fluid Milk
27.5
27.1
White Milk
26.6
26.0
11.7
11.4
Whole White
Reduced Fat White
15.2
14.9
Lowfat White
12.4
12.3
Fat Free White
16.1
15.9
3.0
3.2
Flavored
1
Number of times the product was bought during that 52 week period.
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C. ICE CREAM & FROZEN DESSERT SALES & CONSUMPTION

Ice Cream & Frozen Dessert Sales Overview
Frozen dessert consumption declined slightly in 2009, with total per capita sales decreasing by 1.0
percent to 19.1 quarts in 2009. More than 90 percent of American households purchase ice cream, so
manufacturers closely monitor and react to changes in consumer preferences in order to keep and grow
their shares in this relatively mature market.
The frozen dessert market is predominantly one of ice cream, comprising approximately 86.7 percent of
total volume; the rest of the category includes frozen yogurt, water ices and sherbet. USDA divides ice
cream into two categories: regular and low-fat/nonfat"; as well as by hard and soft varieties. Regular
ice cream represents 60.5 percent of the total hard and soft ice cream market, about 12 quarts per capita.
Low-fat and nonfat ice cream represents 26.2 percent of the total hard and soft ice cream market, about
5.2 quarts per capita in 2009.
Note: The government provides no ice cream consumption data. IDFA calculates per capita production to
estimate sales data.
SALES & CONSUMPTION
With almost 27.8 percent of the market, vanilla remains the most popular flavor of ice cream eaten at home
according to a database of in-home eating trends. However, chocolate is growing in popularity, moving from
10.4 percent in popularity in 2008 to 14.3 percent in 2009.
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SALES & CONSUMPTION
2009 Share of Frozen Dessert Market by Product Volume
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Total U.S. Supermarket Sales of Ice Cream, by Container Shape

52 Weeks Ending
March 29, 2009
52 Weeks Ending
March 21, 2010
Dollar Sales
Square-Round
Pail / Tub
% Change Year Ago
(Million Dollars)
$1,081.7
$1,055.2
-2.5%
$122.3
$110.2
-9.9%
Round
$1,553.1
$1,527.1
-1.7%
Square
$190.0
$174.9
-8.0%
Volume Sales
(Million Pints)
Square-Round
993.7
992.7
-0.1%
Pail / Tub
181.3
166.9
-7.9%
Round
983.3
993.2
1.0%
Square
226.8
207.4
-8.6%
Unit Sales
Square-Round
Pail / Tub
(Millions Units)
328.3
318.6
-3.0%
24.2
-19.6%
439.9
445.7
1.3%
Square
59.8
56.5
-5.5%
Source: IDFA Cultured Dairy Products and Ice Cream Report
SALES & CONSUMPTION
30.1
Round
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Supermarket Sales of Frozen Dairy Products; 2008 - 2009

2008 (Millions)
2009 (Millions)
% Change
Dollars
Total Ice Cream / Sherbet
4,257.2
4,222.3
-0.8%
3,888.2
3,853.5
-0.9%
Frozen Yogurt / Tofu
190.2
191.8
0.8%
Sherbet/Sorbet/Ices
178.8
177.0
-1.0%
Ice Cream
Total Frozen Novelties

Frozen Novelties
Frozen Ice Cream/Ice Milk Dessert
Frozen Ice Pop
2,543.5
2,595.4
2.0%
2,304.1
2,340.6
1.6%
177.7
186.2
4.8%
61.7
68.6
11.2%
4,043.4
4,041.1
-0.1%
3,742.6
3,749.4
0.2%
144.2
139.9
-3.0%
Volume1
Ice Cream
SALES & CONSUMPTION
Sherbet/Sorbet/Ices

Frozen Novelties
Frozen Ice Pop
156.7
151.8
-3.1%
1,221.9
1,227.6
0.5%
1,059.0
1,073.9
1.4%
36.5
37.4
2.5%
126.4
116.3
-8.0%
Units
Ice Cream
1,250.7
1,286.7
2.9%
1,133.7
1,168.0
3.0%
52.4
53.1
1.2%
Sherbet/Sorbet/Ices
64.5
65.5
1.6%
826.4
860.5
4.1%
771.4
802.9
4.1%
Frozen Novelties
20.0
20.7
3.5%
Frozen Ice Pop
35.0
36.9
5.5%
1
Ice Cream volume is equivalized to pints. Frozen Novelties are in pint equivalent units.
Totals may not add due to rounding
Source: IDFA Cultured Dairy Products & Ice Cream Report
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Per Capita Production of Frozen Dairy Desserts1

Regular Ice Cream
Year
Hard
Soft
Low Fat and

Nonfat Ice Cream2
Hard
Soft
Other Frozen
Products3
Sherbet
Hard
Soft
Hard
Soft
Total Products
Hard
Soft
(Quarts)
1985
14.49
0.67
1.04
4.03
0.77
0.04
20.3
4.7
1986
14.77
0.61
1.13
4.11
0.79
0.04
20.7
4.8
0.05
20.6
4.9
0.05
20.2
4.9
19.5
4.9
1987
1988
14.64
13.81
0.69
0.62
1.22
1.55
4.19
4.25
0.78
0.80
1989
12.79
0.68
1.95
4.15
0.79
0.06
1990
12.42
0.78
1.97
3.67
0.81
0.05
19.2
4.5
0.05
19.6
4.2
1991
12.92
0.72
1.97
3.44
0.75
1992
12.81
0.69
1.81
3.30
0.78
0.06
19.4
4.1
1993
12.71
0.62
1.69
3.31
0.78
0.06
19.2
4.0
19.3
4.3
12.70
0.61
1.85
3.60
0.74
0.09
1995
12.36
0.60
2.23
3.68
0.75
0.05
1.40
1.17
16.7
5.5
1996
12.25
0.79
2.13
3.83
0.73
0.05
1.10
0.81
16.2
5.5
1997
12.53
0.88
2.08
4.11
0.74
0.04
0.94
0.60
16.3
5.6
1998
12.56
1.00
2.02
4.43
0.74
0.04
0.79
0.84
16.1
6.3
1999
12.45
1.49
1.89
4.07
0.74
0.04
0.69
0.81
15.8
6.4
2000
12.50
1.38
1.62
4.04
0.70
0.04
0.60
0.90
15.4
6.4
2001
12.21
1.40
1.51
4.09
0.70
0.04
0.52
0.63
14.9
6.2
2002
12.12
1.84
1.68
3.28
0.74
0.05
0.51
0.59
15.1
5.8
2003
12.04
1.62
1.65
4.08
0.70
0.02
0.46
0.61
14.9
6.3
2004
11.53
1.01
1.55
3.77
0.70
0.05
0.42
0.57
14.2
5.4
2005
11.99
0.84
1.48
3.44
0.75
0.05
0.39
0.60
14.6
4.9
2006
12.02
0.90
1.86
3.32
0.66
0.03
0.36
0.67
14.9
4.9
2007
11.82
0.86
2.02
3.23
0.77
0.06
0.38
0.77
15.0
4.9
2008r
11.52
0.71
2.07
3.18
0.72
0.04
0.38
0.65
14.7
4.6
11.16
0.83
2.12
3.07
0.66
0.04
0.31
0.85
14.3
4.8
2009
SALES & CONSUMPTION
1994
r
Revised, pPreliminary. 1Based on production and population; assumes no change in stocks and zero net trade.
USDA does not publish per capita consumption data for frozen dairy products.
2
Includes freezer-made milkshake.
3
Includes frozen yogurt, other frozen dairy products. Does not include water ices.
4
USDA began reporting production of soft serve frozen yogurt in 1995.
Source: Prepared by the International Ice Cream Association from USDA data.
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Vending Machine Sales of Frozen Novelties; 1992 - 2007
SALES & CONSUMPTION
Year
Total Dollar Volume

(Millions $)
Total Unit Volume

(Million Lbs.)
Weekly Unit Volume

Per Machine
Machines on Location
(Thousands)
1992
193
298
116
49
1993
218
321
120
50
1994
257
343
122
54
1995
306
393
126
60
1996
352
439
128
66
1997
369
439
130
65
1998
454
477
135
68
1999
470
546
140
75
2000
564
641
145
85
2001
665
765
152
98
2002
825
927
155
115
2003
860
951
157
116
2004
896
992
156
122
2005
905
994
156
123
2006
915
979
153
123
2007
916
958
151
122
Source: Vending Times, Census of the Industry 2007.

Latest Data Available
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2009 Ice Cream Consumption by Flavors

Flavor
Percent of Eatings
Flavor
Percent of Eatings
27.8%
Spumoni
0.3%
Chocolate
14.3%
Brownie Sundae
0.3%
Ao Ice Cream/Cake Type F
8.9%
Chocolate Fudge
0.3%
Not Reported
5.7%
Egg Nog
0.3%
Strawberry
3.3%
Chocolate Marshmallow
0.2%
Chocolate Chip
3.3%
Pecan
0.2%
Ao Chocolate Flavors
3.0%
Chocolate W/Nuts
0.2%
Butter-Pecan
2.8%
Heavenly Hash
0.1%
Cookie N' Cream
2.7%
Caramel W/Nuts
0.1%
Mint Chocolate Chip
2.6%
Lemon
0.1%
Neapolitan
2.5%
Orange
0.1%
Rocky Road
2.2%
Banana
0.1%
Moose Tracks
2.1%
Chocolate Cherry
0.1%
Cookie Dough
1.7%
Snickers
0.1%
Vanilla And Chocolate
1.5%
Expresso
0.1%
Coffee
1.5%
Maple
0.1%
Fudge Twirl/Royal
1.2%
Carmel Praline Q07
0.1%
French Vanilla
1.0%
Dulce De Leche
0.1%
Cherry(Ies)-Triple Chrry
1.0%
Raspberry-Red Raspberry
0.1%
Peanut Butter
1.0%
S'Mores
0.1%
Choc Chip Cookie Dough
1.0%
Praline
0.1%
Banana Split
0.8%
Orange Vanilla
0.1%
Pistachio
0.7%
Peanut Butter & Milk Choc
0.5%
Mint
0.5%
Tin Roof Sundae
0.4%
Chocolate Mint
0.4%
Cherry Vanilla
0.4%
Peach
0.4%
Oreo
0.4%
All Other Vanilla Flavors
0.4%
Carmel-Cream Carmel
0.4%
SALES & CONSUMPTION
Vanilla
Note: Year Ending Feb 2010 - sorted, Sample Size 4688

Source: NPD Groups National Eatings Trends In-Home Database
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D. CHEESE SALES & CONSUMPTION

Cheese Sales & Consumption Overview
Cheese consumption continues to rise, continuing its three-decade march forward. More than 96.6
percent of American households purchase cheese (not including cream cheese) according to Information
Resources Inc.
As consumers and foodservice vendors find new uses for old favorites and experiment with new varieties,
2009 cheese consumption was 32.9 pounds per capita, an increase of 10.2 percent per capita over 2000
and a 33.7 percent increase over 1990.
SALES & CONSUMPTION
The industry estimates that there are now more than 300 varieties of cheese available in the U.S.
marketplace. By far the two most popular single varieties of cheese in the United States are mozzarella
(10.6 pound per capita) and cheddar (10.1 pounds per capita). A small but growing category is Hispanic
cheese, which continued a decade-long upward climb in 2009; but consumption levels remain modest at
0.67 pounds per capita.
Per capita consumption of all Italian-type cheeses remained steady in 2009, at approximately 14
pounds. Mozzarella per capita consumption increased slightly in 2009 to 10.64 pounds over 10.59
in 2008. In the American-style category, cheddar increased a modest 0.3 percent over 2008, while
consumption of other American varieties, which includes Colby and Monterey Jack, grew 6.5 percent
to 3.3 pounds per capita in 2009.
In supermarkets, cheddar, mozzarella and American led volume sales in 2009, all three showing an increase
over 2008 sales figures. Cheddar emerged as the leader with 593.7 million pounds sold, up 5.2 percent
from 2008. American cheese, with 429 million pounds sold, increased by approximately 2.0 percent in
2009. Coming in third, was mozzarella at 306.7 million pounds sold, demonstrating an increase of 7.2
percent over 2008 sales.
Note: The government provides figures on cheese consumption in per capita terms only; no total volume
numbers are available. See the production chapter for total volume production numbers.
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Pounds Per Capita
U.S. Natural Cheese Per Capita Consumption, Selected Years
SALES & CONSUMPTION
81
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Natural Cheese Per Capita Consumption (Lbs.)
Natural Cheese Production (Billions Lbs.)
SALES & CONSUMPTION
U. S. Domestic Natural Cheese Per Capita Consumption

vs. Total Production; 1980-2009
Source: USDA Economic Research Service.
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10.10
2009p
10.07
2008r
10.03
2007
(Pounds)
3.27
3.07
2.78
2.71
2.62
2.63
3.30
3.21
2.94
2.98
2.80
2.49
2.39
2.76
2.71
2.41
2.26
2.11
2.01
2.09
2.80
Other
Revised, Preliminary. Includes both civilian and military consumption.

Includes Colby, Washed or Stirred Curd, and Monterey Jack
Totals may not add due to rounding.
10.37
2006
1999
10.05
9.76
1998
2005
9.41
1997
10.26
9.43
1996
2004
9.04
1995
9.23
8.97
1994
2003
9.01
1993
9.64
9.05
1992
2002
9.15
1991
9.86
9.02
1990
2001
9.03
1980
9.71
6.85
2000
Cheddar
Year
13.37
13.14
12.81
13.08
12.67
12.89
12.54
12.85
12.81
12.69
12.56
11.90
11.82
11.80
11.68
11.42
11.31
11.26
11.03
11.13
9.65
Total American
U.S. American Cheese Per Capita Consumption
13.80
13.08
12.81
13.14
13.37
2006
2007
r
p
13.96
13.95
14.34
5.54
5.61
6.00
5.77
5.70
5.45
5.40
5.16
4.78
4.99
4.85
4.74
4.94
4.89
4.96
4.95
4.98
4.69
4.57
4.51
3.44
All Other
Natural Cheese1
Includes Blue, Brick, Cream, Gorgonzola, Limburger, Muenster, Neufchatel, Swiss, Part Skim, Full Skim and all other.
1
2009
2008
13.37
12.67
2005
12.97
12.67
12.89
12.14
11.62
2004
12.56
1999
11.15
12.54
11.90
1998
10.78
2003
11.82
1997
10.62
10.27
2002
11.80
1996
12.55
11.68
1995
10.18
12.50
11.42
1994
9.74
12.85
11.31
1993
9.91
9.34
12.81
11.26
1992
2001
11.03
1991
8.97
12.69
11.13
1990
4.44
(Pounds)
Total Italian
2000
9.65
Total American
1980
Year
32.87
32.70
33.16
32.64
31.74
31.31
30.61
30.55
30.09
29.83
28.95
27.75
27.52
27.31
26.91
26.55
26.03
25.85
24.94
24.61
17.53
Total
Natural Cheese
U.S. Natural Cheese Per Capita Consumption
SALES & CONSUMPTION
83
11/16/10 11:45 AM
U.S. Italian Cheese Per Capita Consumption1

Mozzarella
& Similars
Year
Ricotta
& Similars
Provolone
& Similars
Romano
& Similars
Parmesan
& Similars
Other
Italian
Total Italian
SALES & CONSUMPTION
(Pounds)
1970
1.19
0.24
0.23
0.15
0.17
0.08
2.06
1980
3.02
0.47
0.42
0.15
0.28
0.10
4.44
1990
6.92
0.79
0.63
0.14
0.43
0.06
8.97
1991
7.20
0.84
0.62
0.17
0.46
0.06
9.34
1992
7.67
0.88
0.64
0.14
0.53
0.05
9.91
1993
7.48
0.88
0.68
0.13
0.50
0.08
9.74
1994
7.85
0.90
0.70
0.14
0.45
0.13
10.18
1995
7.97
0.90
0.69
0.16
0.39
0.16
10.27
1996
8.34
0.93
0.77
0.16
0.28
0.13
10.62
1997
8.23
0.87
0.74
0.17
0.61
0.15
10.76
1998
8.57
0.87
0.81
0.15
0.52
0.19
11.11
1999
9.03
0.90
0.80
0.17
0.41
0.24
11.55
2000
9.34
0.87
0.88
0.18
0.45
0.43
12.14
2001
9.71
0.83
0.89
0.19
0.45
0.43
12.50
2002
9.67
0.82
0.91
0.20
0.50
0.43
12.55
2003
9.67
0.81
0.98
0.23
0.51
0.48
12.67
2004
9.95
0.83
1.02
0.21
0.51
0.44
12.97
2005
10.21
0.80
1.04
0.22
0.58
0.53
13.37
2006
10.53
0.82
1.08
0.25
0.64
0.48
13.80
2007
11.04
0.89
1.09
0.28
0.64
0.41
14.34
2008
10.59
0.80
1.11
0.27
0.78
0.40
13.95
2009p
10.64
0.80
1.14
0.25
0.80
0.34
13.96
Revised. pPreliminary.
Includes both civilian and military consumption.
Totals may not add due to rounding.
1
84
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Selected Natural Cheeses, U.S. Per Capita Consumption

Cream &
Neufchatel
Year
Swiss1
Muenster
Blue2
Brick
Hispanic3
Other
Total
(Pounds)
0.61
0.89
0.17
0.15
0.10
n/a
0.37
2.29
1980
1.00
1.33
0.31
0.17
0.07
n/a
0.57
3.44
1990
1.72
1.35
0.40
0.17
0.07
n/a
0.80
4.52
1991
1.76
1.22
0.42
0.16
0.06
n/a
0.95
4.56
1992
2.01
1.19
0.45
0.15
0.06
n/a
0.83
4.69
1993
2.07
1.19
0.45
0.15
0.05
n/a
1.06
4.97
1994
2.18
1.15
0.43
0.16
0.05
n/a
0.99
4.95
1995
2.04
1.11
0.41
0.16
0.04
n/a
1.20
4.96
1996
2.13
1.08
0.40
0.17
0.04
0.25
0.81
4.89
1997
2.25
1.00
0.37
0.18
0.03
0.25
0.84
4.92
1998
2.25
1.03
0.34
0.19
0.03
0.28
0.59
4.70
1999
2.29
1.06
0.29
0.21
0.03
0.31
0.59
4.77
2000
2.44
1.00
0.30
0.20
0.03
0.34
0.68
4.99
2001
2.26
1.15
0.29
0.20
0.03
0.38
0.47
4.78
2002
2.38
1.12
0.28
0.20
0.03
0.43
0.71
5.16
2003
2.33
1.19
0.27
0.20
0.03
0.46
0.90
5.40
2004
2.39
1.23
0.25
0.20
0.03
0.49
0.87
5.45
2005
2.42
1.27
0.26
0.20
0.03
0.57
0.96
5.70
2006
2.53
1.27
0.32
0.20
0.03
0.61
0.81
5.77
2007
2.56
1.28
0.34
0.20
0.02
0.63
0.96
6.00
2008
2.51
1.15
0.39
0.19
0.02
0.64
0.72
5.61
2009p
2.50
1.21
0.38
0.19
0.03
0.67
0.56
5.54
SALES & CONSUMPTION
1970
r
Revised, pPreliminary. 1Includes imports of Gruyere and Emmenthaler. 2Includes Gorgonzola. 3Included in Other until 1996.
Note: Totals may not add exactly due to rounding. n/a = Not Available.
85
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U.S. Processed Cheese Per Capita Consumption

Year
Processed Cheese
Processed Food
& Spreads
Total
Cheese Consumed
as Processed
Cheese Consumed
as Natural
SALES & CONSUMPTION
(Pounds)
1970
3.32
2.20
5.53
4.42
6.95
1980
3.96
3.09
7.05
5.52
12.01
1990
4.79
3.84
8.63
6.81
17.80
1991
4.88
3.75
8.63
6.82
18.11
1992
5.19
3.33
8.52
6.84
19.02
1993
5.20
3.44
8.64
6.91
19.12
1994
5.27
3.44
8.71
6.98
19.57
1995
5.45
3.25
8.70
7.01
19.90
1996
5.44
3.32
8.76
7.04
20.27
1997
4.92
3.05
7.97
6.40
21.13
1998
4.44
3.70
8.14
6.38
21.37
1999
4.65
3.98
8.62
6.76
22.19
2000
4.86
3.19
8.05
6.46
23.37
2001
4.25
3.47
7.71
6.12
23.97
2002
4.66
3.41
8.07
6.46
24.09
2003
4.61
3.62
8.23
6.58
24.03
2004
4.14
3.56
7.70
6.08
25.22
2005
4.16
3.47
7.36
6.12
25.62
2006
4.06
3.72
7.78
6.16
26.49
2007
4.11
3.38
7.48
6.09
27.06
2008
4.09
3.00
7.09
5.80
26.90
2009p
3.78
3.20
6.98
5.07
27.80
Totals may not add due to rounding
86
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Pounds
U.S. Processed Cheese Per Capita Consumption; Selected Years
SALES & CONSUMPTION
Source: USDA Economic Research Service.
87
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Supermarket Sales of Cheese by Type1; 2009

Millions
Pounds
Millions
Dollars
08 - 09
% Change
Total Cheese2
2,401.3
5.2
10,550.2
-2.4
Total Non-Cream Cheese
2,138.3
5.1
9,642.1
-2.7
429.0
2.0
1,389.4
-7.4
Asiago
2.2
10.0
17.8
2.9
Blue Cheese
5.8
1.6
72.6
0.0
Brick
0.1
19.6
0.5
-0.3
Brie
4.7
2.2
58.5
5.1
Total American
Camembert
0.6
-4.5
7.6
-2.4
593.7
5.2
2,620.0
-4.5
Colby
22.0
0.5
89.5
-10.4
Colby Jack
96.5
11.2
422.4
-0.4
0.4
-17.6
3.8
-11.7
16.4
5.5
163.3
7.1
Goat Cheese
4.4
7.4
69.0
8.7
Gorgonzola
1.9
-0.7
22.7
-0.2
Gouda
3.3
8.4
32.7
5.2
Gruyere
0.8
15.1
11.4
22.2
Havarti
5.0
14.4
45.8
10.0
Hispanic
32.7
4.8
154.1
-1.8
Italian
14.5
9.3
65.5
-5.1
0.2
-4.4
2.2
-0.8
72.1
7.4
300.7
-3.6
306.7
7.2
1,427.4
-1.5
Muenster
15.1
5.8
84.8
-3.1
Parmesan
57.6
2.1
460.4
2.2
Pepper Jack
20.6
22.0
103.9
10.9
Provolone
24.1
10.9
153.0
3.9
Ricotta
81.1
2.4
191.4
0.8
Romano
2.1
4.5
26.3
7.5
66.7
5.1
390.3
-1.6
Cheddar
Edam
SALES & CONSUMPTION
08 - 09
% Change
Feta
Limburger
Monterey Jack
Mozzarella
Swiss
1
U.S. supermarkets totaling more than $2 million in sales. 2Includes cream cheese and natural, processed, and imitation non-cream cheeses.
88
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Cheese Consumer Purchasing Trends, 2009 - 2010

52 Weeks Ending March 29, 2009
52 Weeks Ending March 28, 2010
Penetration (% Household Buying)

Cheese Excl. Cream Cheese
96.5
96.6
Natural
94.0
94.1
Processed
73.2
73.4
Chunk / Loaf
72.4
73.8
Shredded
76.9
78.0
Sliced
81.2
81.2
36.4
37.3
By Category
By Form
String / Stick
Frequency of Purchase (Occasions per Buyer Household)1

16.4
16.4
13.8
13.9
5.6
5.5
Chunk / Loaf
6.0
5.9
Shredded
7.2
7.2
Sliced
6.9
6.7
String / Stick
3.8
By Category
Processed
By Form
3.8
Volume per Buyer (pounds)

22.1
22.8
17.1
17.8
6.9
7.0
Chunk / Loaf
7.3
7.5
Shredded
7.6
8.0
Sliced
7.4
7.5
String / Stick
4.0
4.1
SALES & CONSUMPTION
Natural
By Category
Natural
Processed
By Form
1
Number of times the product was purchased this year.
89
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Supermarket Sales of Cheese by Category1; 2009

Volume Sales
Million Lbs.
Non-Cream Cheese
Cream Cheese
Natural
Processed
Imitation
Regular Fat Natural
Volume Change
Million Dollars
Volume Change
2,095.0
5.0
9,449.4
-2.8
256.9
5.8
888.3
0.1
1,583.3
6.5
7,709.1
-1.7
477.9
0.4
1,646.5
-7.8
29.3
0.0
65.3
-4.0
1,157.4
6.8
5,760.8
-1.7
407.0
6.1
1,862.4
-1.5
Lowfat Natural
6.3
8.1
22.8
1.2
Fat Free Natural
12.6
-4.2
63.1
-10.4
Natural Chunk/Loaf
513.9
6.2
2,375.1
-2.4
Natural Sliced
145.4
5.0
923.4
-0.9
Natural Grated
69.8
1.2
579.4
2.8
Natural Shredded
561.8
8.7
2,436.2
-4.4
Natural Spreads
67.6
5.5
360.9
3.0
8.8
-8.2
49.2
-13.2
84.0
2.6
222.0
2.2
Regular Fat Processed
416.8
1.0
1,408.6
-8.1
Reduced Fat Processed
49.6
1.3
183.2
2.1
Lowfat Processed
0.1
-31.1
0.9
-25.8
Fat Free Processed
11.5
-20.8
53.8
-26.7
Reduced Fat Natural
SALES & CONSUMPTION
Dollar Sales
Natural Cubed
Natural All Other Forms
Processed Chunk/Loaf
Processed Sliced
65.3
3.3
181.1
2.6
375.3
1.2
1,276.4
-9.2
Processed Grated
0.1
-3.1
0.5
5.1
Processed Shredded
5.5
14.6
26.5
-2.4
Processed Spread
30.8
-13.8
155.3
-6.7
Processed Cubed
0.6
-45.8
4.7
-40.3
Processed All Other
0.0
-21.3
0.0
-17.9
Supermarket totaling more than $2 million in sales. Refers to Natural, Processed and Imitation non-cream cheese.
2
Does not include cream cheese
90
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Supermarket Sales1 of Cheese by Category; 2009 (continued)

Volume Sales
Million Lbs.
Reglar Fat Imitation
Dollar Sales
Volume Change
Million Dollars
Volume Change
28.1
1.5
57.9
-1.5
Reduced Fat Imitation
0.1
-69.3
0.1
-71.3
Imitation Lowfat
0.5
-46.6
4.4
-24.3
Imitation Fat Free
1.0
-16.4
6.1
-15.3
Imitation Chunk/Loaf
0.1
-2.6
0.9
-1.0
Imitation Sliced
24.6
2.8
50.5
-1.9
Imitation Grated
0.3
35.5
1.6
20.8
Imitation Shredded
4.2
-15.4
12.1
-14.3
1
Supermarket totaling more than $2 million in sales. Refers to Natural, Processed and Imitation non-cream cheese.
SALES & CONSUMPTION
91
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IV. PRICES
Dairy Pricing Overview
In 2009, the annual average farm milk price was $12.81 per hundred pounds (cwt) of milk, which was a
decrease of $5.60 per cwt from 2008.
A key indicator of dairy farm profitability is the Milk-Feed Price Ratio (which relates the value of milk to the
cost of dairy feed; the higher the ratio, the higher the relative value of milk is to the cost of feed), which
averaged 1.78 in 2009, far below the 1999 - 2008 average of 2.89.
In the wholesale dairy product markets, the prices for Grade AA butter, cheddar cheese, nonfat dry milk and
dry whey slowly rose during 2009. According to USDA, the wholesale price of Grade AA butter began 2009
at $1.08 per pound and rose to a high of $1.45 per pound in December 2009. The weighted average price
for cheddar cheese began 2009 at $1.30 per pound and rose to a high of $1.60 per pound in December
2009. The price for nonfat dry milk was $0.83 per pound in January 2009 and rose to a high of $1.29 in
December 2009. The wholesale price for dry whey began 2009 at $0.17 per pound and rose to a high of
$0.37 per pound by December 2009.
PRICES
Preliminary figures for the first half of 2010 showed that the wholesale price for Grade AA butter climbed
steadily from $1.36 per pound in January to $1.59 per pound in June and nonfat dry milk rose slightly from
$1.19 per pound in January to $1.26 in June. Wholesale prices for cheddar cheese and dry whey continued
to slowly decline during the same period. The wholesale price for cheddar cheese dropped from $1.54 per
pound in January 2010 to $1.45 per pound in June 2010.
In most of the United States, the federal government regulates the minimum prices milk processors and
dairy product manufacturers must pay for farm milk. These regulated minimum prices are directly linked
to the prices of manufactured dairy products in the wholesale market. These prices are calculated for four
classes of milk based on the products made from the farm milk. The minimum price for all four federal
order classes of milk dropped in 2009, with decreases in all four classes. Class I, for farm milk used to
make fluid milk products decreased from $20.78 per hundredweight in 2008 to $14.40 per hundredweight
of milk in 2009. Class II prices dropped from $16.24 per hundredweight in 2008 to $11.26 in 2009; Class
III prices went from $17.44 in 2008 to $11.36 in 2009 and Class IV prices dropped from $14.65 in 2008 to
$10.89 in 2009.
92
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Annual Average Federal Order Minimum Prices; 1990 - 2009

Year
Class I1
Class II
1990
15.54
13.27
12.21
n/a
n/a
1991
13.30
11.01
11.06
n/a
n/a
1992
14.57
12.92
11.88
n/a
n/a
1993
14.19
12.47
11.80
n/a
n/a
1994
14.75
12.91
12.00
10.27
n/a
1995
14.19
11.97
11.83
10.73
n/a
1996
16.19
13.93
13.39
12.96
n/a
1997
14.36
12.07
12.05
12.34
n/a
1998
16.14
13.84
14.20
14.85
n/a
1999
16.24
13.96
12.43
12.14
n/a
2000
14.24
12.53
9.74
n/a
11.83
2001
16.96
14.53
13.10
n/a
13.76
2002
13.69
11.55
10.42
n/a
10.81
2003
14.10
10.76
11.42
n/a
10.00
2004
17.56
13.86
15.39
n/a
13.20
2005
17.13
13.48
14.05
n/a
12.88
2006
14.59
11.76
11.89
n/a
11.06
2007
20.81
18.36
18.04
n/a
18.36
2008
20.78
16.24
17.44
n/a
14.65
2009
14.40
11.26
11.36
n/a
10.89
Class III
Class III-a2
Class IV
($/cwt)
1
All market average published by USDA and includes Class I differential. 2The Class III-a price took effect in many orders in December 1993 and remained in effect through
December 1999. n/a not available
Source: USDA- Agricultural Marketing Service.
All Market Annual Average Difference Between Cooperative Announced

Class I Price and Federal Order Minimum Class I Price, 1980 - 2009
$/ CWT
PRICES
93
11/16/10 11:48 AM
Class I Differential and Annual Average Over Order Premium,

Selected Cities
2008
City
Differential Announced
Cooperative
Federal
Order
2009
Difference Announced
Cooperative
Federal
Order
Difference
($/cwt)
Atlanta, GA2
3.80
25.28
21.56
3.72
18.46
15.28
3.18
Baltimore, MD
3.00
22.67
21.00
1.67
16.15
14.48
1.67
Boston, MA
3.25
22.75
21.25
1.50
16.23
14.73
1.50
Charlotte, NC
3.40
24.81
21.30
3.51
17.80
14.88
2.92
Chicago, IL
1.80
22.81
19.80
3.01
16.47
13.28
3.19
Cincinnati, OH
2.20
23.15
20.20
2.95
16.71
13.68
3.03
Cleveland, OH
2.00
22.95
20.00
2.95
16.51
13.48
3.03
Dallas, TX
3.00
22.93
21.00
1.93
16.51
14.48
2.03
Denver, CO
2.55
21.85
20.55
1.30
15.77
14.03
1.74
Des Moines, IA
1.80
22.46
19.80
2.66
15.93
13.28
2.65
Detroit, MI
1.80
22.67
19.80
2.87
16.28
13.28
3.00
Hartford, CT
3.15
22.65
21.15
1.50
16.13
14.63
1.50
Houston, TX
3.60
23.53
21.60
1.93
17.21
15.08
2.13
Indianapolis, IN
2.00
22.95
20.00
2.95
16.51
13.48
3.03
Kansas City, MO
2.00
22.15
20.00
2.15
15.95
13.48
2.47
2.30
23.78
20.26
3.52
16.70
13.78
2.92
Memphis, TN2
2.90
24.54
20.86
3.68
17.60
14.38
3.22
6.00
27.78
23.43
4.35
21.05
14.48
3.57
Milwaukee, WI
1.75
22.76
19.75
3.01
16.42
13.23
3.19
Minneapolis, MN
1.70
21.45
19.70
1.75
15.05
13.18
1.87
New Orleans, LA2
3.80
25.41
21.73
3.68
18.50
15.28
3.22
Oklahoma City, OK
2.60
22.46
20.60
1.86
16.65
14.08
2.57
Omaha, NE
1.85
22.21
19.85
2.36
15.68
13.33
2.35
Philadelphia, PA
3.05
24.01
21.05
2.96
17.33
15.53
2.80
Phoenix, AZ
2.35
20.85
20.35
0.50
14.33
13.83
0.50
Pittsburgh, PA
2.10
23.48
20.10
3.38
16.78
13.58
3.20
St. Louis, MO
2.00
22.55
20.00
2.55
16.02
13.48
2.54
Seattle, WA
1.90
20.61
19.90
0.71
14.14
13.38
0.76
Springfield, MO
2.20
22.20
20.33
1.87
16.12
13.88
2.24
Washington, DC
3.00
22.67
21.00
1.67
16.15
14.48
1.67
23.08
20.60
2.48
16.57
14.12
2.45
Louisville, KY
PRICES
Miami, FL
Selected City Average
1
Difference between announced cooperative Class I price and Federal order minimum Class I price. 2Class III differential in these cities changed May 1, 2008 to these
values.
94
11/16/10 11:48 AM
Annual Average All Milk Price, Mailbox Price,

and Milk Feed Price Ratio
Mailbox Price1
Year
All Mail Price2
M/F Price Ratio3
Implied Feed Cost $/100 lbs4
($/cwt)
1980
13.05
n/a
2.70
4.83
1990
13.68
n/a
2.82
4.85
1991
12.24
n/a
2.74
4.47
1992
13.09
n/a
3.01
4.35
1993
12.80
n/a
2.80
4.57
1994
12.97
n/a
2.65
4.89
1995
12.74
12.13
2.60
4.90
1996
14.88
14.28
2.45
6.07
1997
13.34
12.99
2.38
5.61
1998
15.43
14.99
3.34
4.62
1999
14.35
14.03
3.59
4.00
2000
12.32
12.15
3.06
4.03
2001
15.05
14.77
3.39
4.44
2002
12.11
11.91
2.60
4.66
2003
12.52
12.28
2.61
4.80
2004
16.05
15.90
3.10
5.18
2005
15.13
14.98
3.24
4.67
2006
12.90
12.84
2.57
5.02
2007
19.21
19.16
2.81
6.84
18.41
18.40
2.01
9.16
12.81
12.82
1.78
7.20
2008
2009
p
PRICES
Preliminary. rRevised.
Net pay price received by dairy farmers for milk in Federal Orders.
All Milk Price is a weighted average by reporting area and is reported at the average butterfat test.
3
Number of pounds of 16% mixed dairy feed (51 lbs. corn, 8 lbs. soybeans and 41 lbs. alfalfa hay) equal in value to one pound of farm milk
Market average component.
4
Calculated by IDFA as All milk price divided by M/F price ratio.
n/a =Not available.
Source: USDA, National Agricultural Statistics Service and Agricultural Marketing Service.
1
95
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96
11/16/10 11:48 AM
16.29
23.67
18.62
17.91
2008
2009
2010
19.75
10.41
2008
2009
13.56
19.32
10.78
14.50
2007
2008
2009
2010
16.29
9.59
13.85
2008
2009
2010
12.90
9.45
14.67
12.71
11.10
14.28
9.31
17.03
14.18
12.20
15.65
10.25
18.46
13.08
12.62
17.72
13.60
22.38
16.09
16.09
Feb
12.92
9.64
14.17
13.71
10.68
12.78
10.44
18.00
15.09
11.11
14.46
10.36
15.63
13.60
11.69
17.22
12.32
19.41
16.95
15.20
Mar
13.73
9.82
14.56
16.12
10.36
12.92
10.78
16.76
16.09
10.93
13.78
10.49
15.29
14.51
11.37
16.10
13.24
21.31
17.70
13.93
Apr
All prices reported for milk at standard 3.5% butterfat content. 2All market average published by USDA.
Source: USDA, Agricultural Marketing Service.
12.53
2007
12.20
2006
Class IV
13.39
2006
Class III
15.22
12.85
2007
2010
13.25
2006
Class II
16.09
2007
Jan
2006
Class I
Year
15.29
10.14
15.26
18.48
10.33
13.38
9.84
18.18
17.60
10.83
14.90
10.71
15.51
16.62
11.13
16.68
13.85
19.50
18.62
13.67
May
15.45
10.22
15.92
20.76
10.22
13.62
9.97
20.25
20.17
11.29
16.01
10.79
16.19
18.89
11.00
18.16
12.96
21.07
20.55
13.46
June
10.15
16.60
21.64
10.21
9.97
18.24
21.38
10.92
10.87
16.81
21.40
10.83
13.13
23.67
23.61
14.05
July
10.38
16.64
21.87
10.64
11.20
17.32
19.83
11.06
10.86
17.45
22.41
11.16
12.92
21.36
24.45
13.67
Aug
11.15
15.45
21.61
11.10
12.11
16.28
20.07
12.29
11.01
17.58
22.16
11.74
13.80
20.52
24.60
13.54
Sept
Oct
11.86
13.62
21.31
11.51
12.82
17.06
18.70
12.32
11.93
16.60
21.90
11.79
15.22
18.40
24.28
15.11
USDA Announced Federal Order Minimum Prices by Month, ($ / Cwt)1
PRICES
13.25
12.25
20.40
12.11
14.08
15.51
19.22
12.84
13.24
14.45
22.07
11.98
15.73
20.21
24.14
15.09
Nov
15.01
10.35
19.18
12.30
14.98
15.28
20.60
13.47
14.25
11.21
20.82
12.55
16.86
18.30
22.74
15.13
Dec
$/ Lbs.
Grade AA Butter; 2000-YTD 20101

1
Data through June 2010
Block Cheddar Cheese & Barrel Cheddar Cheese; 2000-YTD 20101
$/ Lbs.
PRICES

1
97
11/16/10 11:48 AM
$/ Lbs.
Nonfat Dry Milk; 2000-YTD 20101

1
$/ Lbs.
PRICES
Dry Whey; 2000-YTD 20101

1
98
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Milk Price Support Program Statistics1

Government
Net Removals
of Nonfat Dry
Milk3
(Million Lbs.)
Government
Net Removals
of Butter3
(Million Lbs.)
Total Government Net

Removals (Milk
Equivalent,
Milkfat Basis3)
(Billion Lbs.)
Total
Government
Net Removals (Milk
Equivalent, SNF
Basis3)
(Billion Lbs.)
Year
Support Price2
($ Per CWT)
Government
Net Removals
of Cheese3
(Million Lbs.)
1990
10.10
21.5
117.8
400.9
8.50
1.70
1991
10.10
76.9
269.5
442.9
10.40
4.00
1992
10.10
14.4
136.7
439.5
9.90
2.00
1993
10.10
8.3
304.3
287.8
6.60
3.90
1994
10.10
6.9
290.0
204.3
4.80
3.70
1995
10.10
6.1
343.8
77.8
2.10
4.40
1996
10.35
4.6
57.2
0.1
0.09
0.75
1997
10.20
11.3
298.0
38.4
1.09
3.68
1998
10.05
8.2
326.4
12.6
0.37
3.97
1999
9.90
4.6
540.6
3.7
0.34
6.46
2000
9.90
28.0
692.6
8.9
0.84
8.61
2001
9.90
3.9
495.9
0.0
0.15
5.81
2002
9.90
15.8
821.8
0.0
0.33
9.72
2003
9.90
41.3
664.1
29.1
1.16
8.14
2004
9.90
5.9
105.4
-6.64
-0.074
1.29
2005
9.90
-2.3
-81.5
0.0
-0.04
-0.974
2006
9.90
0.0
63.8
0.0
0.01
0.74
2007
9.90
0.0
0.0
0.0
0.00
0.00
2008
5/
110.7
0.02
1.29
2009
5/
3.4
229.8
28.5
0.70
2.71
In prior years also known as the Milk Price Support Program and Dairy Price Support Program
Specified at average milkfat of 3.67%.
Includes contracts for export under the Dairy Export Incentive Program (DEIP).
4
Negative number indicates unrestricted sales were greater than the sum of the net purchases.
5
2008 Farm Bill changed the program from supporting a farm milk price per cwt to specific dairy product purchase prices.
2
3
PRICES
99
11/16/10 11:48 AM
U.S. Dairy Product Price Support Program Purchase Prices, 1979 - 20101
Cheddar Cheese
INTERNATIONAL
Date of
Implementation
Grade AA
Butter
40-lb Blocks
Nonfat Dry milk
500-lb
Barrels
NonFortified
Fortified
1-Oct-1979
134.00
124.00
121.00
84.00
85.25
1-Apr-1980
143.25
132.50
129.50
89.50
90.75
1-Oct-1980
152.00
139.50
136.50
94.00
95.25
1-Oct-1981
156.00
143.25
140.25
96.50
97.75
21-Oct-1981
152.00
139.50
136.50
94.00
95.25
1-Dec-1983
146.25
134.75
131.75
91.00
92.25
1-Apr-1985
143.25
128.75
124.50
84.75
85.75
1-Jul-1985
139.75
124.00
119.75
80.75
81.75
23-Dec-1985
139.75
125.00
119.75
80.75
81.75
1-Oct-1986
139.75
125.00
120.75
80.75
81.75
1-Jan-1987
137.75
122.50
118.25
78.75
79.75
1-Oct-1987
135.75
120.00
115.75
76.75
77.75
1-Jan-1988
132.00
115.25
111.25
72.75
73.75
1-Apr-1989
132.00
120.25
116.25
79.00
80.00
1-Jul-1989
120.50
115.50
111.50
79.00
80.00
1-Jan-1990
109.25
111.00
107.00
79.00
80.00
21-Apr-1990
98.25
111.00
107.00
85.00
86.00
17-Jan-1992
87.25
111.38
107.38
91.20
92.20
13-May-1992
76.25
111.75
108.75
97.30
98.30
1-Jul-1993
65.00
112.00
109.00
103.40
104.40
1-Jan-1996
65.00
114.50
111.50
106.50
107.50
1-Jan-1997
65.00
113.00
110.00
104.70
105.70
1-Jan-1998
65.00
111.50
108.50
102.80
103.80
1-Jan-1999
65.00
110.00
107.00
101.00
102.00
1-Aug-2000
66.80
112.20
109.20
101.00
102.00
17-Jan-2001
65.49
113.14
110.14
100.32
101.32
1-Jun-2001
85.48
113.14
110.14
90.00
91.00
16-Nov-2002
105.00
113.14
110.14
80.00
81.00
1-Jan-2009
105.00
113.00
110.00
n/a
80.00
1-Aug-2009
105.00
121.00
118.00
n/a
92.00
1-Nov-2009
105.00
113.00
110.00
n/a
80.00
In prior years also known as the Dairy Price Support Program and Milk Price Support Program
Source: USDA, Farm Service Agency
100
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V. INTERNATIONAL
International Dairy Trade Overview
Weak world dairy prices and a drop in demand levels for U.S. dairy products led to decrease in 2009 over
2008, in both total value and total quantity exported. The value of 2009 dairy exports was $2.235 billion,
down 40.4 percent over 2008. Total volume of non-fluid products traded dropped 16.1 percent from 3.03
billion pounds in 2008 to approximately 2.54 billion pounds. At the same time, the value of dairy imports
declined in 2009, the U.S. also imported $251.5 million more than it exported.
Dry whey was the largest total exported dairy product by volume in 2009 with 790.3 million pounds
exported, which is an increase of 2.3 percent over 2008. Nonfat dry milk exports decreased by 37 percent;
the U.S. exported 545.9 million pounds in 2009, down from 862.4 in 2008. Lactose exports increased by 74
million pounds, making them the third most exported dairy product in 2009. Rounding out the top five were
other dairy products, such as infant formula, albumin and malted milk (259.5 million pounds), and cheese
and curd (239 million pounds).
Nonfat dry milk, which was the main driver in terms of total dairy export dollar sales in 2008, decreased by
62.5 percent in 2009 accounting for $517.7 billion of total export value. Cheese and curd exports were the
second largest source of dairy export revenue in 2009, down 24.4 percent from 2008 to $430.2 million. Dry
whey ($409 million), other dairy products ($394.4 million), and lactose ($142.3 million) rounded out the top
five dairy export categories.
Mexico ($637.4 million) and Canada ($333.4 million) remained the largest purchasers of U.S. dairy products
in 2009. These two countries purchased significant amounts of nonfat dry milk, cheese and other dairy
products. China imported $137.5 million in dairy products, followed closely by the Japan, which imported
$131.4 million in 2009. The Philippines rounded out the top five by importing $78.1 million worth of dairy
products. These five countries together accounted for approximately 59 percent of the total dairy export
revenues in 2009.
INTERNATIONAL
101
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International Dairy Product Prices 1994-YTD 20101

Butter
Year
Europe
Cheddar
Cheese
Whey Powder
Oceania
Oceania
Europe
Skim Milk Powder

Oceania
Europe
($/Metric Ton)
1994
$1,403
$1,255
$1,656
$1,606
$1,792
$531
1995
$2,250
$1,991
$2,141
$2,138
$2,025
$696
1996
$1,850
$1,696
$1,953
$1,922
$2,236
$653
1997
$1,906
$1,515
$1,748
$1,753
$2,134
$536
1998
$1,916
$1,749
$1,432
$1,420
$1,950
$640
1999
$1,511
$1,345
$1,323
$1,316
$1,749
$508
2000
$1,370
$1,229
$1,880
$1,873
$1,829
$531
2001
$1,397
$1,325
$2,055
$2,078
$2,172
$530
2002
$1,158
$1,044
$1,357
$1,367
$1,701
$444
2003
$1,408
$1,343
$1,741
$1,738
$1,896
$437
2004
$1,893
$1,791
$2,043
$2,018
$2,613
$546
2005
$1,979
$2,130
$2,244
$2,225
$2,838
$695
2006
$1,916
$1,773
$2,391
$2,210
$2,682
$945
2007
$3,981
$2,938
$4,378
$4,259
$4,022
$1,496
2008
$3,895
$3,649
$3,246
$3,330
$4,681
$707
2009
$3,400
$2,348
$2,476
$2,272
$2,956
$718
$4,260
$3,866
$2,919
$3,142
$3,979
$968
2010
1
Prices are in U.S. dollars per metric ton, F.O.B. port.

2010 year to date average through the end of June.
Source: USDA, AMS
2
INTERNATIONAL
US Dollars per Pound
International Dairy Prices 2000-YTD 20101
Source: AMS, USDA

1
102
11/16/10 11:48 AM
US Dollars Per Pound
U.S. and World Raw Sugar Prices; 2000-2009
Source: USDA, Foreign Agricultural Service, Economic Research Service
U.S. Imports and Exports of Selected Dairy Products

as a Percent of U.S. Production, 2009
U.S.
Production
Imports
(Million Pounds)
Fluid Milk and Cream
Percent of
Production
Exports
Percent of
Production
(%)
(Million Pounds)
(%)
55,447
22
0.0%
116
0.2%
Yogurt
3,832
0.2%
15
0.4%
Frozen Dairy Products
6,930
55
0.8%
56
0.8%
Cheese and Related Products
10,109
359
3.5%
239
2.4%
Butter and Related Products
1,573
53
3.4%
64
4.1%
Nonfat Dry Milk1
1,731
0.0%
549
31.7%
Dry Whey Products
1,416
31
2.2%
791
55.9%
773
18
2.3%
483
62.5%
Lactose
INTERNATIONAL
1
Includes skim milk powders
Source: IDFA calculations based on USDA, Foreign Agricultural Service and National Agricultural Statistics Service data
103
11/16/10 11:48 AM
104
11/16/10 11:48 AM
24.47
25.88
23.63
2008
2009
2010
21.65
25.88
24.47
20.25
16.20
148.62
120.09
114.45
82.28
70.08
40.13
19.83
20.21
20.59
24.05
27.29
13.90
21.65
25.88
24.47
20.25
16.20
140.15
113.85
121.13
87.28
70.04
35.11
19.75
20.65
20.85
23.10
21.36
13.83
14.60
11.44
18.01
Mar
21.65
25.88
24.47
20.25
16.20
146.11
115.90
119.22
89.69
70.42
30.86
21.58
20.54
20.91
23.56
19.87
14.43
13.68
10.85
18.21
April
June
July
Aug
21.65
25.88
24.47
20.25
16.20
144.17
112.53
122.00
90.94
72.32
30.89
21.64
20.83
21.27
23.48
19.59
16.89
12.23
10.78
17.83
18.57
14.90
12.18
16.61
22.37
15.58
11.66
13.58
23.11
14.74
11.61
12.42
Sept
23.02
23.76
22.72
22.44
26.18
23.15
21.80
21.38
28.91
23.10
21.42
21.27
126.61
133.98
97.65
76.05
134.11
127.48
86.28
73.07
142.56
121.52
87.91
71.10
21.65
25.88
24.47
20.25
16.20
25.88
24.47
20.25
16.20
25.88
24.47
20.25
16.20
25.88
24.47
20.25
16.34
High Fructose Corn Syrup (cents per pound)
146.55
122.49
137.07
91.48
72.88
World Cocoa Bean Price (cents per pound)
32.73
22.47
21.80
21.33
23.32
U.S. Raw Sugar Prices (cents per pound)
21.24
16.94
13.29
11.05
16.19
World Raw Sugar Prices (cents per pound)
May
25.88
24.47
23.42
17.87
152.98
102.16
86.85
69.39
30.48
21.46
20.56
20.22
23.22
12.99
11.86
12.09
Oct
Selected World Dairy Ingredient Prices 2006-2010
Source: USDA, Foreign Agricultural Service and Economic Research Service; International Cocoa Organization.
20.25
2007
2006
16.20
71.57
2010
2006
39.36
2009
159.90
20.15
2008
2010
20.24
2007
119.11
20.03
2006
2009
23.61
2010
77.20
28.94
2009
100.51
13.09
2008
2008
15.16
13.75
2007
11.63
11.85
2007
18.93
17.27
2006
Feb
Jan
Year
INTERNATIONAL
25.88
24.47
24.47
20.25
153.5
93.80
89.22
71.72
31.86
19.83
20.25
19.66
22.96
12.87
11.83
12.38
Nov
25.88
24.82
24.47
20.25
158.65
111.45
95.85
77.23
33.30
20.00
20.12
19.59
25.28
12.31
12.47
12.47
Dec
25.88
24.50
21.22
17.03
131.03
117.07
88.55
72.16
24.93
21.30
20.99
22.14
18.72
13.84
11.60
15.50
Annual Average
U.S. Exports Of Dairy Products; 2008 - 2009

BY DOLLARS (Millions $)
2008
2009
Fluid Milk & Cream
41.1
44.3
Other Fluid Dairy
32.8
37.4
14.2
Yogurt and Other Fermented Milk
49.4
24.9
-49.6
Ice Cream and Related Products
57.4
59.5
3.7
Condensed & Evaporated Milk
42.9
23.9
-44.3
Cheese & Curd
569.3
430.2
-24.4
Whey and Whey Products, Dry
514.5
409.0
-20.5
1.5
1.8
16.9
61.7
22.1
-64.1
Whey, Fluid
Casein & Related Products
Lactose
% Change
7.9
182.9
142.3
-22.2
1,379.5
517.7
-62.5
Dry Whole Milk & Cream
105.0
47.1
-55.2
Butter & Milkfat
271.7
80.6
-70.3
Non-fat Dry Milk
Other Dairy Products

TOTAL
BY VOLUME (Million Lbs.)
1
Fluid Milk & Cream

1
Other Fluid Dairy
443.3
394.4
-11.0
3,752.7
2,235.1
-40.4
2008
2009
% Change
12.9
13.5
5.0
4.1
5.1
24.4
12.5
14.7
17.2
55.8
56.3
0.7
43.5
31.4
-28.4
Cheese & Curd
289.2
239.0
-17.4
772.6
790.4
2.3
0.3
0.4
33.2
Whey, Fluid
Casein & Related Products
14.3
8.5
-40.2
Lactose
409.4
483.3
18.1
Butter & Milkfat
198.9
64.3
-67.7
Non-fat Dry Milk
862.4
545.9
-36.7
Dry Whole Milk

TOTAL Volume of Liquid Dairy Product Exports1
TOTAL Volume of Non-Liquid Dairy Exports
89.2
50.9
-43.0
282.7
259.6
-8.2
17.3
19.0
10.1
3,030.5
2,543.9
-16.1
1
Reported in million gallons.
Source: IDFA calculations based on data from USDA, Foreign Agriculture Service
INTERNATIONAL
105
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U.S. Imports of Dairy Products, 2008 - 2009

DOLLAR VALUE (Million $)
2008
Fluid Milk & Cream
% Change
10.6
-13.8
1.5
2.2
46.7
26.8
12.8
-52.2
37.7
46.9
24.4
33.8
27.6
-18.3
1,171.0
1,009.7
-13.8
22.0
16.6
-24.5
Other Fluid Dairy
Cheese & Curd

Whey, Fluid
0.0
0.0
-73.3
13.7
13.8
0.7
Casein and Casein Products
792.1
465.1
-41.3
Milk protein concentrates
317.6
242.7
-23.6
Butter & Milkfat
56.0
59.3
5.9
Non-fat Dry Milk
2.4
1.1
-54.2
Dry Whole Milk
0.2
0.0
-84.2
621.5
578.2
-7.0
Total Value of Dairy Imports
3,108.6
2,486.6
VOLUME (Million Lbs.)
2008
2009
Lactose
Fluid Milk & Cream1

1
Other Fluid Dairy
-20.0
% Change
2.1
2.6
23.8
0.3
0.5
66.7
15.9
8.5
-46.5
34.9
54.5
56.2
39.5
40.7
3.0
376.1
358.5
-4.7
37.9
31.1
-17.9
0.1
0.0
-73.2
16.2
18.1
11.7
Casein and Casein Products
268.1
161.4
-39.8
Milk protein concentrates
139.0
114.5
-17.6
Butter & Milkfat
38.2
53.2
39.3
Non-fat Dry Milk
8.1
0.7
-91.4
Cheese & Curd

Whey, Fluid1
Lactose
Dry Whole Milk

Total Volume of Non-Liquid Dairy Imports1
1
Total Volume of Liquid Dairy Product Imports
INTERNATIONAL
2009
12.3
0.7
0.0
-98.2
653.000
631.8
-3.2
1,627.6
1,473.0
-9.5
2.5
3.1
26.2
1
Reported in million gallons.
Source: IDFA calculations based on data from USDA, Foreign Agricultural Service
106
11/16/10 11:49 AM
U.S. DEIP (Dairy Export Incentive Program) Bid Acceptances

Nonfat Dry
Milk1
Year
Whole Milk
Powder1
Butter
Butteroil
Butterfat2
Cheese1
(Million Pounds)
3
45.9
3.0
0.4
24.3
0.0
8.8
1992
249.5
34.7
5.9
45.7
0.0
7.0
19933
258.3
35.7
15.3
29.7
0.0
6.7
261.6
31.3
52.2
32.0
0.0
7.5
1991
1994
1995 (Jan.-June)
217.7
25.4
0.0
38.5
0.0
1.9
1995-1996
140.9
10.1
0.0
0.0
n/a
7.2
1996-19974
154.1
4.8
0.0
0.0
20.5
6.7
203.3
16.5
0.0
0.0
75.4
7.7
286.2
11.8
0.0
0.0
0.9
6.9
1999-2000
223.5
39.5
0.0
0.0
11.7
8.5
2000-20014
150.4
0.0
0.0
0.0
0.0
6.7
150.4
0.0
0.0
0.0
4.7
6.7
2002-2003
150.4
0.0
0.4
0.0
26.4
6.7
2003-20044
150.4
0.0
0.0
0.0
0.0
6.7
0.0
0.0
0.0
0.0
0.0
6.7
0.0
0.0
0.0
0.0
0.0
0.0
2005-2006
0.0
0.0
0.0
0.0
0.0
0.0
2006-20074
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
0.0
44.1
0.0
4.0
0.0
4.1
0.3
35.9
0.0
24.4
0.0
47.6
3.7
1997-1998
1998-1999
2001-2002
2004-2005
2005-2006
2007-2008
2008-2009
2009-2010
1
Includes all reallocated tons. 2Includes butter, butteroil, anhydrous milkfat and ghee on a butter equivalent basis.
Calendar year. 4DEIP fiscal year July-June. n/a = Not available.
Source: USDA, Foreign Agricultural Service.
3
INTERNATIONAL
107
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U.S. Exports of Cheese to 20 Largest Trading Partners1; 2008 - 2009

Quantity
2008
2009
Value
% Change
08-09
2008
(Metric Tons)
2009
% Change
08-09
(Million $)
1 MEXICO
81.5
88.5
8.6
160.1
143.9
-10.1
2 SOUTH KOREA
28.7
23.9
-16.6
58.9
42.3
-28.2
3 CANADA
24.7
22.6
-8.6
51.6
47.8
-7.3
4 JAPAN
20.7
15.5
-25.1
45.1
43.0
-4.7
5 TAIWAN
4.7
5.2
11.5
10.1
9.7
-3.9
6 SAUDI ARABIA
13.4
5.0
-62.3
26.8
7.8
-70.7
7 DOMINICAN REPUBLIC
4.4
4.8
9.2
8.2
8.3
0.5
8 CHINA
4.5
4.3
-4.6
10.2
7.4
-27.6
9 GUATEMALA
3.2
4.2
30.8
5.5
6.5
18.0
10 PHILIPPINES
5.8
3.7
-36.9
11.0
6.0
-45.4
11 HONDURAS
3.1
3.5
12.3
5.2
5.0
-5.0
12 THE BAHAMAS
2.6
3.4
31.8
5.8
6.5
12.3
13 PANAMA
5.6
2.9
-48.5
12.7
5.0
-60.7
14 EGYPT
8.9
2.8
-68.5
13.1
4.2
-67.8
15 JAMAICA
3.9
2.7
-30.4
7.8
4.6
-41.2
16 TRINIDAD AND TOBAGO
2.5
2.7
8.8
5.2
5.4
3.4
17 UNITED ARAB EMIRATES
3.8
2.6
-33.1
7.0
4.8
-30.8
18 INDONESIA
5.1
2.5
-50.9
9.8
4.7
-51.7
19 KUWAIT
3.0
2.5
-18.3
5.7
4.1
-27.6
20 NETHERLANDS ANTILLES
1.1
2.2
99.2
2.5
4.7
85.4
302.7
245.8
-18.8
597.5
444.0
-25.7
Total U.S. Exports
INTERNATIONAL
1
Ranked by 2009 value.
Source: USDA, Foreign Agricultural Service
108
11/16/10 11:49 AM
U.S. Share of World Cheese Exports

Year
U.S.
(Thousand MT)
World
(Thousand MT)
1990
12
755
1.6
1991
769
0.8
1992
15
743
2.0
1993
19
869
2.2
1994
25
912
2.7
1995
28
969
2.9
1996
32
847
3.8
1997
38
929
4.1
1998
37
870
4.3
1999
38
854
4.4
2000
47
982
4.8
2001
53
1033
5.1
2002
54
1152
4.7
2003
52
1171
4.4
2004
61
1240
4.9
2005
58
1238
4.7
2006
71
1235
5.7
2007
U.S. Percent of World Exports

(%)
100
1293
7.7
2008
131
1261
10.4
2009p
108
1186
9.1
Preliminary; rRevised
For 2008 includes the EU-27, Canada, Mexico, US, Argentina, Brazil, Russia, Ukraine, Austraila and New Zealand.
Excludes fresh cheese.
1
2
INTERNATIONAL
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U.S. Imports of Cheese, by Type; 2008-2009

Quantity
2008
Value
% Change
08-09
2009
2008
(million lbs)
2009
% Change
08-09
(million $)
Cheese (Nonquota)
Gammelost/Nokkelost
Gjetost
Pecorino
Roquefort
Stilton
38.6
0.0
n/a
0.1
0.0
n/a
1,082.0
1,056.2
-2.4
4.7
4.4
-6.2
15,575.5
15,513.8
-0.4
50.2
51.9
3.4
579.8
585.5
1.0
2.7
2.6
-5.3
4,260.8
1,037.3
-75.7
7.4
4.6
-38.0
Other Cheese; Inc. Subs.
55,233.8
50,628.2
-8.3
271.4
193.0
-28.9
Sub-total Non-Quota Cheese
76,770.6
68,821.0
-10.4
336.5
256.5
-23.8
39,173.1
41,037.1
4.8
73.2
66.8
-8.8
187.4
178.1
-4.9
0.8
0.6
-19.3
13,396.7
11,324.1
-15.5
39.2
29.3
-25.3
Cheese (Quota)
American Type
Blue Mold Cheese
Edam/Gouda Cheese
Chongos Cheese
393.1
214.3
-45.5
0.5
0.3
-37.0
4,979.1
3,780.9
-24.1
12.1
8.2
-31.9
Italian Cheese
64,303.6
50,819.1
-21.0
217.4
165.2
-24.0
Swiss/Emmenthaler
49,978.3
48,472.3
-3.0
127.7
115.7
-9.4
Oth. Cheese and Subs.
129,004.6
132,233.2
2.5
414.9
361.7
-12.8
Sub-total Quota Cheese
301,415.8
288,059.2
-4.4
885.7
747.9
-15.6
Grand Total
378,186.4
356,880.2
-5.6
1,222.2
1,004.3
-17.8
Gruyere Cheese
INTERNATIONAL
Source: Prepared by IDFA using USDA, Foreign Agricultural Service data.
110
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U.S. Exports of Ice Cream and Related Products

Top 20 Countries1; 2008 - 2009
Quantity
Country
2008
2009
Value
% Change
08-09
2008
(Thousand Metric Tons)

1 MEXICO
29.9
28.6
2 CANADA
7.6
3 THE BAHAMAS
1.7
4 TRINIDAD AND TOBAGO
2009
% Change
08-09
(Million $)
-4.4
25.8
25.8
0.1
6.9
-8.5
8.3
7.4
-11.2
2.0
22.0
1.9
2.4
26.4
0.8
1.6
90.9
0.9
1.8
102.3
5 JAMAICA
1.3
1.5
9.4
1.7
1.6
-2.1
6 NETHERLANDS ANTILLES
1.2
1.2
-4.0
1.7
1.6
-6.6
7 SOUTH KOREA
0.8
1.1
32.6
1.1
1.6
38.1
8 SWEDEN
0.3
1.0
240.2
0.3
1.8
506.3
9 SINGAPORE
1.5
0.9
-41.9
1.7
0.9
-47.9
10 BERMUDA
0.9
0.8
-3.2
1.1
1.0
-10.8
11 AUSTRALIA
0.5
0.8
65.5
0.5
0.8
76.1
12 LEEWARD-WINDWARD ISL
0.8
0.8
7.9
0.8
0.9
6.1
13 UNITED ARAB EMIRATES
0.6
0.7
31.8
0.5
0.7
25.2
14 DOMINICAN REPUBLIC
0.3
0.7
155.2
0.3
0.8
206.4
15 RUSSIA
1.2
0.7
-42.4
1.9
1.4
-28.8
16 GERMANY
0.0
0.5
4,094.1
0.0
0.4
3,933.3
17 JAPAN
0.4
0.5
12.2
0.6
0.7
11.1
18 CAYMAN ISLANDS
0.6
0.4
-28.7
0.7
0.5
-27.4
19 NETHERLANDS
0.9
0.4
-54.0
0.7
0.4
-46.9
20 ISRAEL
0.5
0.4
-26.4
0.5
0.5
4.3
58.9
59.5
1.0
61.0
63.4
4.0
Total
1
Ranked by 2009 quantity.
INTERNATIONAL
111
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World and Selected Countries

Trade in Dairy Products (Exports); 2004 - 2008
2004
2005
2006
2007r
2008p
(Thousand MT)
Butter/Butteroil1
New Zealand
330
320
391
364
330
EU
333
311
243
211
150
Australia
74
72
64
70
59
Belarus
47
51
54
50
62
11
40
89
Ukraine
42
24
13
Other Countries
45
53
64
61
54
New Zealand
250
220
316
281
248
U.S.
270
289
292
266
403
EU
281
189
88
201
177
Australia
152
165
173
127
178
Belarus
37
45
54
60
61
India
17
53
26
32
43
Ukraine
63
57
64
58
44
110
82
137
75
140
EU
509
486
434
364
491
U.S.
15
12
10
12
29
Argentina
182
166
215
115
101
Australia
161
165
143
125
163
New Zealand
629
576
645
680
607
Brazil
22
25
17
42
82
Belarus
25
31
29
27
27
Singapore
15
27
30
42
62
U.S.
Skim Milk Powder1,2
Other Countries
1
Whole Milk Powder
China
16
15
58
62
Other Countries
164
176
162
115
56
EU
576
546
582
594
555
New Zealand
277
283
309
309
247
Australia
237
202
212
202
132
U.S.
61
58
71
100
131
Belarus
53
65
83
92
102
Ukraine
94
116
49
61
77
Switzerland
56
57
56
59
61
Argentina
36
52
58
47
36
Other Countries
60
71
60
66
59
INTERNATIONAL
Cheese1
Latest Data Available. Totals may not add up due to rounding; r Revised p Preliminary; 1 Selected Country Total; 2 Includes Nonfat Dry Milk
Source: International Dairy Federation.
112
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World and Selected Countries Trade in Dairy Products (Imports); 2004 - 2008
Butter/Butteroil1
2005
2006
World (Thousand MT)
880
840
840
800
750
Russia
101
83
112
129
140
EU
93
82
82
92
65
Iran
27
43
26
40
50
Egypt
48
30
40
26
33
Morocco
31
36
36
20
30
Mexico
63
71
49
42
29
Japan
11
18
U.S.
40
40
32
16
14
China
12
13
13
14
14
Brazil
1450
1450
1480
1530
1400
Russia
213
260
218
330
350
Japan
219
212
207
225
187
U.S.
214
209
206
198
165
95
103
103
98
70
112
102
105
94
84
Mexico
74
78
78
86
68
Australia
50
50
60
64
70
South Korea
41
44
45
49
47
Switzerland
32
33
33
37
41
Saudi Arabia
EU
Brazil
Egypt
Skim Milk Powder1,2
10
12
19
1100
1150
1100
1250
Mexico
168
155
111
121
152
Philippines
120
87
95
98
80
Indonesia
85
87
86
91
77
Algeria
91
84
68
91
105
Singapore
55
61
60
62
54
China
55
43
62
41
55
Japan
37
34
32
35
32
EU
26
19
10
Russia
15
19
42
63
Saudi Arabia
61
53
53
42
35
Whole Milk Powder
1,730
1,680
1,700
1,580
1680
161
167
182
160
170
Saudi Arabia
49
75
75
70
62
Russia
25
30
82
25
28
Malaysia
75
68
59
64
50
Singapore
40
62
60
61
73
China
90
64
67
58
46
Mexico
35
45
43
46
23
Philippines
50
42
40
42
45
Indonesia
21
26
27
27
84
Brazil
21
29
31
20
19
Venezuela
45
46
44
47
50
World (Thousand MT)

Algeria
Latest Data Available. Totals may not add up due to rounding.

r
Revised p Preliminary 1 Selected Country Total 2 Includes Nonfat Dry Milk
Source: International Dairy Federation.
INTERNATIONAL
9
1180
World (Thousand MT)
Brazil
1
2008p
2004
World (Thousand MT)
Cheese
2007r
Country
113
11/16/10 11:49 AM
Milk Cows and Production Per Cow by Selected Countries; 2009

Cow Numbers
(Thousands)
Milk Production Per Cow

(Lbs.)
European Union (EU-27)
24,248
12,156
294,755
India
38,000
2,661
101,114
China
7,115
8,814
62,710
Russia
9,530
7,518
71,650
Brazil
17,200
3,691
63,481
New Zealand
4,365
8,385
36,599
Ukraine
2,856
8,723
24,912
Argentina
2,100
10,603
22,266
Australia
1,700
12,540
21,318
Canada
978
18,484
18,078
Mexico
6,400
3,758
24,052
848
20,564
17,438
United States
9,195
20,589
189,318
Total Foreign
115,340
6,5751
758,374
Total Selected Countries
124,535
7,6101
947,691
Country
Japan
Total Production
(Million Lbs.)
Note, data for all selected country are preliminary.

1
Weighted average of milk production per cow
Source: USDA, Foreign Agricultural Service/ CMP/ Dairy Livestock & Poultry Division
Per Capita Consumption of Dairy Products by Selected Country; 2009

Country
Fluid Milk
Cheese
Butter
Nonfat Dry
Milk
Whole Milk
Powder
(Pounds Per Capita)

Argentina
106.7
26.9
1.8
0.5
3.8
Australia
239.7
22.8
7.1
5.2
2.9
Brazil
120.9
6.8
0.9
1.5
5.8
Canada
202.8
20.4
5.9
4.5
0.0
China
European Union-27
India
Indonesia
22.5
0.0
0.0
0.2
2.0
148.7
28.2
8.4
2.6
1.5
86.4
0.0
7.5
0.7
0.0
n/a
n/a
n/a
n/a
n/a
Japan
74.0
4.0
1.3
2.6
0.0
Korea
n/a
n/a
n/a
n/a
n/a
85.0
6.1
4.7
8.5
0.0
173.2
10.5
10.5
0.5
0.5
Mexico
New Zealand
Philippines
INTERNATIONAL
n/a
n/a
n/a
n/a
n/a
Russia
190.6
11.6
6.5
1.7
1.5
Taiwan
n/a
n/a
n/a
n/a
n/a
Ukraine
170.1
8.8
4.3
1.6
0.6
United States
198.5
32.9
5.1
4.2
0.3
1
European Union includes; Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, United Kingdom.
na = not available
Source: USDA, Foreign Agricultural Service/ CMP/ Dairy Livestock & Poultry.
114
11/16/10 11:49 AM
Canadian Production of Selected Dairy Products

2008r
2009p
% Change 08-09
Fluid Milks (KL)

Whole
Reduced Fat (2%)
377.1
376.0
-0.3
1243.0
1259.6
1.3
Lowfat (1%)
604.4
610.8
1.1
Fatfree
288.9
290.0
0.4
Chocolate
202.2
193.4
-4.4
Other
Fluid Creams (KL)

Sour Cream (KL)
23.8
22.0
-7.6
241.7
248.5
2.8
39.9
35.1
-12.2
Ice Cream Related Products (KL)

Hard Ice Cream
226.9
187.3
-17.5
Soft Ice Cream
22.3
21.6
-3.1
Ice Cream Mix
129.2
109.4
-15.3
30.3
29.2
-3.8
5.6
4.7
-15.4
Water Ice
16.8
21.6
28.9
Frozen Yogurt
11.2
9.9
-12.1
84.7
87.3
3.1
Concentrated Milk (MT)
41.7
34.4
-17.4
Skim Milk Powder (MT)
89.6
85.5
-4.6
29.8
26.1
-12.5
273.8
281.5
2.8
36.2
36.4
0.6
128.8
129.3
0.4
11.6
10.3
-11.2
119.5
119.4
-0.1
73.7
77.6
5.3
Frozen Dairy Mix

Sherbet/Sorbet
Butter (MT)
1
Cottage Cheese (MT)

Yogurt (MT)
Cheese (MT)
Cream Cheese
3
Cheddar
Other American
Mozzarella
All Other
Includes Whole, Skim, Partly Skimmed and Sweetened Skimmed.
Cottage cheese with or without cream cheese added
3
Includes cheese used in the making of processed Cheese.
Source: Statistics Canada
1
2
INTERNATIONAL
115
11/16/10 11:49 AM
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SALES & CONSUMPTION ...............................................................................................................................58

Fluid Milk Sales & Consumption ..................................................................................................................................................63

INTERNATIONAL .......................................................................................................................................... 101

Milestones of Milk History in the U.S.

Cows arrive for Jamestown Colony.

Capper-Volsted Act codifies agricultural cooperatives.

The Evolution of Ice Cream

Ice Cream for America

How Ice Cream Is Made

Definitions of Fluid Milk and Milk Products

21.8 lbs. whole milk

Whole Milk Cheese

9.8 lbs. whole milk

Whole Milk Powder

7.4 lbs. whole milk

Cottage Cheese (dry curd basis)

7.3 lbs. skim milk

Nonfat Dry Milk

11.0 lbs. skim milk

Lowfat & Reduced Fat Milk

Half & Half

Light Whipping Cream

Heavy Whipping Cream

General Conversion Factors:

2 cups ..........................................................1 pint

Number of Milk Cows, Production Per Cow,

Milk Per Cow2

Total Milk Production; 1950-2009

Source: USDA, National Agricultural Statistics Service.

Pounds of Milk per Cow

Number of Milk Cows and Milk Production Per Cow; 1950-2009

Milk Per Cow

Number of Milk Cows

Source: USDA, National Agricultural Statistics Service.

Total Milk Production in the Ten Largest Dairy States1; 1950-2009

Percentage of Total Milk Production Accounted for by Top States

Ranked by 2009 total milk production.

U.S. Milk Supply Utilization by Product Category for 2009p

Fluid milk products

Fluid cream products

Frozen dairy products

Cheese and whey products

Cultured dairy products

Dry milk products

Total Milk Supply

2009 Milk Component Supply Utilization by Finished Product Category

Milk Per Cow (Lbs.)

Percent of All Farm

Farm Cash Receipts from Milk and Cream

Milk Cows, Milk Production and Milk Income by State; 2009

Supply & Utilization, Milkfat

Beginning Commercial Stocks

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