Released April 29, 2014, by the National Agricultural Statistics Service (NASS) and the United States Department of Agriculture (USDA).
Total cheese production, excluding cottage cheeses, was 11.1 billion pounds,2.0 percent above 2012 production. Wisconsin was the leading State with 25.7 percent of the production.
Italian varieties, with 4.74 billion pounds were 2.2 percent above 2012 production and accounted for 42.7 percent of total cheese in 2013. Mozzarella accounted for 78.1 percent of the Italian production followed by Provolone with 7.6 percent and Parmesean with 6.8 percent. California was the leading State in Italian cheese production with 30.8 percent of the production.
American type cheese production was 4.42 billion pounds, 1.5 percent above 2012 and accounted for 39.8 percent of total cheese in 2013. Wisconsin was the leading State in American type cheese production with 19.0 percent of the production.
Butter production in the United States during 2013 totaled 1.86 billion pounds, 0.2 percent above 2012. California accounted for 34.1 percent of the production.
Dry milk powders (2013 United States production, comparisons with 2012)
Nonfat dry milk, human - 1.48 billion pounds, down 16.2 percent.
Skim milk powders - 631 million pounds, up 65.7 percent.
Whey products (2013 United States production, comparisons with 2012)
Dry whey, total - 961 million pounds, down 3.8 percent.
Lactose, human and animal - 1.04 billion pounds, up 1.3 percent.
Whey protein concentrate, total - 498 million pounds, up 8.3 percent.
Frozen products (2013 United States production, comparisons with 2012)
Ice cream, Regular (total) - 1,052 million gallons, down slightly.
Ice cream, Lowfat (total) - 651 million gallons, down 2.8 percent.
Sherbet (total) - 77.1 million gallons, up 77.0 percent.
Frozen Yogurt (total) - 80.4 million gallons, up 39.6 percent.
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