Domestic Dairy Consumption Rising, Especially for High Milk-fat Products

 
Domestic Dairy Consumption Rising, Especially for High Milk-fat Products

U.S. per capita demand for cheese and butter far outpaces fluid milk.

Source: USDA’s Economic Research Service

U.S. consumption of dairy products is expanding, with the fastest growth occurring in products with relatively high milk-fat content.

USDA’s Economic Research Service (ERS) estimates commercial disappearance (a measure of consumption) of fluid milk and other dairy-containing products in two different ways:

  1. based on the milk fat content of the various products (milk-equivalent milk-fat basis) and
  2. based on the skim solids (proteins, lactose, and minerals) content of the products (milk equivalent skim-solids basis).

USDA-ERS_US_domestic_use_9-16-14Estimates on a milk-fat basis place greater weight on products with relatively high milk-fat content, such as butter and cheese, while estimates on a skim-solids basis place greater weight on products with relatively high skim solids, such as beverage milk and nonfat dry milk.

Since 1995, commercial disappearance on a milk-equivalent, milk-fat basis has grown twice as fast as disappearance on a milk-equivalent skim-solids basis. This pattern reflects increasing U.S. per capita consumption of cheese, butter, and other products with relatively high milk-fat content, along with declining per capita consumption of fluid milk.

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