Dairy Foods & Beverages / Sales Data
Dairy Market News

Manufacturing milk supplies declined last week; cream prices 'gyrated' USDA says

Cream prices are gyrating ahead of the holiday. More offerings are being noted over the weekend with cream cheese manufacturers showing the greatest demand for cream.

September 3, 2013
/ Print / Reprints /
ShareMore
/ Text Size+

The following excerpts are from the USDA's Dairy Market News for the week of Aug. 26 to 30. Download the complete report here.

FLUID MILK: Milk production is declining in most regions of the nation with the exception of California and the Northeast, which are seeing mostly steady production from week to week. Hot, humid weather conditions have accelerated milk production declines in Florida, Arizona and the Midwest. Manufacturing milk supplies have declined across most of the nation; due to milk production declines and Class I demand increases.

Cream prices are gyrating ahead of the holiday. More offerings are being noted over the weekend with cream cheese manufacturers showing the greatest demand for cream.

DRY PRODUCTS: Nonfat dry milk prices continue to move higher in a firm market. Lower milk volumes and lower milk components have reduced manufactured volumes of nonfat dry milk. Demand is mixed with substantial volumes of NDM and SMP moving through export, while domestic interest is light. Dry buttermilk prices moved slightly higher as supplies remain tight and held in firm hands. Production levels are uneven with expectations of increased production through the holiday period. Demand is fair to good for current offerings.

Dry whole milk prices are steady. Some manufacturers are looking to increase production, prompted by improved international demand. Dry whey prices are uneven. The market has remained in a sideways range for a few weeks with only slight movements up or down. Production is trending lower with current supplies sufficient to cover demand. Whey protein concentrate 34% prices are steady to higher this week. Production has declined as less fluid volumes are making their way into the whey stream. Supplies are farly tight with some manufacturers sold out till the end of the year. Lactose prices are higher. Production is declining along the seasonal trend and supplies are tightening.
 

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

Table Of Contents Subscribe

Cheese Flavors

What’s your favorite flavor to eat in cheese?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.