- DAIRY PRODUCTS
- WEB EXCLUSIVES
Total cheese output (excluding cottage cheese) was 871 million pounds, 0.3 percent above September 2011 but 1.9 percent below August 2012.
Cheese prices across the U.S. continued to move higher this week and milk production is increasing, to varying degrees, across most regions of the nation, reports the USDA's Dairy Market News.
Demand for mozzarella is good as new pizza promotions are surfacing. Cheddar sales are also good as processors are looking to secure additional product
Rabobank forecasts a reduction in the exportable surplus available from what it calls the “Big Seven” export regions (the EU, U.S., Australia, New Zealand, Brazil, Argentina, and Uruguay) in the closing months of 2012 and first half of 2013. That would be the first such reductions in more than four years.
Strong Class I demand in the East has reduced manufacturing milk supplies. Along with reduced milk production levels this has increased demand for milk and components from other parts of the country. Florida milk production is nearing seasonal lows and imports totaled 96 loads this week.
In this week's Dairy Market News, the USDA reports cheese market price gyrations are creating more uncertainty, a tightening of milk supplies in the East, and firming butter prices. Foodservice orders are at good levels as restaurants prepare for the summer vacation season.
Butter pricing is firming this week, cheese production nationally remains heavy, Northeast milk production is widely believed to have reached a plateau, and California milk output is mostly steady and remains at or near the seasonal peak, reports the USDA this week.
At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!
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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.
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