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Butter churners wait in line for cream behind manufacturers of fluid products. With dairies making full-fat varieties of milk, yogurt, cheese and ice cream, there is less cream available for butter.

Falling production, retail prices and sales aren’t helping creameries. Manufacturers look to flavors and healthier formulations to revive the category.

Cheesemakers grab hold of the snacking trend, creating hybrid products that appeal to consumers. Others focus on bold flavors, portion control and convenient packaging.

While yogurt shows off its diversity with innovative new products and ingredient uses, other cultured dairy, like cottage cheese and cream cheese put up a new fight.

Milk processors are finding success with limited-time flavors like mint chocolate chip and birthday cake. A national campaign focusing on protein hopes to keep milk front-and-center on the breakfast table.

Research by the National Dairy Council has made milkfat more acceptable in the eyes of consumers and health professionals. This could have positive ramifications on full-fat dairy products.

Milk intakes have slowed for most cheese plants. Retail and food service demand remains active to strong, which is drawing on manufacturer inventories at expected rates, reports Dairy Market News.

Mayfield Dairy Farms manufactures milk for McDonald’s, ice cream for Baskin-Robbins and buttermilk for Cracker Barrel restaurants. The Tennessee-based dairy has expanded to Florida and Louisiana.