2015 Dairy Data. A Review of Wisconsin s. Dairy Industry
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1 205 Dairy Data A Review of s Dairy Industry 205
2 Dairy Statistics The average dairy cow generates more than $34,000 a year in economic activity. Source: WASS; UW Dept. of Agriculture and Applied Economics 2 s Dairy Industry Number of licensed dairy farms Number of dairy cows Average milk production per cow per year in Total milk production 0,290 dairy farms,27,000 dairy cows 2,869 lbs. / 2,543 gal. 27,795,000,000 lbs. / 3,232,000,000 gal. milk production (percentage of the U.S. total) 3.5% Average number of cows per farm in Total cheese production 24 dairy cows 2,89,422,000 lbs. cheese production (percentage of the U.S. total) 25.4% Total specialty cheese production (203) Total Cheddar cheese production Total other American cheese production Total Mozzarella cheese production Total other Italian cheese production Total Dry Whey (for human consumption) production Number of cheese plants in Number of butter plants in Number of yogurt plants in Total plants manufacturing one or more dairy products (202) All statistics are from 204 data unless noted otherwise. Source: Agricultural Statistics Service (WASS); USDA National Agricultural Statistics Service (NASS); Department of Agriculture, Trade and Consumer Protection (WDATCP) 640,88,000 lbs. 564,653,000 lbs. 275,986,000 lbs. 980,933,000 lbs. 469,49,000 lbs. 280,339,000 lbs. 38 plants 3 plants 5 plants 203 plants
3 s Dairy Heritage 830s farm wives begin making cheese. John J. Smith obtains state s first cheese vat; becomes first to sell beyond state s borders. Brick Cheese is first made by cheesemaker John Jossi. Colby Cheese is invented in Colby,, by Joseph Steinwand. UW Professor Stephen Babcock develops method for placing value on milk quality. First dairy school in America established at UW-Madison. becomes nation s leader in cheese production. becomes leading dairy state, producing more milk than any other. becomes the first state to establish cheese grading standards. adds America s Dairyland to auto license plates. Cheese production exceeds one billion pounds. The Center for Dairy Research at UW-Madison is established. Cheese production exceeds two billion pounds. The Master Cheesemaker program, unique in the Western Hemisphere, established. Specialty Cheese Institute is formed to promote specialty cheese. becomes 4th largest cheese-producing region in the world. Specialty cheese production tops 640 million pounds, accounting for 22% of s total cheese production and 46% of total U.S. specialty cheese production. cheesemakers capture 59% of all awards presented at the United States Championship Cheese Contest, including 38 awards won by Master Cheesemakers. As much as 90% of s milk is made into cheese and 90% of that famous Cheese is sold outside of the state s borders. Source: WMMB, Inc. Source: Department of Commerce; WASS; American Cheese Society; Cheese Makers Association (WCMA) 3
4 U.S. Cheese Production has led the United States in cheesemaking since 90. Source: WASS 204* U.S. Cheese Production by States 204* U.S. Cheese Production by Variety 25.4% CA 2.% Cheddar 28.5% Mozzarella 34.5% SD 2.4% PA 3.7% MN 5.8% NM 6.8% NY 6.9% ID 7.9% All Other States 20.0% 204 TOTAL PRODUCTION,404,584,000 lbs. Other American.0% Other Italian 9.0% Cream Cheese 7.2% All Other 5.0% Swiss 2.6% Hispanic 2.2% 4 *Preliminary; does not add due to rounding. Excludes Cottage Cheese Source: USDA/NASS, Dairy Products
5 U.S. Dairy Production s Rank in the U.S. Dairy Industry, 203 PRODUCT WISCONSIN PRODUCTION % OF U.S. RANK AMONG STATES Cheese: American Varieties 837,525,000 lbs. 9.0% Cheddar 567,84,000 lbs. 7.8% Italian Varieties,422,200,000 lbs. 30.0% 2 Mozzarella 960,48,000 lbs. 26.0% 2 Provolone 88,66,000 lbs. 52.4% Parmesan 2,729,000 lbs. 38.% Romano 25,658,000 lbs. 57.0% Muenster 52,982,000 lbs. 32.5% Brick 3,049,000 lbs. 3.8% N/A Limburger 544,000 lbs. 00.0% Hispanic 70,906,000 lbs. 29.4% 2 Total Cheese 2 2,855,68,000 lbs. 25.7% Processed Cheese 622,40,000 lbs. 5.8% Dry Whey, Human Food 302,843,000 lbs. 32.8% Milk 27,572,000,000 lbs. 3.7% 2 Milk Cows,27,000 cows 3.8% 2 Preliminary Excludes Cottage Cheese Source: WASS; USDA/NASS cheesemakers set a new record for specialty cheese production in 203, producing 640 million pounds. Specialty cheese production has more than doubled in in the past ten years. Source: WASS 5
6 Per Capita Cheese cheesemakers produce more than 600 varieties, types and styles of cheese, from cheddar to big wheel swiss. Source: WMMB U.S. Cheese Consumption by Variety, 203* POUNDS PER CAPITA 33.7 lbs U.S. Cheese Consumption, * POUNDS PER CAPITA 30 lbs. 33 lbs. 34 lbs. 38 lbs lbs lbs lbs. 4.0 lbs. 5 lbs lbs American Italian All Other Natural Cheese *Preliminary estimate Source: USDA/ERS, Dairy Data Total * 2023** *Preliminary estimate **Projected Numbers rounded to the nearest full pound. Source: USDA/ERS, Dairy Data ; FAPRI, U.S. Baseline Briefing Book, March 204
7 World Cheese Production 0,000 9,000 8,000 7,000 8,245 s Rank Among the Top Cheese-Producing Countries, 203 PRODUCTION (million lbs.) has,73 licensed cheesemakers and is the only state that requires a licensed cheesemaker to supervise production of cheese intended for sale. 6,000 5,000 4,000 4,8 4,268 Source: WDATCP, January 205 3,000 2,856 2,552 2,000,000,749,64,45,409,229 0 United States (excluding ) Germany France Italy Netherlands Poland Russian Fed. Egypt Argentina Source: USDA/NASS, Dairy Products Annual Summary ; EuroStat; UN FAOStat Online Database 7
8 U.S. Dairy Product Consumption Cheesemaking is widespread in, with at least one cheese factory in 45 out of s 72 counties. Green and Lafayette lead the state with factories each. Source: WDATCP 8
9 U.S. Dairy Product Consumption U.S. Per Capita Sales of Dairy Products YEAR 2003 r 2004 r WHOLE MILK REDUCED & LOWFAT MILK NONFAT MILK FLAVORED MILK POUNDS OF PRODUCT CHEESE ICE CREAM CREAM PRODUCTS.4 2. BUTTER COTTAGE CHEESE YOGURT ALL DAIRY PRODUCTS s dairy industry contributes $43.4 billion a year to the state s economy. Source: UW Dept. of Agriculture and Applied Economics 2005 r r r r r r r r P r Revised PPreliminary Pounds of milk equivalent, milkfat basis Source: USDA/ERS, Dairy Data 9
10 Milk Contributions/Conversions Milk is the wise beverage choice. It beats soft drinks on every major nutrient content measurement. 0 Milk s Contribution to U.S. Recommended Daily Allowances (RDAs) NUTRIENT FAT FREE MILK ONE 8 OZ. SERVING (80 CALORIES) SOFT DRINK ONE 2 OZ. SERVING (00 CALORIES) % OF DAILY VALUE* Calcium 30% 0% Vitamin D 25% 0% Protein 6% 0% Potassium % 0% Vitamin A 0% 0% Vitamin B2 3% 0% Riboflavin 24% 0% Niacin 0% 0% Phosphorus 20% 3% *Based on a 2,000 calorie diet. Source: National Dairy Council / MilkPEP TO MAKE ONE POUND OF: Milk Conversion Factors One quart of milk weighs 2.5 lbs. One gallon of milk weighs 8.6 lbs quarts of milk equals 00 lbs. Butter Whole Milk Cheese Ice Cream ( gal.) Cottage Cheese Plain Yogurt REQUIRES: 2.8 lbs. whole milk 9.8 lbs. whole milk 2.0 lbs. whole milk 7.3 lbs. skim milk lb. whole milk The quantity of milk used to produce one pound of each product depends primarily upon milkfat content of the milk. Therefore, this table is only an approximation. Source: USDA
11 Contest Results WA 4.6% OR 5.% 204 American Cheese Society Contest 36.0% 7 Awards of 97 Total Canada 8.% All Other States 23.8% VT 0.7% CA.7% 205 United States Championship Cheese Contest 59.3% 60 Awards of 270 Total All Other States 3.3% NY 7.4% VT 6.7% CA 5.9% ID 3.0% OR OH 2.2% 2.2% cheesemakers swept 3 out of 89 classes at the 205 United States Championship Cheese Contest, taking the top three prizes in each class. Source: WCMA Percent of 204 Winners Percent of 205 Winners Includes only cow s milk or mixed-milk cheese winners Source: American Cheese Society Winners shown for all classes Source: Cheese Makers Association (WCMA)
12 Dairy Utilization produced 3% of all milk and 25% of all cheese in the United States in 204. Source: USDA/NASS Total Dairy Utilization on the Rise Steady growth in cheese consumption has led to an increase of 9.2% in total dairy utilization despite declining milk consumption. Cheese Leads U.S. Growth in Dairy Utilization 35% 30% 25% 20% 5% 0% 5% 0% -5% TEN YEAR TREND Milk & Cream: -3.% Cheese: +29.2% Outdo Ordinary 848 Excelsior Drive Madison, WI SOURCE: USDA/NASS, Dairy Products Annual Summary 204 Milk Marketing Board, Inc. 9750
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