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Trends in Cheese Manufacture

Cheese Research Institute, Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Trends in Production

The cheese industry in the United States and in most milk producing countries has grown substantially during the past 25 yr. Production statistics for the United States are in Table 1; total world production trends are in Figure 1. Data in Table 1 indicate that increases in total cheese production in the United States were attributable primarily to three types: Cheddar, other American types, and Italian varieties of cheese. The most dramatic increase occurred in Italian varieties with the phenomenal growth of the pizza industry and the attendant production of Mozzarella cheese. This variety now constitutes 68% of total Italian cheese production in the US. American-type cheeses, other than Cheddar, also increased substantially in popularity. Varieties such as Colby and Monterey which are milder in flavor and have a softer body apparently have filled a need for consumers. Part of the increase in this class of cheese also resulted from production of stirred-curd or granular cheese for processing.