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Trends in Per Capita Consumption of Dairy Foods

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

The dairy industry of California will be confronted with numerous challenges in the 1980's as a result of inflation, increasing energy costs, changes in government regulations, and shifts in food consumption patterns of consumers. Information concerning past trends in consumption of dairy foods and milk fat is essential to planning future directions for the industry. In recent years, consumption per capita of fluid milk products has declined significantly, but cheese consumption has expanded markedly. On balance, there has been essentially no change in the per capita utilization of milk fat and milk solids-not-fat. Milk fat in all dairy foods except butter now accounts for only 12% of total dietary fat according to "disappearance data". There are inconsistencies between disappearance data obtained by economists and data obtained by nutritionists relating to actual food intake by consumers. Consumption of milk and dairy foods is influenced by pricing which, in turn, is influenced by Federal and State dairy programs, particularly the Commodity Credit Corporation price support program.