32 Chapter 1
Note: Some of the information in this chapter
has been derived from Chapter 1 of Dairy
Processing and Quality Assurance: An
Overview, published in Dairy Processing
and Quality Assurance (Wiley - Blackwell,
2008).References
Aneja , R.P. , Mathur , B.N. , Chandan , R.C. , Banerjee ,
A.K. 2002. “ Technology of Indian Milk Products. ”
Dairy India Yearbook , New Delhi , India. 183 – 196.
Augustin , M.A. and Clarke , P.T. 2008. “ Dry Milk
Products , ” Chapter 14. Dairy Processing and Quality
Assurance. Chandan , R.C. , Kilara , A. , Shah , N.P.
(eds). Wiley - Blackwell , Ames, IA. 319 – 336.
Born , B. 2006. “ Cultured/Sour Cream , ” Chapter 18.
Manufacturing Yogurt and Fermented Milks. Chandan ,
R.C. , White , C.H. , Kilara , A. , Hui , Y.H. (eds).
Blackwell Publishing , Ames, IA. 285 – 294.
Chandan , R. 1997. Dairy - Based Ingredients. Eagan
Press , St. Paul, MN. 1 – 56.
Chandan , R.C. 2003. “ Soft and Special Varieties of
Cheese. ” Encyclopedia of Food Sciences and
Nutrition , 2nd edition. Vol. 2. Caballero , B. , Trugo ,
L.C. , Finglas , P.M. (eds). Academic Press , New York,
NY. 1093 – 1098.
Chandan , R.C. 2007a. “ Milk Composition, Physical and
Processing Characteristics , ” Chapter 64. Handbook of
Food Products Manufacturing , Vol. 2 : Health, Meat,
Milk, Poultry, Seafood and Vegetables. Hui , Y.H. ,cheese and cheese products in 2007 was $33
billion.
Most of the growth in natural cheese cat-
egory can be attributed to growth in mozza-
rella and pizza cheese. The U.S. production
of Italian style cheese increased to 4,158
million pounds in 2008. Mozzarella cheese
constitutes 78% 0f Italian cheese varieties.
For comparison, production of American
cheese varieties was a little lower than that
of Italian cheeses and amounted to 4,071
million pounds.
The per capita consumption of natural
and processed cheese products is given in
Table 1.11.
The 2008 cheese consumption (excluding
cottage cheese) reached a record level of 32.4
pounds per capita. Although there are more
than 300 varieties of cheese available in the
U.S., the most popular cheeses include
Mozzarella with per capita consumption of
10.65 pounds, followed by cheddar at 9.96
pounds per capita. Consumption of all Italian
cheeses and all natural cheeses continues to
grow. Trends in total processed cheese con-
sumption show a slight decrease.
Table 1.11. Per capita consumption (in pounds) of various natural and process cheese products in
the United States in the years 2005 to 2008.
Product 2005
consumption,
in pounds2006
consumption,
in pounds2007
consumption,
in pounds2008
consumption,
in pounds
Total natural cheeses 31.76 32.70 33.19 32.48
Cheddar cheese 10.10 10.37 10.03 9.96
Total American cheeses 12.90 13.10 12.80 13.00
Total Italian cheeses 13.30 13.80 14.30 14.10
Mozzarella 10.18 10.53 11.05 10.65
Ricotta 0.80 0.82 0.89 0.84
Provolone 1.03 1.08 1.09 1.09
Romano 0.22 0.25 0.28 0.32
Parmesan 0.58 0.64 0.64 0.78
Cream and Neufchatel 2.41 2.53 2.56 2.51
Swiss 1.27 1.27 1.28 1.20
Muenster 0.26 0.32 0.34 0.39
Blue 0.20 0.20 0.20 0.19
Brick 0.03 0.02 0.02 0.02
Hispanic 0.57 0.61 0.63 0.64
Processed cheese 4.16 4.06 4.11 4.09
Process food and spreads 3.47 3.72 3.38 2.97
Total processed cheese and products 7.63 7.79 7.49 7.06Adapted from IDFA Dairy Facts (2009)