Agribusiness Handbook: Milk / Dairy Products - FAO

3. THE WORLD DAIRY MARKET
World milk production increased by almost 10% between 2003 and 2007,
and the proportion of total milk production delivered to dairies rose at an
even faster rate. Of this milk, roughly 25% is processed into liquid milk. The
proportion varies considerably from country to country; in the United States
it is 30%, in the United Kingdom 50%, and in the EU 25%. The remainder of
the milk delivered to dairies is processed into dairy products, mainly cheese,
butter and powered milk.
3.1 Production of dairy products
Table 14: Production of cheese from cow's milk (thousand tons)
Country/region 2003 2004 2005 2006 2007
Africa 929 886 886 900 e 900 e
Americas 5,474 5,660 5,810 6,078 f 6,246 f
United States 4,231 4,378 4,506 4,676 4,745
Asia 1,214 1,288 1,406 1450 e 1,500 e
China 225 264 275 n/a n/a
Europe 9,470 9,845 9,933 10,260 10,260
EU 8,346 8,664 8,654 8,994 8,926
Oceania 654 669 681 734 672
World 17,740 18,348 18,716 19,422 f 19,578 f
e
- estimated; f - partly estimated.
Source: FAO, USDA, Eurostat
Approximately one-third of all the milk produced in the world is made into
cheese, total production of which has increased by more than 10% since 2003
to reach 19.6 million tons. Cheese remains a developed dairy market product
in terms of both production and trade. Production is concentrated in Europe
and North America, which represent more than three-quarters of world cheese
output. The United States is by far the largest producer of cheese, contributing
25% of total world output. The varieties of cheese produced are legion, from
hard varieties such as Parmigiano Reggiano and Gruyère, to semi-hard
types such as gouda and edam, soft types such as brie and mozzarella, and
fresh cheeses and quarg. Sheep and goats’ milk are also popular for cheese
production.
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