Released May 22, 2008

URBANA, Ill. - U.S. consumers have the safest and most economical sources of dairy products in the world, said a University of Illinois Extension dairy specialist.

"Milk continues to be in the news today as food prices continue to increase," said Mike Hutjens. "Consumers and dairy managers have a stake in purchase and policy decisions in this area and costs. Consumers have questions and alternatives."

Hutjens' comments came as he reviewed U.S. and world dairy consumption figures and policy matters on the eve of June Dairy Month.

"The average U.S. consumer in 2006--the latest available data--consumed 201 pounds of milk products, representing 32 percent of all dairy product consumption. Cheese came in at 32.5 pounds, or 40 percent of consumption. Butter was at 4.7 pounds, 13.6 percent, and frozen dairy products were consumed at a rate of 21.2 pounds or 7.8 percent."

Dairy products that increased in popularity were reduced fat milk (up 1.2 percent compared to 2005), cheese up 3.2 percent, fat-free milk up 2.9 percent, flavored milk up 2.5 percent, and yogurt up 6.7 percent.

Losers in the dairy case included whole milk, down 2 percent; sour cream and dips, down 5.1 percent; and cottage cheese, down 3.7 percent.

"Approximately 5.6 percent of milk is consumed in the federally sponsored school milk program," Hutjens noted. "More milk is consumed as fast food outlets are offering single-serve milk as a beverage alternative in plastic containers with attractive advertising.

"Schools are also offering low-fat flavored milk as alternative beverages low in calories and rich in protein and minerals."

U.S. consumers prefer vanilla ice cream (30 percent), followed by chocolate (10 percent), and butter pecan (4 percent). A total of 45 flavors of ice cream are available to U.S. consumers.

"When it comes to drinking milk, the Romanians consume 372 pounds per person compared to 201 pounds in the United States," said Hutjens. "New Zealanders consume 14 pounds of butter per person compared to 4.7 pounds in the United States."

Consumers approaching the dairy case face decisions.

"An American Farm Bureau market basket survey in 2008 reported that a half gallon of regular milk costs $2.40, while milk from cows not injected with rBST (recominbinant bovine somatotrophin was listed at $3.30 per half gallon and organic milk at $3.63 per half gallon," Hutjens said.

"No differences in nutrient content, wholesomeness, and quality occur among the three milk sources. But dairy managers do not receive $195 per cow per year as cows produce less milk when not using the FDA-approved technology. And consumers pay 90 cents more per half gallon for the same milk."

Interestingly, Hutjens added, dairy managers received $18 per 100 pounds to produce the milk, while the retail store received $22 per 100 pounds when selling to consumers the milk that is labeled as coming from cows not injected with rBST.

"Labeling challenges have occurred as some retail companies list no antibiotics, but no milk can contain antibiotics," he said. "Other questionable practices include labeling no pesticides when it is illegal to sell milk with pesticides and no hormones when all milk, including human milk, contains hormones.

"Cows injected with rBST do not add additional hormones to their milk."

The sale of raw milk is allowed in some states--but not in Illinois. Hutjens said raw milk can be a risk as foodborne pathogens are found in the dairy environment. Several outbreaks of disease in humans have been traced to raw milk or raw cheese, and several bacteria may be found in raw milk, including listeria, campylobacter, and salmonella.

"No changes in nutrient quality occur when milk is pasteurized," he said. "Raw milk may taste richer as Holstein milk contains 3.7 to 4.2 percent milk fat compared to processed whole milk in stores which comes in at 3.25 percent milk fat.

"The bottom line is that consumers in the United Sates have the safest and most economical sources of dairy products. Low-fat content milk, flavored milk, and various forms of dairy products--sour cream, yogurt, and cottage cheese--allow consumers to match cost, taste preferences, and dietary needs."

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http://www.aces.uiuc.edu/news/stories/news4400.html

Contacts: Michael Hutjens, (217) 333-2928

Bob Sampson, (217) 244-0225, rsampson@uiuc.edu