CDQA - Dairy Facts

California Department of Food & Agriculture - 2003 Dairy Fact Sheet

California Dairy Industry Facts

California has been the nation's leading dairy state since 1993 when it surpassed Wisconsin in milk production. California is ranked #1 in the US in the production of fluid milk, butter, ice cream and nonfat dry milk. California is second in cheese production. (USDA)

California leads the nation in total milk production, producing approximately 19 percent of the nation's milk supply. (CDFA)

California's 2,200 dairy families house 1.5 million milk cows. Approximately one out of every six dairy cows in the US lives in California. (California Dairy Herd Improvement Association - CA DHIA)

The average size of a dairy herd in California is 656 cows. (CDFA)
If California were a separate nation, it would rank:

8th in the world in cows milk production
5th in the world in cheese production
9th in the world in butter production

(Source: USDA's Dairy: World Markets and Trade)

California dairy products are an excellent source of calcium as well as other important nutrients like vitamin D, phosphorous, riboflavin, and protein. In fact, the vitamin D in milk actually boosts calcium absorption.

Americans are in a calcium crisis. According to the American Dietetic Association, more than 90 percent of women, and as many as 75 percent of all Americans, do not consume their recommended daily allowance of calcium.

One ounce of a natural cheese such as Cheddar, Monterey Jack or Mozzarella contains approximately 20 percent of a person's recommended daily calcium intake. (American Dairy Association. Data based on 2, 000 calorie diet.)

California produced 1.49 billion pounds of cheese in 2000. California is the second largest U.S. cheese producer. (CDFA)

California produces approximately one out of every six pounds of cheese produced in the US. (NASS)

Approximately 46% of all California milk goes to make California cheese. (CMAB)

California has more than 50 cheesemakers who produce more than 160 varieties and styles of cheese. This is more than double the 70 varieties and styles the state produced in 1995. (CMAB)

US per capita cheese consumption was 29.8 pounds in 1999. This represents a per capita increase of more than five pounds since 1990, when it was 24.6 pounds. Per capita consumption is projected to grow by 8 pounds to 37.5 pounds by 2009. (USDA)

California is the largest producer of Hispanic-style cheeses. Hispanic cheeses are among the fastest-growing type in California. In 2000, California produced 65 million pounds of Hispanic-style cheese. (CDFA)

California produces more Monterey Jack than any other state. Monterey Jack is a California original, a descendant of a type of cheese produced in the California missions more than 200 years ago. In 2000, California produced approximately 163 million pounds of Jack cheese. (CDFA)

California produces approximately one out of every four pounds of Mozzarella produced in the U.S. (USDA)

California produces approximately 50 types of spiced and flavored cheeses. (CMAB)

The Real California Cheese seal certifies that you're getting natural cheese, with no added preservatives, made in California from high quality California milk.

1999 Top Milk Producing States (CDFA)
(In billion lb.)

30.4 California
23.0 Wisconsin
12.0 New York

	Dairy farming is the leading agricultural commodity in California, producing more than $4 billion in annual sales. (CDFA) Back to top
	The average production per milk cow in California in 1999 was 20,788 pounds. This was an increase of 1,346 pounds over 1998. (CDFA)
	Milk is approximately 87% water and 13% solids. (IDFA)
	If California were a separate nation, it would rank: 8^th in the world in cows milk production 5^th in the world in cheese production 9^th in the world in butter production (Source: Calculated using data found in: Dairy: World Markets and Trade, published by the USDA, Dec. 1999)
	One ounce of a natural cheese such as Cheddar, Monterey Jack or Mozzarella contains approximately 20 percent of a person’s recommended daily calcium intake. (American Dairy Association. Data based on 2,000 calorie diet.)
	During the last five years, there has been a 34% increase in the number of Jersey cows in California herds (from 4.1% to 5.5%). The difference between Holstein and Jersey cows is that Holsteins produce more volume, while Jerseys produce more butterfat and protein which can yield to more cheese per pound of milk. (CA DHIA) Back to top
	California’s leading counties in milk production in 1999 were Tulare (22.8%), Merced (12.7%), San Bernardino (11.4%), Stanislaus (10.3%) and Riverside (8.1%). Together they accounted for 65% of the state’s total milk production in 1999. (CDFA)
	CMAB’s retail quality assurance program has CMAB representatives who will visit more than 2,000 California supermarkets during 2000 to help retailers address consumer concerns about food quality and safety. (CMAB)
	California dairy products are an excellent source of calcium as well as other important nutrients like vitamin D, phosphorous, riboflavin, and protein. In fact, the vitamin D in milk actually boosts calcium absorption. Back to top
	California milk is fortified with nonfat milk solids that provide a richer-tasting and consistent milk product along with the highest level of nutrition in the country. The state’s milk standards make it easier for Californians to achieve their daily calcium requirement. (The daily Dietary Recommended Intakes for calcium for adult men and women is 1,000-1,200 milligrams).
	California Milk: Simply The Best - California is proud of its quality standards since we enjoy the benefits of drinking milk that exceeds the federal guidelines for calcium, protein and nonfat solids. This means that our state has a leg up in the fight against osteoporosis because our nutrient-rich milk does more to help build strong bones. Getting enough calcium is especially important for growing kids. California milk provides 33% more protein and calcium in every eight-ounce glass of 1% lowfat milk than federal regulations require. The state's two percent reduced fat milk exceeds the standards for protein and calcium by 21%.


Milk Product	Calcium	Protein	Nonfat Solids

California Whole Milk	276 mg	7.9 g	8.7%
Federal Whole Milk	261 mg	7.5 g	8.25%
California Advantage	5%	5%	5%

California 2% (reduced fat)	317 mg	9.1 g	10%
Federal 2%	261 mg	7.5 g	8.25%
California Advantage	21%	21%	21%

California 1% (lowfat)	348 mg	10 g	11%
Federal 1%	261 mg	7.5 g	8.25%
California Advantage	33%	33%	33%

California Nonfat	285 mg	8.2 g	9%
Federal Nonfat	261 mg	7.5 g	8.25%
California Advantage	9%	9%	9%

Note: These numbers reflect the minimum standards for processing milk in California and at the national level. Some manufacturers may process their milk above these minimum standards.

(Source: FDA)

Back to top