-18-


TABLE 8.--Per Capita Consumption of Fluid Dairy Products, United States,
 1925-1960a


 Fluid Milk Chocolate: : : Total
 and Creamb Fresh: Cultured: Drinks : Natural:Cottage : Fluid
Year : ::Skim : Butter-: Made from: Butter-:Cheesee : Dairy
 : Fresh: :Milk : milkd : Skim Milk: milk : Products
 : Whole: Cream : : :
 : Milk :: ::::

 Pounds

1925 270 10.8 18.2 1.8 .7 49.6 .9 352.0
1930 270 10.8 16.9 2.6 1.1 45.5 1.2 348.1
1935 261 10.4 17.2 2.9 2.9 45.6 1.3 341.3
1940 265 10.6 15.9 4.2 3.8 40.5 1.9 341.9
1945 335 12.8 13.9 7.0 6.1 34.2 3.0 412.0
1950 293 12.6 11.9 8.3 7.4 28.7 3.5 365.4
1955 303 11.1 11.6 8.6 7.9 26.8 4.6 373.6

1956 306 10.8 11.6 8.6 8.0 26.7 5.3 377.0
1957 303 10.1 11.7 8.7 8.1 26.6 5.4 373.6
1958 298 9.6 11.7 8.7 8.1 26.5 5.4 368.0
1959 292 9.3 .... ... ... .... 5.6 .....
1960g 287 9.3 ....f ...f ...f ....f 5.6 .....


 Source: U. S. Department of Agriculture, Economics Research
Service, The Dairy Situation (Washington, D. C., April 1961).

 .aCivilian consumption only, 1945 to date.

 hCream estimated as 20 percent of total "fluid milk and cream"
consumption, 1925-1940. From 1945, the proportion has been varied
largely on the basis of information obtained from markets having
federal milk marketing orders.

 POn basis of 25 percent fat content.

 .Produced from skim milk.

 eIncludes minor quantities of other skim milk cheese.

 fData not available.


gPreliminary.