-19-


 In contrast to increases for the above products, fresh fluid
creams, fresh skim milk and natural buttermilk showed considerable
declines in per capital consumption. Fluid cream usage dropped from
10.8 pounds per person in 1925 to 9.3 pounds in 1960, or 13.9 percent.
Fresh skim milk declined from 18.2 pounds in 1925 to 11.7 pounds in
1958. natural buttermilk declined from 49.6 to 26.5 pounds in the
same period.

 Manufactured Dairv Products.--United States aggregate per
capital consumption of all types of manufactured dairy products
increased continuously from 1925 to 1950 but consumption was
fairly stable at about 91 to 94 pounds per person from 1955 to
1960 (Table 9). As was true. for the consumption of fresh fluid
products, considerable changes have occurred in patterns of
consumer use of various manufactured dairy products. Products with
rising national per capital consumption rates are frozen dairy
products--notably ice cream and ice milk--cheese, and nonfat dry milk.
The 1960 consumption of frozen dairy products in terms of net milk
used was 51.8 pounds per capl.ta--an increase of more than 120 percent
over the 1925 rate. Consumption of American and other cheeses was
8.4 pounds per capital in 1960--an increase from 1925 of more than
78 percent. The consumption of nonfat dry milk rose from 0.4 pounds
per capital in 1925 to 6.2 pounds in 1960, or an increase of
1,450 percent.

 Since the mid-1940's, all forms of evaporated and condensed
milks and butter have experienced continuous and sharply declining
per capital rates of consumption. In 1945 evaporated and condensed
milks reached a combined peak per capital consumption of 26.0 pounds.
Dy 1960 the rate had fallen to 18.0 pounds, or a 31 percent decline.
Butter, which was consumed at a rate of 18.1 pounds per capital in
1925 dropped to a low of 7.6 pounds in 1960.

 Throughout the period 1925-60, all forms of dry milk powder,
other than dry akim milk powder, accounted for only minor and
relatively insignificant amounts of the total per capital consumption
of manufactured dairy products. Since 1945, consumption of dry
milk products, which includes dry whole milk, dry whey, dry butter-
milk and malted milk, has been fairly stable, ranging from slightly
less to slightly more than 1.0 pound per capital.


 Per Capita Consumption of Fluid and Manufactured
 Milk Products, Southern Region, 1925-1960
 with Regional Comparisons

 Fluid Milk Products.--There have been relatively few studies
which attempted to estimate per capital consumption of fluid and
manufactured milk products. This is true not only for states