Key Cheese-making is a way to preserve excess milk. In 2014, the U.S. produced 11.45 billion pounds of cheese, including 4.9 billion pounds of Italian-type cheeses and 4.5 billion pounds of American-type cheeses. Mozzarella and cheddar are the most popular cheeses among Americans.Today about 90% of the milk produced in Wisconsin is used Read more
Key Facts U.S. shell egg production totaled 7.96 billion as of June 2014, which is 3% percent higher than it was in 2013. It is estimated that for every 100 hens, 76 eggs are produced per day. Between 2000 and 2020, at least 316 egg-associated outbreaks were reported to CDC’s Read more
Key Facts Winemaking has been practiced for over 5,000 years, although some researchers have evidence to suggest it could have begun as early as 9,000 B.C. The Food and Drug Administration consider wine a “low-risk” food product for causing adverse outcomes or death in consumers. California produces 95% of the Read more
Key Facts Yogurt is made from milk cultured with live bacteria. Yogurt is consumed in a variety of ways, including Greek yogurt, drinkable yogurt, and frozen yogurt. Between 2000 and 2020, at least 12 yogurt-associated outbreaks were reported to CDC’s National Outbreak Reporting System (NORS), causing 145 illnesses, 22 hospitalizations, Read more