Cultures and enzymes have become more specific over the past few years. They help dairy processors increase yield from milk and speed processing time. Cultures and enzymes also prolong the shelf life of foods, a real benefit for consumers.

Butter operators churned at mostly steady rates. Cheese production is mostly steady this week with many plants operating full schedules. As for milk, the USDA says production is steady to higher in the Midwest, steady in the Northeast and Pacific Northwest, and steady to declining in California.

The U.S. organic market is experiencing strong expansion, with organic food and farming continuing to gain in popularity, according to the latest Organic Trade Association survey.

Arla Foods USA, a division of the European giant Arla, is marketing the cheese as Castello Burger Blue. The company says the slices “are cut to be the perfect match for a standard burger.” Høgelund Dairy in Denmark is producing the cheese.

USDA's Dairy Market News reports that cheese production across the U.S. is mixed. Some of the Southern regions are past peak milk production. The northern edge of the Central region is slow to show a spring flush this year, while much of the Midwest is experiencing increasing volumes.