Goat Milk

U.S. dairy exports rise on strong global demand, with cheese, whey and milk powder. This trend highlights the increasing prominence of the U.S. dairy industry in global markets.

The U.S. Dairy Export Council reports in recent months, the United States has seen a notable increase in dairy exports, particularly in cheese, whey, and milk powder. This growth is largely attributed to rising global demand, which has opened up new opportunities for American dairy producers.

As of March 2026, U.S. cheese exports have grown substantially, with key markets including countries in Asia and Latin America. The demand for whey products, often used in food processing and health supplements, has also contributed to this upward trend.

The U.S. dairy industry has been adapting to meet these demands, focusing on expanding production capabilities and enhancing supply chain efficiencies. This strategic shift is aimed at maintaining the momentum gained in these international markets.

Industry experts note that the competitive pricing and high-quality standards of U.S. dairy products have played a significant role in capturing market share abroad. This is especially true in regions where the preference for quality dairy products is on the rise.

The industry continues to emphasize trade policy and market access as essential pillars for maintaining momentum. Ongoing efforts aim to reduce trade barriers, strengthen partnerships and enhance the global competitiveness of U.S. dairy products.

Market Impact
The increase in exports is not only beneficial for producers but also positively impacts related sectors, such as logistics and transportation, which are integral to the export process.

Looking forward, the sustained demand for U.S. dairy products is expected to encourage further investments in the sector, bolstering its global standing and economic contribution.

Universiti Sultan Zainal Abidin (UniSZA) has initiated the production of probiotic buffalo milk whey, aiming to enhance Malaysia’s local dairy industry. The research, starting in 2020, focuses on utilizing whey, a by-product of cheese making, for health-oriented beverages.

The Faculty of Veterinary Medicine at Universiti Sultan Zainal Abidin (UniSZA) is spearheading a project to turn buffalo milk whey into a beneficial probiotic drink. Whey, previously considered a waste by-product in cheese production, is now being utilized as a key ingredient for health supplements and functional beverages. This innovation is aimed at bolstering the local dairy sector in Malaysia.

Dr. Noor Syaheera Ibrahim, Deputy Dean of the Faculty, highlighted that research on whey began in 2020, initially focusing on goat and cow milk. The scope was later expanded to include buffalo milk, with the development of whey probiotics now patented and documented in scientific publications.

The production process, carried out at the UniSZA Besut Campus, involves several stages including milk pasteurization and bacterial fermentation over 24 hours. The buffalo milk whey probiotics are enriched with beneficial bacteria like Lactobacillus acidophilus, promoting digestive health and immune support.

The buffalo milk is sourced from Malaysia’s sole dairy buffalo farm in Selangor. Currently, production is on a small scale, with limited availability during campus events. The product, which boasts a one-month shelf life, is noted for its similarity in taste to existing probiotic drinks.

Noor Syaheera explained the nutritional advantages of buffalo milk whey over cow’s milk whey, citing a higher protein content and immune-supportive properties. She emphasized its potential for commercialization as a cost-effective alternative to imported whey products, which are typically more expensive and available in powder form.

The team at UniSZA plans to conduct courses to educate the public on whey production, hoping to stimulate local entrepreneurial interest in buffalo milk-based products.

The United States Department of Agriculture (USDA) has committed to purchasing up to $263 million in dairy and agricultural products. This initiative falls under Section 32 of the Agriculture Act of 1935 and is intended to bolster nutrition assistance programs and food banks across the nation. USDA Secretary Brooke Rollins highlighted that this effort aims to stabilize farm income and protect rural jobs by converting agricultural harvests into meals.

The breakdown of the purchases includes $75 million for butter, $32.5 million for cheddar cheese and cheese products, $10 million for Swiss cheese, and $20.5 million for fresh fluid milk. Additionally, $10 million will be spent on ultra-high temperature milk. These products will be essential in supporting food banks and nutrition programs.

Beyond dairy, the USDA’s purchase plan covers a variety of agricultural products such as chickpeas, dried beans, fresh pears, lentils, pecans, split peas, and walnuts, with individual allocations ranging from $10 million to $25 million. Secretary Rollins emphasized the importance of these purchases in sustaining the agricultural economy and reinforcing the food supply chain.

The USDA’s action is designed to inject critical dollars into local economies while ensuring that American families have access to nutritious food. By targeting a wide range of products, the USDA seeks to provide comprehensive support to both producers and consumers during challenging economic times.