Putting the Fat in Milk Fat

Presented by Dr. Kevin Harvatine, university researcher at Penn State University

Sponsored by Cotton Incorporated

Dr. Kevin Harvatine, university researcher at Penn State University, discusses the value of milkfat and how improved dairy cattle genetics are changing the amount of milkfat in milk. Every dairy operation knows reliable genetics play a vital role in increasing milk quality and components. After laying a solid foundation for milkfat success, dairy producers must incorporate feed additives with high fat content, including whole cottonseed to achieve a higher profit in the milking parlor.