Over the past 25 years, U.S. dairy markets have undergone seismic shifts that have raised new important questions around dairy nutrition and economics

Record farm gate butterfat production, suppressed cream multiples, butter churns running at capacity, and slowed cheese sales in restaurants have been major themes to start out this year

If butterfat levels were tracked using a grade point average (GPA), the U.S. dairy industry would earn its very first 4.0-plus butterfat grade point rating in 2024

You can’t spend much time in the dairy social media world lately without knowing that butterfat prices are really high

As we move fully into spring, it is time to have our butterfat-risk toolkit out and ready for deployment

This marks the eighth straight year that butterfat levels have set a new record. In 2022, federal order pools with multiple component pricing averaged 4.08% butterfat, reported Peter Fredericks, California’s...

It’s official — the 4.01% butterfat level posted in 2021 broke the previous 3.98% butterfat record set both in 1944 and 1945

Multiple component pricing has been the mechanism that has established the value for the supermajority of the nation’s milk since the Federal Milk Marketing Order reforms

At 3.95%, the butterfat content in last year’s milk supply has pushed historic highs in USDA data tracing back to 1924

With 84% of all milk in the Upper Midwest Federal Milk Marketing Order heading to the cheese vat, it stands to reason that milk components would hold a higher value in dairy farmer milk checks

In June of 2014, Time magazine’s cover showed a picture with a title that read “Eat Butter.”

For back-to-back years, butterfat levels in the collective U.S. bulk tank posted 0.05 percentage growth

At $2.61 per pound, butterfat prices climbed 13 percent last year to post a record high in the Northeast Federal Milk Market Order