Even though whole milk consumption has been one of the few bright spots for fluid milk in recent years as individuals recognize its taste benefits and health outcomes, fuller-fat dairy has made very little...
Currently, USDA rules for the National School Lunch and School Breakfast programs only allow schools to offer low-fat (skim and 1%) varieties of milk to students
Last year, U.S. milk fat production from domestic milk plus the milk fat of imported products used as ingredients in domestically produced dairy products topped 9.3 billion pounds
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...
Why do milk components matter? During the March Hoard’s Dairyman webinar, the University of Illinois’ Mike Hutjens reviewed several reasons why it pays to improve component production
Just 10 years ago, a good goal for milkfat production in a Holstein herd was 3.75%. Between 2000 and 2012, the average butterfat test in the Midwest was 3.7% to 3.8%
Just how much U.S. milk goes into U.S. dairy exports? A few readers posed that question after reading the October 10, 2020, Editorial Comment "Should we cull all the cows in Wisconsin?"
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