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DairyTalk 240: America’s Lead in Milk Components: Why Fat and Protein Now Drive the Market - by Helmut Demmelhuber
This article examines how the United States has taken the global lead in optimizing milk components through targeted breeding programs and advanced genetics. While New Zealand remains known for naturally high fat and protein levels, U.S. dairy farms are currently achieving the fastest growth rates in these high-value components to meet rising demand for cheese and yogurt. At the same time, the analysis warns of technical limits: excessive butterfat relative to protein can complicate cheese production and reduce processing efficiency. The key takeaway is clear—future competitiveness depends…
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