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 not on milk volume, but on
component balance and biological precision. With comments on a
"Hoards´ Dairyman"-article (12 / 2025) by Wolfgang Heuwieser:
https://hoards.com