Historically, dairy farmers were paid for pounds of milk and little economic benefit from milk fat and milk protein. As consumer demand has shifted from drinking milk to eating more cheese, ice cream, butter and protein drinks, the milk pricing to dairy farmers has shifted to pounds of milk fat and milk protein.

Well-managed top Holstein herds are producing bulk tanks of 4.8% fat and 3.5% protein. Elevated milk components are attributed to improvements in genetics, nutrition, forages, feeding and housing. This article highlights strategic opportunities with forages and nutrition that can yield a ton or more of milk components.

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