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Fat and protein key in dairy profitability

An animal science professor says dairy farmers can improve their milk check by increasing fat and protein levels rather than pounds of milk per cow.

Adam Lock with Michigan State University tells Brownfield milk protein has historically paid more than fat, but it’s important to focus on both for overall farm profitability.  “Over the last few months, maybe a year actually, they’ve been more similar and even milk fat has been worth more than milk protein at certain times.”

He says milk fat levels can swing more than protein because of nutrition, management and environmental factors like the weather, which is why farmers need to track milk components year to year versus month to month.  “It’s not going to help you looking today compared to two months ago because we know components are shifting all of the time.  But, how am I maybe against where I have been this week the last few years, how am I comparing with the rest of the co-op?”

Lock says by benchmarking, farmers can follow whether their herd is producing outside of its normal range, and make nutritional and management adjustments to improve production and profitability.

Brownfield spoke with Lock during the Great Lakes Regional Dairy Conference.

AUDIO: Interview with Adam Lock