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While U.S. leads milk component growth, butterfat may be growing too fast

Corey Geiger and, Abbi Groves (July, 2025)

Summary

Over the past decade, U.S. dairy farms have significantly increased milk butterfat and protein levels in response to consumer demand for nutrient-dense dairy products. The United States has led major dairy exporters in component growth, with butterfat increasing 13% and protein increasing 6%. Higher adoption of genomic testing and the prevalence of Holstein cattle may help explain this trend. However, butterfat production has outpaced protein growth, creating challenges for cheese quality and milk processing. In comparison, the European Union and New Zealand have maintained more stable protein-to-fat ratios. The article explores how milk standardization, revised pricing incentives, and genetic selection could help balance milk components, improve cheese quality, and better align dairy production with market demand.