Dr. Mike Hutjens MANAGING MILK PROTEIN Understanding Milk Protein The Fatty Acid Forum sponsored by
Dr. Mike Hutjens
MANAGING MILK PROTEIN Understanding Milk Protein
The Fatty Acid Forum sponsored by
Understanding Milk Protein Interest in Milk Protein
§ Milk protein is more valuable than other milk components
§ Most dairy farmers are paid for pounds of milk solids, not volume or percentage
§ Over 40 percent of milk is consumed as cheese in the U.S. § Fairlife milk: 50 percent higher in protein with no lactose § Greek yogurt is increasing in popularity
Understanding Milk Protein 2014 U.S. Component Prices
$ Per Pound
Component January March October December
Milk Protein (true) 3.54 4.51 3.74 2.74
Milk Fat 1.78 2.04 2.85 2.10
Other Solids 0.38 0.47 0.47 0.40
176 184
Liver
Urea -190
Urea 260
NH3 ~ 0
Mammary gland
AA
AA
Rumen Intestine NI 494
FN 171
MN 157
UN 155 RDP
Bacteria
Amino Acids
RUP
NH3 AA
(AA)
AA -91 Protein
Heart
Arteries
Veins
Urea 105
Kidney
Urea 156
Understanding Milk Protein Milk Fat and Milk Protein Relationships
Fat % Protein % Protein vs. Fat Fat vs. Protein
Ayrshire 3.87 3.16 82% 1.22
Brown Swiss 4.03 3.31 82% 1.21
Guernsey 4.53 3.31 73% 1.36
Holstein 3.73 3.02 81% 1.23
Jersey 4.83 3.64 75% 1.33
Hoard’s Dairyman—Aug 10, 2014
Understanding Milk Protein Pounds of Protein and Fat
Breed Milk/Day Fat Protein Total Ayrshire 18,886 / 50 1.97 1.61 3.6 Brown Swiss 22,509 / 61.6 2.46 2.04 4.5 Guernsey 16,229 / 44.5 2.02 1.47 3.5 Jersey 19,278 / 52.8 2.55 1.92 4.5 Holstein 25,476 / 70 2.61 2.24 4.9
80 2.98 2.42 5.4 90 3.36 2.72 6.1 100 3.73 3.02 6.8
Hoard’s Dairyman—Aug 10, 2014
Understanding Milk Protein Value of Milk Components
§ Holstein herd: 70 lb milk, 3.5% fat , and 2.9% true protein corrected to 3.7% fat and 3.0% true protein
§ 70 lb x 0.2% point increase fat test = 0.14 lb of milk fat x $1.69 / lb fat = $0.24
§ 70 lb x 0.1% point increase milk protein = .07 lb protein x $2.67 / lb = $0.19
§ Profit potential: $0.43 / cow / day
Understanding Milk Protein Milk Fat Test Inversions
§ If true milk protein test is 0.2 units higher than the milk fat test, an inversion has occurred. For example 3.0% true protein and 2.8% milk fat is inverted.
§ Review DHI individual cow records to count the number of inverted cows. If it is over 10% of the herd, look for rumen acidosis
Understanding Milk Protein Milk Protein Sources
1. Microbial protein synthesis (50-75%) § Rumen microbial protein linked to digestible organic
matter and rumen fermentable carbohydrates (24–28%) starch, 5–7% sugar, and 10 to 12% soluble/fermentable fiber
2.Rumen undegraded protein (25 to 50) § Level (14% to 17% crude) § Type (33% to 45% RUP) § Amino acid quality (lysine / methionine / histidine)
Understanding Milk Protein Milk Protein Sources
3.Feeding Fat (limited impact) § Decrease milk protein 0.1 percent point (3.1 to 3.0% protein)
per pound of added fat / oil § Dilution of protein due to higher milk yield § Potential negative rumen microbial effect § Potential negative mammary gland effect
Understanding Milk Protein Effect of Fat
# of Studies Milk (lb.) Fat (%) Protein (%) DMI (lb.) Tallow 4 2.9 -0.10 -0.08 -0.9 Cotton 21 0.7 +0.19 -0.10 -0.9 Raw SB 4 1.7 -0.10 -0.17 -2.2 Roasted SB 9 3.3 +0.30 -0.08 0.0 Extruded SB 5 6.0 -0.50 -0.12 +0.3
Understanding Milk Protein Take Home Messages
§ Demand for milk protein is increasing by consumers § Milk protein is the most valuable component in milk § Determine if your herd is missing milk protein content § Be aware of sources of milk protein to optimize yield
The Fatty Acid Forum sponsored by