We know TODAY that your butterfat production is more than 50% of your total milk check value. Next in line is your protein production, which not only affects cheese but yogurt and food ingredient milk powders. Fluid (bottled) milk is now a distant third, with skim milk varieties declining in consumption. Thus POUNDS of milk is not a profitable breeding goal—PERCENT of components, at lower level of bacterial cells (SCC), certainly is NOW and in the foreseeable future.
As for the FUTURE milk market, consumer demand is forcing a less “commodity”, more specialized array of premium product categories. For bottling milk, it will be the A2A2 Beta Casein variant milk that carries a premium for those conscious of their health, their digestion and especially for families fighting auto-immune disorders. For specialty cheeses, BB Kappa Casein offers up to 15% more cheese yield, AB Kappa Casein up to 7% more cheese yield, than the same volume of AA (“standard”) Kappa Casein milk.