Dr. Mike Hutjens

MANAGING MILK PROTEIN Understanding Milk Protein

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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

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