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CoBank analysis finds US milk butterfat levels rose 13% over the past decade, far outpacing protein growth, pushing the protein-to-fat ratio down to about 0.77. The imbalance creates quality challenges for cheddar and American-style cheesemakers.
Excess butterfat oversupply weighs on butter and cream values and could reduce cheese yields, a structural pressure on US dairy product prices.
cobank.comCorey Geiger, Abbi GrovesSep 25, 2025Not enough comparable past events yet for a historical read.
Moves of each commodity's benchmark from the last close before the event. Historical reads pool past events of the same kind; they describe what happened, not what will. Not investment advice.
