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Report on US butterfat growth, citing CoBank research, says butterfat content has increased at twice the pace of protein over recent years. The protein-to-fat ratio fell from 0.82–0.84 to about 0.77, challenging cheesemakers who need a near-0.80 ratio.
The surplus of butterfat relative to protein depresses butter and cream values while cheese production efficiency suffers, weighing on US dairy product prices.
dairyproducer.comTanya EadieSep 26, 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.
