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U.S. dairy producers are stepping up efforts to increase the protein content of milk as changing market incentives and global demand reshape the industry, according to a new report from CoBank. The report says milk protein production began outpacing butterfat production in August 2025 after protein values surpassed butterfat values for the first time in several years.
That shift has encouraged farmers to focus more heavily on boosting protein levels, which are critical for cheese production and increasingly valued in global dairy markets. While U.S. butterfat production has surged over the past decade, protein gains have been more modest. Industry analysts say that imbalance has created challenges for cheesemakers, who prefer a more balanced protein-to-fat ratio for optimal yields and product quality.
The United States still trails major dairy exporters in the European Union and New Zealand in overall milk protein levels. However, U.S. producers increased protein production 7.4% between 2015 and 2025, with most of that growth occurring in the past five years. CoBank said continued gains will be gradual because protein improvements depend largely on genetics.
NAFB news service
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