Milk Solids Summary Proper feeding management of dairy herds can both improve the economy of production and provide a healthier cow. To achieve these goals, producers must feed to increase production of milk with maximum levels of milk fat and protein. Milk solids components include fat, protein, lactose and minerals. Because current milk pricing formulas emphasize milk fat and protein, maintaining milk fat and protein tests provides an economic advantage. Normal milk fat percentages also reflect good rumen and cow health.
Milk protein has economic value because higher protein leads to higher cheese yields.
Increasingly, milk protein content is being emphasized. If the milk protein to milk fat ratio is less than .80 for Holsteins, milk protein depression is a problem. Milk protein percent follows changes in milk fat test, except during milk fat depression and when high levels of fat are fed. The following feeding guidelines should help the dairy producer increase production of both fat and protein in milk. Because nutritional changes can be made rapidly, they are most effective in responding to changing market demands.