Farm Milk Components and Their Use Among Dairy Products Have Shifted Over Time

Angel Teran and Jerry Cessna

Amber Waves:The Economics of Food, Farming, Natural Resources, and Rural America, 2021, vol. 2021, issue 08

Abstract: Milk consists of water, milk fat, and skim solids. Skim solids include protein, lactose, minerals, and trace elements. The average percentages of both milk fat and skim solids in farm milk (cows’ milk from dairy farms) have increased in the last two decades. In 2000, U.S. farm milk contained 3.68 percent milk fat and 8.72 percent skim solids on average. By 2020, the milk-fat percentage had grown to 3.95 percent, and the skim-solids percentage had increased to 8.94 percent. For skim solids, content increased gradually from 2000 to 2020, while milk-fat content began rising in 2011, after remaining relatively steady from 2000 to 2010.

Keywords: Agribusiness; Consumer/Household Economics; Farm Management; Industrial Organization; Institutional and Behavioral Economics; Livestock Production/Industries; Production Economics (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersaw:313057

DOI: 10.22004/ag.econ.313057

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