IDEAS home Printed from https://ideas.repec.org/a/ags/uersaw/313057.html
   My bibliography  Save this article

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

Author

Listed:
  • Teran, Angel
  • Cessna, Jerry

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.

Suggested Citation

  • Teran, Angel & Cessna, Jerry, 2021. "Farm Milk Components and Their Use Among Dairy Products Have Shifted Over Time," Amber Waves:The Economics of Food, Farming, Natural Resources, and Rural America, United States Department of Agriculture, Economic Research Service, vol. 2021(08), August.
    • Handle: RePEc:ags:uersaw:313057
    DOI: 10.22004/ag.econ.313057
    as

    Download full text from publisher

    File URL: https://ageconsearch.umn.edu/record/313057/files/Farm%20Milk%20Components%20and%20Their%20Use%20Among%20Dairy%20Products%20Have%20Shifted%20Over%20Time.pdf
    Download Restriction: no
    File URL: https://libkey.io/10.22004/ag.econ.313057?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:ags:uersaw:313057. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: AgEcon Search (email available below). General contact details of provider: https://edirc.repec.org/data/ersgvus.html .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.