Dl6—Lancaster Farming, Saturday, Novambar 26,1983
UNIVERSITY PARK - Since
some processors are changing
their pricing system to include a
bonus for high protein milk, it may
be economically rewarding for
dairy farmers to breed for in
creased protein content, says Dr.
George Hargrove, Penn State
professor of dairy science.
Protein content is receiving
more attention because more
cheese is being produced. Because
the protein content is an important
factor in determining the amount
of cheese made from milk, many
cheese manufacturers are willing
to pay more for high protein milk.
“Paying a premium for protein
has been widely talked about in the
industry and several processors
are marketing cooperatives, in
cluding one in western Penn
sylvania, have already adopted the
idea,” says Dr. Hargrove.
The new pricing system would
Lackawanna ag
states. Just two weeks ago, Penn
State received an $879,000 mat
ching grant from the W.K.Kellogg
Foundation to establish this
computer institute.
A new educational network,
called PENNARAMA, is under
not eliminate the fat differential
but would work in conjunction with
it, Hargrove says.
Look at the pricing system used
by your processor and breed for
the kind of cows that will provide
the most income.
But if you think your processor
may begin to pay for high protein
milk and you want to begin to
breed for protein content, you
should begin to do it soon, he says,
since calves conceived today will
be your milking herd of the future.
Pennsylvania DHIA herds are
routinely tested for protein con
tent, so these farmers can begin to
make selections for high protein
without any further cost.
In recent research, Hargrove
looked at two aspects of the protein
question. He first looked at it
genetically to see the relationship
between the protein content and
heritability.
(Continued from Page Dl4)
development to link communities
throughout the Commonwealth
with a programming service. This
network will eventually distribute
Extension educational programs
to three to four million cable TV
subscribers.
Testing milk protein’s profitability
Protein, like fat content, is
heritable and differs from breed to
breed. Protein and fat content are
also linked together somewhat so
you can not change one factor
drastically without changing the
other in the same direction.
Then Hargrove examined
several pricing combinations each
involving the redistribution of
money paid for milk to take the
protein content into consideration.
research determined for
pricing combination, the
The
each
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fluid weight, or vice versa,
depending on the market price.
For it to be profitable to select
for high protein content, he says,
the protein bonus needs to be near
six cents per point.
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